Description
A quick, one-pot comfort food dish that combines the bold flavors of tacos with creamy mac and cheese. Ready in under 30 minutes with minimal cleanup.
Ingredients
Scale
- 1 pound ground beef (80/20 lean/fat)
- 8 ounces elbow macaroni
- 2 cups chicken or beef broth (low-sodium)
- 2 tablespoons taco seasoning
- 1 cup heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) black beans, rinsed and drained
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Heat a large deep skillet over medium-high heat. Add ground beef and cook for 5-7 minutes until browned, breaking it into small crumbles. Drain excess grease if desired, but leave some for flavor.
- Sprinkle taco seasoning over the meat and stir to coat. Cook for 1 minute until fragrant, adding a splash of water or broth if the pan is dry.
- Add dry elbow macaroni to the skillet and stir into the meat and spices for 2 minutes to toast the pasta.
- Pour in the broth and heavy cream. Stir to combine and ensure the pasta is submerged. Bring to a boil.
- Reduce heat to medium-low, cover with a lid, and simmer for 8-10 minutes, stirring every 3-4 minutes to prevent sticking, until pasta is tender.
- Uncover the pan and stir in the rinsed black beans and halved cherry tomatoes. Cook for 2 minutes until tomatoes soften slightly.
- Remove the skillet from the heat. Gradually stir in the shredded cheddar and Monterey Jack cheese until melted and smooth.
- Squeeze in fresh lime juice and zest, then stir in chopped cilantro. Taste and season with salt and pepper as needed.
- Serve immediately while hot.
Notes
Toast the pasta before adding liquid to help it hold its shape. Always add cheese off the heat to prevent a grainy sauce. Use fresh lime juice and zest for the best flavor. If the sauce is too thick, add a splash of broth or milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 4
- Sodium: 800
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 45
- Fiber: 6
- Protein: 32
Keywords: one pot meal, cheesy taco mac, easy dinner, family friendly, quick recipes, comfort food, taco pasta