Description

A bold, comforting fusion of classic mac and cheese and zesty taco flavors—packed with ground beef, taco spices, veggies, and gooey cheese. A family-friendly dinner favorite with major flavor!

Ingredients

8 oz elbow macaroni
1 lb lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning (or 2 tbsp homemade)
1 can (10 oz) diced tomatoes with green chiles
1 cup corn kernels (fresh, canned, or frozen)
1/2 cup milk
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Salt and pepper to taste
Optional toppings: diced avocado, chopped cilantro, sliced jalapeños, sour cream

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Instructions

Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente, drain, and set aside.
In a deep skillet or Dutch oven, cook ground beef and diced onion over medium-high heat until beef is browned and onions are soft. Drain excess grease if needed.
Add garlic and taco seasoning. Stir and cook for 1 minute to toast the spices.
Add diced tomatoes with green chiles and corn. Simmer for 3–5 minutes.
Reduce heat, stir in milk, and add cheddar and Monterey Jack cheeses. Stir until melted and creamy. Season with salt and pepper to taste.
Fold in cooked macaroni. Mix gently until pasta is fully coated. Let sit 1–2 minutes before serving for thickened texture.
Top with optional garnishes and serve hot.

Notes

Use ground turkey for a lighter version, or substitute black beans for a vegetarian option.
Top with crumbled tortilla chips or broil in ramekins for a crispy crust.
Pairs well with green salad, cornbread, or cucumber salad.