Ingredients
Scale
- 1 pound ground beef
- 1 packet taco seasoning
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 1 14.5-ounce can petite diced tomatoes with green chilies undrained
- 3 cups beef broth
- 12 ounces elbow macaroni (3 cups)
- 1 1/2 cups heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded monterey jack cheese
Instructions
- In a large skillet or Dutch oven, cook the ground beef over medium heat, breaking it into pieces as it cooks. Drain any excess grease if necessary.
- Add taco seasoning, salt, and tomato paste. Cook for about 1 minute.
- Pour in the undrained diced tomatoes with green chilies and beef broth, then bring the mixture to a boil.
- Mix in the elbow macaroni. Reduce heat to a simmer, cover, and cook until pasta is tender, stirring occasionally.
- Lower the heat and stir in the heavy cream, cooking for another 1 to 2 minutes until heated through.
- Remove from heat, then mix in shredded cheddar and Monterey Jack cheese until melted and creamy.
- Allow standing for 5 minutes before serving to let the sauce thicken.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to top with chopped green onions or cilantro for extra flavor.
Add a dash of hot sauce if you like a little heat in your dish.
This recipe can be customized with different cheeses or spices based on your preference.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg