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One Pan Taco Mac Recipe

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4.4 from 2 reviews

This One Pan Taco Mac is a delicious and hearty skillet meal combining seasoned ground beef, tender elbow macaroni, and a cheesy, spicy sauce made with Rotel and enchilada sauce. Perfect for a quick and satisfying dinner, it brings the flavors of a taco night into a comforting pasta dish.

Ingredients

Main Ingredients

  • 1 pound lean ground beef
  • 1 cup diced onion (½ a large onion)
  • 1 (1-ounce) packet taco seasoning
  • 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

  1. Cook the beef and onion: In a large skillet over medium heat, add 1 pound of lean ground beef and 1 cup of diced onion. Cook and crumble the beef until it is browned and no pink remains. Drain off any excess grease if necessary to reduce fat.
  2. Add taco seasoning and liquids: To the cooked beef mixture, add the 1-ounce packet of taco seasoning, undrained 10-ounce can of Rotel, 10-ounce can of enchilada sauce, and 1 cup of beef broth. Stir well to combine all ingredients and bring the mixture to a rolling boil.
  3. Cook the pasta: Once boiling, stir in 2 cups of elbow macaroni. Reduce the heat to medium-low and cover the skillet with a lid. Let the pasta cook for 10-12 minutes, stirring once halfway through to prevent sticking, until the pasta is tender and has absorbed some of the liquid.
  4. Add milk and cheese: When the pasta is cooked, stir in 1 cup of whole milk followed by 2 cups of shredded cheddar cheese. Mix until the cheese is fully melted and the sauce is creamy.
  5. Garnish and serve: Sprinkle chopped green onion over the top for garnish. Serve hot and enjoy your flavorful One Pan Taco Mac!

Notes

  • Drain excess grease after browning beef to keep the dish less oily.
  • If you prefer a spicier dish, use spicy Rotel or add jalapeños.
  • For a creamier texture, you can substitute whole milk with half and half or heavy cream.
  • Leftovers keep well for up to 3 days refrigerated and reheat quickly on the stovetop or microwave.
  • This recipe can be made gluten-free by substituting elbow macaroni for gluten-free pasta.

Find it online: https://cookedbysarah.com/one-pan-taco-mac-recipe/