One-Pan Chimayo Salsa Beef Macaroni
Rated 5.0 stars by 1 users
Category
Southwestern
Cuisine
New Mexican
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
If you're looking for a quick and hearty weeknight dinner that doesn't require a lot of cleanup, our One-Pan Salsa Beef Macaroni is the perfect solution. With our Chimayo Tradition Salsa, this dish brings a burst of New Mexican flavor to your table, balanced with the savory richness of ground beef, cheese, and pasta. Add your favorite toppings like diced tomatoes and fresh cilantro for an extra burst of freshness. This recipe is sure to become a go-to in your meal rotation, with its comforting, cheesy goodness!
Ingredients
- 1 pound ground beef
- 1 teaspoon dried oregano
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- salt and pepper to taste
-
1 cup Cibolo Junction Chimayo Tradition Salsa
- 2 cups beef broth
- 1 ½ cups whole milk, divided
- 8 ounces shell or elbow pasta
- 8 ounces cheese, such as Cheddar or Monterey Jack, shredded
- tomatoes and cilantro for topping, optional
Directions
In a large skillet, brown the ground beef and drain any excess fat, about 5 minutes.
Add oregano, onion, garlic, Cibolo Junction Chimayo Tradition Salsa, beef broth, 1 cup of milk, and the pasta. Bring the mixture to a boil over medium-high heat. Cover, lower the heat to low, and simmer for about 10 minutes, or until the pasta is almost done.
Add the remaining ½ cup of milk and shredded cheese and continue to simmer uncovered until the cheese is completely melted and the pasta is done, about 5 minutes more. Remove from heat and let stand for 5 minutes. Sauce will thicken slightly.
Top with tomatoes and cilantro, if using, and serve.
