Looking for a weeknight dinner that combines the zesty flavors of taco night with the comforting appeal of mac and cheese? This One Pot Cheesy Taco Mac is the answer to your dinnertime dilemma! It brings together seasoned ground beef, tender pasta, and gooey cheese in a single skillet, meaning less cleanup and more time to enjoy with your family.
What makes this dish truly special is how it transforms familiar ingredients into something that feels fresh and exciting. The taco seasoning adds a Mexican-inspired kick while the creamy cheese sauce wraps everything in comfort food bliss. It’s like having the best of two beloved dishes in one irresistible meal!
Why You’ll Love This
- One-pot wonder means minimal cleanup – just one skillet from start to finish!
- Ready in about 45 minutes, perfect for busy weeknights when time is tight
- Kid-approved flavors that adults will equally enjoy
- Versatile recipe that works well with ground turkey, chicken, or plant-based alternatives
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 1 pound ground beef (80/20 blend)
- ½ medium yellow onion, diced
- 1 bell pepper, diced (any color)
- 10 ounces diced tomatoes with green chiles, undrained
- 1 packet taco seasoning
- ½ cup tomato sauce
- 2 cups beef broth
- 1 cup whole milk
- 2½ cups shell pasta (or any short pasta)
- 2 cups sharp cheddar cheese, shredded
Instructions
- Heat a large skillet over medium-high heat. Add ground beef, diced onion, and bell pepper. Cook for 6-8 minutes, breaking up the meat with a spoon, until the beef is completely browned and vegetables are softened. Drain any excess grease.
- Sprinkle the taco seasoning over the meat mixture and stir well. Add the undrained diced tomatoes with green chiles, tomato sauce, beef broth, and milk. Mix everything together until well combined.
- Stir in the uncooked shell pasta, making sure it's mostly submerged in the liquid. Bring the mixture to a gentle simmer, then reduce heat to low and cover the skillet.
- Let it cook covered for 10-15 minutes, stirring every 3-4 minutes to prevent sticking, until the pasta is tender and most of the liquid has been absorbed. If it seems too dry, add a splash more broth or milk.
- Remove from heat and immediately stir in the shredded cheddar cheese. Keep stirring until the cheese is completely melted and creates a creamy sauce that coats the pasta.
- Let cool for 2-3 minutes before serving. The sauce will thicken slightly as it sits. Serve in bowls and enjoy while hot and creamy.
Tips & Variations
- For a spicier version, add a diced jalapeño with the onions or use pepper jack cheese in your cheese blend
- Make it vegetarian by substituting the beef with black beans or plant-based ground meat alternative
- No taco seasoning packet? Make your own with 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, and ½ teaspoon each of garlic powder, onion powder, and oregano
- Add a cup of frozen corn during the last 5 minutes of cooking for extra color and sweetness
- For a creamier texture, stir in ¼ cup of sour cream just before adding the cheese
Serving Suggestions
Set up a small toppings bar with diced avocado, sour cream, sliced jalapeños, and extra cilantro so everyone can customize their bowl. A simple side salad with a lime vinaigrette makes this a complete meal, or serve with tortilla chips for scooping up all that cheesy goodness.
For a fun presentation, spoon the cheesy taco mac into individual serving bowls and top with a dollop of guacamole and a sprinkle of crushed tortilla chips for added crunch.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- When reheating, add a splash of broth or milk to restore creaminess
- The dish is ready when pasta is tender and sauce has thickened but is still slightly saucy
- For meal prep, brown the beef with onions and garlic ahead of time to make weeknight assembly even faster
FAQs
Can I make this ahead of time?
Yes! You can prepare it up to the point of adding cheese, refrigerate, and then reheat with the cheese when ready to serve. Add a splash of broth when reheating if it seems dry.
What pasta shapes work best for this recipe?
While elbow macaroni is traditional, any small pasta shape works well. Try shells, rotini, or even farfalle. Cooking times may vary slightly based on the pasta shape.
Can I freeze this dish?
Yes, but the texture of the pasta may change slightly upon thawing. Freeze in portions for up to 2 months and thaw overnight in the refrigerator before reheating.
Is this recipe gluten-free?
Not as written, but you can easily substitute gluten-free pasta and ensure your taco seasoning is gluten-free to make this recipe suitable for those with gluten sensitivities.
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