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.
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.
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 ground 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.
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 60 ml (¼ cup) of thickened (whipping/heavy) cream or a handful of extra cheese right before serving.
Can I swap the beef for something else?
Yes! Minced (ground) chicken or turkey or even plant-based mince all work great here.
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.
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 Recipe
Taco Bowl Recipe
Loaded Burger Bowls Recipe
Beef Tacos Recipe
Macaroni and Cheese Recipe
One-pan Taco Mac and Cheese
“Omg yum!!! 😋 This was soooo good. Oops I forgot the salad. 😉” Share Pin Recipe PrintIngredients
- 1 tbsp olive oil
- 1 brown onion, finely diced
- 1 tbsp freshly minced garlic
- 500 g (1 lb) regular (not extra-lean) 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
- ½ tsp sea salt flakes
- ¼ tsp freshly 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)
- 1 litre (4 cups) beef stock
- 400 g (14 oz) pasta (macaroni, small shells or penne)
- 100 g (3½ oz) cream cheese
- 60 g (½ cup) freshly grated cheddar
- 195 g (1½ cups) Mexican cheese blend (see note 1)
- ¼ bunch coriander (cilantro), finely chopped
- 1 spring onion (scallion), finely sliced
Instructions
- Preheat the oven grill (broiler) to high.
- Cook the onion and garlic – 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.
- Add the beef and seasonings – 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.
- Add the veggies and stock – Add the crushed tomatoes, corn and beef stock and stir to combine.
- Add the macaroni – Add the pasta and bring to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender.
- Stir in the cream cheese and cheddar – Reduce the heat to low and stir in the cream cheese and cheddar until it is fully incorporated.
- Top with Mexican cheese and grill (broil) – 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).
- Serve – Top with coriander and spring onion and serve immediately.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Jacinta says:
This recipe looks amazing! Apologies if this has been asked a million times, but what brand pot is this that you use. It looks the perfect size for our family.
Nicole says:
Hi Jacinta! No problem! The pot is my beloved Staub Chistera, which is use for almost everything. You can find it here. If you’d like to find out more about why I love it and my other equipment, check out my blog article about my top kitchen equipment on the website. Nic x