The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Tuesday nights at my house are rough. Everybody’s starving by 5:30 and I’ve got nothing left. This one pan cheesy taco mac skillet is what I make. One skillet, 30 minutes, and the plates come back clean. It’s become my Tuesday night lifesaver.
Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Serves: 6
Why This Skillet Works
The macaroni cooks right in the broth and tomato sauce. No separate pot of boiling water. The starch that comes off the pasta thickens the liquid, so you get a sauce without making one.
Drain the grease after the beef browns. Skip that and the cheese melts into a greasy film instead of coating the pasta.
Cheese and milk go in last, off the boil. Cheese cooked hard in the pan gets grainy. The milk loosens it, and a minute of sitting does the rest.
Ingredients
For the meat mixture:
- 1 lb ground beef
- 1 onion, chopped
- 1/2 tsp salt and pepper
- 2 tsp chili powder
- 1 tsp each: cumin, garlic powder, dried cilantro
- 1 tbsp minced garlic
For the pasta:
- 2 1/2 cups elbow macaroni
- 1 1/2 cups chicken broth
- 10 oz can Rotel (undrained)
- 8 oz can tomato sauce
To finish:
- 2 cups shredded Colby Jack cheese
- 1/3 cup milk
- Fresh cilantro, for topping
How to Make One Pan Taco Mac
- Brown the beef and onion together in a big skillet over medium heat. Sprinkle in the salt, pepper, chili powder, cumin, garlic powder, and dried cilantro while it cooks.
- Once the meat’s no longer pink, drain the grease. Add the minced garlic, macaroni, broth, Rotel, and tomato sauce. Stir well and bring it to a boil.
- When it starts bubbling, drop the heat to medium-low, cover, and cook about 12 minutes until the pasta’s tender. Stir once around the halfway mark so nothing sticks.
- Stir in the cheese and milk. Let it sit a minute so the cheese melts in. Top with fresh cilantro and dig in.
Tips From My Kitchen
- Leftovers keep in the fridge for 3 days. Add a splash of milk when you reheat, because the pasta soaks up the sauce overnight.
- Serve with tortilla chips on the side. You want something crunchy against all that soft pasta.
- Use a big skillet with a lid. A small one crowds the pasta and the liquid won’t cover it evenly.
- Don’t walk away during the 12 minutes. One stir at the halfway point, that’s it.
Variations
Ground turkey. Swap it in one for one if that’s what’s in the fridge. Add a little extra oil to the pan since turkey doesn’t give you as much fat to brown in.
Hotter Rotel. Grab the hot version if you want heat. Same can size, same method.
Skip: I wouldn’t bother with whole wheat macaroni here. It drinks more liquid and stays chewy at 12 minutes. [PLACEHOLDER: only keep this if you’ve tested it, otherwise cut]
Make-Ahead Notes
Don’t stir the cheese in ahead of time. It needs to go in right before serving or it sets up stiff. You can chop the onion and brown the beef earlier in the day, then finish the rest at dinnertime. The finished skillet holds 3 days in the fridge, but I wouldn’t freeze it.
FAQ
Can I use a different pasta for taco mac?
Yes, but stick with small shapes. Shells and rotini work fine.
Do I drain the Rotel?
No. The liquid in the can is part of what cooks the pasta, so pour the whole thing in.
What’s the best cheese for this taco mac skillet?
Colby Jack. It melts smooth and mild, so the taco seasoning stays in front. Sharp cheddar works if that’s all you have, but it gets a little oily.
Why is my pasta still hard after 12 minutes?
Usually the lid isn’t sealing, or the heat dropped too low and the liquid stopped moving. Bump it back to medium-low, put the lid on tight, and give it a few more minutes. If it looks dry, add a splash of broth.
Can I make this with ground turkey?
Yes. See the variations above.
Final Thoughts
Put a bowl of sliced avocado or a quick lime-dressed cabbage slaw on the table next to it. The cool, sharp crunch cuts the richness, and the skillet plus one side is dinner.
One Pan Cheesy Taco Mac Skillet
This One Pan Cheesy Taco Mac Skillet is an easy 30-minute dinner made with seasoned ground beef, tender elbow macaroni, Rotel, tomato sauce, and plenty of melted Colby Jack cheese. Everything cooks in one skillet for a quick, cheesy family meal.
Ingredients
Equipment
Method
- Heat a large skillet over medium heat. Add the ground beef and chopped onion.
- Season with salt, black pepper, chili powder, cumin, garlic powder, and dried cilantro.
- Cook, breaking the beef into crumbles, until the meat is browned and no longer pink and the onion has softened.
- Drain any excess grease from the skillet.
- Add the minced garlic, uncooked elbow macaroni, chicken broth, undrained Rotel, and tomato sauce. Stir well to combine.
- Bring the mixture to a boil.
- Reduce the heat to medium-low, cover the skillet, and cook for about 12 minutes, or until the macaroni is tender. Stir once halfway through cooking to prevent sticking.
- Stir in the shredded Colby Jack cheese and milk until evenly combined.
- Let the skillet sit for about 1 minute so the cheese melts completely into the pasta.
- Top with chopped fresh cilantro and serve hot.
Notes
Store leftovers covered in the refrigerator for up to 3 days. Add a splash of milk when reheating because the pasta will absorb some of the sauce.
Ground turkey can be substituted for the ground beef.
Serve with tortilla chips on the side for extra crunch.
The recipe is described as a 30-minute meal, so total time is set to 30 minutes. Separate prep and cook times were not provided.
