Description
Cheesy mexican mac and cheese brings a spicy twist to classic comfort food. Jalapeños, chorizo, and smoky spices create a bold, creamy pasta dish perfect for family dinners with friends you love.
Ingredients
Scale
Main Ingredients:
- 1 lb ground beef
- 8 ounces (226 grams) elbow macaroni
- 2 cups shredded cheddar or Mexican blend cheese
Vegetables and Seasonings:
- 1 small onion, diced
- 1 bell pepper, diced
- 1 can (10 ounces / 283 grams) diced tomatoes with green chilies
- 1 packet taco seasoning
Dairy and Liquids:
- 1/2 cup milk
- 1/2 cup sour cream
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional Toppings:
- Sliced jalapenos
- Diced tomatoes
- Fresh cilantro
- Avocado
Instructions
- Boil water in a large pot and add salt. Cook pasta until tender, about 8-10 minutes. Drain and reserve.
- Heat olive oil in a skillet over medium temperature. Sauté ground beef with onions and bell peppers until meat browns and vegetables soften, approximately 6-7 minutes.
- Sprinkle taco seasoning over the meat mixture. Pour in diced tomatoes with green chilies and simmer for 2-3 minutes to concentrate flavors.
- Reduce heat to low. Incorporate cooked pasta, shredded cheese, milk, and sour cream into the skillet. Stir continuously until cheese melts and creates a smooth, velvety sauce.
- Season the mixture with salt and pepper to enhance the taste profile. Ensure even distribution of seasoning throughout the dish.
- Transfer to serving plates. Top with optional garnishes like sliced jalapeños, fresh diced tomatoes, chopped cilantro, or creamy avocado chunks. Serve immediately while hot and bubbling.
Notes
- Customize heat levels by adjusting taco seasoning or using mild/spicy varieties for different palate preferences.
- Replace ground beef with ground turkey or plant-based crumbles for lighter, leaner protein options that maintain bold flavors.
- Use gluten-free pasta and check taco seasoning ingredients to transform this dish into a celiac-friendly meal without sacrificing taste.
- Consider preparing extra sauce separately to control creaminess and prevent pasta from becoming too dry during reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg