👉TacoMac – Recipes on a Budget

🌮🧀 Cheesy Taco Mac (Easy One-Pot Dinner)

If tacos and mac & cheese had a baby, this would be it. This Taco Mac is creamy, cheesy, slightly spicy, and ridiculously comforting. It’s made mostly in one pot, comes together fast, and is always a hit with kids and adults alike. Perfect for weeknights, potlucks, or whenever you need a no-stress meal that hits the spot.

🛒 Ingredients

1 lb ground beef
1 packet taco seasoning
2 boxes shell macaroni and cheese (Velveeta-style, with cheese sauce packets)
2 cups water
1 (10 oz) can diced tomatoes with green chilies (do not drain)
1 cup shredded cheddar cheese

👩‍🍳 Instructions

In a large skillet or pot over medium heat, brown the ground beef, breaking it apart as it cooks.
Drain excess grease if needed.
Sprinkle in the taco seasoning and stir until the beef is fully coated.
Add the uncooked shell pasta and water. Stir well.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
Stir in the cheese sauce packets from the macaroni boxes.
Add the diced tomatoes with green chilies and mix until creamy and well combined.
Sprinkle shredded cheddar cheese over the top, cover, and let melt for 2–3 minutes.
Stir once more and serve hot.

⭐ Helpful Tips (20)

Use a deep skillet or Dutch oven to avoid splatter.
Stir occasionally while simmering to prevent sticking.
Drain beef well to keep the sauce creamy, not greasy.
Use mild Rotel if cooking for kids.
Add extra water (¼ cup) if pasta looks dry.
Shred your own cheese for smoother melting.
Let it sit 5 minutes before serving to thicken.
Add cheese gradually for extra creaminess.
Don’t overboil—gentle simmer works best.
Cover while melting cheese for faster results.
Taste before serving; adjust salt if needed.
Add a splash of milk if it thickens too much.
Leftovers reheat best with a little water or milk.
Use lean ground beef to reduce grease.
Stir after adding cheese sauce to avoid clumps.
Keep heat low once pasta is tender.
Make it ahead—it thickens nicely.
Use gloves when handling spicy peppers.
Serve with toppings to customize plates.
Double the recipe easily for a crowd.

❓ Frequently Asked Questions (20)

Can I use ground turkey instead of beef?
Yes, ground turkey works great and is lighter.
Do I have to use Velveeta-style mac & cheese?
It’s recommended for creaminess, but boxed powder works with milk and butter.
Can I make this spicy?
Absolutely—use hot taco seasoning or add jalapeños.
Is this a one-pot meal?
Yes, everything cooks in one pot after browning the beef.
Can I use elbow macaroni instead?
Yes, but cooking time may vary slightly.
Do I drain the tomatoes?
No, the liquid adds flavor and moisture.
Can I freeze Taco Mac?
Yes, but creaminess may change slightly when reheated.
How long does it last in the fridge?
Up to 3–4 days in an airtight container.
Can I add vegetables?
Yes—corn, bell peppers, or onions are great additions.
What cheese works best on top?
Cheddar, Colby Jack, or Mexican blend.
Can I bake it?
Yes! Transfer to a dish and bake at 375°F for 15 minutes.
Is this kid-friendly?
Very! Use mild seasoning and tomatoes.
Can I use homemade taco seasoning?
Of course—use about 2–3 tablespoons.
What if it’s too thick?
Add a splash of milk or water.
Can I use chicken instead of beef?
Yes, cooked shredded or diced chicken works well.
Does this reheat well?
Yes—add a little liquid when reheating.
Can I make it dairy-free?
Use dairy-free mac & cheese and cheese alternatives.
Can I cook the pasta separately?
You can, but it’s not necessary.
Is this good for meal prep?
Yes, it reheats beautifully.
Can I double the recipe?
Definitely—just use a larger pot.