This easy one-pot taco macaroni is a cheesy, family-friendly weeknight dinner made with lean ground beef, pasta, green peppers, and taco seasoning all in one pot and ready in under 30 minutes.
One Pot Taco Macaroni
If you like my Hamburger Helper, I think your family will love this taco macaroni recipe. Combining taco night with mac and cheese makes for the ultimate weeknight comfort meal that’s ready in under 30 minutes. What’s not to love?! This weeknight dish has over 30 grams of protein per serving, and the best part is, it’s all cooked in one pot. Many people have requested more one-pot recipes, so I’ve been busy testing them. I love cooking this way so much that I even wrote a cookbook just for it. Skinnytaste One and DoneThis is one of my most popular cookbooks.
Why You’ll Love This Taco Macaroni
This Cheesy Taco Macaroni Skillet ticks all the boxes.
- Less chaos, less stress: One pot = easy cleaning
- Family Friendly: Kids love it, and adults can add toppings to make it spicier or fresher.
- balance: Made with lean ground beef and vegetables, it adds a lighter flavor to classic cheese pasta.
- High in protein: One serving contains over 30g of protein!
If you’re looking for more high protein recipes, my new Skinnytaste High Protein has just been released with over 100 recipes containing over 30g of protein!
materials needed
Here are all the ingredients you need for this healthy taco pasta recipe: See recipe card below for exact measurements.
- Ground beef: For a lighter option that still delivers plenty of rich, savory flavor without being too fatty, choose 93% lean ground beef.
- Taco seasoning: Buy your favorite or make your own homemade taco seasoning by adding garlic powder, cumin, chili powder, and other spices.
- vegetable: Chopped onion, red bell pepper, green bell pepper
- Rotel Canned chopped tomatoes with green peppers.
- Beef Broth: Because pasta requires liquid to cook, I use beef broth, which has more flavor than water.
- Milk adds creaminess. Use any type of milk you like, such as 2%, whole milk, or whole milk. almond./
- pasta: This dish is made with macaroni (aka elbows), baby skins. Rotini or other small pasta shapes will work.
- cheese: Use Mexican blend or Monterey Jack. Shredded cheddar cheese creations do.
How to Make Taco Mac and Cheese
No need to boil pasta separately! In this easy taco pasta, everything is cooked together in one skillet. See recipe card below for printable instructions.
- Cook the beef and vegetables: Add taco seasoning to a large skillet and stir-fry beef over medium heat. Add the onions and peppers and cook for a few minutes.
- To cook pasta: Add tomatoes and broth and bring to a boil. Add the pasta, making sure the liquid completely covers the pasta. Reduce the heat, cover the pan, and cook until the pasta is almost tender and most of the liquid has been absorbed.
- Don’t forget to stir! Don’t forget to stir occasionally to keep the pasta from sticking to the bottom of the skillet. (If the pasta is still boiling after you close the lid, you may need to stir it more until it reaches the initial boil.)
- add milkLower the heat to medium and cover the pan. Cook, stirring occasionally, for about 10 minutes.
- Add cheese: Remove skillet from heat and stir until cheese is melted.
Tips and Variations
- Protein Exchange: For a leaner option, use ground turkey or bison.
- Vegetarian Taco Macaroni: Skip the beef and add a can of black beans.
- No beef broth? Chicken or vegetable broth will work. You can also use water and beef bouillon.
- Don’t like peppers? Substitute for corn or omit it.
- Protein boost: Try replacing it with high-protein pasta and bone broth.
- Dairy Free: Use almond milk and vegan cheese.
- spice level: If you want to feel the heat, add jalapeño.
- topping: Top with cilantro, chives, or additional cheese.
- What to do with that extra quarter pound of beef?? You can use a whole pound if you like, or use it to make a single hamburger patty for a quick lunch, or add taco seasoning to the meat and use it in breakfast quesadillas or scrambled eggs.
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- refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: This taco macaroni and cheese freezes well. Portion into freezer-safe containers for up to 2 months.
- Reheat: Thaw the dish in the refrigerator the day before. Then, thin the sauce by heating it in the microwave or on the stove with a little broth or milk. You can also reheat frozen dishes in the microwave for longer if you forget to thaw them ahead of time.
More One-Pot Family-Friendly Dinners You’ll Love
For more easy dinner ideas, check out: five delicious A one-pot recipe that will inspire your next meal!
produce: night soil
Serving Size: 1 ½ cup
Heat a large, deep skillet over medium heat and add beef and taco seasoning. Cook, dividing into small pieces, until the meat is browned, 5 to 6 minutes. Add onion and bell pepper. Cook until fragrant. 2-3 minutes.
Add canned tomatoes and beef broth and bring to a boil. Add the macaroni and submerge the pasta in the liquid.
Reduce heat to medium and cover. Cook, stirring halfway through, until the pasta is almost tender and most of the liquid has been absorbed, 8 to 10 minutes.
Remove the lid, add the milk, and cook, uncovered, stirring regularly, until the pasta is al dente and most of the liquid has been absorbed, 8 to 10 minutes.
Turn off the heat, open the lid and add the cheese. Mix to combine
Final step:
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I find that protein pasta or bronze cut pasta doesn’t work well for one-pot pasta, and since protein pasta doesn’t have as much starch, I think it makes the sauce much thinner. Bronze cut pasta has too much starch and comes out sticky.
You can also use ground bison or ground turkey.
clothing material: 1 ½ cup, calorie: 510 calorie, carbohydrate: 53.5 g, protein: 34 g, province: 15 g, Saturated Fat: 8 g, Cholesterol: 83 mg, sodium: 920 mg, fiber: 4.5 g, sugar: 7 g
