One-pan Taco Mac and Cheese
A delicious one-pan meal combining the flavors of tacos with creamy mac and cheese, perfect for a quick weeknight dinner.
Equipment
- Large, deep oven-safe pan
- Stirring spoon
- Measuring cups and spoons
Ingredients
- 1 tbsp olive oil (15 ml)
- 1 brown onion finely diced
- 1 tbsp freshly minced garlic (15 g)
- 500 g regular minced (ground) beef (1 lb)
- 2 tbsp tomato paste (30 g)
- 2 tsp ground cumin (10 g)
- 2 tsp sweet paprika (10 g)
- 1 tsp dried oregano (2 g)
- 1 tsp onion powder (2 g)
- 1 tsp garlic powder (2 g)
- ½ tsp sea salt flakes (2 g)
- ¼ tsp freshly cracked black pepper (1 g)
- 400 g canned crushed tomatoes (14 oz)
- 400 g canned corn kernels (14 oz) drained
- 1 litre beef stock (4 cups)
- 400 g macaroni or small shells or penne (pasta) (14 oz)
- 100 g cream cheese (3.5 oz)
- 60 g freshly grated cheddar (1/2 cup)
- 195 g Mexican cheese blend (1.5 cups)
- ¼ bunch coriander (cilantro) finely chopped
- 1 spring onion (scallion) finely sliced
Instructions
- Start by drizzling olive oil into your favorite large pan. Let it warm up on medium heat until it shimmers, giving off a nice savory aroma. This preheating helps develop flavors, so do not rush it. If the oil smokes, it is too hot.
- Add the diced onion and freshly minced garlic to the pan, stirring occasionally until they soften. You will know they are ready when the onion turns translucent and your kitchen smells amazing. Keep an eye on them to avoid browning too much, which can lead to bitterness.
- Toss in the minced beef, breaking it up while it cooks. You want it to turn from pink to a light, brown shade. This browning adds richness to the dish. It is easy to forget and let it sit too long, leading to uneven cooking, so keep stirring!
- Stir in the tomato paste along with the spices - cumin, sweet paprika, oregano, onion powder, garlic powder, salt, and pepper. The color should brighten, and it will start to smell deeply savory. Make sure everything is coated evenly; nobody likes clumpy flavors.
- Add the canned crushed tomatoes and drained corn to the beef mixture, stirring to combine it all. You will notice the vibrant colors and lively scents mixing. This adds moisture, so avoid skipping it; otherwise, the pasta might cook up dry.
- Pour in the beef stock while stirring everything together. The mixture should bubble gently; this signifies it is ready for the next step. If it does not bubble, it means it is not hot enough, so crank up the heat a bit.
- Once it is simmering, add the pasta. Give it a good stir to make sure all the pasta is submerged and coated nicely. After a few minutes, you should see the pasta softening. If you think it looks too dry, you can add a splash more stock.
- After the pasta is almost al dente, mix in the cream cheese. You will notice it melting and creating a creamy texture throughout. Make sure to fold it in well to avoid clumps; no one likes biting into a chunk of cream cheese.
- Sprinkle in the grated cheddar and Mexican cheese blend. Stir until it all melts into a gooey, cheesy goodness. Watching the cheese melt is a treat! If it is not melting evenly, covering it briefly will help get that nice gooey texture.
- Finally, sprinkle the chopped coriander and sliced spring onion on top. This adds a fresh note and a pop of color. It is a nice finishing touch that brings everything together. Do not skip this step; it really brightens up the dish!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of beef stock or milk and stir until creamy.
Reduce cooking time if the pasta is too firm. Add cayenne pepper for a spicy kick. Stir in extra cream or cheese for creaminess.
Reheat in a pan over medium heat, stirring occasionally. Add a splash of beef stock or milk as needed until heated through.
Serve with corn chips for added crunch. Pair with a zesty lime dressed salad. Top with sliced jalapeños for an extra kick.
Use shell pasta for a different texture. Substitute ground turkey for a lighter version. Add black beans for extra protein and fiber.
When selecting ground beef, look for a lean blend for a healthier option. Quality cheese can enhance flavor; grated cheese melts better than block cheese.
Reduce cooking time if the pasta is too firm. Add cayenne pepper for a spicy kick. Stir in extra cream or cheese for creaminess.
Reheat in a pan over medium heat, stirring occasionally. Add a splash of beef stock or milk as needed until heated through.
Serve with corn chips for added crunch. Pair with a zesty lime dressed salad. Top with sliced jalapeños for an extra kick.
Use shell pasta for a different texture. Substitute ground turkey for a lighter version. Add black beans for extra protein and fiber.
When selecting ground beef, look for a lean blend for a healthier option. Quality cheese can enhance flavor; grated cheese melts better than block cheese.