This easy cheeseburger macaroni gets amazing flavor from a packet of taco seasoning, and it's quick and easy to prepare in a skillet. Some shredded cheddar cheese is combined with cheese soup and some milk to make the easy sauce.
I added onion and bell pepper to the dish, but feel free to add about 1/2 to 1 cup of cooked whole kernel corn or black beans to the dish for more Tex-Mex flavor.
This tasty cheeseburger macaroni is a great dish for a busy day meal. You'll have a fabulous meal in under 30 minutes!
If you don't have taco seasoning, see the tips below the recipe for a quick homemade version.
Serve this flavorful dish with sliced tomatoes or a tossed salad for a delicious one-pot family meal.
- 6 ounces macaroni
- 1 pound lean ground beef
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 medium red or green bell pepper (or combination), chopped
- 1 can (10 3/4 ounces) condensed cheddar cheese soup
- 4 ounces (1 cup) shredded cheddar cheese
- 3/4 cup milk
- 1 envelope (1 ounce) taco seasoning mix
- Cook macaroni in boiling salted water following package directions.
- In a large skillet over medium heat, brown the ground beef in the olive oil with the chopped onion and peppers. Cook while stirring until ground beef is no longer pink.
- Add the cheese soup, shredded cheese, milk, and taco seasoning mix. Taste and add salt and pepper, as needed.
- Stir in the hot drained pasta.
Add sour cream to the finished cheeseburger macaroni mixture or serve it with sour cream on the side.
Add minced jalapeno peppers to the ground beef mixture along with the onions and bell pepper.
Replace the cheddar cheese soup with a can of condensed Fiesta Nacho Cheese Soup (Campbell's).
Homemade Taco Seasoning Combine 1 tablespoon of chili powder with 1 1/2 teaspoons of ground cumin, 1/2 teaspoon of salt, 1/2 teaspoon of paprika, and 1/4 teaspoon each of dried leaf oregano, onion powder, and garlic powder. Add a dash of cayenne pepper and black pepper, if desired, to taste.
"It tasted amazing. I didn't even need a side dish because it was so filling. I substituted the milk with water-- measured using the empty cheddar soup can. I also added two tablespoons crushed jalapenos plus a generous amount of pepper and Louisiana hot sauce. Will definitely make again." — Jax
"Added some sour cream for more taco flavor." — Sue
|Nutritional Guidelines (per serving)|
|Total Fat||66 g|
|Saturated Fat||34 g|
|Unsaturated Fat||22 g|
|Dietary Fiber||3 g|