Rent Week Taco Mac Skillet

• 1 pound ground beef
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup elbow macaroni
• 1 tablespoon taco seasoning
• 1 teaspoon chili powder
• 1 (15-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 cup beef broth
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• Salt and pepper to taste
• 1 tablespoon olive oil

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sauté until softened.
2. 2 Add ground beef, breaking it into small pieces with a spoon, and cook until browned. Drain excess fat if needed.
3. 3 Stir in garlic, taco seasoning, and chili powder; cook for 1 minute.
4. 4 Add macaroni, diced tomatoes, tomato sauce, and beef broth. Bring to a boil.
5. 5 Reduce heat, cover, and simmer for 15 minutes or until macaroni is tender.
6. 6 Stir in cheddar cheese until melted. Garnish with green onions before serving.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Add black beans for extra protein and fiber.
• Use turkey or plant-based ground meat for a lighter or vegetarian option.

Substitutions

• Substitute ground beef with ground turkey or chicken.
• If you're out of taco seasoning, use a mix of chili powder, cumin, paprika, and garlic powder.

Pairings

• Corn tortillas
• Fresh salsa
• Lime wedges

Nutrition

Tips

• For extra spice, add a dash of hot sauce or diced jalapeños.
• If you prefer a creamier texture, stir in a splash of milk before adding the cheese.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop with a splash of broth or water.

Serving Suggestions

• Serve with a side of avocado slices or a cooling dollop of sour cream.
• Pairs well with a crisp Mexican lager or a lime-infused agua fresca.

FAQ