Name: Taco Mac
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb ground beef (leaner beef = less grease to drain); 1 packet taco seasoning (or homemade, if you prefer); 1 cup water; 2 cups elbow macaroni (any small pasta works in a pinch); 1 cup shredded cheddar cheese (sharp cheddar adds more flavor); 1 cup shredded mozzarella cheese (for extra melt and stretch); 1 can diced tomatoes (14.5 oz) (use with juices); 1/2 cup sour cream (full-fat makes it creamier; Greek yogurt can work); 1/4 cup chopped green onions (optional but excellent); 1 tablespoon olive oil; 1/2 cup milk (add a splash more as needed for creaminess)

Description

Taco Mac is a cozy dinner that combines the flavors of classic beef tacos and creamy macaroni and cheese, perfect for busy weeknights.

Ingredients

1 lb ground beef (leaner beef = less grease to drain)
1 packet taco seasoning (or homemade, if you prefer)
1 cup water
2 cups elbow macaroni (any small pasta works in a pinch)
1 cup shredded cheddar cheese (sharp cheddar adds more flavor)
1 cup shredded mozzarella cheese (for extra melt and stretch)
1 can diced tomatoes (14.5 oz) (use with juices)
1/2 cup sour cream (full-fat makes it creamier; Greek yogurt can work)
1/4 cup chopped green onions (optional but excellent)
1 tablespoon olive oil
1/2 cup milk (add a splash more as needed for creaminess)

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Instructions

Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until fully browned and cooked through.
Drain excess fat. Carefully drain off extra grease. Return the skillet to the heat.
Season it. Stir in the taco seasoning and 1 cup water. Simmer for about 5 minutes, until slightly thickened and well mixed.
Cook the pasta. Meanwhile, bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
Warm the tomatoes. In the same pot you used for pasta, heat 1 tablespoon olive oil over medium heat. Add the diced tomatoes with their juices. Cook 2–3 minutes, stirring occasionally.
Combine. Add the cooked macaroni and the taco beef mixture to the pot. Stir until evenly combined.
Make it creamy. Pour in the milk and stir. Add cheddar and mozzarella a handful at a time, stirring until melted and creamy.
Finish with sour cream. Reduce heat to low and stir in the sour cream until smooth.
Top and serve. Remove from heat. Sprinkle with chopped green onions and serve hot.

Notes

Consider adding toppings like crushed tortilla chips, sliced jalapeños, and diced avocado for extra flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican