Name: Cheesy Skillet Taco Mac
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 cup diced onion; 2 cloves garlic, minced; 1 pound ground chuck; 1 tablespoon Miss Brown’s House Seasoning, recipe follows; 2 tablespoons tomato paste; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1 1/2 cups beef stock; 8 ounces elbow pasta, cooked according to package directions; One 8-ounce block sharp Cheddar, shredded; Kosher salt and freshly ground black pepper; Sour cream and chopped green onions, for serving, optional; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon paprika; 1 tablespoon kosher salt; 1 tablespoon freshly ground pepper

Directions

Heat the oil in a large cast-iron skillet over medium heat. Add the onion, garlic, ground beef and House Seasoning. Cook until the veggies begin to soften and the beef is slightly browned and no longer pink, about 7 minutes. Stir in the tomato paste, chili powder, cumin and beef stock.
Increase the heat to medium-high and bring the mixture to a rolling boil. Reduce the heat to low and cook until the sauce reduces, 5 to 10 minutes. Add the pasta and continue to cook, stirring constantly, until the liquid starts to slightly absorb. Add the cheese and remove from the heat. Season with salt and pepper.
To serve, top with the sour cream and sprinkle with the green onions, if using.