Description
Taco Mac and Cheese combines creamy, cheesy pasta with seasoned taco beef for a comforting, flavor-packed meal that’s quick, easy, and family-approved.
Ingredients
Units
Scale
- 1 lb ground beef (or ground turkey/chicken)
- 8 oz elbow macaroni (or pasta of choice)
- 2 cups shredded cheddar or Mexican blend cheese
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1 can (10 oz) Rotel tomatoes (or diced tomatoes with green chiles)
- 1/2 cup milk or cream
- Optional: 1/2 cup black beans
- Optional: 1/2 cup corn kernels
- Optional: 1 diced jalapeño or bell pepper
Instructions
- Cook the pasta according to package instructions until al dente. Drain and reserve 1/2 cup pasta water.
- In a large skillet, brown the ground beef over medium heat. Drain excess grease.
- Stir in taco seasoning and a splash of water, simmering for 2 minutes.
- Add Rotel tomatoes and any optional add-ins like black beans or corn. Stir and cook for 2-3 minutes.
- Reduce heat to low. Stir in milk or cream, then gradually add shredded cheese, stirring until melted and smooth.
- Mix the cooked pasta into the skillet, tossing to coat. Add reserved pasta water if needed for a creamier texture.
- Optional: Transfer to a baking dish, top with extra cheese, and broil for 2-3 minutes until golden and bubbly.
- Serve hot with your favorite toppings like guacamole, sour cream, or crushed tortilla chips.
Notes
- Use freshly shredded cheese for the best melt and flavor.
- Do not overcook the pasta to avoid mushy texture after mixing.
- Customize with spicy peppers or additional veggies for extra flavor.
- Leftovers store well and make great next-day lunches.
- Add a splash of lime juice before serving to brighten the flavors.
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 5g
- Sodium: 940mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg