Craving something hearty, cheesy, and guaranteed to win over the whole family on a busy weeknight? Meet One-pan Taco Mac and Cheese—your new best friend for easy comfort food with a Tex-Mex twist. Imagine all your taco favorites—zesty beef, spice, cheese, and crunch—mashed up with childhood-favorite macaroni and cheese into a single, creamy, satisfying skillet meal. If that’s not enough to tempt you, here’s a fun tidbit: did you know taco pasta mashups are a beloved go-to at college dorms and busy family kitchens alike because of their convenience and big flavors? This recipe is seriously special: it’s a flavor-packed, minimal-mess meal that comes together quickly, making dinnertime a breeze—even on the busiest days.
Why should this be on your dinner rotation? With a lightning-fast prep, easy cleanup, and crowd-pleasing taste, One-pan Taco Mac and Cheese is as simple as it is irresistible. If you’ve tried my twist on Creamy Chicken Alfredo, you know easy doesn’t mean boring around here—so let’s dig in to this ultimate comfort food mashup!
What is One-pan Taco Mac and Cheese?
Ever looked in your pantry, found some taco seasoning and a box of macaroni, and wondered, “What if I combined my favorite taco night flavors with creamy pasta?” That’s the playful idea behind One-pan Taco Mac and Cheese—it’s basically what happens when Taco Tuesday meets mac & cheese night, all in a single skillet! Who says weeknight dinners can’t be fun, right? After all, the way to everyone’s heart is through their stomach, and this dish is sure to win plenty of hearts! Whether you’re a taco fan or a pasta purist, give this recipe a try—you’ll be hooked from the very first bite!
Why You’ll Love This
The real star here is the combination of cheesy, creamy pasta and juicy, seasoned ground beef—bringing together the best of both worlds for an ultra-satisfying dinner. Making it at home isn’t just fun, it’s a great way to save money compared to takeout or those pre-made frozen meals (which rarely nail the flavor or texture). Plus, you get total control over the ingredients, meaning you can load up with fresh veggies, top with cilantro or scallions, and sprinkle on as much gooey cheese as you like. What really sets this recipe apart are the flavorful toppings—fresh coriander, a zesty hit of spring onion, and a perfect blend of cheeses, making every bite burst with flavor.
If you love my Creamy Cajun Chicken Pasta, there’s a good chance this taco mac will become another go-to; both boast ultra-savory flavor, creamy sauce, and tons of personality. Gather your favorites and give this recipe a try—your taste buds (and your wallet) will thank you!
How to Make
Quick Overview
This One-pan Taco Mac and Cheese is designed for busy nights, requiring minimal prep and cleanup. You get all the cheesy, comforting goodness of homemade mac and cheese, combined with the bold, savory spices of ground beef taco filling. Plus, it’s ready in under 35 minutes, thanks to all the ingredients coming together in a single skillet. No multiple pots, no complicated steps—just one pan, all the flavor, and a deliciously creamy finale that’ll leave everyone asking for seconds!
Ingredients
1 tbsp olive oil
1 brown onion, finely diced
1 tbsp freshly minced garlic
500 g (1 lb 2 oz) regular minced (ground) beef
2 tbsp tomato paste
2 tsp ground cumin
2 tsp sweet paprika
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1/2 tsp sea salt flakes
1/4 tsp cracked black pepper
400 g (14 oz) canned crushed tomatoes
400 g (14 oz) canned corn kernels, drained
4 cups (1 litre) beef stock
400 g (14 oz) pasta (such as elbow macaroni or shells)
100 g (3 1/2 oz) cream cheese
1/2 cup (60 g) freshly grated cheddar
1 1/2 cups (195 g) Mexican cheese blend
1/4 bunch coriander (cilantro), finely chopped
1 spring onion (scallion), finely sliced
Step-by-Step
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and sauté for 2-3 minutes, until softened and fragrant.
- Stir in the freshly minced garlic and cook for about 30 seconds, making sure it doesn’t burn.
- Add the ground beef to the pan, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
- Mix in the tomato paste, ground cumin, sweet paprika, dried oregano, onion powder, garlic powder, sea salt flakes, and cracked black pepper. Stir well to coat the beef with all the spices.
- Pour in the canned crushed tomatoes and drained corn kernels. Stir to combine.
- Pour in the beef stock and bring everything to a gentle boil.
- Add the pasta, stirring well so it’s evenly distributed and submerged in the liquid.
- Lower the heat to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Remove the lid and stir in the cream cheese, cheddar, and Mexican cheese blend until everything is melted and ultra-creamy.
- Sprinkle with freshly chopped coriander (cilantro) and sliced spring onion before serving.
What to Serve One-pan Taco Mac and Cheese With
One-pan Taco Mac and Cheese is a complete meal all on its own, but you can take it up a notch! Try serving with a fresh green salad with lime vinaigrette for a cool, crunchy contrast. Homemade guacamole, pico de gallo, or sliced avocado on the side add freshness and color. For drinks, a zingy homemade lemonade or a chilled Mexican soda would complement the flavors perfectly. If you want to go big, crisp tortilla chips make a great crunchy topping, or add a dollop of sour cream for extra creaminess!
Top Tips for Perfecting
- Don’t overcook the pasta—since it cooks right in the sauce, keep an eye on it and taste-test for the perfect al dente bite.
- Want to make it vegetarian? Simply swap the beef for canned lentils, black beans, or a meat-free mince substitute.
- Adjust the spice level to your family’s taste—add a sprinkle of chili flakes or a dash of hot sauce if you like more heat.
- Use full-fat cream cheese for the creamiest sauce, and don’t be shy with the cheddar—it’s what makes the dish truly rich!
- Garnish right before serving for maximum freshness and flavor, and let everyone add their favorite toppings!
Storing and Reheating Tips
To store leftovers, let the One-pan Taco Mac and Cheese cool fully, then transfer it to an airtight container. Refrigerate for up to 3-4 days. For reheating, add a splash of beef stock or water to loosen the sauce, then warm gently on the stovetop or microwave in short bursts, stirring occasionally to ensure it heats evenly. This dish also freezes well—portion into freezer-safe containers and keep for up to 2 months. Thaw in the refrigerator overnight, then reheat as above for a quick, delicious meal anytime.
FAQs
Can I use another type of pasta?
Absolutely! Elbow macaroni, shells, or even penne work perfectly in this recipe. Just check the package for cooking times and adjust as needed.
Is this recipe spicy?
As written, it’s mild and family-friendly. If you prefer more heat, add chili powder, cayenne, or hot sauce to amp things up.
Can I prep this ahead of time?
You can prep and cook the base (up to adding the cheese), then refrigerate. Finish with cheese and toppings just before serving for the best texture.
What’s the best way to freeze this dish?
Cool completely, portion into airtight freezer containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Can I substitute other types of cheese?
Definitely! Use any blend of meltable cheeses you like—Monterey Jack, mozzarella, or pepper jack all work great for extra flavor.
Conclusion
One-pan Taco Mac and Cheese is the perfect answer to those nights when you want maximum flavor with minimum fuss. With bold taco spices, tender pasta, and a cheesy, creamy finish, it’s the best of both worlds—comfort food made exciting. Plus, the single-pan approach means less mess and more time to enjoy with loved ones. Tried this recipe? Let me know how it went and don’t forget to explore other comfort classics on the blog for more weeknight dinner inspiration. Happy cooking!
One-pan Taco Mac and Cheese
Equipment
-
Large Skillet
-
Wooden Spoon
Ingredients
Ingredients
- 1 tbsp Olive Oil
- 1 medium Brown Onion, finely diced
- 1 tbsp Freshly Minced Garlic
- 500 g Regular Minced (Ground) Beef
- 2 tbsp Tomato Paste
- 2 tsp Ground Cumin
- 2 tsp Sweet Paprika
- 1 tsp Dried Oregano
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 0.5 tsp Sea Salt Flakes
- 0.25 tsp Cracked Black Pepper
- 400 g Canned Crushed Tomatoes
- 400 g Canned Corn Kernels, drained
- 4 cups Beef Stock
- 400 g Pasta (such as elbow macaroni or shells)
- 100 g Cream Cheese
- 0.5 cup Freshly Grated Cheddar
- 1.5 cups Mexican Cheese Blend
- 0.25 bunch Coriander (Cilantro), finely chopped
- 1 spring Onion (Scallion), finely sliced
Instructions
-
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and sauté for 2-3 minutes, until softened and fragrant.
-
Stir in the freshly minced garlic and cook for about 30 seconds, making sure it doesn’t burn.
-
Add the ground beef to the pan, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
-
Mix in the tomato paste, ground cumin, sweet paprika, dried oregano, onion powder, garlic powder, sea salt flakes, and cracked black pepper. Stir well to coat the beef with all the spices.
-
Pour in the canned crushed tomatoes and drained corn kernels. Stir to combine.
-
Pour in the beef stock and bring everything to a gentle boil.
-
Add the pasta, stirring well so it’s evenly distributed and submerged in the liquid.
-
Lower the heat to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
-
Remove the lid and stir in the cream cheese, cheddar, and Mexican cheese blend until everything is melted and ultra-creamy.
-
Sprinkle with freshly chopped coriander (cilantro) and sliced spring onion before serving.
Notes
One-pan Taco Mac and Cheese
Equipment
- Large Skillet
- Wooden Spoon
Ingredients
Ingredients
- 1 tbsp Olive Oil
- 1 medium Brown Onion, finely diced
- 1 tbsp Freshly Minced Garlic
- 500 g Regular Minced (Ground) Beef
- 2 tbsp Tomato Paste
- 2 tsp Ground Cumin
- 2 tsp Sweet Paprika
- 1 tsp Dried Oregano
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 0.5 tsp Sea Salt Flakes
- 0.25 tsp Cracked Black Pepper
- 400 g Canned Crushed Tomatoes
- 400 g Canned Corn Kernels, drained
- 4 cups Beef Stock
- 400 g Pasta (such as elbow macaroni or shells)
- 100 g Cream Cheese
- 0.5 cup Freshly Grated Cheddar
- 1.5 cups Mexican Cheese Blend
- 0.25 bunch Coriander (Cilantro), finely chopped
- 1 spring Onion (Scallion), finely sliced
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and sauté for 2-3 minutes, until softened and fragrant.
- Stir in the freshly minced garlic and cook for about 30 seconds, making sure it doesn’t burn.
- Add the ground beef to the pan, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
- Mix in the tomato paste, ground cumin, sweet paprika, dried oregano, onion powder, garlic powder, sea salt flakes, and cracked black pepper. Stir well to coat the beef with all the spices.
- Pour in the canned crushed tomatoes and drained corn kernels. Stir to combine.
- Pour in the beef stock and bring everything to a gentle boil.
- Add the pasta, stirring well so it’s evenly distributed and submerged in the liquid.
- Lower the heat to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Remove the lid and stir in the cream cheese, cheddar, and Mexican cheese blend until everything is melted and ultra-creamy.
- Sprinkle with freshly chopped coriander (cilantro) and sliced spring onion before serving.