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If your family loves tacos and mac and cheese, this one pan taco mac is about to become a weeknight favorite! It’s cheesy, hearty, packed with Tex-Mex flavor, and comes together in one skillet in just 30 minutes.
Why This Is a Must-Make
- No Extra Pasta Pot Needed: The macaroni cooks right in the pan, soaking up all the delicious taco flavored sauce as it cooks.
- Made with Everyday Ingredients: Simple pantry and fridge staples, come together to make an easy dinner without a trip to the store.
- The Best Comfort Food Mashup: It combines two family favorites, tacos and creamy mac and cheese! Everyone will want seconds!
Ingredients for Taco Mac
- Enchilada Sauce: You can swap the enchilada sauce for tomato sauce if you prefer a milder, more classic tomato flavor.
- Pasta: Any short pasta will work in this recipe. Shells, rotini, or penne are all great options.
- Try Half and Half: For an extra creamy and rich texture, use half and half instead of whole milk.
- Toppings: Make it your own with your favorite taco toppings like sour cream, avocado, jalapeños, or fresh cilantro.
How to Make Taco Mac
This easy taco mac is made with simple ingredients and plenty of melty cheese. Everything cooks in one skillet, so you will have fewer dishes. And if you love cheesy family dinners, you have to try my cowboy mac and cheese next.
- Cook Beef: In a large skillet over medium heat, add ground beef and diced onion. Cook and crumble the beef until brown and no pink remains. Drain excess grease if needed.
- Combine: Add taco seasoning, Rotel, enchilada sauce, and beef broth to the skillet, then stir to combine and bring to a boil.
- Add Pasta and Simmer: Once boiling, stir in elbow macaroni, then turn the heat to medium-low and cover with a lid. Cook for 10-12 minutes, stirring halfway through.
- Finish and Serve: After the pasta is cooked, stir in milk and shredded cheese. Garnish Taco Mac with green onions, then serve.
Must Have Tools For This Recipe
- Large Skillet: A deep skillet with a lid works best for cooking the pasta directly in the sauce and keeping everything contained in one pan.
- Cheese Grater: Freshly grated cheddar melts more smoothly and gives the taco mac the best creamy, cheesy texture.
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In a large skillet over medium heat, add 1 pound lean ground beef and 1 cup diced onion. Cook and crumble the beef until brown and no pink remains. Drain excess grease if needed.
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To the skillet, add 1 (1-ounce) packet taco seasoning, 1 (10-ounce) can rotel, 1 (10-ounce) can enchilada sauce, and 1 cup beef broth. Stir to combine and bring to a boil. Once boiling, stir in 2 cups elbow macaroni. Turn the heat to medium-low and cover with a lid. Cook for 10-12 minutes, stirring halfway through.
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Once the pasta is cooked, stir in 1 cup whole milk and 2 cups shredded cheddar cheese. Garnish with green onion and serve.
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave in 30-second increments until heated through.
Calories: 496kcalCarbohydrates: 47gProtein: 34gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 89mgSodium: 1255mgPotassium: 516mgFiber: 4gSugar: 9gVitamin A: 1202IUVitamin C: 5mgCalcium: 342mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy One-Pan Dinners
One-pan dinners, like this Taco Mac, are some of my favorites. They’re easy and make cleanup a breeze. Here are more simple meals you’ll want to try!
