Sometimes I open the fridge door and just stare inside, hoping dinner will magically appear. Well, that’s not going to happen, so the best I can hope for is that I’ve got the ingredients for an easy-to-make, speedy meal that contains all the important comfort food groups of pasta, melted cheese and Mexican taco seasonings.

Side view of one-pan taco mac and cheese.
No pasta-draining, no stress – the pasta cooks in the same pan as the sauce.

Luckily, this One-pan Taco Mac and Cheese fits the bill and is about as easy as it gets. It’s one of those incredible meals that requires only some minced (ground) beef and then just a delightful get-together of fridge and pantry staples. You chop an onion and some garlic, then it’s really all about gathering those staples and finally a bit of stirring in Just One Pan.

Not only do I know I’m gonna love this, but I can be sure that there won’t be any protests from the rest of the household … in fact, it’s a guaranteed win. (And we all know that’s half the battle.) I know my kids love mac and cheese and they love taco flavours, so if the math is mathing, surely that means they’ll love this twice as much?

To get technical for a minute, this dish is faff-free. It’s also customisable – use minced chicken, turkey or even make it vegetarian with plant-based mince. Spice it up or make it creamier. It’s up to you.

Side view of plated one-pan taco mac and cheese with a pan in the background.
A family-friendly, budget-friendly dinner packed with mac and cheese and taco flavours that comes together in under 30 minutes.

What’s the best pasta for this?

Macaroni, small shells or penne work best here. They hold on to all that cheesy, taco-spiced goodness without turning to mush. Avoid spaghetti, fettuccine or any pasta that takes longer than 10 minutes to cook.

Can I make this spicy?

Absolutely. Add a pinch of cayenne pepper, a finely chopped jalapeño or a drizzle of hot sauce when cooking the beef for an extra kick. A sprinkle of chilli (red pepper) flakes when you serve is also a nice touch.

Top view of plated one-pan taco mac and cheese and fork
One pan, minimal effort and zero complaints at the dinner table – this is the kind of meal that just makes life easier.

How can I make this even creamier?

If you love an ultra-creamy mac and cheese, you can stir in an extra ¼ cup (60 ml) of thickened (heavy) cream or a handful of extra cheese right before serving.

Can I swap the beef for something else?

Yes! Minced (ground) chicken, turkey or even plant-based mince all work great here.

Top view of one-pan taco mac and cheese.
The ultimate weeknight dinner hack: taco seasoning, pasta and melty cheese all in one easy dish.

What can I serve with this?

It’s a full meal in itself, but if you want extra crunch, corn chips or a fresh side salad with a zesty lime dressing are perfect pairings.

Why is my pasta too soft or too firm?

If the pasta is too soft, it may have been overcooked or had too much liquid. Next time, reduce the cooking time and check it earlier. If it’s too firm, simply add a splash more beef stock and cook for another minute or two until it reaches your preferred texture.

Close-up of cheesy one-pan taco mac and cheese in a skillet.
Cheesy, saucy and completely fuss-free. The perfect meal for busy nights when you don’t have time to think.

Watch how to make One-pan Taco Mac and Cheese

If you enjoyed One-pan Taco Mac and Cheese, I think you’ll love:

Big Mac Tacos
Taco Bowl
Loaded Burger Bowls
Beef Tacos
Macaroni and Cheese

Print
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Side view of one-pan taco mac and cheese.

One-pan Taco Mac and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 8 reviews

One-pan Taco Mac and Cheese is packed with flavour, extra creamy, and made for busy nights when you need something comforting with minimal effort. It’s a one-pan wonder that combines the best parts of taco night and mac and cheese.

  • Total Time: 25 minutes
  • Yield: 46 servings 1x

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 brown onion, finely diced 
  • 1 tbsp freshly minced garlic 
  • 500 g (1 lb 2 oz) regular (i.e. not super lean) minced (ground) beef
  • 2 tbsp tomato paste (concentrated puree)
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 1 tsp dried oregano 
  • 1 tsp onion powder
  • 1 tsp garlic powder 
  • ½ tsp sea salt flakes 
  • ¼ tsp cracked black pepper
  • 400 g (14 oz) canned crushed tomatoes
  • 400 g (14 oz) canned corn kernels, drained (can be substituted with 1 cup/150 g frozen corn kernels)
  • 4 cups (1 litre) beef stock 
  • 400 g (14 oz) pasta (macaroni, small shells or penne)
  • 100 g (31/2 oz) cream cheese 
  • ½ cup (60 g) freshly grated cheddar 
  • 1½ cups (195 g) Mexican cheese blend (see note 1)
  • ¼ bunch coriander (cilantro), finely chopped 
  • 1 spring onion (scallion), finely sliced 

Instructions

  1. Preheat the oven grill (broiler) to high.
  2. Heat the olive oil in a large, deep, heavy-based, oven-safe pan over medium heat. Add the onion and garlic and cook for 2–3 minutes or until softened. 
  3. Add the beef and cook, breaking it up with a spoon, until browned. Stir in the tomato paste, cumin, paprika, oregano, onion powder, garlic powder, salt and pepper. Cook for 1–2 minutes.
  4. Add the crushed tomatoes, corn and beef stock and stir to combine.
  5. Add the pasta and bring to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender.
  6. Reduce the heat to low and stir in the cream cheese and cheddar until it is fully incorporated. 
  7. Turn the heat off. Top with the Mexican cheese blend. Place under the grill for 2–3 minutes or until golden and bubbling. Alternatively, place the lid back on and let the pan sit for for 2–3 minutes on the stovetop, until the cheese is melted (it won’t be “golden” though).
  8. Top with coriander and spring onion and serve immediately. 

Notes

Note 1 – You can make your own Mexican cheese blend. Combine equal parts cheddar, mozzarella and colby cheese for a perfect melty mix.

 

Make ahead

Prep the beef mixture – Cook the beef, onion, garlic, tomato paste and spices ahead of time. Store in an airtight container in the fridge for up to 2 days. When ready to cook, simply heat it up, add the liquids and pasta, and finish the recipe as directed.

Pre-measure ingredients – Have your pasta, cheese and seasonings measured and ready to go for a quicker weeknight dinner.

Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of beef stock or milk and warm in a pan over low heat, stirring until creamy again. You can also microwave in 30-second bursts, stirring between each burst, for 2–3 minutes or until warmed through. Freezing isn’t ideal as the pasta can become mushy, but if you must, freeze in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.

  • Author: Nicole
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Beef, Quick and Easy, One-pan
  • Method: Stovetop & Grill
  • Cuisine: Tex-Mex