One-pan Taco Mac and Cheese
Hearty, cheesy, and a crowd-pleaser, this One-pan Taco Mac and Cheese combines taco flavors with creamy pasta for a quick and satisfying meal.
Servings: 4 servings
Equipment
- Large Skillet
- Wooden Spoon
Ingredients
Ingredients
- 1 tbsp Olive Oil
- 1 medium Brown Onion, finely diced
- 1 tbsp Freshly Minced Garlic
- 500 g Regular Minced (Ground) Beef
- 2 tbsp Tomato Paste
- 2 tsp Ground Cumin
- 2 tsp Sweet Paprika
- 1 tsp Dried Oregano
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 0.5 tsp Sea Salt Flakes
- 0.25 tsp Cracked Black Pepper
- 400 g Canned Crushed Tomatoes
- 400 g Canned Corn Kernels, drained
- 4 cups Beef Stock
- 400 g Pasta (such as elbow macaroni or shells)
- 100 g Cream Cheese
- 0.5 cup Freshly Grated Cheddar
- 1.5 cups Mexican Cheese Blend
- 0.25 bunch Coriander (Cilantro), finely chopped
- 1 spring Onion (Scallion), finely sliced
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and sauté for 2-3 minutes, until softened and fragrant.
- Stir in the freshly minced garlic and cook for about 30 seconds, making sure it doesn’t burn.
- Add the ground beef to the pan, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
- Mix in the tomato paste, ground cumin, sweet paprika, dried oregano, onion powder, garlic powder, sea salt flakes, and cracked black pepper. Stir well to coat the beef with all the spices.
- Pour in the canned crushed tomatoes and drained corn kernels. Stir to combine.
- Pour in the beef stock and bring everything to a gentle boil.
- Add the pasta, stirring well so it’s evenly distributed and submerged in the liquid.
- Lower the heat to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Remove the lid and stir in the cream cheese, cheddar, and Mexican cheese blend until everything is melted and ultra-creamy.
- Sprinkle with freshly chopped coriander (cilantro) and sliced spring onion before serving.
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat with a splash of beef stock or water to loosen the sauce.