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One-Pan Taco Mac and Cheese

One-Pan Taco Mac and Cheese

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Total Time 25 minutes
Servings: 6
Calories: 663
Ingredients Method Notes

Ingredients
  

For the Taco Mac and Cheese
  • 1 tbsp olive oil
  • 1 brown onion finely diced
  • 1 tbsp freshly minced garlic
  • 500 g 1 lb 2 oz minced (ground) beef (regular)
  • 2 tbsp tomato paste concentrated puree
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper
  • 400 g 14 oz canned crushed tomatoes
  • 400 g 14 oz canned corn kernels, drained (or 1 cup/150 g frozen)
  • 4 cups 1 litre beef stock
  • 400 g 14 oz pasta (macaroni, small shells, or penne)
  • 100 g 3½ oz cream cheese
  • ½ cup 60 g freshly grated cheddar
For the Topping:
  • 1½ cups 195 g Mexican cheese blend
  • ¼ bunch coriander cilantro, finely chopped
  • 1 spring onion scallion, finely sliced

Method
 

  1. Preheat the oven grill (broiler) to high.
  2. Heat the olive oil in a large, deep, oven-safe pan over medium heat.
  3. Add the onion and garlic and cook for 2–3 minutes or until softened.
  4. Add the beef and cook, breaking it up with a spoon, until browned.
  5. Stir in the tomato paste, cumin, paprika, oregano, onion powder, garlic powder, salt, and pepper, and cook for 1–2 minutes.
  6. Add the crushed tomatoes, corn, and beef stock, and stir to combine.
  7. Add the pasta and bring the mixture to a simmer.
  8. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender.
  9. Reduce the heat to low, then stir in the cream cheese and cheddar until fully melted. Turn the heat off.
  10. Top the dish with the Mexican cheese blend.
  11. Place under the grill for 2–3 minutes or until the cheese is golden and bubbling.
  12. Top with fresh coriander and spring onion, and serve immediately.

Notes

You can make your own Mexican cheese blend. Combine equal parts cheddar, mozzarella and colby cheese for a perfect melty mix.