1-Getting started: Getting started with creamy taco mac is as easy as following these simple steps, which help you build layers of flavor without any hassle. Begin by heating 1 teaspoon of neutral oil in a large skillet or Dutch oven over medium-high heat until it shimmers, then add the finely chopped onion and cook, stirring occasionally, until it’s translucent and slightly softened, about 4 minutes.

2-Next, add 1 pound of lean ground beef and cook it, breaking it up with a wooden spoon, until browned and cooked through, which takes about 6 to 8 minutes. Stir in 1 packet (1 ounce) of taco seasoning or 3 tablespoons of homemade seasoning and 2 tablespoons of tomato paste, cooking until fragrant and the tomato paste darkens slightly, about 2 minutes.

3-Now, stir in 3 cups of water, 1 can (10 to 15 ounces) of red enchilada sauce, 1 can (10 ounces) of diced tomatoes and green chilies with their juices, and 1 pound of dried elbow macaroni noodles. Bring the mixture to a boil over medium-high heat, then boil while stirring frequently to avoid sticking, until the noodles are al dente and the liquid thickens into a creamy sauce, about 7 to 11 minutes. Finally, remove from heat and stir in 2 cups of shredded medium or sharp cheddar cheese, 1/2 cup of coarsely chopped sliced American cheese, and 4 ounces of cubed cream cheese until everything melts into a smooth, creamy mix. Adjust salt to taste and serve right away with your favorite toppings.