One Pan Taco Macaroni and Cheese

• Meat

  • 1 lb Ground beef

• Produce

  • 1 pint Cherry tomatoes
  • 1 tbsp Garlic
  • 1 Green onions
  • 1 White onion, small

• Canned Goods

  • 2 cups Beef broth

• Pasta & Grains

  • 1/2 lb Pasta, small dry

• Baking & Spices

  • 2 tbsp Taco seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 cups Cheddar cheese

• Liquids

  • 1 cup Water

Found on yellowblissroad.com

Ingredients

• 1 Tbsp olive oil
• 1 pound ground beef
• 1 small white onion, diced
• 1 Tbsp minced garlic
• 2 Tbsp Taco Seasoning (divided in half)
• ½ pound small, dry pasta (about 2½ cups)
• 1 cup water
• 2 cups beef broth
• 2 cups shredded cheddar cheese
• 1 pint cherry tomatoes diced, plus some for garnish if desired
• Diced green onions, for garnish if desired

Directions

• In a 12 skillet, heat oil over medium-high heat and cook the onions until slightly soft. Add garlic and stir for about 30 seconds before adding the ground beef and 1 tablespoon of taco seasoning. Break up the beef with your spatula. Cook until beef is no longer pink. Drain.
• In the same pan, add cooked ground beef mixture, water, broth, pasta, cherry tomatoes, and another tablespoon of taco seasoning.
• Cover the pan and cook over low heat for 15 minutes, stirring twice to keep the pasta from sticking to the bottom of the pan. Remove cover, increase heat to medium and stir pasta until most of the liquid is gone.
• Turn off heat and add the shredded cheese. Stir until cheese is completely melted. If needed, cover the pan to allow cheese to melt completely; about five minutes.
• Divide into bowls, and garnish with diced tomatoes and green onions.