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If you’re craving something cheesy and filling but need to get dinner on the table fast, this one pot taco mac’s your answer. It’s packed with gooey cheese and meaty flavors, thanks to loads of ground beef and a hit of seasonings. Toss in some green chilies for a bit of fire, and you’ve got a family favorite that’s big on taste and super easy to clean up after.
The first time I made this, it was a cold, wet afternoon and the fridge was pretty much empty. Ever since, whenever I’m wiped out or pressed for time, this is the comfort meal I whip up for my crew.
Hearty Ingredients
- Cheddar cheese: gives the final result an ooey-gooey topping, sharper flavor if you grate it fresh
- Shell pasta: scoops up loads of sauce in each bite, regular or whole wheat both work
- Whole milk: keeps things nice and creamy, always use milk that’s fresh
- Beef broth: bumps up the savory taste, go for low sodium if you want less salt
- Tomato sauce: holds everything together, should be smooth and not chunky
- Taco seasoning: packs lots of zesty classic taco taste, either store bought or homemade
- Diced tomatoes with green chilies: brings a punch and a little heat, get a can with good chunky tomatoes and visible peppers
- Bell pepper: gives crunch and a pop of color, just pick one that’s firm and shiny
- Yellow onion: adds a little sweetness and aroma, avoid any with mushy spots
- Ground beef: main meaty flavor, best if you grab lean beef that looks fresh
Simple Cooking Steps
- Toss in Cheddar:
- When your pasta’s done, dump in that shredded cheese. Stir everything until it’s melted through and smooth. Dish it up steaming hot—extra cheese on top if you’re into that.
- Let it Simmer:
- Pop the lid on and drop the heat to a low simmer. Stir a couple of times as it cooks, so the pasta doesn’t glue itself to the bottom. Aim for about ten to fifteen minutes until the noodles are just right, not mushy.
- Add Pasta and Sauce:
- Pour in the tomatoes with green chilies, beef broth, tomato sauce, and milk. Stir well to blend. Slide your pasta shells into the pot and let them bathe in the liquid.
- Spice Everything Up:
- Sprinkle taco seasoning all over the meat and veggies. Mix around so every bit is covered. Give it a quick stir to bloom those flavors in the heat.
- Soften Veggies & Brown Beef:
- Heat up your skillet over medium-high and dump in diced onion and bell pepper. Stir until the onion smells sweet and turns see-through. Toss in ground beef, breaking it up. Cook until the pink’s gone and things are browned nicely—not crispy. Pour off the extra grease, so it's not super oily.
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I always look forward to the tomatoes with green chilies because they make the dish sing without any chopping. For real, my kids and I fight over the crunchy cheese stuck to the pan every time we have this for dinner.
Leftovers & Storage
Let everything cool down on the counter before putting it away. Scoop into containers with tight lids and stash in the fridge—good for four days. If you want to freeze it, portion out and wrap well to keep it from drying out. For reheating, give it a splash of milk or broth so it gets creamy again.
Swaps & Shortcuts
Ground turkey or chicken works in place of beef if you want it lighter. Sub in elbows or rotini if you’re out of shells. For dairy free, almond milk and vegan cheese totally work. If you want more veggies, add in some corn or zucchini while it simmers.
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How to Serve It
Make it fun with green onions, chunks of avocado, or a scoop of sour cream right on top. Lay out some crunchy tortilla chips for dipping. Goes great with a side salad. If you want it zippy, add lime wedges for a burst of fresh flavor.
Background & Inspiration
This meal mixes American comfort food with Tex Mex taste. You’re basically getting taco flavors mixed up with cheesy pasta—everyone wins. On tough days or nights when I need to feel cozy, this is what I want in my bowl.
Recipe FAQs
- → Can I try other pasta shapes?
Absolutely! Swap out the shells for macaroni, rotini, or penne. Just check the package directions and adjust cooking time as needed.
- → What’s the best way to spice it up?
To turn up the heat, use hot taco seasoning, add some diced jalapeños, or pick tomatoes with spicy chilies mixed in.
- → Can I replace beef with turkey?
Ground turkey is a great alternative. Cook it just like you would the beef and season it well for a similar result.
- → Is it good for meal prepping?
Yes! Make it ahead and store it in the fridge for up to three days in a sealed container. Reheat on the stove or microwave when ready to eat.
- → What cheese can I use instead?
Try swapping cheddar with Velveeta, pepper jack, Monterey Jack, or a mix of Mexican-style cheeses to switch it up.
- → How do I make it creamier?
Milk is key, so don’t skip it. Adding cream cheese to the mix before you melt the cheddar will make it even richer.