Taco Macaroni and Cheese Fiesta (Print version)

A creamy one-pot taco mac with seasoned beef, elbow macaroni, tomatoes, beans, corn, and plenty of cheese.

# Ingredients:

For the taco mac

01 - 1 tablespoon neutral oil
02 - 1 small yellow onion, finely diced
03 - 1 lb (450 g) lean ground beef
04 - 3 cloves garlic, minced
05 - 2 tablespoons tomato paste
06 - 1 packet (1 oz or 28 g) taco seasoning, or 3 tablespoons homemade taco seasoning
07 - 2 cups (480 ml) low-sodium beef broth, plus more as needed
08 - 1 1/2 cups (360 ml) whole milk
09 - 1 can (10 oz or 283 g) diced tomatoes with green chiles, undrained
10 - 8 oz (225 g) elbow macaroni
11 - 1 cup (165 g) canned black beans, drained and rinsed
12 - 1 cup (150 g) corn kernels, frozen or canned
13 - 4 oz (115 g) cream cheese, cubed
14 - 1 1/2 cups (170 g) shredded sharp cheddar cheese
15 - 1 cup (115 g) shredded Monterey Jack cheese
16 - Salt and black pepper, to taste

For serving

17 - 1 cup crushed tortilla chips
18 - 1/3 cup chopped fresh cilantro
19 - 1 lime, cut into wedges
20 - 1/2 cup sour cream
21 - 1/4 cup sliced pickled jalapenos
22 - 2 scallions, thinly sliced

# Instructions:

01 - Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Add the onion and cook for 3-4 minutes, stirring often, until softened.
02 - Add the ground beef and cook for 6-8 minutes, breaking it into small crumbles, until browned and no pink remains. Drain excess fat if needed.
03 - Stir in the garlic, tomato paste, and taco seasoning. Cook for 1 minute until fragrant and the tomato paste darkens slightly.
04 - Add the beef broth, milk, diced tomatoes with their juices, macaroni, black beans, and corn. Bring to a simmer and cook for 9-12 minutes, stirring often, until the pasta is tender and the liquid has thickened. Add a splash of broth if the pot gets dry before the pasta is done.
05 - Reduce the heat to low. Stir in the cream cheese until smooth, then add the cheddar and Monterey Jack a handful at a time until melted. Taste and season with salt and pepper.
06 - Let the taco mac rest off the heat for 3 minutes. Serve with crushed tortilla chips, cilantro, lime wedges, sour cream, jalapenos, and scallions.

# Good to know:

01 - Best served hot, before the tortilla chip topping softens.
02 - Add warm broth or milk if the sauce thickens too much while resting.
03 - Use mild taco seasoning for a family-friendly heat level.

Back