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Taco Mac and Cheese

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Taco Mac and Cheese is a creamy one-pot dinner that combines tender macaroni, taco-seasoned ground beef, diced tomatoes, and plenty of melted cheese. This comforting fusion dish is perfect for busy weeknights and family meals.

Ingredients

  • 1 pound ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 2 cups beef broth
  • 2 cups milk
  • 8 ounces elbow macaroni
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Chopped green onions or cilantro for garnish

Instructions

  1. Heat a large skillet or Dutch oven over medium heat.
  2. Cook the ground beef and diced onion until the beef is browned and the onion is tender.
  3. Drain any excess grease and stir in the garlic, cooking for 30 seconds.
  4. Add the taco seasoning and stir until the meat is evenly coated.
  5. Pour in the beef broth and milk, then stir in the diced tomatoes with green chilies.
  6. Bring the mixture to a gentle boil.
  7. Add the elbow macaroni and reduce the heat to medium-low.
  8. Cover and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is tender.
  9. Stir in the salt and black pepper.
  10. Remove the pan from the heat and mix in the cheddar and Monterey Jack cheese until smooth and creamy.
  11. Garnish with chopped green onions or cilantro before serving.

Notes

  • Substitute ground turkey or ground chicken for a lighter option.
  • Add black beans, pinto beans, or corn for extra texture and flavor.
  • Use pepper Jack cheese for a spicier version.
  • Add diced jalapeños or chipotle peppers to increase the heat level.
  • Top servings with crushed tortilla chips for added crunch.
  • Finish with sour cream, avocado, or fresh salsa for extra taco-inspired flavor.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

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