High-Protein Taco Macaroni
A hearty one-pan meal combining lean ground beef, elbow macaroni, tomatoes, and bold taco spices for a comforting yet macro-friendly twist on taco night. With melty cheddar and tender pasta, it's perfect for busy weeknights or meal prepping lunches and dinners the whole family will love.
Method
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Heat the olive oil in a large skillet over medium-high heat.
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Add the onion and cook for 3–4 minutes until softened.
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Stir in the garlic and cook for another minute.
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Add the ground beef and cook until browned, breaking it apart as it cooks.
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Sprinkle over the taco seasoning and stir well to coat the beef.
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Add the diced tomatoes, beef stock, and dry macaroni. Stir everything together.
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Bring to a gentle boil, then reduce the heat and simmer uncovered for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
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Remove from the heat and stir through the cheese until melted and creamy.
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Taste and adjust seasoning if needed.
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Serve warm with your favourite toppings.
Notes
Allow pasta to cool completely before storing.
Store in the fridge for up to 4 days or freeze for up to 2 months.
Add a splash of water when reheating if needed to loosen the sauce.
Feel free to add black beans, sweetcorn, or bell peppers for extra texture and fibre.
Nutrition Information
| Calories | 395kcal |
| Total Fat | 16g |
| Total Carbohydrates | 28g |
| Protein | 32g |
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Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes. Ground turkey or chicken both work well and create a slightly leaner version.
Can I make this gluten-free?
Absolutely. Use your favourite gluten-free pasta.
Can I add beans?
Yes. Black beans or pinto beans are great additions and increase the fibre content.
Does this freeze well?
Yes. Portion into airtight containers and freeze for up to 2 months. Thaw overnight before reheating.
How do I prevent the pasta from sticking or overcooking?
Stir occasionally during simmering and check for tenderness at the 12-minute mark. Remove from heat once the pasta is just cooked, as it will continue to soften slightly after resting.
What should I do if the mixture looks too dry or too wet?
If it's too dry before the pasta is fully cooked, add a splash of extra stock or water. If too wet at the end, simmer uncovered for a minute or two longer to reduce excess liquid.
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