Mexican Macaroni
Get ready to spice up your dinner table with this irresistible Mexican Macaroni recipe—a vibrant fusion of classic comfort food and bold Mexican flavors. Tender elbow macaroni is coated in a creamy, zesty sauce made with ground beef, diced tomatoes, tomato sauce, and a flavorful medley of taco seasoning, chili powder, and cumin. A generous helping of shredded cheddar cheese and sour cream adds a rich, velvety finish, while fresh cilantro and optional jalapeño slices provide a fresh, spicy kick. This easy, one-skillet dish comes together in just 40 minutes, making it a perfect choice for busy weeknights or casual gatherings. Packed with savory, cheesy goodness and loaded with Mexican-inspired spices, this family-friendly recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 1 lb ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 14.5 oz diced tomatoes, canned
- 8 oz tomato sauce
- 2 tbsp taco seasoning
- 1 tsp chili powder
- 1 tsp ground cumin
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 2 tbsp fresh cilantro, chopped
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 small jalapeño, sliced (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Add the ground beef to the skillet. Cook, breaking up the meat with a wooden spoon, until fully browned and no longer pink, about 6-8 minutes. Drain any excess fat.
Stir in the taco seasoning, chili powder, cumin, salt, and black pepper. Mix well to coat the beef evenly.
Pour in the diced tomatoes (with their juice) and tomato sauce. Stir to combine. Reduce the heat to low and let the mixture simmer for 5 minutes.
Add the cooked macaroni to the skillet and stir until the pasta is fully coated in the sauce.
Remove the skillet from heat. Stir in the shredded cheddar cheese and the sour cream until melted and creamy.
Garnish with chopped cilantro and sliced jalapeño, if desired. Serve hot.
Nutrition Facts
Calories |
4058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.0 g | 287% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 6772 mg | 294% | |
| Total Carbohydrate | 328.5 g | 119% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 45.6 g | ||
| Protein | 195.8 g | 392% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2111 mg | 162% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2007 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
