Description
A quick and flavorful weeknight dinner that combines the comfort of macaroni and cheese with the bold spices of tacos, finished with a bright squeeze of fresh lime juice for balance.
Ingredients
Scale
- 12 ounces elbow macaroni
- 1 pound ground beef or turkey
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1.5 cups chicken broth
- 1 cup corn kernels
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup heavy cream or milk
- 2 tablespoons fresh lime juice
- 0.25 cup fresh cilantro, chopped
- 1 small jalapeño, diced (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and jalapeño, cooking for 3-4 minutes until translucent. Add minced garlic in the last 30 seconds.
- Add ground beef or turkey to the skillet, breaking it up with a spoon. Cook until browned (5-6 minutes), draining excess fat if necessary. Return vegetables to the pan.
- Sprinkle taco seasoning over the meat mixture and stir to coat. Toast for 1 minute, then add dry elbow macaroni and stir for 1 minute to toast the pasta.
- Pour in chicken broth and corn kernels. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes until pasta is tender and liquid is mostly absorbed.
- Stir in black beans and heavy cream (or milk). Heat through for 1-2 minutes.
- Remove skillet from heat. Stir in shredded cheddar cheese gradually until melted and creamy.
- Squeeze fresh lime juice over the dish and stir in chopped cilantro. Taste and adjust seasoning with salt and pepper. Serve immediately.
Notes
Toast the dry pasta slightly before adding liquid to enhance flavor and texture. Always remove the pan from heat before adding cheese to prevent it from becoming grainy. The lime juice is essential for cutting through the richness of the cheese and cream. Leftovers can be stored in the refrigerator for up to 3 days; add a splash of water or broth when reheating.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 4
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Carbohydrates: 55
- Fiber: 6
- Protein: 30
Keywords: one skillet, taco mac, easy dinner, weeknight meals, pasta recipes, lime chicken, comfort food, quick meals