Taco Macaroni
Taco Macaroni is the ultimate comfort food fusion, blending the bold, zesty flavors of tacos with the creamy, hearty satisfaction of macaroni. This one-pot wonder combines tender ground beef, savory taco seasoning, and tangy diced tomatoes with perfectly cooked elbow pasta, all simmered together in a flavorful broth. Sweet corn adds a touch of freshness, while melted cheddar cheese creates an irresistibly creamy finish. Ready in just 35 minutes, this dish is perfect for busy weeknights and makes an easy crowd-pleaser. Garnish with a dollop of sour cream and a sprinkle of fresh cilantro for a Tex-Mex-inspired meal the whole family will love. Keywords: taco macaroni, one-pot meal, taco pasta, cheesy comfort food, easy weeknight dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 tablespoons taco seasoning
- 1 15-ounce can diced tomatoes (with juice)
- 2 cups chicken or beef broth
- 2 cups dry elbow macaroni
- 1 cup frozen corn
- 1.5 cups shredded cheddar cheese
- 0.5 cup sour cream (optional, for serving)
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat a large skillet or pot over medium heat. Add olive oil to the pan.
Add finely chopped onion and sauté for 2-3 minutes until soft. Stir in the minced garlic and cook for an additional minute.
Add the ground beef, breaking it apart with a wooden spoon as it browns. Cook until no pink remains, about 6-8 minutes. Drain any excess grease if needed.
Stir in the taco seasoning, salt, and black pepper. Mix well to coat the beef evenly.
Pour in the diced tomatoes (including their juice) and the broth. Stir to combine.
Add the dry elbow macaroni and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until the pasta is tender.
Add the frozen corn and stir until heated through, about 2 minutes.
Turn off the heat and fold in the shredded cheddar cheese until melted and creamy.
Taste and adjust seasoning with more salt or pepper if needed.
Serve immediately, garnished with a dollop of sour cream and a sprinkle of chopped cilantro, if desired.
Nutrition Facts
Calories |
3219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.5 g | 226% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 7231 mg | 314% | |
| Total Carbohydrate | 252.4 g | 92% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 35.0 g | ||
| Protein | 167.5 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1606 mg | 124% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3097 mg | 66% | |
*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.
