Have I mentioned that I LOVE one pot meals? I am pretty sure I have at least once or twice! But it is the absolute truth! Especially on busy weeknights when I don’t want to spend a lot of time in the kitchen, cooking and doing dishes. And this one pot taco mac combines two of my family’s favorite things – tacos and macaroni and cheese! What is not to love? And this recipe can feed about 6 people easily! Another win! So let’s get into it!
You will start by browning a pound of ground beef with a diced onion. Once the meat is cooked, you will drain it. (And as I always say, draining it is a personal preference, so if you don’t want to that is completely fine!)
Then you will add one packet of taco seasoning.
Now add a can of Rotel. I am using hot, but any variety will work! And do not drain it.
Add 4 cups of beef broth.
And 2 cups of whole milk.
Stir it all together really well and let it come to a gentle boil. Add a 16 oz box of elbow macaroni and cook for about 10-15 minutes or until pasta is tender.
Once the pasta is cooked, add 4 oz. of velveeta cheese. I know people have very strong opinions about velveeta, so if you do not like it, you can leave it out and use any other flavor that you like!
Then add 2 cups of grated sharp cheddar and 2 cups of grated pepper jack cheese.
Stir it up really well until all of that cheese is melted!
Toppings are definitely not required, but I absolutely love spicy food, so I like to top mine with some sour cream, some fresh jalapeno slices, some hot sauce and some crushed up Doritos! Yum!
Recipe:
Ingredients:
- 1.5 lbs ground beef
- 1 diced yellow onion
- 1 packet taco seasoning
- 1 can rotel
- 4 cups beef broth
- 2 cups whole milk
- 16 oz box elbow macaroni
- 4 oz. velveeta cheese
- 2 cups grated sharp cheddar
- 2 cups grated pepper jack cheese
- Any sort of toppings you like (optional)
Directions:
In a large pot, brown 1.5 lbs of ground beef with one diced onion. When it is finished cooking, drain the grease. Add one packet of taco seasoning and 1 can of Rotel. Mix it up. Add 4 cups of beef broth and 2 cups of whole milk. Let that come to a gentle boil. Add in the 16 oz box of elbow macaroni. Cookd for 12-15 minutes or until pasta is al dente. Add the velveeta and the other 2 cheeses. Stir continuously over low heat until all of the cheese is melted. Serve with your favorite toppings or just as is. Enjoy!