This simple one pot dinner uses pantry ingredients to create a quick weeknight dinner. Featuring canned veggies, elbow pasta and easy to cook ground beef this dinner feeds a crowd in a snap.
The weeknight 5 to 9 after the 9 to 5 is so real. Working full time and then picking the kids up from after school care, I wouldn’t get home until 5:30. We are an early bedtime family. Like, kids in bed by 7:00, 7:30 family. So, dinner needed to be on the table ASAP. Que, the one pot meal. I have a few up my sleeve, but few are easy and satisfying as this one pot taco macaroni.
Dice two veggies, crack open a few cans, and stir everything together in the pot is really all you need to do here.
This one pot taco macaroni checks all of the boxes for a weeknight meal. One pot? Check. Protein, veg and carb? Check. Cooks in under 30 minutes? CHECK. Made with pantry ingredients I almost always have on hand? CHECK. An added bonus is how customizable this meal is as well. Throw in whatever veggies you have canned or in the fridge, and ground meat will work, as long as you have around one pound. Don’t have any broth on hand? How about water and Boullion?
Let’s talk about Buollion
My Mom relied heavily on Boullion cubes in her cooking when I was growing up. We lived in a rural area and were definitely on a budget. Boullion cubes mixed with water for soups, stews, just to drink when I was sick, Boullion crumbled into meat for flavor, Boullion was around. Boullion can be quite salty, and depending on the kind you buy typically is not organic. And you know what? I think Boullion is great. With grocery costs higher than ever, buollion cubes can sub for broth and help save on the grocery bill. Boullion cubes are incredibly shelf stable, and are easily mixed with water for an instant broth. While I Do like cooking with different broths, boullion has never let me down.
When using Boullion, it is important to consider salt. When I use Boullion instead of a homemade broth or low sodium store bought broth, I reduce the amount of salt I use to season the meal, sometimes omitting the salt entirely. Always taste!
I have seen recipes for homemade Boullion across the internet, and there are more brands available than ever to buy. Definitely something I recommend all home cooks have in their pantry. I personally have chicken, tomato, and beef.
Let’s Make the One Pot Taco Macroni
Add two tablespoons of oil into a large Dutch Oven or pot. Throw the diced bell pepper, onion, and canned chilis into the pot. Sauté’ over medium high heat until the fresh veggies are softened.
Add your ground beef or meat and cook until it is completely browned. Not the most photogenic portion of this meal! Add all of the seasonings after the meat has been cooked through and brown.
Gently pour your macaroni, broth and milk.
I did not have my large liquid measuring cup at the time. Amount pictured does not accurately reflect amount used haha (obligatory Millennial haha) Stir everything together, bring to a gentle boil and then immediately turn the heat down to low. Place a lid on the pot. Cook for 10 minutes, stirring occasionally so the bottom does not burn. No pictures of this step, because it looks kind of gross.
One it is ready to serve, mix in the shredded cheese. Look, she is not a beautiful meal, but it will stick to your ribs!
Everyone needs a meal they can whip together for those nights when everyone is hungry, and you don’t feel like cooking but need to deliver. Filling, warm and fast, what more can you ask for?
PrintOne Pot Taco Macaroni (Homemade Taco Hamburger Helper)
One Pot Taco Macaroni will be your go-to stick-to-your ribs dinner for busy weeknights. Chopped fresh veggies, ground beef, and canned ingredients come together for a satisfying dinner the whole family will love!
- Prep Time: 15 Minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 Generous Servings 1x
- Category: Dinner
- Cuisine: American
Ingredients
- Two Tablespoons Olive Oil Or Vegetable Oil, Or Avocado Oil
- 1 Red Bell Pepper, Diced
- 1/2 Yellow Onion, Diced
- 1 pound Ground Beef
- 1 Can Tomato Paste
- 1 14 ounce Can Diced Tomatoes, or Diced Tomatoes and Peppers (like Rotel)
- One Can Diced Green Peppers (if not using the combined tomato and pepper can)
- 1 14 ounce Can Sweet Corn
- 2 cups Elbow Macaroni
- 2 cup Milk (I like Whole Milk but use what you have. With three kids in the house, Whole Milk is what I have)
- 1 and 3/4 Cups Beef Broth (Or 1 and 3/4Water and two Cubes Beef Bullion)
- 1 Tablespoon Cumin
- 1 Tablespoon Chili Powder
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Onion Powder
- 1 Teaspoon Smoked Paprika
- 2 cups Shredded Cheddar Cheese
- Salt and Pepper to Taste
Instructions
Dice the red bell pepper and onion. In a large pot or dutch oven, add your oil of choice. and turn the heat to medium high. Add the bell pepper and onion and sauté until the onion is translucent, or for about 5 minutes. Add the ground beef and cook until browned. Once the ground beef is cooked through, add the tomato paste, diced tomatoes/peppers and all seasonings. Stir together to combine. Then add the milk, water/broth and two cups of macaroni. Drain the canned corn and canned tomatoes, then add the veggies to the pot. Stir everything together and bring the pot to a gentle boil. Reduce the heat to low, and put the lid on the pot. Cook for about 10 minutes, stirring occasionally to make sure the bottom does not burn. It may take a little more time, or a little less. Check for when your noodles are done. My family prefers them a little less al dente and more well done. Stir in your shredded cheese and serve.
This recipe makes quite a bit and is perfect for when you need leftovers for lunch tomorrow, depending on the size of your family.
Notes
**You do have to watch to make sure the bottom does not burn! BUT if it does burn, do not worry, you have not ruined dinner! Whatever you do, DO NOT SCRAPE THE BOTTOM. Gently stir the rest of the meal, without disturbing the bottom, and it should not taste burned.
**To bulk up this meal even further, plus adding fiber, you can add a can of beans of your choice! Black beans are my favorite for this meal.
**If you do not have all of the spices, or are more of a taco spice packet kind of person, you definitely can use that instead off the spices listed.
