Description
This Taco Macaroni combines the zest of taco seasoning with creamy cheeses and pasta, making it a delightful quick dinner that’s easy to prepare and family-friendly.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, finely diced
- 1 pound ground beef
- 2 teaspoons garlic, minced
- 2 tablespoons tomato paste
- 1 packet (1 ounce / 3 tablespoons) taco seasoning
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
- 2 cups beef broth
- ¾ cup heavy whipping cream
- 8 ounces medium shell pasta, uncooked
- 4 ounces cream cheese, diced
- 1 cup mild cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- ¼ cup sour cream, plus more for garnish
- cilantro, chopped for garnish
- jalapeno, sliced for garnish
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add diced onion and cook for 4-5 minutes until softened.
- Add ground beef and cook until browned, about 8-10 minutes. Drain excess grease.
- Stir in garlic and tomato paste, cooking for 1 minute.
- Sprinkle in taco seasoning, then add diced tomatoes with green chilies, beef broth, heavy cream, and uncooked pasta.
- Mix well, ensuring pasta is submerged in liquid.
- Bring to a low boil, reduce to a simmer, cover, and cook for 10-12 minutes until pasta is tender.
- Remove from heat and stir in cream cheese, cheddar, and Monterey Jack cheeses until smooth.
- Fold in sour cream until just combined.
- Serve immediately, garnished with cilantro, jalapenos, and sour cream.
Notes
For added spice, include more jalapeno or hot sauce.
Feel free to substitute ground turkey for ground beef for a lighter version.
This dish can also be topped with avocado or tortilla chips.
Nutrition
- Serving Size: 1 serving
- Calories: 573
- Sugar: 4g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 110mg