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Bowl of Taco Mac and Cheese topped with avocado and cilantro

Taco Mac and Cheese

A comforting and cheesy fusion of tacos and mac and cheese that's perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (or turkey for a lighter option)
  • 1 packet taco seasoning
  • 8 oz elbow macaroni (or any pasta you fancy)
  • 2 cups chicken broth (or water) Water will work in a pinch.
  • 1 cup shredded cheddar cheese Because cheese makes everything better
  • 1 cup shredded Monterey Jack cheese For melt-in-your-mouth goodness
  • 1 can black beans, rinsed and drained
  • 1 cup diced tomatoes (fresh or canned)
  • 1 cup corn (frozen, canned, or fresh) Your choice
  • to taste small handful fresh cilantro, for garnish Optional but recommended

Method
 

Preparation
  1. In a large pot over medium heat, brown the ground beef (or turkey) until fully cooked, breaking it up into crumbles as you go. Drain any excess grease.
  2. Toss in the taco seasoning and stir well. For an extra kick, add a sprinkle of chili powder.
  3. Add the elbow macaroni, chicken broth, black beans, diced tomatoes, and corn to the pot. Bring it all to a boil.
  4. Once boiling, reduce the heat to low, cover, and let it simmer for about 8-10 minutes, or until the pasta is cooked al dente. Stir occasionally to avoid sticking.
  5. When the pasta is perfectly tender, remove the pot from heat and stir in the cheddar and Monterey Jack cheeses until melted.
  6. Top with fresh cilantro if desired and serve.

Notes

For added veggies, feel free to incorporate diced bell peppers or spinach. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.