Looking for easy dinner ideas? Give this Taco Mac and Cheese recipe a try! It comes together quickly, in one pan, and is the ultimate family-friendly meal.
Combine your two favorite classic comfort foods into one dish: tacos and macaroni and cheese? Yes please!
Why You'll Love It:
- Great for busy weeknights. Since this is a one-pot recipe, it's quick and easy to pull together even in a pinch.
- Picky eaters love it. Ground beef, macaroni, and taco seasonings have won over many hearts (and taste buds) through the years.
- Easy dinner recipe. If you can make Hamburger Helper, you can make this easy taco macaroni.
Ingredients
- Ground beef: We recommend lean ground beef, but you can use whatever you have on hand (including ground chicken or turkey).
- Taco seasoning: You will need 1 package, or about 2-3 tablespoons.
- Pasta: Elbow macaroni is our top recommendation, but any short-cut pasta can be used.
- Salsa: This adds a zesty flavor! Use your favorite kind, or swap it for Rotel.
- Cheese: We recommend shredding cheese straight from the block for the best melting texture, but a pre-shredded Mexican cheese blend is fine in a pinch.
- Cream cheese (or sour cream): This adds a creamy texture and brings it all together.
You will also need:
- Onion
- Garlic
- Olive oil
- Milk
- Broth
- Salt and pepper
How to Make Taco Mac and Cheese
This easy taco mac n' cheese is a recipe that the whole family will love! All you need is a large skillet, and you're ready to get started. It's a great way to make taco night even easier.
- Add 1 tablespoon of olive oil to a deep skillet, and saute the onion until soft. Add the garlic and saute for another 30 seconds, then add 1 pound of ground beef.
- Cook the ground beef, crumbling it up as you go, until it's browned and cooked through. Drain off any excess grease, then add in the taco seasoning and stir until the beef is coated. You now have taco meat!
- Pour in 2 cups of beef broth, 1 cup of salsa, and 1 cup of milk. Add the macaroni and stir.
- Bring to a simmer, cover, and cook for 10-12 minutes, or until the noodles are soft and most of the liquid has absorbed.
- Add the shredded cheese and cream cheese; stir well until the cheeses melt into the sauce.
- Taste and adjust seasonings as needed, then garnish with fresh cilantro and serve!
For A Spicier Version:
Use medium or hot salsa or add a pinch of cayenne with the taco seasoning.
Variations and Substitutions
- With ground turkey or ground chicken: Feel free to swap the ground beef for your favorite ground poultry. You may need to add a bit of extra oil to the skillet to prevent sticking.
- Gluten-free: Swap regular macaroni for your favorite gluten-free macaroni (we like Barilla). You may need to add a little extra liquid during cooking.
- Without cream cheese: If you don't have cream cheese on hand, you can use ¼ cup of good-quality sour cream instead (we like Daisy or Good Culture).
Expert Tips
- Be sure to melt the cheese gently by turning the heat to low. High heat can cause the cheese to separate or become grainy.
- Feel free to add your favorite taco toppings, such as sour cream, green onions, jalapenos, tomatoes, or crushed tortilla chips.
- For an extra boost of veggies, try adding chopped bell peppers or sliced avocado.
If you loved this Taco Mac and Cheese recipe, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Taco Mac and Cheese
This taco mac and cheese recipe comes together quickly, in one pan, and combines the best of both worlds. Picky eater approved!
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Servings: 6 servings
Calories: 548kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 pound (454g) ground beef
- 1 packet (1oz/30g) taco seasoning (or 2-3 tablespoons of homemade taco seasoning*)
- Salt and black pepper to taste
- 8 oz (225g) elbow macaroni uncooked
- 1 cup chunky salsa (or Rotel)
- 2 cups low-sodium beef broth
- 1 cup milk
- 1 ½ cups shredded cheddar cheese
grated from the block if possible; we have also used Mexican cheese blend with good results
- 2 tablespoons cream cheese or ¼ cup thick sour cream
- Chopped cilantro for topping (optional)
Instructions
- Heat olive oil in a large, deep skillet over medium-high heat. Add onion and cook 3-4 minutes, or until softened. Add garlic and cook until fragrant (about 30-60 seconds).
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Drain excess fat, then stir in taco seasoning and season lightly with salt and pepper.
- Add macaroni, salsa, broth, and milk. Stir well, making sure the pasta is submerged.
- Bring to a simmer, cover, and cook for 10-12 minutes, stirring every couple of minutes. If the liquid reduces too quickly, add a splash of broth. If it's too loose at the end, simmer uncovered for an additional 1-2 minutes.
- Reduce the heat to low and stir in shredded cheese and cream cheese. Mix until melted and smooth. Taste and adjust seasoning.
- Serve topped with chopped cilantro and enjoy! (See recipe notes for more topping ideas**).
Did you try this recipe?Tag me at @dashfordinner and share your photos!
Notes
Storage: Leftovers keep well in the refrigerator for up to 3 days when stored in an airtight container. The sauce gets thicker as it chills, so add some milk or broth when reheating to thin the sauce.
Using ground turkey or ground chicken: This recipe can easily be made with your favorite ground poultry. You may need to add a bit of extra oil to the skillet to prevent sticking.
*Homemade taco seasoning: Combine the following in a small bowl:
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- pinch of cayenne
Nutrition
Calories: 548kcal | Carbohydrates: 39g | Protein: 28g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1171mg | Potassium: 682mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1170IU | Vitamin C: 5mg | Calcium: 295mg | Iron: 3mg
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Dorothy Bigelow says
Really creamy and easy to pull together on weeknights when I don't feel like cooking. My picky eater will eat it without any convincing!