Taco Macaroni and Cheese
Servings: 6 servings
Calories: 490cal
Equipment
- Large heavy bottomed skillet with deep sides
Ingredients
- 1 pound lean ground beef
- 14 ounces fire roasted tomatoes 1 can, undrained
- 1 cup low sodium beef broth
- 1 cup sour cream
- 1 ounce taco seasoning 1 package
- 8 ounces elbow macaroni noodles uncooked, about 1 1/2 cups
- 2 cups shredded cheddar cheese
Optional Garnish
- sour cream
- fresh diced tomatoes
- sliced green onions or regular onion
- crushed tortilla chips or doritos
- sliced jalapenos or pickled jalapenos
Instructions
- Brown the ground beef in a large deep sided skillet over medium heat. Drain off most of the fat, leaving just a little in the skillet.
- Add tomatoes, broth, sour cream, and taco seasoning and bring to a boil, then reduce to low and add in the noodles.
- Cover and simmer on low for about 20 minutes, or until the noodles are cooked. Give it a stir a couple times to ensure they do not stick.
- Shut the heat off, top with cheese, and cover to melt over the warm cooktop.
- Optionally serve with sour cream, fresh diced tomatoes, and chopped green onion.
Video
Notes
- Feel free to substitute with ground turkey, ground chicken, or a half and half combination of ground beef and ground sausage. You can also use precooked shredded chicken, just add it in around 10 minutes before the recipe is done to heat it up.
- Either shredded cheddar or Mexican cheese blend both work well.
- If you can't find fire-roasted tomatoes, you can substitute with a can of regular diced tomatoes or Rotel.
- You can substitute the elbow macaroni noodles with your favorite pasta shape. Shells or cavatappi are never a bad idea. Gluten free pasta will also work.
Nutrition
Serving: 1serving | Calories: 490cal | Carbohydrates: 36g | Protein: 31g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 885mg | Potassium: 418mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1324IU | Vitamin C: 4mg | Calcium: 332mg | Iron: 3mg
