One Pot Cheesy Taco Mac (Print Version)
# Ingredients:
01 -
1 pound ground beef (80/20 blend)
02 -
½ medium yellow onion, diced
03 -
1 bell pepper, diced (any color)
04 -
10 ounces diced tomatoes with green chiles, undrained
05 -
1 packet taco seasoning
06 -
½ cup tomato sauce
07 -
2 cups beef broth
08 -
1 cup whole milk
09 -
2½ cups shell pasta (or any short pasta)
10 -
2 cups sharp cheddar cheese, shredded
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add ground beef, diced onion, and bell pepper. Cook for 6-8 minutes, breaking up the meat with a spoon, until the beef is completely browned and vegetables are softened. Drain any excess grease.
02 -
Sprinkle the taco seasoning over the meat mixture and stir well. Add the undrained diced tomatoes with green chiles, tomato sauce, beef broth, and milk. Mix everything together until well combined.
03 -
Stir in the uncooked shell pasta, making sure it's mostly submerged in the liquid. Bring the mixture to a gentle simmer, then reduce heat to low and cover the skillet.
04 -
Let it cook covered for 10-15 minutes, stirring every 3-4 minutes to prevent sticking, until the pasta is tender and most of the liquid has been absorbed. If it seems too dry, add a splash more broth or milk.
05 -
Remove from heat and immediately stir in the shredded cheddar cheese. Keep stirring until the cheese is completely melted and creates a creamy sauce that coats the pasta.
06 -
Let cool for 2-3 minutes before serving. The sauce will thicken slightly as it sits. Serve in bowls and enjoy while hot and creamy.
# Notes:
01 -
Stir frequently during cooking to prevent pasta from sticking to the bottom
02 -
Don't skip draining the grease - it prevents the dish from being too oily
03 -
The liquid should just cover the pasta when you add it
04 -
Add cheese off the heat to prevent it from becoming grainy
05 -
This reheats well with a splash of milk to loosen the sauce