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If you're on the hunt for a weeknight meal that combines the comforting flavors of macaroni and cheese with the zesty appeal of tacos, look no further! This Quick & Comforting Skillet Cheesy Taco Macaroni is the perfect fusion of two beloved dishes, delivering a hearty and satisfying experience in just one skillet.

Quick & Comforting Skillet Cheesy Taco Macaroni

Discover the ultimate comfort food with this Quick & Comforting Skillet Cheesy Taco Macaroni! This one-pan meal combines the nostalgic flavors of macaroni and cheese with the zesty kick of tacos, all ready in under 30 minutes. Perfect for busy weeknights, it's an easy, cheesy dish your family will adore. Customize it with your favorite taco toppings or proteins for a deliciously satisfying dinner that will become a go-to favorite! Enjoy all the cozy goodness in every bite.
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Ingredients
  

2 cups elbow pasta

1 lb ground beef or turkey

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning blend

1 can (15 oz) diced tomatoes with green chilies

2 cups beef or chicken broth

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup frozen corn (optional)

1 cup black beans, drained and rinsed (optional)

Fresh cilantro, chopped (for serving)

Salt and pepper to taste

Instructions
 

In a large skillet over medium heat, warm the ground beef or turkey. Cook until it's browned, breaking it apart with a spoon, for about 5-7 minutes. Drain any excess fat.

    Add the diced onion and minced garlic to the skillet. Sauté until the onion becomes translucent, which should take around 3-4 minutes.

      Incorporate the taco seasoning mix, ensuring the meat and onion are well-coated. Cook for an additional 1-2 minutes to slightly toast the spices.

        Pour in the can of diced tomatoes with green chilies along with the broth. Mix well to combine.

          Bring the concoction to a gentle boil, then introduce the elbow pasta. Stir to make sure the pasta is fully submerged in the liquid.

            Lower the heat, cover the skillet, and let it simmer for approximately 12-15 minutes, or until the pasta reaches your preferred tenderness, stirring occasionally.

              Once the pasta is fully cooked and most of the liquid is absorbed, mix in the frozen corn and black beans (if using).

                Stir in the shredded cheddar and Monterey Jack cheeses into the skillet. Mix until the cheeses have melted and the mixture is creamy.

                  Adjust the seasoning with salt and pepper to taste.

                    Finish with a garnish of fresh cilantro before serving.

                      Prep Time: 10 min | Total Time: 30 min | Servings: 4