Taco Macaroni

A one-pot taco macaroni with lean beef, peppers, Rotel, broth, milk, pasta, and melted cheese.

By @skinnytaste

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 0.75 pound 93% lean beef
• 1 tablespoon taco seasoning
• 0.5 cup yellow onion chopped
• 0.5 cup red bell pepper chopped
• 0.5 cup green bell pepper chopped
• 10 oz can Rotel diced tomatoes with green chiles
• 1.5 cups beef broth
• 8 ounces macaroni elbows, baby shells, etc. (or gluten-free pasta)
• 0.5 cup milk
• 1 cup Mexican blend cheese or Monterey jack cheese

Instructions

1. Heat a large, deep skillet on medium-high heat and add the beef and taco seasoning. Cook, breaking the meat up into small pieces, until browned, 5 to 6 minutes. Add the onion and bell peppers; cook until aromatic, 2 to 3 minutes. Beef is browned and vegetables are aromatic.
2. Stir in the canned tomato and beef broth and bring to a boil. Add the macaroni and make sure to submerge pasta into the liquid. Mixture is boiling and pasta is submerged.
3. Lower heat to medium-low and cover. Cook 8 to 10 minutes, stirring halfway, until the pasta is almost tender and the liquid is mostly absorbed. Pasta is almost tender and liquid is mostly absorbed.
4. Uncover, add the milk, and cook, covered, stirring periodically on medium-low until pasta is al dente and most of the liquid is absorbed, 8 to 10 minutes. Pasta is al dente and most liquid is absorbed.
5. Remove from heat, uncover, and add cheese. Stir to combine. Cheese is melted and incorporated.