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.
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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.
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!
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!
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.
If you want a spicier version of this dish, you can add cayenne pepper, crushed red pepper flakes, or Buffalo sauce. You could also add some diced jalapeños directly to the mac and cheese or as a topping.
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
Taco Mac and Cheese Recipe
Equipment
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
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
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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.
