By Becky Hardin
Published Apr 28, 2023
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.
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
Ingredients1x2x3x
- ▢ 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
Equipment
- Cast Iron Skillet
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.
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.
Taco Mac and Cheese Recipe
Equipment
- Cast Iron Skillet
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
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.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
