Taco Mac and Cheese
Let's make taco mac and cheese! This recipe is perfect for an easy weeknight meal -- ready to serve in 30 minutes!
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Fat 40
Carbs 33
Protein 33
Yield 6
Ingredients
- 8 oz. elbow macaroni
- 1 tablespoon avocado oil
- 1 lb. 85% ground beef
- ½ large white onion chopped
- ½ green bell pepper minced
- 1 teaspoon salt
- 2 tablespoons taco seasoning we used this homemade taco seasoning
- ½ cup heavy cream
- ½ cup salsa any kind
- 8 oz. shredded cheddar cheese ~2 cups
- 4 oz. shredded Monterey jack cheese ~1 cup
Garnish
- sour cream
- chopped tomatoes or pico
- cilantro
- sliced jalapeños
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. About 7 minutes. Drain and set aside.
- Heat a large skillet over medium/high heat and add avocado oil. Add the ground beef and cook until most of the pink is gone. About 3 or 4 minutes.
- Add the onions and peppers and cook for another 3-4 minutes. Add the taco seasoning and cook for an additional minute.
- Reduce the heat to low and add the salsa and heavy cream. Bring to a simmer and fold in the cheddar and Monterey jack cheese.
- Transfer the cooked pasta to the pan and stir so that everything is fully coated in cheese sauce.
- Serve topped with your favorite taco toppings.
Tips & Notes
- Make this vegetarian by using black beans instead of ground beef. Cook the onions and peppers, then add the black beans to the seasonings.
- All salsas are different. We used a thin blended salsa in this recipe. The level of spice in this will vary depending on the salsa you use.
Watch it
Nutrition Facts
Calories: 629kcal | Carbohydrates: 33g | Protein: 33g | Fat: 40g | Fiber: 2g | Sugar: 3g