One-Pan Taco Mac

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the diced onion and bell pepper and cook for 4–5 minutes until softened.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease if needed.
5. Stir in the taco seasoning, chili powder, cumin, smoked paprika, salt, and black pepper.
6. Add the Rotel tomatoes and stir to combine.
7. Pour in the beef broth and bring the mixture to a boil.
8. Stir in the uncooked pasta, reduce the heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender.
9. Stir in the heavy cream, then add the Cheddar and Monterey Jack cheeses a handful at a time, stirring until completely melted and creamy.
10. Remove from the heat and let the Taco Mac rest for 3–5 minutes to thicken.
11. Garnish with fresh cilantro or parsley and your favorite toppings before serving.

Variations

• Substitute ground turkey, shredded chicken, or spicy chorizo for the ground beef.
• Add black beans, corn, or diced green chiles for extra Tex-Mex flavor.
• Use Pepper Jack cheese for a spicy, creamy twist.
• Stir in a few ounces of cream cheese for an even richer, extra-creamy sauce.

Tips

• Stir the pasta occasionally while it cooks to prevent it from sticking to the bottom of the skillet.
• Add a splash of beef broth or milk if the sauce becomes too thick before serving.
• Shred your own cheese for the smoothest, creamiest melt.
• Finish with crushed tortilla chips or Fritos for an irresistible crunchy topping that pairs perfectly with the cheesy Taco Mac.