Taco Macaroni
One bite of Taco Macaroni, and you’re hooked! This dish combines the beloved flavors of tacos with the comforting heartiness of macaroni and cheese. Picture creamy pasta enveloped in a rich, spicy sauce infused with ground beef and melty cheese. The shells hold all that goodness beautifully, creating a delightful texture that’ll have you eagerly reaching for seconds. It’s the perfect answer to those weekday dinner dilemmas when you want something satisfying yet quick to whip up.
Table of Contents
I stumbled upon this recipe years ago while searching for a way to spice up the standard mac and cheese. The moment I took my first bite, I knew I had found a family favorite—one that regularly graces our dinner table. Whether it’s a busy weeknight or a laid-back weekend gathering, Taco Macaroni is a crowd-pleaser that always earns compliments. Bring on the hugs and high-fives because you’re in for a treat!
Why You’ll Love This Recipe
- Simple & Quick: Ready to devour in about 45 minutes, with only 10 minutes of prep!
- Irresistible Flavor: Expect a delicious blend of savory beef, zesty taco seasoning, and creamy cheeses that will excite your taste buds.
- Eye-Catching Appeal: The vibrant colors from diced tomatoes, cheeses, and garnishes make for an inviting dish.
- Flexible Serving: Perfect for dinner, potlucks, or lunch boxes—the whole family will adore it!
- Diet-Friendly Options: Easily adaptable to suit gluten-free or vegetarian preferences by making simple ingredient swaps.
Ingredients You’ll Need
- 1 tablespoon extra virgin olive oil: This oil provides flavor and helps in sautéing the onions for a tasty base.
- 1 large yellow onion, finely diced: Adds sweetness and depth; shallots or white onions can also work well.
- 1 pound ground beef: The heart of the dish; turkey or plant-based meat alternatives can make great substitutes.
- 2 teaspoons garlic, minced: Enhances overall flavor—feel free to use garlic powder if fresh isn’t available.
- 2 tablespoons tomato paste: Concentrated flavor and richness; other tomato forms like sauce may suffice in a pinch.
- 1 packet (1 ounce / 3 tablespoons) taco seasoning: The key to that classic taco flavor; homemade seasoning is also an option.
- 1 can (10 ounces) diced tomatoes with green chilies: Little bursts of flavor; drained or with added chili for more heat can be nice.
- 2 cups (16 ounces / 480 g) beef broth: Adds moisture and flavor; vegetable broth is an excellent substitute.
- ¾ cup (178.5 g) heavy whipping cream: Creates a creamy texture; half-and-half or a dairy alternative can be used for a lighter version.
- 8 ounces medium shell pasta, uncooked: Holds all that cheesy goodness well; other pasta shapes like macaroni or rotini can also be fun.
- 4 ounces cream cheese, diced: This adds a velvety creaminess; Neufchâtel cheese is a lighter alternative.
- 1 cup (113 g) mild cheddar cheese, shredded: The classic cheese for flavor; medium or sharp cheddar works too for more punch.
- 1 cup (113 g) Monterey Jack cheese, shredded: Melts beautifully; feel free to swap it with Pepper Jack for some heat.
- ¼ cup (57.5 g) sour cream: Adds tanginess and creaminess; Greek yogurt can be a healthier swap.
- cilantro, chopped for garnish: A fresh finish; avocado or green onions can also add a lovely touch.
- jalapeno, sliced for garnish: For those who like a spicy kick—skip it if you prefer milder flavors.
How to Make Taco Macaroni
- Sauté the Onions: To a large skillet with a lid or a Dutch oven over medium heat, add 1 tablespoon of extra virgin olive oil. Once hot and shimmering, toss in the diced onion and cook for 4 to 5 minutes, stirring occasionally until softened and fragrant.
- Brown the Beef: Add in 1 pound of ground beef, breaking it apart with a spatula as it cooks. Continue until fully browned and cooked through, around 8 to 10 minutes. Drain any excess grease from the pan.
- Incorporate the Flavor: Stir in 2 teaspoons of minced garlic and 2 tablespoons of tomato paste. Cook for about 1 minute until the tomato paste melds into the beef mixture.
- Spice It Up: Sprinkle in the taco seasoning packet. Then, add 1 can of diced tomatoes with green chilies (undrained), 2 cups of beef broth, ¾ cup of heavy whipping cream, and the 8 ounces of uncooked medium shell pasta.
- Combine and Simmer: Stir everything carefully, making sure the pasta is submerged in the liquid. Bring the mixture to a low boil, then reduce the heat to a simmer. Cover the pot and allow it to cook, stirring occasionally, until the pasta is tender—this should take about 10 to 12 minutes.
- Make It Creamy: Once the pasta is done and most of the liquid has been absorbed, remove the skillet from heat. Add in the 4 ounces of diced cream cheese, 1 cup of shredded mild cheddar cheese, and 1 cup of shredded Monterey Jack cheese. Stir until the cheeses become fully melted and smooth.
- Finish with Sour Cream: Carefully fold in ¼ cup of sour cream until just combined, enhancing the creamy richness.
- Garnish and Serve: Dish out the taco macaroni immediately, garnished with freshly chopped cilantro, jalapeno slices, and an additional dollop of sour cream if desired.
Storing & Reheating
Taco Macaroni can be stored at room temperature for up to 2 hours after cooking. Once cooled, transfer it into an airtight container and refrigerate for about 3-4 days. If you want to freeze it, place the cooled macaroni in a freezer-safe container and store it for up to 3 months. When reheating, simply warm it in a skillet over low heat for 5-10 minutes or until heated throughout, adding a splash of beef broth or cream if necessary to refresh the texture.
Chef’s Helpful Tips
- Always drain excess grease from the beef to maintain a balanced flavor and prevent a greasy dish.
- Ensure your cream cheese is at room temperature for easier integration; this helps avoid lumps.
- For a fun twist, consider adding your favorite veggies like bell peppers or corn while sautéing the onions.
- If your pasta appears too thick after cooking, adding a little broth can help restore its creaminess without losing flavor.
- This dish makes for an excellent meal prep option, making it easy to pack for lunches throughout the week.
There’s something incredibly satisfying about serving up a hearty bowl of Taco Macaroni that resonates comfort and joy. The way the creamy texture coats each piece of pasta mixed with the tempting flavors of taco seasoning and cheese is nothing short of delightful. Don’t hesitate to experiment with the recipe, swapping in your favorite spices, cheeses, or even veggies. Cooking should be enjoyable—let’s bring your family to the table with a delicious conversation starter.
Recipe FAQs
Can I make Taco Macaroni vegetarian?
Absolutely! Use plant-based ground meat or lentils instead of beef and swap out the beef broth for vegetable broth to maintain the dish’s depth of flavor.
What can I do if I don’t have taco seasoning?
You can easily concoct your own by combining spices like chili powder, cumin, paprika, garlic powder, and onion powder. A pinch of salt and pepper will also enhance the flavors.
How can I make Taco Macaroni ahead of time?
Prep the beef and onion mixture, then store it in the refrigerator. When ready to serve, simply boil the pasta, combine it with the prepped ingredients, and proceed with the remaining steps.
Can I use different types of cheese?
Definitely! Feel free to mix and match different cheeses based on your preference. Just remember that cheese like Gouda or Havarti will create a different flavor profile, so choose according to your taste!
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📖 Recipe Card
Taco Macaroni
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: One Pot
- Cuisine: Mexican
Description
This Taco Macaroni combines the zest of taco seasoning with creamy cheeses and pasta, making it a delightful quick dinner that’s easy to prepare and family-friendly.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, finely diced
- 1 pound ground beef
- 2 teaspoons garlic, minced
- 2 tablespoons tomato paste
- 1 packet (1 ounce / 3 tablespoons) taco seasoning
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
- 2 cups beef broth
- ¾ cup heavy whipping cream
- 8 ounces medium shell pasta, uncooked
- 4 ounces cream cheese, diced
- 1 cup mild cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- ¼ cup sour cream, plus more for garnish
- cilantro, chopped for garnish
- jalapeno, sliced for garnish
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add diced onion and cook for 4-5 minutes until softened.
- Add ground beef and cook until browned, about 8-10 minutes. Drain excess grease.
- Stir in garlic and tomato paste, cooking for 1 minute.
- Sprinkle in taco seasoning, then add diced tomatoes with green chilies, beef broth, heavy cream, and uncooked pasta.
- Mix well, ensuring pasta is submerged in liquid.
- Bring to a low boil, reduce to a simmer, cover, and cook for 10-12 minutes until pasta is tender.
- Remove from heat and stir in cream cheese, cheddar, and Monterey Jack cheeses until smooth.
- Fold in sour cream until just combined.
- Serve immediately, garnished with cilantro, jalapenos, and sour cream.
Notes
For added spice, include more jalapeno or hot sauce.
Feel free to substitute ground turkey for ground beef for a lighter version.
This dish can also be topped with avocado or tortilla chips.
Nutrition
- Serving Size: 1 serving
- Calories: 573
- Sugar: 4g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 110mg
