One-pan dinner
Cheesy taco mac in one pot for the pickiest, hungriest table in town.
The kids are starving and in no mood to negotiate over dinner.
Beef, salsa, and elbows simmer in one pot, the cheddar melts in at the end, and even the picky one cleans the bowl.
Ingredients
A normal batch of post-practice beef taco mac uses the ingredients below for serves 4.
- 1 lb ground beef
- 2 cups dry elbow macaroni
- 1 packet taco seasoning
- 2.5 cups beef broth
- 1 cup salsa
- 1.5 cups shredded cheddar
- 1 tbsp olive oil
How to Make It
Make the slow piece of post-practice beef taco mac early, then keep the fast finish for the hungry hour.
- Heat the oil in a deep skillet over medium-high. Brown the beef 6 minutes until no pink remains.
- Stir in the taco seasoning and salsa.
- Add the macaroni and broth, bring to a simmer, then cover and cook 10 minutes, stirring twice, until the pasta is tender.
- Turn off the heat and stir in the cheese until it melts into a sauce.
Do the Slow Part Early
Brown and season the beef before practice so it is one pot at night.
- Brown the beef and stir in seasoning in the morning
- Measure the broth and macaroni into containers
- Shred the cheese ahead
Store and Reheat
Taco mac thickens as it sits, so loosen it with broth or water when reheating.
- Microwave 2 to 3 minutes with a splash of broth, stirring once
- Or reheat on the stove over low with 1/4 cup broth
- Keeps 3 days in the fridge
- Serve with: tortilla chips, sour cream, diced tomatoes
Make It Fit Tonight
Small Tweaks That Help This Dinner Land
Use ground turkey
Leaner but takes the seasoning just as well.
Add black beans
Stir in a drained can to stretch it further.
Top it taco-style
Set out lettuce, olives, and jalapenos for a topping bar.
Make it cheesier
Stir in cream cheese for an extra-smooth sauce.
Pack tomorrow's lunch
It reheats in a thermos and kids love it cold or hot.
Plan The Next Step
Lock in the easy crowd-pleasers
Use the planner to keep no-argument dinners like this ready for the loudest nights.