January 12, 2024
Review RecipeTaco Macaroni
Taco macaroni is a comforting fusion of cheesy pasta, flavorful ground beef, and taco seasoning that is sure to please the whole family.
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Savor the taste explosion of our taco macaroni, a meal that blends the bold, spicy elements of a taco with the velvety smoothness of cheesy pasta. Made with a blend of seasoned ground beef, Mexican-style spices, and macaroni noodles smothered in a creamy cheese sauce, it’s sure to satisfy your craving for bold flavors and hearty textures.
Taco Macaroni Ingredients
Welcome to the flavorful world of taco macaroni! In this recipe, we blend familiar favorites to create a unique dish that will satisfy your cravings.
Using the package of Velveeta shells and cheese makes this recipe super simple to whip up and adds a comforting familiarity that makes our taco macaroni a guaranteed hit.
The hearty ground beef gives a savory depth to the overall flavor profile, while the diced tomatoes and green chilies introduce an unexpected twist, adding a pleasant tanginess that beautifully complements the spiciness of the taco seasoning and the creaminess of the cheese.
Let’s get started with our key ingredients:
- 1 (12-ounce or 340-gram) package of Velveeta shells and cheese (you can use a generic version)
- 1 pound of lean ground beef (I used 80/20)
- 1 (1-ounce or 28-gram) packet of mild taco seasoning (I used Great Value brand, you can use your favorite brand)
- ⅔ cup of water
- 1 (10-ounce or 283 gram) can of mild diced tomatoes and green chilies, do not drain (I used Rotel brand, you can use a generic version)
- 8 ounces (226.8 grams) of Velveeta processed cheese, cubed (you can use a generic version, but the Velveeta brand is the creamiest)
PRO TIP:
You can substitute the family-size boxed (24 ounces or 680 grams) creamy mac and cheese. You will also need to double all of the other ingredients as well.
Substitutions And Additions
VELVEETA SHELLS AND CHEESE: If you prefer traditional macaroni, regular macaroni pasta and a separate cheese sauce can be used. Remember, this will alter the overall texture and flavor, so choose wisely. You can also use any boxed deluxe macaroni and cheese, as long as it includes the cheese sauce.
LEAN GROUND BEEF: You could also use ground turkey, ground chicken, or ground pork for the taco meat instead. For vegetarians, a meat substitute like lentils or veggie crumbles can be used. Keep in mind, this will change the flavor profile of your taco macaroni.
TACO SEASONING: For a little more heat, opt for a spicy taco seasoning. You can also make your own homemade taco seasoning to control the spice and salt levels.
DICED TOMATOES AND GREEN CHILIES: You can swap this out for fresh diced tomatoes and green chilies for a fresher flavor, but make sure to adjust the water content as fresh produce can release more water during cooking.
VELVEETA PROCESSED CHEESE: You can substitute with your favorite cheddar or Mexican blend shredded cheese in this great recipe. Note that these substitutions may not melt as smoothly as Velveeta.
You can also substitute shredded Colby jack cheese for the cubed Velveeta. You can add 2 tablespoons of heavy cream if you do choose this substitution. The cream will help add a bit more to the creaminess factor.
How To Make This Taco Macaroni Recipe
Embark on an easy culinary adventure with our taco macaroni. Its deliciousness lies in its simplicity and the harmony of flavors achieved by following a few straightforward steps.
STEP ONE: Prepare the pasta shells according to the box instructions. While the noodles are cooking, prepare the ground beef.
OUR RECIPE DEVELOPER SAYS
Don’t overcook your pasta. It will continue to cook slightly when you mix it with the hot cheese sauce and ground beef, so keep it al dente during the initial boiling stage.
STEP TWO: Add the ground beef to a large skillet with high sides or a 4 to 5-quart stockpot over medium-high heat. Stir constantly while cooking, for 7-8 minutes, or until the ground beef is cooked through and no longer pink. Drain any excess oil.
STEP THREE: Reduce the heat to medium. Sprinkle the taco seasoning over the cooked ground beef. Stir in the ⅔ cup of water. (The directions on the taco seasoning packet call for ¾ cup water, but the undrained diced tomatoes and green chilies will offset the lack of water) Continue cooking for 5 minutes as directed on the taco seasoning packet. Stir the ground beef mixture often.
STEP FOUR: Add the can of un-drained diced tomatoes and green chilies. Continue to cook on medium heat for another 2-3 minutes until the beef and tomato mixture is heated through.
STEP FIVE: Reduce the heat to medium-low. Add the cubed Velveeta. Continue stirring often until the Velveeta has melted.
PRO TIP:
When melting the cheese, be patient and keep the heat at medium-low. This will prevent the cheese from burning and help it melt into a smooth, creamy sauce.
STEP SIX: Add the packet of cheese sauce that is included in the box of noodles and cheese. Continue stirring until the cheese sauce is completely incorporated. Remove from the heat.
PRO TIP:
If you want a thinner sauce, you can add a bit more water or some milk. Start with a small amount, then gradually add more until you reach your desired consistency.
STEP SEVEN: Add the cooked and drained noodles to the cheesy meat mixture. Stir to coat the noodles completely. Serve immediately.
How To Serve
Now that you’ve expertly crafted this delectable dish, it’s time to delve into the many delightful ways you can serve our cheesy taco pasta.
For a little extra indulgence, sprinkle additional shredded cheese on top and put it under the broiler until it’s melted and bubbly. Garnish with chopped fresh cilantro.
For a fun Tex-Mex twist, serve the taco macaroni in a bowl with all your favorite taco toppings, including a dollop of sour cream, guacamole, a sprinkle of chopped green onions, and a side of tortilla chips for scooping. You can even add a dash of hot sauce for those who like it spicy.
If you’re hosting a dinner party, consider serving taco macaroni in individual ramekins. They make a visually appealing presentation and provide a self-contained, perfect portion for each of your guests.
Check out our taco pizza and taco spaghetti for two more taco-inspired recipes.
MORE TACO RECIPES
Storage
Let’s have a look at how to store and reheat leftovers if you don’t gobble up the entire batch at mealtime.
IN THE FRIDGE: Once the taco macaroni has cooled to room temperature, you can store it in the fridge. Transfer the leftover macaroni into airtight containers or cover the original dish tightly with plastic wrap or aluminum foil. The dish will keep in the fridge for up to 3 days.
IN THE FREEZER: Taco macaroni can also be frozen for longer-term storage. Once cooled, place the macaroni in freezer-safe containers or heavy-duty freezer bags. It’s best to freeze the dish in individual portion sizes, so you only need to thaw and reheat what you’re going to eat. The dish will keep in the freezer for up to 2-3 months for the best flavor.
REHEATING: When you’re ready to eat the macaroni, if it was frozen, transfer it to the fridge the night before to thaw. Once thawed, or if stored in the fridge, you can reheat it in the microwave or on the stove.
In the microwave, use a microwave-safe dish and heat it at 50% power for a few minutes, stirring occasionally, until heated through.
On the stove, place the macaroni in a saucepan over medium heat, stirring occasionally, until warmed. If the sauce is too thick, you can add a splash of milk or water to thin it out as it warms.
Why We Love This Recipe
EASE OF PREPARATION: This recipe doesn’t require any complicated cooking techniques or hard-to-find ingredients. It’s simple and straightforward, which is perfect for busy weeknights.
COMFORTING: The combination of cheesy pasta and flavorful ground beef is deeply comforting. It’s a satisfying dish that appeals to the whole family and makes the perfect choice for taco night.
FUN AND FLAVORFUL: The Tex-Mex twist on this macaroni dish gives it a fun and flavorful edge over traditional macaroni and cheese. The addition of taco seasoning brings a nice warmth and complexity to the dish.
We hope you enjoy this delightful fusion of flavors as much as we do! This taco macaroni recipe is a celebration of the comforting and familiar, with a spicy and fun twist. It’s the perfect dish for a cozy family dinner.
Frequently Asked Questions
Can I make this dish vegetarian?
You can substitute the ground beef with a plant-based meat substitute or even use a mixture of beans and vegetables like bell peppers and onions for a veggie-packed version.
Can I freeze the leftovers?
Taco macaroni freezes well. Just make sure to store it in an airtight container. When you’re ready to eat it, thaw it in the fridge overnight and reheat it gently on the stove or in the microwave.
Can I use a different type of pasta in this easy recipe?
While we like the way macaroni holds onto the sauce in this recipe, you can substitute it with any type of pasta you have on hand.
Can I use pre-packaged taco seasoning for this creamy taco pasta recipe?
You can use pre-packaged taco seasoning in this easy dinner recipe. If you prefer to make your own, we have a great homemade recipe as well. Just be aware that pre-packaged versions often have a higher salt content, so you may want to adjust the amount of added salt accordingly.
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Taco Macaroni
Taco macaroni is a comforting fusion of cheesy pasta, flavorful ground beef, and taco seasoning that is sure to please the whole family.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
- 12 ounces Velveeta shells and cheese, you can use a generic version (340-gram)
- 1 pound lean ground beef, I used 80/20
- 1 ounce mild taco seasoning, I used Great Value brand but you can use your favorite brand (28-gram)
- ⅔ cup water
- 10 ounces mild diced tomatoes and green chilies, do not drain (I used Rotel brand, you can use a generic version) (283 grams)
- 8 ounces Velveeta processed cheese, cubed (you can use a generic version, but the Velveeta brand is the creamiest) (226.8 grams)
Instructions
- Prepare the noodles according to the box instructions. While the noodles are cooking, prepare the ground beef.
- Add the ground beef to a large skillet with high sides or a 4 to 5-quart stockpot over medium-high heat. Stir constantly while cooking, for 7-8 minutes, or until the ground beef is cooked through and no longer pink. Drain any excess oil.
- Reduce the heat to medium. Sprinkle the taco seasoning over the cooked ground beef. Stir in the ⅔ cup of water. (The directions on the taco seasoning packet call for ¾ cup water, but the undrained diced tomatoes and green chilies will offset the lack of water) Continue cooking for 5 minutes as directed on the taco seasoning packet. Stir the ground beef mixture often.
- Add the can of un-drained diced tomatoes and green chilies. Continue to cook on medium heat for another 2-3 minutes until the beef and tomato mixture is heated through.
- Reduce the heat to medium-low. Add the cubed Velveeta. Continue stirring often until the Velveeta has melted.
- Add the packet of cheese sauce that is included in the box of noodles and cheese. Continue stirring until the cheese sauce is completely incorporated. Remove from the heat.
- Add the cooked and drained noodles to the cheesy ground beef mixture. Stir to coat the noodles completely. Serve immediately.
Notes
- You can substitute the family-size boxed (24 ounces or 680 grams) creamy mac and cheese. You will also need to double all of the other ingredients as well.
- Don’t overcook your pasta. It will continue to cook slightly when you mix it with the hot cheese sauce and ground beef, so keep it al dente during the initial boiling stage.
- When melting the cheese, be patient and keep the heat at medium-low. This will prevent the cheese from burning and help it melt into a smooth, creamy sauce.
- If you want a thinner sauce, you can add a bit more water or some milk. Start with a small amount, then gradually add more until you reach your desired consistency.
Nutrition
Calories: 622kcal | Carbohydrates: 77g | Protein: 47g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 1560mg | Potassium: 911mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1305IU | Vitamin C: 10mg | Calcium: 377mg | Iron: 5mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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