Taco Macaroni Skillet

$To make a tasty Taco Macaroni Skillet, gather these key ingredients: - 1 lb ground beef or turkey - 1 medium onion, diced - 2 cloves garlic, minced - 1 packet taco seasoning - 3 cups uncooked elbow macaroni - 4 cups beef or chicken broth - 1 cup diced tomatoes (canned or fresh) - 1 cup corn (canned or frozen) - 1 ½ cups shredded cheddar cheese - ½ cup sour cream - Salt and pepper to taste - Chopped cilantro and sliced green onions for garnish These ingredients work well together. The ground meat provides protein. The onion and garlic add flavor. The taco seasoning gives it that classic taste. The macaroni makes it filling, and the cheese adds creaminess. Want to boost the flavor of your dish? Here are some optional ingredients: - Black beans for added fiber - Jalapeños for heat - Bell peppers for sweetness - Avocado for creaminess - Lime juice for a fresh kick These extras can make your meal more exciting. You can mix and match based on what you like. Don't have all the ingredients? No problem! Here are some simple swaps: - Use ground chicken or tofu instead of beef or turkey. - Swap elbow macaroni for any pasta shape you have. - Use vegetable broth to make it vegetarian. - Replace cheddar cheese with Monterey Jack or pepper jack for a twist. - Greek yogurt can work in place of sour cream. These substitutions keep the dish tasty and fun. Just adjust cooking times if needed. {{ingredient_image_1}} First, take a large skillet and place it over medium heat. Add 1 pound of ground beef or turkey. Cook the meat until it is fully brown. Make sure to break it up as it cooks. This helps the meat brown evenly. After the meat is cooked, drain any excess fat from the skillet. Next, add 1 medium diced onion to the skillet. Stir in 2 minced garlic cloves as well. Cook them for about 2-3 minutes. You want the onion to turn translucent. This step adds great flavor to the dish. It makes the base tasty and aromatic. Now, stir in the taco seasoning. Mix it well with the meat and veggies. Then, add 3 cups of uncooked elbow macaroni to the skillet. Pour in 4 cups of beef or chicken broth too. Add 1 cup of diced tomatoes and 1 cup of corn next. Stir everything together until well mixed. Bring the mixture to a boil. Once boiling, reduce the heat to low and cover the skillet. Let it simmer for 12-15 minutes. This cooks the macaroni and lets it soak up the flavors. After the time is up, check if the macaroni is tender. If it is, take the skillet off the heat. Mix in 1 ½ cups of shredded cheddar cheese and ½ cup of sour cream until it's creamy. Season with salt and pepper to taste. Your Taco Macaroni Skillet is now ready to enjoy! To create a creamy Taco Macaroni Skillet, you need to focus on the cheese and sour cream. I use 1 ½ cups of shredded cheddar cheese. It melts well and adds rich flavor. Stir the cheese in after cooking. This helps it blend smoothly. The sour cream adds a nice tang. Mix it in right after the cheese. This gives you a velvety texture. If you want even creamier results, add a splash of milk while mixing. One common mistake is overcooking the macaroni. If you cook it too long, it becomes mushy. Keep an eye on the time. Aim for about 12-15 minutes of simmering. Another mistake is not draining the meat. If you leave too much fat, it can make the dish greasy. Always drain any excess fat after browning the meat. Lastly, don’t forget to taste. Adjust salt and pepper before serving. This step makes a big difference in flavor. Timing is key for a great skillet meal. After adding the broth and macaroni, bring the mix to a boil. This step is crucial for cooking the pasta evenly. Once boiling, reduce the heat. Cover the skillet and let it simmer. This keeps moisture in and helps the flavors meld. If you find the pasta is not tender after 15 minutes, let it simmer a bit longer. Just check it every few minutes to avoid overcooking. Pro Tips Use Lean Meat: Opt for lean ground beef or turkey to keep the dish healthier while still being flavorful. Customize the Spice: Adjust the amount of taco seasoning according to your spice preference. Add more for a kick! Add More Veggies: Incorporate additional vegetables like bell peppers or spinach for extra nutrition and flavor. Make it Ahead: This dish can be prepared in advance and reheated for a quick weeknight dinner; just add a splash of broth when reheating. {{image_2}} You can make a great vegetarian version of the Taco Macaroni Skillet. Replace the ground meat with a can of black beans or lentils. You can add more veggies like bell peppers or zucchini to boost nutrition. Use vegetable broth instead of chicken or beef broth for flavor. This keeps the dish hearty while being meat-free. If you like heat, spice up your skillet! Add chopped jalapeños or a dash of hot sauce during cooking. You can use spicy taco seasoning too. Fresh cilantro can take the heat to another level. For a kick, sprinkle some crushed red pepper flakes on top before serving. Cheese can change the whole dish! While cheddar cheese is classic, try pepper jack for heat. You can also mix in some queso fresco for a nice twist. For a smoky flavor, add some gouda cheese. Mixing different cheeses gives a unique taste and texture each time you make it. After enjoying your Taco Macaroni Skillet, let it cool down. Use an airtight container for storage. Place the leftovers in the fridge within two hours. This dish lasts about three to four days in the fridge. Make sure it is sealed well to keep it fresh. When you are ready to eat again, reheat your Taco Macaroni Skillet gently. I recommend using the stovetop. Add a splash of broth or water to keep it moist. Heat it over medium-low heat until warm. Stir often to avoid sticking. You can also use the microwave. Heat in 30-second bursts, stirring in between. If you want to save it for later, freezing is a great option. Cool the dish completely before freezing. Use a freezer-safe container, leaving some space for expansion. It can stay in the freezer for up to three months. To enjoy, thaw it in the fridge overnight. Reheat as mentioned for the best taste. Yes, you can use different meats. Ground turkey works well, too. You might even try ground chicken or pork. Each meat gives a different flavor. For a plant-based option, use lentils or black beans. To make Taco Macaroni Skillet gluten-free, choose gluten-free pasta. Many brands make great options. Check the taco seasoning packet to ensure it is gluten-free. You can also make your own seasoning at home. Taco Macaroni Skillet pairs well with fresh sides. Try a simple green salad or some tortilla chips. Guacamole adds a nice touch. You could also serve it with Mexican street corn for more flavor. This blog post covered how to make a delicious Taco Macaroni Skillet. We looked at the key ingredients needed, along with options to boost flavor. I shared steps to prepare the dish and tips to avoid common mistakes. You also learned about fun variations and how to store leftovers for later use. This meal is easy to make and fits many tastes. I hope you feel inspired to try it out! Enjoy your cooking adventure!$

Looking for a quick dinner? Try this Taco Macaroni Skillet! This easy taco pasta recipe combines ground beef, cheesy goodness, and colorful veggies all in one pan for a delicious one-pan taco dinner that's perfect for busy nights. Ready in just 30 minutes, this cheesy taco macaroni will be a family favorite. Don't forget to save this ground beef macaroni skillet recipe for your next meal! #TacoMacaroni #EasyDinner #OnePanMeals #CheesyPasta

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Ingredients

1 lb ground beef or turkey

1 medium onion, diced

2 cloves garlic, minced

1 packet taco seasoning

3 cups uncooked elbow macaroni

4 cups beef or chicken broth

1 cup diced tomatoes (canned or fresh)

1 cup corn (canned or frozen)

1 ½ cups shredded cheddar cheese

½ cup sour cream

Salt and pepper to taste

Chopped cilantro and sliced green onions for garnish

Instructions

In a large skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat.

Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent, about 2-3 minutes.

Stir in the taco seasoning, mixing it well with the meat and onions.

Add the uncooked elbow macaroni, broth, diced tomatoes, and corn to the skillet. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 12-15 minutes, or until the macaroni is tender and has absorbed most of the liquid.

Once cooked, remove the skillet from heat. Stir in the shredded cheddar cheese and sour cream until the cheese is melted and everything is creamy.

Season with salt and pepper to taste.

Serve warm, garnished with chopped cilantro and sliced green onions on top.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 6 servings