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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!
Think of it as the ultimate hamburger mac and cheese, taco pasta with all the Tex-Mex flavors you love. Whether you’re planning for Taco Tuesday or just need a crowd-pleasing weeknight dinner that uses pantry staples, this taco mac and cheese recipe delivers every single time. And if you’ve got leftover taco meat in the fridge? This recipe is hands-down the best way to use it up.
Try more taco-inspired dinner ideas like these cheesy taco stuffed shells and my easy taco casserole.
It might go without saying, but any recipe that combines pasta with plenty of melted cheese wins a stamp of approval in my house. Whether that’s bacon mac and cheese or this cheesy skillet chili mac, we can’t get enough. It doesn’t hurt that dinners like this flavor-packed taco mac and cheese recipe are quick, easy, and made for busy weeknights. Taco mac and cheese is loaded with spicy taco meat, zesty tomatoes, and shredded cheddar. It’s cheesy, beefy, and ready on the stovetop in 30 minutes.
Table of Contents
- Why You’ll Love This Taco Mac and Cheese Recipe
- What You’ll Need
- Taco Mac and Cheese Recipe
- How to Make Taco Mac and Cheese
- Recipe Tips and Variation Ideas
- What’s the Best Cheese for Taco Mac and Cheese?
- Using Leftover Taco Meat
- Serving Taco Mac and Cheese
- Storing and Reheating Leftovers
- More Mac and Cheese Recipes
Why You’ll Love This Taco Mac and Cheese Recipe
- Easy ingredients. There’s nothing better than a recipe that turns basic pantry ingredients into something next-level delicious.
- One pan. Apart from boiling the pasta, this taco mac is a one-pan wonder perfect for weeknight dinners. Cook the taco meat and veggies all in one skillet, then simply stir in your cooked pasta and cheese.
- Savory taco flavors. This recipe is rich, savory, and packed with taco-inspired flavor. Customize the seasonings in this Mexican mac and cheese to be as bold or as mild as you’d like.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Ground Beef – I like to use lean ground beef. You can also make this recipe with ground chicken or ground turkey.
- Onion and Garlic
- Taco Seasoning – I always have a jar of homemade taco seasoning in the pantry. Feel free to use a packet of your favorite store-bought seasoning. You can also substitute fajita seasoning, as the spices are similar.
- Tomatoes – Canned diced tomatoes with chilies, like Rotel, work great here. Regular diced tomatoes are also fine. Fire-roasted tomatoes are another great way to add flavor.
- Macaroni – You really can use any short cut of pasta like rotini or penne that you have as well.
- Cheese – Cheddar is what is called for in this recipe, but Monterey Jack also works, as does Pepper Jack or even Velvetta cheese.
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.
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.
Recipe Tips and Variation Ideas
- Don’t overcook the macaroni. Boil the pasta until it’s just al dente — firm with a little bite. It continues cooking once it hits the hot skillet, so pulling it a minute early keeps it from going mushy.
- Use freshly grated cheese. For the smoothest, creamiest sauce, shred your cheese straight from the block. Pre-shredded cheese is coated in anti-caking agents that prevent it from melting properly and can make the sauce grainy.
- Don’t skip draining the grease. Lean ground beef is best here, but either way, drain off any excess fat after browning so the sauce doesn’t turn greasy.
- Make it spicy. Add diced jalapeños, a pinch of cayenne, red pepper flakes, or a few dashes of hot sauce right into the skillet. Pepper Jack cheese in place of cheddar also adds a great kick.
- More add-ins. Stir in a drained can of black beans, pinto beans, or sweet corn when you add the tomatoes. It bulks out the dish, adds fiber, and makes it go even further for a crowd.
One Pot Variation
Want to skip the extra pot entirely? Here’s how to make this a true one-pot taco mac where the pasta cooks right in the sauce and soaks up all that taco flavor as it goes.
After browning the beef and draining the grease, stir in the taco seasoning and Rotel tomatoes as usual. Then add 2 cups of water (or low-sodium chicken broth for extra flavor) directly to the skillet along with the dry, uncooked elbow macaroni. Stir everything together, bring to a boil, then reduce to a simmer and cook uncovered for 8–10 minutes, stirring frequently, until the pasta is tender and most of the liquid has been absorbed into a thick, saucy base. Remove from heat and stir in the shredded cheese until melted. The sauce will be creamier and coat the pasta more deeply than the traditional method — perfect if you love a saucier result.
Note: You may need to add a splash more water if the pasta absorbs liquid too quickly before it’s fully cooked. Just check it at the 7-minute mark and adjust.
Boxed Mac & Cheese Shortcut
Short on time or trying to clear out the pantry? Swap the dry macaroni and shredded cheddar for 2 boxes of your favorite store-bought mac and cheese; Velveeta Shells works especially well here because it stays extra creamy. Prepare the boxed mac according to the package directions while you cook the taco meat, then stir everything together in the skillet. It comes together in about 20 minutes and is every bit as delicious, kids especially go crazy for this version.
What’s the Best Cheese for Taco Mac and Cheese?
Sharp cheddar is the classic choice here, it melts beautifully and has enough flavor to stand up to the bold taco seasoning. But honestly, this recipe is a great excuse to get creative with your cheese blend. Here are some options worth trying:
- Monterey Jack: Mild and super melty. Great mixed with cheddar for a creamier, stretchier sauce.
- Pepper Jack: Adds built-in heat and a subtle smokiness is perfect if you like your taco mac on the spicier side.
- Mexican Cheese Blend: A pre-shredded mix of cheddar, Monterey Jack, asadero, and queso quesadilla. Convenient and works great.
- Velveeta: If you want a guaranteed silky, creamy sauce that holds up beautifully as leftovers, Velveeta is your friend. Cut it into cubes and stir it in at the end.
- Colby Jack: A mild, buttery option that melts smoothly and adds a slightly sweeter flavor.
Whatever you choose, the golden rule is the same: always shred it fresh from the block for the best melt. Pre-shredded bags work in a pinch, but the texture won’t be as smooth.
Using Leftover Taco Meat
This hamburger mac and cheese is one of the very best ways to use up leftover taco meat. If your taco meat is already cooked and seasoned, you can skip the browning step entirely. Just warm the meat in the skillet, add the Rotel tomatoes, and proceed with the rest of the recipe. It cuts the total time down to about 15 minutes, which makes this already-easy dinner even more of a weeknight lifesaver.
Leftover ground turkey or ground chicken taco meat works just as well as beef here, so don’t let anything go to waste.
Serving Taco Mac and Cheese
Just like a traditional taco, it’s fun to get creative with topping ideas for this taco mac and cheese. I love chopped fresh tomatoes, sour cream, and a sprinkle of green onions or cilantro. This taco pasta is also a fantastic Taco Tuesday alternative, set up a toppings bar and let everyone customize their own bowl, just like real taco night.
- Additional shredded cheese
- Shredded lettuce
- Diced avocado or Guacamole
- Pico de gallo
- Crushed Fritos or corn chips
Serve this mac and cheese with steamed broccoli or garlic bread for a fast and tasty dinner. I also love taco mac with a side of cool and creamy Mexican coleslaw and a starter of crunchy homemade tortilla chips dipped in salsa. And while we’re on the Tex-Mex theme, wash down the meal with a skinny margarita!
Storing and Reheating Leftovers
- Refrigerate. Store leftover taco mac and cheese airtight in the fridge for up to 3-5 days.
- Reheat. Warm this mac and cheese in the oven at 350ºF for 15-20 minutes, until hot and bubbly.
- Freeze. Freeze this taco mac in freezer-safe containers for up to 2-3 months. Defrost it in the fridge overnight before reheating.
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.