I love making this Taco Macaroni when I want a comforting, flavorful dinner that comes together quickly with minimal cleanup. Everything cooks in one pot, from the seasoned beef to the pasta and creamy cheese, creating a hearty meal that feels indulgent while still being balanced and filling.
Why You’ll Love This Recipe
I enjoy this recipe because it saves time and dishes, which makes weeknight cooking much easier for me. I like how the taco seasoning adds bold flavor while the pasta and cheese keep it comforting and familiar. I also appreciate that it is high in protein and satisfying enough to serve as a complete meal. It is one of those recipes I can rely on when I want something everyone will enjoy.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
¾ pound 93% lean ground beef
1 tablespoon taco seasoning
½ cup yellow onion, chopped
½ cup red bell pepper, chopped
½ cup green bell pepper, chopped
10 ounces canned diced tomatoes with green chiles
1½ cups beef broth
½ cup milk
8 ounces macaroni or other small pasta
1 cup Mexican blend cheese or Monterey Jack cheese
Directions
I heat a large, deep skillet over medium-high heat and add the ground beef along with the taco seasoning. I cook it while breaking it into small pieces until it is fully browned. I then add the chopped onion and bell peppers and cook them for a few minutes until they become fragrant and slightly tender.
Next, I stir in the diced tomatoes and beef broth and bring the mixture to a boil. Once boiling, I add the pasta and make sure it is completely submerged in the liquid. I lower the heat to medium-low, cover the skillet, and let it cook until the pasta is almost tender, stirring halfway through to keep it from sticking.
After that, I add the milk and continue cooking on medium-low, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed. I remove the skillet from the heat and stir in the cheese until it melts and creates a creamy sauce.
Servings And Timing
I usually get 4 servings from this recipe.
Prep time is about 10 minutes, cook time is around 25 minutes, and the total time comes to approximately 35 minutes.
Variations
I sometimes replace the ground beef with ground turkey or bison when I want a lighter option. When I want a vegetarian version, I leave out the meat and add a can of black beans. If I do not have beef broth, I use chicken or vegetable broth instead. I also like adding corn or jalapeños for extra flavor and texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of milk or broth to loosen the sauce and warm it gently on the stove or in the microwave. This dish also freezes well for up to 2 months, which makes it great for future meals.
FAQs
Can I Make This Recipe Gluten-Free?
I make this gluten-free by using gluten-free pasta and ensuring the taco seasoning is gluten-free.
Does The Pasta Get Mushy?
I find that as long as I cook the pasta just until al dente and stir occasionally, it holds its texture well.
Can I Add More Protein?
I like using high-protein pasta or adding extra lean beef if I want to boost the protein content.
Is This Recipe Kid-Friendly?
I think it is very kid-friendly because the flavors are mild and comforting, and I can always adjust the spice level.
Can I Make This Ahead Of Time?
I often make it ahead and reheat it later, adding a little liquid to keep it creamy.
Conclusion
I keep this Taco Macaroni recipe in regular rotation because it is easy, filling, and packed with flavor. It is a dependable one-pot meal that works perfectly for busy nights and leftovers taste just as good the next day.
Taco Macaroni is a one-pot, comforting dinner that combines seasoned ground beef, pasta, bell peppers, and cheese in a creamy, taco-flavored sauce. It’s hearty, flavorful, and quick to make—perfect for weeknights.
Ingredients
¾ pound 93% lean ground beef
1 tablespoon taco seasoning
½ cup yellow onion, chopped
½ cup red bell pepper, chopped
½ cup green bell pepper, chopped
10 ounces canned diced tomatoes with green chiles
1½ cups beef broth
½ cup milk
8 ounces macaroni or other small pasta
1 cup Mexican blend cheese or Monterey Jack cheese
Instructions
In a large deep skillet, cook ground beef and taco seasoning over medium-high heat until browned.
Add onion and bell peppers, and cook until slightly tender and fragrant.
Stir in diced tomatoes and beef broth. Bring to a boil.
Add pasta, ensuring it’s submerged in the liquid. Reduce heat to medium-low, cover, and cook until pasta is nearly tender, stirring halfway.
Stir in milk and cook uncovered, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
Remove from heat and stir in cheese until melted and creamy.
Serve hot and enjoy.
Notes
Swap ground beef for turkey or bison for a lighter option.
Use black beans for a vegetarian version.
Substitute beef broth with chicken or vegetable broth.
