One 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.