Dinner

Fraîche at Home Recipe: One Pot Taco Mac & Cheese


We were lucky enough to test out Tori’s Summer Meal Plan when she released it a few months ago and we absolutely LOVED it! It really took the stress out of grocery shopping and figuring out what’s for dinner. So, when she asked if we wanted to taste test one of her exclusive recipes included in her new Fall meal plan and share it with all of YOU I jumped at the opportunity! 

Let’s face it, getting a healthy meal on the table (that the whole family will love) isn’t always easy! The Fraiche at Home meal plans were created to make feeding your family wholesome homemade food simple and achievable. These Dietitian-designed meal plans were thoughtfully designed to save you precious time and energy by having 4 weeks of healthy, delicious weekday meals and grocery lists planned out for you; breakfast, lunch and dinner included (or a dinners only option)!  

It’s safe to say that the name itself gets me excited for Fall! I mean … what goes better than gloomy Fall days and One Pot Taco Mac & Cheese?! Nothing! I knew that I simply couldn’t devour this all by myself (well, realistically I could if I REALLY wanted to! LOL!) so I waited for one of our shoot days to have the girls on Team Jilly help me polish it off! Take it from me, this recipe is not only easy but it just so happens to be delicious and nutritious!!

So, let’s get right to it, what you’ve all been waiting for … the One-Pot Taco Mac & Cheese recipe!

This super simple and satisfying dish is a total crowd pleaser!  You can garnish your Taco Mac and Cheese with anything you wish – hot sauce included!  You can also leave out the beans if you have any picky eaters in your household, and if they don’t like chunks of tomato simply use pureed tomatoes instead. This makes a little extra for weekend leftovers or if you are like us you can polish it off in one sitting! LOL!

Fraiche at Home Recipe: One Pot Taco Mac & Cheese

Recipe by From the Kitchen of Jillian Harris

Ingredients

  • 1 tbsp oil

  • 1 lb ground (chicken, turkey, beef, or veggie)

  • 1 cup diced yellow onion

  • 1 cup shredded carrot

  • 2 cloves garlic, crushed

  • 1 tsp cumin

  • 1 tsp paprika

  • 1 tsp chilli powder

  • 1 tsp garlic powder

  • 3 tbsp tomato paste

  • 540 can black beans, drained and rinsed

  • 796 can diced tomatoes

  • 454 g macaroni noodles*

  • 3 cups stock

  • 1 cup shredded cheddar cheese

  • 1-2 green onions, sliced (optional)

  • Chopped cilantro for serving (optional)

  • Sour cream for serving (optional)

Directions

  • Heat a large heavy-bottomed pot with the oil over medium heat. Add the ground and cook until light brown, stirring (about 3-5 minutes). Add the onion and cook until soft and translucent, 4-5 minutes. Add the carrot and cook for another 3-4 minutes, stirring occasionally. Add the crushed garlic, cumin, paprika, chilli powder and garlic powder and cook until fragrant, around 2 minutes. Stir in the tomato paste.
  • Add the black beans, diced tomatoes, macaroni noodles and stock to the pot. Stir to combine, cover and let simmer until the macaroni noodles are cooked, 12 minutes, stirring occasionally to avoid the macaroni from sticking to the bottom of the pot.
  • Add the shredded cheddar cheese and stir to combine. Top with the green onions, cilantro and any other taco topping if desired and serve!

It really is that easy … and delicious! If you are a carb-loving lady like me this will quickly become one of your Fall recipe staples! If you want to test out one of Tori’s Fraiche at Home meal plans you can use code JILLY15 at checkout for 15% off!

Bon appetit!

xo

Jilly


Leave a Reply

  1. I made the vegan version of this last night & added a can of corn. I found it was lacking taco flavour and did not have enough cheese to be called a mac and cheese. But I did enjoy it and it was quick and easy to make.
    Thanks for posting 🙂

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