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This easy taco mac and cheese recipe combines seasoned ground beef, Rotel tomatoes, and melty cheddar into a one-pan skillet dinner ready in 30 minutes. The ultimate hamburger mac and cheese mashup the whole family loves!
Taco mac and cheese is what happens when taco night and a big pot of mac and cheese end up in the same skillet. Seasoned ground beef, a can of Rotel, and plenty of melted cheddar get stirred into macaroni for a homemade dinner that is on the table in about 30 minutes. It is one of those meals my family asks for over and over, and it is easy enough to pull off on the busiest school nights.
What I love most about this taco mac and cheese recipe is how flexible it is. You can make it in one pot so the pasta soaks up all that taco flavor, take the shortcut with a couple of boxes of mac and cheese, or use up leftover taco meat from Taco Tuesday. Swap in ground turkey or chicken, stir in beans or corn, and use whatever cheese you have in the fridge. However you make it, it is hearty, kid-approved comfort food that reheats beautifully for lunch the next day.
Erin’s Notes
- Ready in 30 minutes – From start to finish, dinner is done in about half an hour.
- Simple ingredients – Ground beef, taco seasoning, Rotel, macaroni, and cheese are all you need.
- Three easy ways to make it – Use the classic stovetop method, cook everything in one pot, or take the boxed mac and cheese shortcut.
- Easy to customize – Change up the protein, add beans or corn, kick up the heat, or use any cheese you like.
- A family favorite – Kids love it, and grown-ups love topping their bowls just like taco night.
Ingredient Notes
- Ground Beef – I like lean ground beef so there is less grease to drain. Ground turkey and ground chicken work just as well.
- Onion and Garlic – Chopped onion and fresh garlic build a savory base for the taco meat.
- Taco Seasoning – I keep a jar of homemade taco seasoning in the pantry, but a 1-ounce packet of your favorite store-bought seasoning works great. You will also need the water called for on the packet.
- Rotel Tomatoes – Diced tomatoes and green chilies add zesty flavor and a little heat. Add the whole can.
- Elbow Macaroni – Classic elbows catch all the taco meat and melted cheese.
- Shredded Cheddar Cheese – Cheddar is my go-to, but almost any melty cheese works here. See the cheese section below for ideas.
Taco Mac and Cheese
Ingredients
- 1 pound lean ground beef
- ½ cup chopped onion
- 3 cloves garlic, minced
- 1 oz taco seasoning, 1 packet or homemade + water called for
- 10 oz rotel tomatoes
- 1 ½ cup elbow macaroni
- 1 ½ cups shredded cheddar cheese
Instructions
- Bring a pot of water to a boil and cook the pasta according to the package directions.1 ½ cup elbow macaroni
- In a large skillet over medium-high heat brown the ground beef and onions, breaking up the ground beef for 5-6 minutes, until the beef is mostly cooked and the onions are soft. Add the garlic and cook for 1-2 minutes until you can start to smell it. Drain away any excess grease.1 pound lean ground beef, ½ cup chopped onion, 3 cloves garlic
- Add the taco seasoning, water called for on the packet, and rotel tomatoes to the pan. Simmer for a few minutes for the tomatoes to soften.1 oz taco seasoning, 10 oz rotel tomatoes
- Add the cooked pasta and shredded cheese to the beef mixture and stir until the cheese is melted.1 ½ cups shredded cheddar cheese
- Serve topped with more cheese, cilantro, tomatoes, avocado, sour cream etc.
Notes
- Shortcut – Use 2 boxes of your favorite store-bought mac and cheese in place of the macaroni and cheddar cheese.
- One Pot – After draining the beef, add the taco seasoning, Rotel, 2 cups water or low-sodium chicken broth, and the dry macaroni. Simmer uncovered 8-10 minutes, stirring often, until the pasta is tender. Stir in the cheese off the heat.
- Leftover Taco Meat – Skip the browning step. Warm the cooked taco meat, add the Rotel, then stir in the pasta and cheese.
- Protein Swap – Ground turkey or ground chicken can be used in place of the beef.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Taco Mac and Cheese
My cheesy taco mac and cheese is a quick stovetop recipe. Check out the easy step-by-step below.
- Cook the pasta. Start by boiling the pasta al dente according to the package directions.
- Brown the ground beef. Meanwhile, break apart and brown the ground beef in a skillet along with the onions. Once cooked through, stir in the garlic.
- Add seasonings. Sprinkle in the taco seasoning (plus any water called for), and add the diced tomatoes to the pan.
- Add the noodles and cheese. Simmer for a bit, and finally, add the cooked macaroni and shredded cheese. Stir everything together as the cheese melts.
- Serve! Serve your taco mac topped with more cheese, fresh cilantro, and more of your favorite taco toppings. See below for ideas.
One Pot Taco Mac and Cheese
Want to skip the extra pot? In this version, the dry pasta cooks right in the skillet with the taco meat, so it soaks up all that seasoning as it goes. It comes out extra saucy and is my favorite way to make it when I want fewer dishes.
- Brown the beef. Cook the ground beef, onion, and garlic as directed, then drain the grease.
- Add the liquid and pasta. Stir in the taco seasoning and Rotel, then add 2 cups of water (or low-sodium chicken broth) and the dry elbow macaroni.
- Simmer. Bring to a boil, then reduce to a simmer and cook uncovered for 8 to 10 minutes, stirring often, until the pasta is tender and most of the liquid is absorbed.
- Add the cheese. Remove the skillet from the heat and stir in the shredded cheese until melted.
Tip: Check the pasta around the 7-minute mark. If it has absorbed the liquid before it is fully cooked, add a splash more water and keep simmering.
Easy Short Cuts
Boxed Mac and Cheese
Short on time? Use 2 boxes of your favorite store-bought mac and cheese in place of the elbow macaroni and shredded cheddar. Make the mac and cheese according to the package directions while the taco meat simmers, then stir everything together in the skillet. Kids especially love this version.
Leftover Taco Meat
This is my favorite way to use up leftover taco meat. Since the meat is already cooked and seasoned, skip the browning step. Warm the meat in the skillet, add the Rotel, then stir in the cooked pasta and cheese. Dinner is ready in about 15 minutes. Leftover slow cooker taco meat, ground turkey, or ground chicken taco meat all work.
Recipe Tips
- Cook the pasta al dente. The macaroni keeps softening once it hits the hot skillet, so pull it when it still has a little bite.
- Drain the grease. Even with lean beef, draining after browning keeps the sauce from turning greasy.
- Shred your own cheese for the smoothest sauce. Cheese shredded from the block melts the creamiest, but bagged shredded cheese works fine on a busy night.
- Melt the cheese gently. Stir it in over low heat or off the burner so it melts smoothly instead of clumping.
- Loosen it up if needed. If the mac and cheese gets too thick as it sits, stir in a splash of water or milk.
Variations
- Ground Turkey or Chicken – Swap either one in for the ground beef and follow the recipe as written.
- Beans or Corn – Stir in a drained can of black beans, pinto beans, or corn when you add the Rotel. It stretches the recipe even further.
- Make It Spicy – Cook diced jalapeño along with the ground beef, or use Pepper Jack in place of the cheddar.
- Change Up the Cheese – Use any cheese you like. See below for my favorites.
Best Cheese for Taco Mac and Cheese
Sharp cheddar is the classic choice because it melts well and stands up to the bold taco seasoning. Honestly, though, pretty much any cheese you like works great. A few favorites:
- Monterey Jack – Mild and super melty. Mix it with cheddar for a creamier sauce.
- Pepper Jack – Adds built-in heat for spice lovers.
- Colby Jack – Mild, smooth, and kid-friendly.
- Mexican Blend – Easy and full of flavor straight from the bag.
- Velveeta – Cube it and stir it in for an extra creamy, silky sauce.
Storing and Reheating
- Refrigerate – Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Reheat – Warm individual portions in the microwave or on the stovetop with a splash of milk or water to bring back the creamy sauce. For a larger amount, cover with foil and bake at 350°F until heated through.
- Freeze – Freeze in freezer-safe containers for up to 2 to 3 months. Thaw overnight in the fridge before reheating. The pasta will be a little softer after freezing, so add an extra splash of milk when you warm it up.
Yes! Use 2 boxes of store-bought mac and cheese in place of the elbow macaroni and shredded cheddar. Prepare it according to the package, then stir it into the taco meat.
Black beans, pinto beans, and corn are all great mix-ins. Stir them in with the Rotel. Diced jalapeño cooked with the beef adds heat, and you can finish each bowl with your favorite taco toppings.
Cook a diced jalapeño along with the ground beef, and swap the cheddar for Pepper Jack.
OMG, this stuff is so good! It’s everything Hamburger Helper wishes it could be but just can’t. LOL. I love all the Tex-Mex flavor with the beef and cheese.
Oooohh yeah this was good. My kids devoured it. Mission accomplished, haha!
Had this for dinner last night and the kids loved it! Perfect for busy weeknights!
Wow, the Taco Mac and Cheese was a massive hit at our family game night! It was the perfect combination of creamy and spicy, and so comforting. The kids loved it just as much as the adults, and it was super easy to make.