One Pot Taco Macaroni and Cheese
An easy one-pot dinner where macaroni and cheese meets Taco night!
Servings: 6 -8 servings
Calories: 565kcal
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 15 ounces tomato sauce
- 10 ounces diced tomatoes with green chiles (like Rotel)
- 1 cup frozen corn
- 1 cup milk
- 1 cup chicken broth
- 8 ounces elbow macaroni
- 2 cups shredded cheddar cheese
- chopped green onion for topping
Instructions
- In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it into small pieces as it cooks.
- Once browned, add the taco seasoning, tomato sauce, diced tomatoes, corn, milk, and broth mixing well to combine.
- Bring to a light boil and simmer for 5 minutes.
- Add the pasta, stirring well to combine.
- Cover and simmer for 8-10 minutes, until the pasta is cooked.
- Remove from heat and stir in the cheese.
- Serve topped with chopped green onions.
- Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days.
- This dish can be prepped ahead up until the point of adding the pasta. Then, when you are almost ready to eat dinner, you simply bring the mixture to a simmer, add the pasta, and cook until softened.
Nutrition
Calories: 565kcal | Carbohydrates: 43g | Protein: 30g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 816mg | Potassium: 766mg | Fiber: 4g | Sugar: 7g | Vitamin A: 823IU | Vitamin C: 11mg | Calcium: 365mg | Iron: 3mg