There was a time when weeknights felt like a losing battle — juggling homework, dishes, and trying to pull together a dinner everyone would actually eat. I used to rely on takeout or boxed dinners until I learned how to blend simple, wholesome ingredients into quick, one-pot meals. This taco mac and cheese became a lifesaver. It’s cozy, cheesy, and full of flavor — but still made with real food that fuels you, not weighs you down. 

Ingredients:

• 1 tablespoon olive oil

• 1 pound lean ground beef (or ground turkey)

• 1 small yellow onion, diced

• 2 garlic cloves, minced

• 1 packet taco seasoning (or 2 tablespoons homemade)

• 2 cups beef broth (or water)

• 1 (15 oz) can diced tomatoes (undrained)

• 1 cup salsa (mild or medium)

• 2 cups elbow macaroni (uncooked)

• 1 cup shredded cheddar cheese

• 1/2 cup shredded Monterey Jack cheese

• Optional: sour cream, green onions, cilantro for topping

Instructions:

1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.

2. Add diced onion and garlic to the skillet and sauté for 2–3 minutes until softened.

3. Stir in taco seasoning, diced tomatoes, salsa, and beef broth. Mix well.

4. Add dry macaroni, stirring to combine everything evenly. Bring to a boil, then reduce heat to low and cover. Simmer for 12–15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.

5. Turn off heat. Stir in shredded cheeses until melted and creamy.

6. Let sit for 3–5 minutes to thicken. Add optional toppings if desired and serve warm.

Nutrition (Per Serving):

Calories: 490
Protein: 29g
Carbs: 42g
Fat: 24g
Fiber: 4g
Sugar: 5g
Nutrition is estimated and may vary based on specific ingredients used.