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A skillet filled with taco mac and cheese.

Taco Mac and Cheese Recipe

Course: Dinner, pasta
Cuisine: Mexican, tex mex
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 bowls
Calories: 679kcal
Author: Becky Hardin
Combine two family favorite dinners (tacos and Mac and cheese) for one easy, cheesy, tasty meal!
Step-by-step photos can be seen below the recipe card.
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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
    A frying pan with ground beef and onions.
  • 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
    A frying pan filled with chili and corn.
  • Add the elbow macaroni to the skillet and mix well until fully combined.
    16 ounces dry elbow macaroni
    A frying pan filled with corn, meat and beans.
  • Add the cream cheese and stir until mixed well.
    2 ounces cream cheese
    A frying pan filled with corn, beans and meat.
  • Reduce the heat to a simmer and cook for 12-15 minutes, or until the pasta is fully cooked and tender.
    A frying pan filled with pasta and corn.
  • Garnish with cheese and diced green onion (optional) before serving.
    1 cup shredded Mexican blend cheese, Diced green onions
    A plate of taco macaroni and cheese on a table next to a fork.

Notes

  • 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.
Storage: Store taco mac and cheese in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 679kcal | Carbohydrates: 83g | Protein: 35g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 703mg | Potassium: 847mg | Fiber: 9g | Sugar: 5g | Vitamin A: 526IU | Vitamin C: 9mg | Calcium: 211mg | Iron: 5mg