Description

A hearty twist on traditional comfort food! This protein-packed Taco Macaroni combines lean beef, vibrant peppers, and zesty Rotel tomatoes in a cheesy sauce that will satisfy even the pickiest eaters. Perfect for meal prep and guaranteed to become a family favorite.

Ingredients

Scale

¾ pound 93% lean beef
1 tablespoon taco seasoning, homemade or package
½ cup yellow onion, chopped
½ cup red bell pepper, chopped
½ cup green bell pepper, chopped
10 oz can Rotel diced tomatoes with green chiles
1 ½ cups beef broth
½ cup milk
8 ounces macaroni, elbows, baby shells, etc (or gluten-free pasta)
1 cup Mexican blend cheese, or Monterey jack cheese

Instructions

Brown beef in a large skillet over medium-high heat. Drain excess fat if needed.
Add taco seasoning and stir until evenly coated.
Stir in onions and peppers, cooking for 3-4 minutes until softened.
Add Rotel tomatoes, beef broth, milk, and pasta. Stir to combine.
Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12 minutes, stirring occasionally.
Remove from heat and stir in cheese until melted. Serve immediately.

Notes

Tips: For extra heat, add diced jalapeños with the peppers.
Substitutions: Ground turkey works great for a leaner option. Use almond milk for dairy-free.
Storage: Refrigerate in airtight containers for up to 4 days. Reheat with a splash of broth to maintain creaminess.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: B
Method: Stovetop
Cuisine: Mexican-American

Nutrition

Serving Size: 1 cup
Calories: 412
Sugar: 5g
Sodium: 723mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 31g
Cholesterol: 78mg

Keywords: high protein, taco pasta, weeknight dinner, protein macaroni