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Cheesy Chicken Taco Mac

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An easy and delicious one-pan dinner featuring cubed chicken, elbow macaroni, taco seasoning, tomato sauce, Rotel, and a creamy blend of Colby Jack cheese and milk, topped with fresh cilantro.

Ingredients

Scale
  • 1 lb chicken breast, cut into cubes
  • 1 tbsp oil
  • 1 onion, chopped
  • 1/2 tsp salt and pepper
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp dried cilantro
  • 1 1/2 cups chicken broth
  • 2 1/2 cups elbow macaroni
  • 10 oz can Rotel (not drained)
  • 8 oz can tomato sauce
  • 1 tbsp minced garlic
  • 2 cups shredded Colby Jack cheese
  • 1/2 cup milk
  • Fresh cilantro for topping

Instructions

  1. Heat oil in a pan over medium heat. Add cubed chicken and cook until browned on all sides.
  2. Add chopped onion, salt, pepper, chili powder, cumin, and dried cilantro. Cook until onion is softened.
  3. Pour in chicken broth, then add elbow macaroni, Rotel (with juices), tomato sauce, and minced garlic. Stir to combine.
  4. Bring to a boil, then reduce heat and simmer uncovered until macaroni is cooked and liquid is mostly absorbed, about 10-12 minutes.
  5. Remove from heat and stir in shredded Colby Jack cheese and milk until cheese is melted and sauce is creamy.
  6. Serve topped with fresh cilantro.

Notes

Use fresh cilantro as a topping for added brightness. This dish pairs well with green beans or a simple salad. For a spicier kick, add extra chili powder or jalapeños.

Nutrition

Find it online: https://www.receipster.com/cheesy-chicken-taco-mac/

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