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–+ servings

Taco Macaroni and Cheese

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A one-pot wonder combining cheesy comfort food with vibrant taco flavors, perfect for family gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 lb ground beef Can be substituted with turkey or plant-based meat
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 ½ cups beef broth
  • 1 cup salsa
  • 1 package taco seasoning
  • 1 teaspoon garlic powder
  • 3 cups dry rotini pasta Substitutes: whole grain or gluten-free pasta
  • 4 oz cream cheese
  • 3 cups shredded cheddar cheese Divided: 2 cups for cooking, 1 cup for topping
  • to taste Green onions, for garnish Optional

Method
 

Cooking Instructions
  1. In a large soup pot or Dutch oven, heat the olive oil over medium to high heat. Add the diced onions and cook until they’re soft and translucent.
  2. Add the ground beef, salt, and pepper to the pot with the onions. Cook until the meat is browned and crumbly. Drain any excess grease.
  3. Stir in the beef broth, salsa, taco seasoning, garlic powder, and rotini pasta. Cover the pot and reduce the heat to low, cooking for about 15 minutes, stirring every 5 minutes to prevent sticking.
  4. Once the liquid has mostly evaporated, remove the pot from heat. Stir in the cream cheese and 2 cups of shredded cheddar until completely melted and well-combined.
  5. Top with the remaining cheese and garnish with finely chopped green onions, if desired. Serve hot and enjoy!

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 6g

Notes

This dish stores beautifully and can be refrigerated for 3-5 days or frozen for 2-3 months. To reheat, use a splash of beef broth to restore creaminess.
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