Description

This Taco Macaroni offers a delightful mix of flavors that will please any palate. With its creamy texture and hearty ingredients, it’s perfect for a hassle-free dinner that’s also comforting.

Ingredients

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1 tablespoon extra virgin olive oil
1 large yellow onion, finely diced
1 pound ground beef
2 teaspoons garlic, minced
2 tablespoons tomato paste
1 packet (1 ounce / 3 tablespoons) taco seasoning, store-bought or homemade
1 can (10 ounces) diced tomatoes with green chilies (such as rotel), undrained
2 cups (16 ounces / 480 g) beef broth
¾ cup (178.5 g) heavy whipping cream
8 ounces medium shell pasta, uncooked
4 ounces cream cheese, diced
1 cup (113 g) mild cheddar cheese, shredded
1 cup (113 g) monterey jack cheese, shredded
¼ cup (57.5 g) sour cream, plus more for garnish
cilantro, chopped for garnish
jalapeno, sliced for garnish

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Instructions

Heat olive oil in a large skillet or Dutch oven over medium heat.
Add the diced onion and cook for 4 to 5 minutes until softened.
Add ground beef and cook until browned, about 8 to 10 minutes. Drain excess grease.
Stir in the minced garlic and tomato paste, cooking for 1 minute.
Add taco seasoning, diced tomatoes, beef broth, heavy cream, and uncooked pasta, stirring to combine.
Bring to a low boil, then reduce heat to a simmer, covering the pot and cooking for 10 to 12 minutes.
Once pasta is tender and liquid mostly absorbed, remove from heat.
Stir in cream cheese, cheddar, and Monterey Jack cheeses until melted and smooth.
Fold in sour cream and serve garnished with cilantro and jalapenos.

Notes

Feel free to adjust the spice level by using mild or hot taco seasoning.
For a lighter version, substitute ground turkey for ground beef.
Add your favorite veggies to enhance the nutrition or flavor.

Nutrition

Serving Size: 1 serving
Calories: 624
Sugar: 3g
Sodium: 1000mg
Fat: 38g
Saturated Fat: 22g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg