If you’re craving a comforting, flavorful twist on two beloved classics, the Taco Mac and Cheese Recipe will become your new go-to dinner. This dish combines the creamy, cheesy goodness of traditional mac and cheese with the bold, vibrant flavors of a taco filling—all cooked up in one large skillet for maximum ease and minimal cleanup. It’s perfect for busy weeknights or when you want a meal that feels like a warm hug with a spicy kick. I promise, once you try this Taco Mac and Cheese Recipe, it’ll quickly become a favorite in your culinary rotation.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is key to making this dish both delicious and accessible. Each ingredient plays a crucial role, from providing savory depth and texture to adding color and that signature taco flavor we adore.
- 85% lean ground beef (1 pound): This forms the hearty taco base, giving the dish protein and classic flavor.
- Diced onion (1 onion): Adds sweetness and a touch of sharpness to balance the meat’s richness.
- Canned corn (15 ounces, drained): Brings a juicy pop of sweetness and a lovely golden hue.
- Canned black beans (15 ounces, drained and rinsed): Adds creaminess and fiber, plus a nice contrast in texture.
- Diced tomatoes and chilis (10 ounces): Infuses the dish with a mild tang and spicy warmth.
- Taco seasoning (3 tablespoons or 1½ packets): This is where the signature taco flavor truly shines through.
- Ground black pepper (1 teaspoon): Enhances overall flavor with a subtle kick.
- Chili powder (1 teaspoon): Provides smoky depth and gentle heat.
- Water (3 cups): Cooks the pasta right in the skillet, soaking everything in flavor.
- Dry elbow macaroni (16 ounces or 1 box): Delivers that classic creamy mac and cheese texture you love.
- Cream cheese (2 ounces or ¼ brick): Makes the sauce incredibly rich and smooth.
- Shredded Mexican blend cheese (1 cup): Adds melty, cheesy goodness and a bit of a tangy finish.
- Diced green onions (optional): Perfect for a fresh, crisp garnish that brightens every bite.
How to Make Taco Mac and Cheese Recipe
Step 1: Brown the Beef and Sauté the Onions
Start by heating your skillet over medium-high heat. Add the ground beef and cook until it’s just browned, about 5 minutes. Then toss in the diced onion for an additional 2 minutes so it softens and sweetens. Don’t forget to drain any excess fat after cooking—this keeps the dish from getting greasy and lets the other flavors shine through.
Step 2: Add Your Veggies and Seasonings
Next, stir in the corn, black beans, diced tomatoes and chilis, followed by the taco seasoning, black pepper, and chili powder. Add the water and bring everything to a gentle boil. This fragrant mixture begins to simmer the ingredients together and infuses the whole dish with bold, zesty flavor.
Step 3: Stir in the Elbow Macaroni
Now for the pasta. Add the dry elbow macaroni directly into the skillet, stirring well so every piece is coated and combined with the flavorful liquid. Cooking the pasta right in the skillet means it will soak up all those delicious juices as it cooks.
Step 4: Mix in the Cream Cheese
Toss the cream cheese in next, stirring it around until it melts smoothly into the dish. This step is what makes the sauce luxuriously creamy and perfectly blends the taco and mac and cheese elements together.
Step 5: Simmer Until the Macaroni is Tender
Turn down the heat to a low simmer and let everything cook gently for 12 to 15 minutes. Keep an eye on it, stirring occasionally to prevent sticking, until the pasta is tender and the sauce has thickened to cheesy perfection.
Step 6: Garnish and Serve
Finish off by sprinkling the shredded Mexican blend cheese over the top, allowing it to melt slightly, and adding diced green onions for a fresh, flavorful pop. Now your Taco Mac and Cheese Recipe is ready to enjoy!
How to Serve Taco Mac and Cheese Recipe
Garnishes
Adding a few simple garnishes really takes this dish up a notch. Diced green onions bring a crisp freshness, while a sprinkle of extra shredded Mexican cheese adds an irresistible melty layer. For a touch of creaminess and tang, a dollop of sour cream is fantastic too. If you like a bit of heat, try a few sliced jalapeños on top.
Side Dishes
This dish is hearty and filling on its own, but pairing it with light, fresh sides creates a perfect balance. Consider serving with a crisp green salad tossed with lime vinaigrette or fresh avocado slices for creaminess and cool contrast. Cornbread or tortilla chips are also great if you want to keep the southwestern theme going strong.
Creative Ways to Present
For dinner parties or gameday gatherings, serve the Taco Mac and Cheese Recipe family-style in a big skillet straight to the table—it’s as inviting as it gets. You can also portion it into individual ramekins, sprinkle with cheese, and broil for a bubbly topping. Or stuff it into mini bell peppers for a fun, handheld, taco-inspired bite!
Make Ahead and Storage
Storing Leftovers
This dish stores beautifully in the fridge for up to 3 days. Transfer what’s left into an airtight container and you’ll have flavorful, comforting leftovers ready to reheat without losing any of that taco mac and cheese magic.
Freezing
If you want to freeze the Taco Mac and Cheese Recipe, wait until it cools completely, then portion it into freezer-safe containers. It’ll keep well for up to 2 months. When ready to eat, thaw overnight in the fridge for even reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave. Add a splash of milk if it seems too thick to bring back that creamy, cheesy consistency that makes this dish so satisfying.
FAQs
Can I make this Taco Mac and Cheese Recipe vegetarian?
Absolutely! Simply swap the ground beef for plant-based crumbles or extra beans, and consider using vegetable broth instead of water for extra flavor. The dish will still be packed with that satisfying taco taste.
What kind of cheese works best in this recipe?
A shredded Mexican cheese blend is perfect because it melts nicely and adds a zesty, tangy flavor. You can also mix in cheddar or Monterey Jack if you prefer a sharper or milder cheese profile.
Is this recipe spicy?
The recipe has a mild to medium level of spice thanks to the taco seasoning and chili powder. You can adjust the heat by adding more chili powder or jalapeños if you like it spicier, or tone it down by using less seasoning.
Can I use a different pasta than elbow macaroni?
Yes! While elbow macaroni is classic and holds sauce well, other small pasta shapes like shells, rotini, or penne will work beautifully in this Taco Mac and Cheese Recipe.
How can I make this recipe gluten-free?
Use gluten-free pasta instead of regular elbow macaroni and make sure your taco seasoning and canned ingredients are labeled gluten-free. This is an easy swap that keeps all the flavors intact.
Final Thoughts
If you want a dish that’s cozy, packed with bold flavor, and ridiculously easy to make, the Taco Mac and Cheese Recipe has your name written all over it. It’s a guaranteed crowd-pleaser that brings familiar favorite elements together in a fresh and exciting way. I encourage you to dive in and give it a try—you’ll wonder how you ever lived without it!
Print
Taco Mac and Cheese Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Description
This Taco Mac and Cheese recipe is a flavorful twist on classic mac and cheese, combining seasoned ground beef, hearty beans, and zesty spices with creamy cheeses and elbow macaroni. Perfect for a comforting weeknight meal, it delivers a rich blend of Mexican-inspired flavors in a cheesy pasta dish that’s easy to make in one skillet.
Ingredients
Meat and Vegetables
- 1 pound 85% lean ground beef
- 1 onion, diced
- 15 ounces canned corn, drained (1 can)
- 15 ounces canned black beans, drained and rinsed (1 can)
- 10 ounces diced tomatoes and chilis (1 can)
Spices and Seasonings
- 3 tablespoons taco seasoning (equivalent to 1½ packets)
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
Liquids and Pasta
- 3 cups water
- 16 ounces dry elbow macaroni (1 box)
Cheeses and Garnishes
- 2 ounces cream cheese (¼ brick)
- 1 cup shredded Mexican blend cheese
- Diced green onions (optional, for topping)
Instructions
- Cook the beef and onion: In a large 13-inch skillet, cook the ground beef over medium-high heat for about 5 minutes until browned. Add the diced onion and cook together for an additional 2 minutes. Drain any excess fat or grease from the skillet.
- Add vegetables and seasonings: Stir in the drained corn, black beans, diced tomatoes with chilis, taco seasoning, black pepper, chili powder, and water. Bring the mixture to a boil over medium-high heat.
- Add macaroni: Add the dry elbow macaroni to the skillet and mix well to distribute evenly with the other ingredients.
- Add cream cheese: Stir in the cream cheese until it is fully melted and incorporated into the mixture, creating a creamy base.
- Simmer the pasta: Reduce the heat to a simmer and cook uncovered for 12 to 15 minutes, stirring occasionally, until the macaroni is fully cooked and tender.
- Garnish and serve: Remove from heat and sprinkle the shredded Mexican blend cheese on top to melt slightly. Garnish with diced green onions if desired before serving.
Notes
- Use lean ground beef for a balance of flavor and fat content.
- Drain and rinse canned beans well to reduce sodium and improve texture.
- Stir occasionally while simmering to prevent sticking to the skillet.
- Diced green onions add a fresh flavor and colorful garnish but are optional.
- For a spicier dish, add extra chili powder or hot sauce to taste.
- Leftovers can be refrigerated and reheated; add a splash of milk to restore creaminess if needed.
