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One-pan Taco Mac and Cheese

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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 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.

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 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.

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 Recipe
Taco Bowl Recipe
Loaded Burger Bowls Recipe
Beef Tacos Recipe
Macaroni and Cheese Recipe

Side view of one-pan taco mac and cheese.

One-pan Taco Mac and Cheese

Author: Nicole
5 from 17 votes
“Omg yum!!! 😋 This was soooo good. Oops I forgot the salad. 😉”
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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.
Prep 5 minutes
Cook 20 minutes
Total 25 minutes
Servings: 4

Ingredients

  • 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

Nutrition Facts
One-pan Taco Mac and Cheese
Amount per Serving
Calories
1208
% Daily Value*
Fat
 
61
g
94
%
Saturated Fat
 
27
g
169
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
22
g
Cholesterol
 
175
mg
58
%
Sodium
 
1798
mg
78
%
Potassium
 
1669
mg
48
%
Carbohydrates
 
107
g
36
%
Fiber
 
8
g
33
%
Sugar
 
15
g
17
%
Protein
 
61
g
122
%
Vitamin A
 
1695
IU
34
%
Vitamin C
 
17
mg
21
%
Calcium
 
590
mg
59
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – You can make your own Mexican cheese blend. Combine equal parts cheddar, mozzarella and colby (or Jack) 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 the 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.

Equipment

Tried this recipe?

Let us know how it was!
Course beef, one pan, quick and easy
Cuisine Mexican, Tex-Mex

  1. I don’t know if it was just me, but this recipe seemed like it had too much liquid. 1L of beef broth, and it just seemed soon soupy. Did I miss something?

    • Hi Cheis, thank you for letting me know! 😊 It shouldn’t be soupy at the end, but it does start off quite liquidy because it’s cooking 400 g (14 oz) of pasta in the one pan, so it needs enough liquid for the pasta to absorb as it cooks. If it’s still quite saucy at the end, it likely just needed a few extra minutes, uncovered, for the liquid to reduce and thicken. The pasta will continue to absorb the sauce as it sits too, which helps it come together. Hope that helps for next time! Nic x

  2. My kids love it! 🥰
    They loved it so much they asked to eat it for breakfast the next morning!
    The recipe makes a huge amount and

    • Wow, Anna, so happy these were a hit! A breakfast leftovers request is a great compliment! ❤️😂 Nic x

  3. Can you use thickened cream instead of cream cheese? Just checked the fridge & don’t have cream cheese.

    • Hi Jenna, you could absolutely use a splash of thickened cream (2 tbsp) with a handful of extra grated cheese. The cream cheese helps to thicken the sauce. It might be a bit looser but equally delicious! Nic x

  4. 5 stars
    Another delicious dish.

    • Wonderful to hear, Kristina! Thanks so much for the rating. Nic x

  5. 5 stars
    Omg yum!!! 😋
    This was soooo good. Oops I forgot the salad. 😉

    • Hi Jodie … haha! Yep, so easy to forget that salad when comfort food is in the house! 😀 Really happy you enjoyed this and thanks so much for the rating. Nic x

  6. 5 stars
    Going to make this for the third time! Genuinely so easy and delicious. I like adding in a can of black beans with the corn for a little extra fiber and protein 🙂

    • Hi Sophee, love to hear about the black bean addition … sounds brilliant! Really happy you’re loving this and thanks so much for the rating. Nic x

  7. 5 stars
    This was excellent. I am doing it again tonight and my daughter already requested it as her birthday dinner.

    • Wow, that’s absolutely fabulous feedback, thanks Laura! A birthday request is the ultimate compliment. Thanks so much for the stars and Happy Birthday to your daughter! Nic x

  8. Hi Nicole, ive been watching your amazing videos and will try this recipe tomorrow. May I ask what pot/pan are u using in this video? It looks great and ive been looking for one like this. What size is it? Is it a Staub saute pan? Does it need regular ‘seasoning’? Your recipes look amazing! Cant wait to try them! Thanks!

    • Hi Alicia! So happy you’re enjoying the recipes! The pan in this video is my beloved Staub Chistera. You can find out all about it here. Nic x

  9. 5 stars
    I can’t wait to make this again was so easy and tasty. I’d love to pair it with a salad and you suggested one with a zingy lime dressing do you have any suggestions on how to make this type of dressing?

    • Hi Joanne, so glad you loved this. One idea for a mustardy lime dressing is to mix together the following:

      4 tbsp extra-virgin olive oil
      2 tbsp fresh lime juice
      1 tsp dijon mustard
      ½ tsp sea salt flakes
      ½ tsp cracked black pepper

      OR for a Chilli lime dressing:

      3 tbsp sweet chilli sauce (can omit)
      Juice of 2 limes
      1 tbsp olive oil
      1 tsp honey or maple syrup
      ½ tsp freshly grated ginger
      Sea salt flakes, to taste
      Freshly cracked black pepper, to taste

      Or, do a simpler variation of the above with just 4 tbsp extra-virgin olive oil, 2 tbsp fresh lime juice, salt and pepper.

      Nic x

  10. 5 stars
    It really was around 30 mins to cook and i could do the prep little by little, with 2 toddlers this is really ideal. It was delicious and the toddlers ate it also, they are picky sometimes.

    • So fantastic to hear, Dora. I’m really glad your little eaters enjoyed it! Thanks also for the rating, Nic x

  11. 5 stars
    Yum!!! I served this up for dinner tonight and everyone loved it! After filling up two hungry teenagers, there was still plenty left for lunch left overs tomorrow

    • So happy this was a hit … enjoy those leftovers! Thanks for the rating too, Nic x

  12. 5 stars
    You weren’t kidding. This dish is amazing and delicious. The family love it.and already a fav👏😋

    • Love to hear this, Alison! Thanks for the rating! Nic x

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.