Tex Mex Macaroni
Dive into comfort food with a bold twist in this Tex Mex Macaroni recipe—a mouthwatering fusion of zesty Tex-Mex flavors and creamy pasta goodness! Tender elbow macaroni is enveloped in a velvety sauce infused with taco-seasoned ground beef, fire-roasted tomatoes, hearty black beans, and sweet corn. Cream cheese and melted cheddar elevate the dish with a luscious, cheesy finish, while optional fresh cilantro adds a vibrant garnish. Ready in just 40 minutes, this one-pot wonder is perfect for busy weeknights or casual family dinners. Serve it hot and let every bite transport your taste buds to the Southwest. Keywords: Tex Mex Macaroni, Tex-Mex pasta, creamy taco macaroni, easy one-pot meal, cheese pasta bake recipe.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 14.5 ounces, canned diced tomatoes
- 15 ounces, canned and drained black beans
- 1 cup frozen corn
- 1 packet (about 1 ounce) taco seasoning
- 4 ounces cream cheese
- 1 cup shredded cheddar cheese
- 1 tablespoon, chopped (optional for garnish) fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 cups water
Instructions
Cook the elbow macaroni according to the package instructions, then drain and set aside.
In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking for 2-3 minutes until softened and fragrant.
Add the ground beef to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 6-8 minutes. Drain any excess grease if necessary.
Stir in the taco seasoning packet, salt, and black pepper. Mix well to coat the beef evenly with the seasoning.
Add the canned diced tomatoes, black beans, frozen corn, and 3 cups of water. Stir everything together and bring to a simmer.
Lower the heat and add the cream cheese. Stir until the cream cheese has melted and fully incorporated into the mixture.
Add the cooked elbow macaroni to the skillet and stir to combine, ensuring the pasta is coated in the sauce.
Sprinkle the shredded cheddar cheese over the top. Cover the skillet with a lid and let it sit for 3-4 minutes, or until the cheese has melted.
Remove the skillet from heat, garnish with fresh chopped cilantro if desired, and serve hot.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 7.8 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 244 mg | 19% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 533 mg | 11% | |
*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.
