This cheesy, beefy, taco mac checks all the boxes. It’s quick, easy, budget-friendly, and a hit with the whole family! And only one pot to clean!
Add a simple salad for the perfect weeknight meal.
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You could almost call this dish Mexican goulash.
Lots of ground beef, pasta, and cheese.
Throw in some taco seasoning and some salsa and it’s a hit!
And it all cooks in one pot in less than 30 minutes! I mean, seriously, what more could you want?
You can use whatever shape pasta you like, but pick a shape that will catch all of the cheesy, saucy goodness. I like shells for this recipe.
The ground beef is extra lean, because it’s a weeknight and it saves me the step of draining it.
You can adjust the heat level with the taco seasoning and salsa. I’m going with medium heat on both, but if you’re serving this taco mac to kids, you may want to go more on the mild side.
The cheese is a cheddar and Monterey jack blend. Colby jack and straight up cheddar work well, too.
Start by cooking the ground beef in a large skillet (you’ll need one with a lid) over medium high heat until it’s no longer pink, about 5 minutes or so. Then drain it, if you need to, and return it to the pan.
Mine is super lean so I can skip the draining.
Sprinkle in the taco seasoning and stir it to coat all of the beef.
Then stir in the pasta, green chilies (undrained), salsa, and water. Give it a good stir to combine everything.
Bring it up to a boil then reduce the heat to a simmer.
Cover it and cook it for about 15 minutes, stirring it occasionally until it’s just tender.
Remove it from the heat and stir in the cheese.
Let it stand a couple of minutes to let the cheese melt.
Stir it once again before serving and toss on the cilantro.
Try it with a dollop of sour cream. Or maybe a little extra cheese?
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