Ingredients
Scale
Before we dive into the cooking process, let’s gather our ingredients. Here’s what you’ll need for this mouthwatering taco mac:
- 1 pound ground beef (or turkey)
- 1 tablespoon taco seasoning
- 2 cups elbow macaroni
- 4 cups chicken broth
- 1 can (15 oz) diced tomatoes
- 1 cup shredded cheddar cheese
- 1 cup black beans (drained and rinsed)
- 1 cup corn (frozen or canned)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat and brown the ground beef (or turkey) for 5-7 minutes.
- Add taco seasoning and stir to coat the meat.
- Combine elbow macaroni, chicken broth, diced tomatoes, black beans, and corn; stir to ensure pasta is submerged.
- Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
- Remove from heat and stir in shredded cheddar cheese until melted.
- Season with salt and pepper, garnish with cilantro if desired, and serve.
Notes
- For a vegetarian option, use ground meat substitutes and vegetable broth.
- Feel free to customize with other toppings like avocado or sour cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg