One Pot Cheesy Taco Mac (Printer-Friendly Version)

Hearty beef, pasta, and cheese simmered together for a fast, comforting dish perfect for busy nights.

# Required Ingredients:

→ Meat and Dairy

01 - 500 g ground beef (80/20 blend for optimal flavor and texture)
02 - 150 g sharp cheddar cheese, shredded
03 - 240 ml whole milk

→ Produce

04 - 1 medium yellow onion, diced
05 - 1 medium red bell pepper, diced

→ Pantry Staples

06 - 320 g shell pasta (medium-sized)
07 - 400 g can diced tomatoes with green chilies (e.g., Rotel)
08 - 230 g canned tomato sauce
09 - 500 ml beef broth
10 - 30 g taco seasoning (1 standard packet or homemade equivalent)
11 - Salt and freshly ground black pepper, to taste

# Step-by-Step Instructions:

01 - Heat a large, deep skillet over medium-high heat. Add the diced onion, bell pepper, and ground beef. Sauté, breaking up the beef with a wooden spoon, until the meat is browned and vegetables are softened, about 5–7 minutes. Drain excess grease to prevent a greasy finish.
02 - Sprinkle taco seasoning evenly over the browned meat and vegetables. Stir well to thoroughly coat all ingredients, allowing the spice blend to bloom for 1 minute.
03 - Add diced tomatoes with green chilies (including juices), tomato sauce, beef broth, and whole milk. Stir to combine, then add shell pasta, mixing until all pasta is submerged in liquid.
04 - Bring skillet contents to a simmer. Reduce heat to low, cover, and cook for 10–15 minutes, stirring every 2–3 minutes to prevent sticking. Cook until pasta is tender and most liquid is absorbed.
05 - Remove skillet from heat. Immediately add shredded cheddar, stirring until cheese is fully melted and sauce is creamy. Season with salt and pepper as desired.
06 - Spoon hot cheesy taco mac into bowls. Garnish with optional toppings such as chopped coriander, sour cream, or salsa if desired. Serve immediately.

# Handy Cooking Tips:

01 - Stir the pasta mixture regularly while simmering to prevent sticking and ensure even cooking.
02 - Incorporate the shredded cheese only after removing the pan from direct heat to guarantee a smooth, velvety sauce.
03 - Shell pasta is recommended for maximum sauce retention, but other short-cut pastas such as penne or elbow macaroni may be substituted.
04 - For added heat or texture, stir in drained black beans, corn, or sliced jalapeños with the tomatoes.
05 - Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of milk when reheating to refresh the sauce consistency.

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