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Easy One-Pot Taco Casserole

A simple and flavorful one-pot taco casserole that combines ground beef, macaroni, and cheese for a satisfying meal that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Lean Ground Beef Provides a protein-packed base while being lower in fat for health-conscious eating.
  • 1 package McCormick Taco Seasoning (low sodium) Boosts flavor without the excess salt.
  • 2 cups Water Essential for cooking the pasta.
  • 1 can (15oz) Diced Tomatoes (low sodium) Adds moisture and acidity for balance.
  • 1 can (15oz) Tomato Sauce (low sodium) Enhances the sauciness.
  • 1 can (4oz) Green Chiles Provides a mild kick.
  • 1 cup Frozen Whole Kernel Corn Increases fiber content.
  • 2 cups Uncooked Elbow Macaroni The perfect pasta choice.
  • 1 cup Shredded Colby/Jack Cheese Melts beautifully on top.

Method
 

Preparation
  1. In a 3-quart pot over medium-high heat, brown the lean ground beef, breaking it apart into small pieces (about 5-7 minutes). Drain any excess fat.
  2. Add the taco seasoning, water, diced tomatoes, tomato sauce, green chiles, and corn to the pot. Stir well and bring to a boil for 3-5 minutes.
  3. Add the uncooked elbow macaroni and reduce heat to low. Cover and let simmer for 10-15 minutes, stirring occasionally.
  4. Remove from heat and sprinkle shredded cheese on top. Cover until the cheese melts.
  5. Gently stir the casserole to incorporate the melted cheese and serve hot.

Notes

Serve garnished with fresh cilantro or avocado. Pairs well with a simple salad or tortilla chips. Store leftovers in an airtight container and consume within 3-5 days.