One Pan Taco Mac
Simple one-pan dinner with ground beef, pasta, enchilada sauce, and melted cheese for an easy, cozy meal.
Servings: 6 servings
Equipment
- 1 large skillet with a lid
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion ½ a large onion
- 1 (1-ounce) packet taco seasoning or homemade
- 1 (10-ounce) can rotel undrained
- 1 (10-ounce) can enchilada sauce or tomato sauce
- 1 cup beef broth
- 2 cups elbow macaroni
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- green onion for garnish
Instructions
- In a large skillet over medium heat, add 1 pound lean ground beef and 1 cup diced onion. Cook and crumble the beef until brown and no pink remains. Drain excess grease if needed.
- To the skillet, add 1 (1-ounce) packet taco seasoning, 1 (10-ounce) can rotel, 1 (10-ounce) can enchilada sauce, and 1 cup beef broth. Stir to combine and bring to a boil. Once boiling, stir in 2 cups elbow macaroni. Turn the heat to medium-low and cover with a lid. Cook for 10-12 minutes, stirring halfway through.
- Once the pasta is cooked, stir in 1 cup whole milk and 2 cups shredded cheddar cheese. Garnish with green onion and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave in 30-second increments until heated through.
Nutrition
Calories: 496kcal | Carbohydrates: 47g | Protein: 34g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 1255mg | Potassium: 516mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1202IU | Vitamin C: 5mg | Calcium: 342mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
