By: Becky Hardin
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Taco night meets comfort food with this cheesy, spicy Taco Mac and Cheese recipe! It’s packed with all our childhood and Tex-Mex favorites, including macaroni noodles, ground beef, black beans, corn, taco seasoning, and of course lots of cheese. It’s the best dinner for busy weeknights thanks to simple ingredients and just 5 minutes of prep time.
Table of Contents
Why We Love This Taco Mac Recipe
Grab the Dutch oven and your favorite taco toppings, this kid-friendly dinner idea is sure to become part of your regular rotation. All you need is to open a few cans, boil some water, and watch as the cheese combines with all those spices. Did I mention this is a one-pot meal?
Variations on Mexican Mac and Cheese
There are so many ways to change up this taco mac recipe. That’s what I love about cooking at home! You can change up a recipe to fit your needs.
- Swap ground beef for ground chicken or ground turkey for a healthier option.
- Switch up the cheese to something like pepper jack or cheddar cheese. You can even put together your own cheese blend with whatever cheese you have on hand.
- To make it spicier, add a can of diced jalapeños or a few pinches of cayenne pepper.
- Top this mac and cheese with typical taco toppings, like salsa, crushed tortilla chips, shredded lettuce, diced tomatoes, chopped green onions and bell pepper, taco sauce, or sour cream.
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How to Store and Reheat
Store leftover taco mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat covered with aluminum foil in a 350°F oven for 20 minutes, then remove the foil and bake for another 10 minutes, until hot and bubbly.
How to Freeze
Freeze ground beef taco Mac whole, or in individual portions, in freezer-safe containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
The entire family will fall in love with every bite of this cozy Taco Mac and Cheese, but a great meal doesn’t have to end there. I love having this Grilled Street Corn on the side or these mouthwatering Mexican Potato Skins. I also think these Mexican Spice Crackers would add a pop of flavor and crunch, and the little ones will love them.
This is my favorite comfort food meal for Taco night, Cinco de Mayo, and every night in between!
What is the best cheese for taco mac?
The classic cheese choice is a Mexican blend. However, you can also use sharp cheddar, Colby, Monterey jack, gouda, pepper jack, gruyere, or Swiss cheese. Feel free to switch it up and come up with your own custom cheese blend!
Can I make taco mac and cheese with a different kind of pasta?
Absolutely! You can use any short-shaped pasta type, like penne, ziti, shells, rotini, or cavatappi pasta! Just pay attention to the cooking time and adjust accordingly.
How can I make taco mac spicier?
If you want a spicier version of this dish, you can add cayenne pepper, crushed red pepper flakes, orBuffalo sauce. You could also add some diced jalapeños directly to the mac and cheese or as a topping.
Can I use fresh or frozen corn instead of canned?
Absolutely! There’s no need to defrost the frozen corn– just add it and mix. The residual heat should defrost the corn.
More Mac and Cheese Recipes To Try
- Loaded Mac and Cheese
- Pumpkin Mac and Cheese
- Lobster Mac and Cheese
- Smoked Mac and Cheese
- Chili Mac and Cheese
- King Ranch Chicken Mac and Cheese
- Mexican Mac and Cheese
- Crockpot Mac and Cheese
- Instant Pot Mac and Cheese
- Pesto Mac and Cheese
Recipe
Taco Mac and Cheese Recipe
5 from 3 votes
Author: Becky Hardin
Prep: 5 minutes minutes
Cook: 25 minutes minutes
Total: 30 minutes minutes
Serves6 bowls
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Combine two family favorite dinners (tacos and Mac and cheese) for one easy, cheesy, tasty meal!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 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)
- 3 tablespoons taco seasoning (1½ packets)
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 3 cups water
- 16 ounces dry elbow macaroni (1 box)
- 2 ounces cream cheese (¼ brick)
- 1 cup shredded Mexican blend cheese
- Diced green onions optional, for topping
Recommended Equipment
Instructions
In a large skillet (mine is 13”) cook the ground beef over medium-high heat for about 5 minutes. Add the diced onion and cook for an additional 2 minutes. Drain any excess fat or grease.
1 pound 85% lean ground beef, 1 onion
Stir in the corn, black beans, tomatoes and chilis, taco seasoning, black pepper, chili powder, water, and bring to a boil.
15 ounces canned corn, 15 ounces canned black beans, 10 ounces diced tomatoes and chilis, 3 tablespoons taco seasoning, 1 teaspoon ground black pepper, 1 teaspoon chili powder, 3 cups water
Add the elbow macaroni to the skillet and mix well until fully combined.
16 ounces dry elbow macaroni
Add the cream cheese and stir until mixed well.
2 ounces cream cheese
Reduce the heat to a simmer and cook for 12-15 minutes, or until the pasta is fully cooked and tender.
Garnish with cheese and diced green onion (optional) before serving.
1 cup shredded Mexican blend cheese, Diced green onions
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can use any short-shaped pasta, like penne, ziti, shells, or rotini.
- To make this casserole gluten-free, swap the macaroni for gluten-free macaroni.
- You can use red, white, or yellow onion.
- You can use any combination of cheddar, Colby, Monterey jack, gouda, pepper jack, gruyere, or Swiss cheese in place of the sharp cheddar.
- Feel free to sneak in some veggies (like broccoli) for a healthier mac.
Storage:Store taco mac and cheese in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Serving: 1bowl Calories: 679kcal (34%) Carbohydrates: 83g (28%) Protein: 35g (70%) Fat: 22g (34%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 2g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 79mg (26%) Sodium: 703mg (31%) Potassium: 847mg (24%) Fiber: 9g (38%) Sugar: 5g (6%) Vitamin A: 526IU (11%) Vitamin C: 9mg (11%) Calcium: 211mg (21%) Iron: 5mg (28%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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How to Make Taco Mac and Cheese Step by Step
Cook the Beef: In a large skillet (mine is 13”) cook 1 pound of 85% lean ground beef over medium-high heat for about 5 minutes. Add the 1 diced onion and cook for an additional 2 minutes. Drain any excess fat or grease.
Add the Canned Goods: Stir in 15 ounces (1 can) of corn, 15 ounces (1 can) of black beans, 10 ounces (1 can) of diced tomatoes and chilis, 3 tablespoons (1½ packets) of taco seasoning, 1 teaspoon of ground black pepper, 1 teaspoon of chili powder, and 3 cups of water, and bring to a boil.
Add the Pasta: Add 16 ounces (1 box) of dry elbow macaroni to the skillet and mix well until fully combined.
Stir in the Cream Cheese: Add 2 ounces (¼ brick) of cream cheese and stir until mixed well.
Simmer the Mac: Reduce the heat to a simmer and cook for 12-15 minutes, or until the pasta is fully cooked and tender.
Garnish and Serve: Garnish with 1 cup of shredded Mexican blend cheese and diced green onions (optional) before serving.
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