One-Pot Creamy Taco Macaroni

In today’s fast-paced world, finding the perfect balance between convenience and flavor can be a challenge, especially when it comes to preparing meals for busy weeknights. Enter the One-Pot Creamy Taco Macaroni—a delectable fusion that marries the comforting essence of classic macaroni and cheese with the bold, zesty flavors of Tex-Mex cuisine. This dish not only satisfies cravings but also offers a hearty, creamy texture that will leave you and your family wanting more.

Looking for a quick and delicious meal idea? Try One-Pot Creamy Taco Macaroni, a delightful blend of classic comfort and bold Tex-Mex flavors. This easy recipe combines elbow macaroni, protein, and a creamy sauce all in one pot, making cleanup a breeze. Perfect for busy weeknights, it's packed with nutritious ingredients like black beans, corn, and cheese. Gather your family for a meal they'll love and enjoy the delightful fusion of taste and convenience!

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Ingredients

2 cups elbow macaroni

1 lb ground beef (or turkey for a lighter option)

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning

4 cups chicken or vegetable broth

1 cup canned diced tomatoes (with juices)

1 cup heavy cream

1 cup shredded cheddar cheese (plus more for topping)

1 cup black beans, rinsed and drained

1 cup corn (frozen or canned)

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Sliced jalapeños (optional, for garnish)

Instructions

Sauté the Aromatics: In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Brown the Meat: Add the ground beef (or turkey) to the pot. Use a wooden spoon to break it apart as it cooks. Season with salt and pepper. Cook until browned and no longer pink, about 5-7 minutes.

Add Seasonings and Liquids: Stir in the taco seasoning, followed by the chicken or vegetable broth, canned diced tomatoes, and elbow macaroni. Bring the mixture to a gentle boil.

Cook the Macaroni: Lower the heat to medium-low, cover the pot, and let it simmer for about 8-10 minutes, or until the macaroni is tender. Stir occasionally to prevent sticking.

Cream it Up: Once the pasta is cooked, stir in the heavy cream, black beans, and corn. Cook for an additional 2-3 minutes, allowing the mixture to heat through and the flavors to meld.

Cheesy Goodness: Remove the pot from heat. Stir in 1 cup of shredded cheddar cheese until melted and creamy. Taste and adjust seasoning with more salt and pepper if needed.

Serve and Garnish: Ladle the creamy taco macaroni into bowls. Top with additional cheddar cheese, fresh cilantro, and sliced jalapeños if desired. Enjoy!

Prep Time, Total Time, Servings: 10 min | 30 min | 4-6 servings