One-Pan Taco Mac and Cheese
The Mexican flavors in this one pan taco mac and cheese will make your family love this recipe's twist on hamburger helper.
Ingredients
- 1 pound of ground beef pork, turkey or chicken
- 12-16 ounces of pasta like macaroni One whole box
- 1 can fire roasted tomatoes
- 1 envelope of taco seasoning
- 2 cups of corn frozen or canned
- 4 cups of water approximate, enough to cover the pasta
- 2 cups of shredded Mexican blend cheese
- Fresh tomatoes green onions, cilantro for garnish
Instructions
- Start with browning either ground beef, turkey, chicken or pork in a large skillet like my Le Creuset braiser.
- When the meat is completely browned, drain the grease and return to the skillet.
- Add the pasta, taco seasoning, diced tomatoes, corn, and water. You need to cover the pasta completely with the water.
- Bring to a boil and then turn down a slow boil or simmer and cover.
- Cook till the pasta is tender and liquid is pretty much gone, stirring occasionally. Good time rule of thumb is the amount of time on the pasta box.
- Remove from heat and stir in the cheese. Sprinkle additional cheese over top and place the lid back on to let the cheese melt.
- Top with diced tomatoes, onions and cilantro.
Nutrition
Calories: 867kcalCarbohydrates: 78gProtein: 46gFat: 41gSaturated Fat: 19gCholesterol: 134mgSodium: 515mgPotassium: 739mgFiber: 4gSugar: 8gVitamin A: 528IUVitamin C: 5mgCalcium: 415mgIron: 4mg
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