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Taco Mac and Cheese

A creamy and cheesy mac dish infused with taco spices, ground beef, and Mexican flavors, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz elbow macaroni
  • 1 lb ground beef Can substitute with ground turkey for a leaner option.
  • 1 packet taco seasoning
  • 2 cups shredded cheddar cheese
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup milk
  • 1 cup sour cream
  • Salt and pepper to taste
Optional Toppings
  • chopped green onions For garnish.
  • jalapeños For a spicy kick.
  • crushed tortilla chips For added crunch.

Method
 

Cooking the Pasta
  1. Boil water in a large pot. Add the elbow macaroni and cook until al dente—about 7-8 minutes. Drain and set aside.
Browning the Meat
  1. In a skillet, brown the ground beef over medium heat, breaking it up as it cooks.
  2. Once browned, drain the excess fat and stir in the taco seasoning, cooking according to the packet instructions (about 3-5 minutes).
Combining Ingredients
  1. Add the cooked pasta, diced tomatoes, milk, and sour cream to the skillet. Mix until well combined and creamy.
Finishing Touch
  1. Sprinkle in the shredded cheddar cheese and stir until melted. Taste and season with salt and pepper as needed.
Serving
  1. Serve hot, garnished with your favorite toppings.

Notes

Make it your own by swapping ground turkey or using your favorite cheese blend. Leftovers can be stored in the fridge for 3-4 days; add a splash of milk when reheating.