Description
Cheesy, taco-seasoned, and made in one pot—this Taco Macaroni and Cheese is the perfect weeknight dinner that the whole family will love.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 pound ground beef
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 ½ cups beef broth
- 1 cup salsa (mild or spicy)
- 1 packet taco seasoning (or homemade)
- 1 teaspoon garlic powder
- 3 cups uncooked pasta shells
- 4 ounces cream cheese, at room temperature
- 3 cups shredded cheddar cheese
- Optional: Sour cream, crushed corn chips, avocado slices, diced tomatoes, green onions, chopped cilantro or parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion and sauté for 3–4 minutes until softened.
- Add ground beef, salt, and pepper. Cook until browned and no pink remains. Drain excess fat.
- Stir in beef broth, salsa, taco seasoning, garlic powder, and uncooked pasta shells. Cover and cook on low heat for 15 minutes, stirring every 5 minutes.
- Check pasta for doneness. If needed, cook uncovered for a few more minutes until liquid is mostly absorbed and pasta is tender.
- Turn off the heat and stir in cream cheese and 2 cups of shredded cheddar until melted and creamy.
- Sprinkle remaining 1 cup of cheddar on top and serve hot. Garnish with your favorite toppings like sour cream, avocado, or crushed corn chips.
Notes
Stir frequently during cooking to prevent sticking. Use a mild salsa for a kid-friendly version or spice it up with hot salsa or red pepper flakes. Leftovers reheat well—just add a splash of broth or milk to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 5g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg