Taco Macaroni is one of those comforting dishes that brings back memories of cozy dinners shared with friends and family. The delightful combination of creamy cheese, spicy taco flavors, and tender pasta creates a truly satisfying experience everyone loves. If you’ve ever craved something hearty yet easy to whip up, this recipe is for you! Boasting a mere one-pot preparation, you can savor the flavors you adore without the fuss of multiple pans to clean up afterward.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Taco Macaroni
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Taco Macaroni

When I first made this dish, the blend of seasoned beef, creamy cheeses, and familiar taco spices made it a hit at our dinner table. Plus, who doesn’t enjoy a meal that feels indulgent yet is surprisingly budget-friendly? Whether you’re cooking for a family gathering, a quick weeknight dinner, or simply satisfying your own cravings, Taco Macaroni checks all the boxes: it’s delicious, comforting, and super simple to make. So, grab your spatula and let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Prep time is just 10 minutes, and you’ll have dinner on the table in about 35 minutes!
Irresistible Flavor: With creamy cheeses and bold taco seasoning, each bite is bursting with flavor.
Eye-Catching Appeal: The combination of colorful ingredients makes for a dish that looks as good as it tastes.
Flexible Serving: Perfect for casual weeknight meals or extended family gatherings.
Diet-Friendly Options: Easily adaptable for gluten-free pasta and reduced-fat cheese if desired.

Ingredients You’ll Need

1 tablespoon extra virgin olive oil: For sautéing the onions and beef, adding a touch of richness.
1 large yellow onion, finely diced: Brings sweetness and depth of flavor to the base.
1 pound ground beef: The heart of this dish; feel free to substitute with ground turkey or a plant-based option for a lighter dish.
2 teaspoons garlic, minced: Fresh garlic heightens the aroma and taste, a must for any pasta dish.
2 tablespoons tomato paste: Helps to thicken the sauce and intensify the tomato flavor.
1 packet (1 ounce / 3 tablespoons) taco seasoning: Adds that festive taco flair; use your favorite store-bought mix or make your own.
1 can (10 ounces) diced tomatoes with green chilies, undrained: Adds moisture and a kick of spice.
2 cups (16 ounces / 480 g) beef broth: Provides the necessary liquid; chicken broth works too if you prefer.
¾ cup (178.5 g) heavy whipping cream: Creates a rich, creamy texture that’s oh-so-comforting.
8 ounces medium shell pasta, uncooked: The shells hold onto the sauce perfectly; other pasta shapes like rotini can work too.
4 ounces cream cheese, diced: Adds velvety texture and creaminess to the dish.
1 cup (113 g) mild cheddar cheese, shredded: The classic cheese choice for a younger, creamier taste.
1 cup (113 g) Monterey Jack cheese, shredded: Melts beautifully, contributing to the overall creaminess.
¼ cup (57.5 g) sour cream, plus more for garnish: Adds tanginess and smoothness.
Cilantro, chopped for garnish: Fresh garnish for a pop of color and flavor.
Jalapeño, sliced for garnish: Optional, for an extra kick if you’re feeling adventurous!

How to Make Taco Macaroni

Sauté the Aromatics: In a large skillet or Dutch oven over medium heat, add 1 tablespoon of extra virgin olive oil. Once shimmering, toss in the finely diced onion and sauté for 4 to 5 minutes, stirring occasionally, until softened.
Brown the Beef: Add 1 pound of ground beef to the skillet. Break it apart with a spatula and cook, stirring regularly, until fully browned for about 8 to 10 minutes. Drain any excess grease from the pan to keep the dish from becoming greasy.
Incorporate Flavor: Stir in 2 teaspoons of minced garlic and 2 tablespoons of tomato paste. Cook for about 1 minute, allowing the tomato paste to fully incorporate, enriching your dish’s base.
Add the Seasoning: Sprinkle in 1 packet of taco seasoning. Then, stir in the undrained contents of the 10-ounce can of diced tomatoes with green chilies, 2 cups of beef broth, ¾ cup of heavy whipping cream, and the uncooked 8 ounces of medium shell pasta.
Bring to a Simmer: Mix everything well, ensuring 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 cook, stirring occasionally, until the pasta is tender—about 10 to 12 minutes.
Melt in the Creamy Goodness: Once the pasta is tender and most of the liquid is absorbed, remove the skillet from heat. Add 4 ounces of diced cream cheese, 1 cup of shredded mild cheddar cheese, and 1 cup of shredded Monterey Jack cheese. Stir until everything is melted and smooth.
Finish with Sour Cream: Fold in ¼ cup of sour cream until just combined. This adds a lovely brightness and creaminess to your Taco Macaroni.
Serve and Garnish: Dish out the Taco Macaroni immediately, garnishing with chopped cilantro, sliced jalapeños, and a dollop of sour cream for a delightful finishing touch.

Storing & Reheating

To store your Taco Macaroni, allow it to cool and transfer it to an airtight container, where it can be kept in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months; just ensure it’s well-sealed. To reheat, pop it in the microwave for about 2-3 minutes, stirring halfway through. You may find the texture has thickened a bit; adding a splash of broth or cream can bring back that creamy consistency and enhance the flavor.

Chef’s Helpful Tips

Watch the Heat: If the mixture starts to boil too vigorously, reduce the heat to avoid overcooking the pasta.
Don’t Overcook the Pasta: Keep an eye on the pasta as you simmer it; you want it al dente, which will keep it from getting mushy in the sauce.
Customize It: Feel free to throw in some black beans or corn for added texture and flavor. They pair perfectly with the taco seasoning!
Room Temperature Ingredients: Taking the cream cheese out early to soften will help it melt more smoothly into the sauce.
Make-ahead Meal: You can prep the beef and onion mixture ahead of time. Just store it in the fridge and add the remaining ingredients when you’re ready to cook.

This creamy Taco Macaroni truly captures the essence of comfort food and can easily become your go-to dish for any occasion. With its vibrant flavors and satisfying textures, everyone at the table will be coming back for seconds. Feel free to add your own twist with different spices or veggies, and don’t hesitate to share your culinary inspiration with friends and family!

Recipe FAQs

Can I make Taco Macaroni ahead of time?

Absolutely! You can prepare the beef and onion mixture ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply heat it up, then add the rest of the ingredients to finish cooking.

What can I substitute for ground beef?

If you’re looking for alternatives, both ground turkey and chicken work wonderfully in this recipe. For a vegetarian option, you can use lentils or a plant-based ground meat substitute.

How spicy is this dish?

The spiciness of Taco Macaroni can be adjusted based on your tastes. You can use mild or spicy taco seasoning and choose to add more or fewer jalapeños based on your heat preference.

Can I freeze Taco Macaroni?

Yes, Taco Macaroni freezes well. Just make sure to let it cool completely before transferring it to an airtight container. It should keep for up to 3 months in the freezer. When you’re ready to enjoy, simply thaw overnight in the fridge and reheat on the stove or microwave.

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Taco Macaroni

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Author: Anna
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: One Pot
Cuisine: Mexican

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Description

Taco Macaroni is a delightful dish featuring seasoned ground beef, creamy cheeses, and pasta, perfect for quick dinners or a comforting meal at home.

Ingredients

Scale

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, store-bought or homemade
1 can (10 ounces) diced tomatoes with green chilies (such as rotel), undrained
2 cups (16 ounces / 480 g) beef broth
¾ cup (178.5 g) heavy whipping cream
8 ounces medium shell pasta, uncooked
4 ounces cream cheese, diced
1 cup (113 g) mild cheddar cheese, shredded
1 cup (113 g) monterey jack cheese, shredded
¼ cup (57.5 g) sour cream, plus more for garnish
cilantro, chopped for garnish
jalapeno, sliced for garnish

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Instructions

Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook for 4 to 5 minutes until softened.
Add ground beef, cooking until fully browned, about 8 to 10 minutes. Drain any excess grease.
Stir in garlic and tomato paste, cooking for 1 minute until combined.
Add taco seasoning, diced tomatoes with green chilies, beef broth, heavy cream, and uncooked pasta. Stir to combine.
Bring the mixture to a low boil, then reduce heat to a simmer. Cover and cook for 10 to 12 minutes until the pasta is tender.
Remove from heat when pasta is cooked and most liquid is absorbed. Add cream cheese, cheddar, and Monterey Jack cheeses, stirring until melted and smooth.
Fold in sour cream until just combined.
Serve immediately, garnished with cilantro, jalapenos, and extra sour cream.

Notes

You can use a variety of cheeses based on your preference.
For a spicier version, add more jalapenos or a hotter taco seasoning.
This dish works great for meal prepping; just store leftovers in the fridge.