If you love the hearty comfort of macaroni combined with the bold, zesty flavors of taco seasonings, this Taco Macaroni Recipe is about to become your new go-to dinner favorite. It’s a delicious one-pot wonder that brings together tender pasta, spiced ground beef, vibrant bell peppers, and melty cheese into a bubbling dish that’s both comforting and exciting. Perfect for busy weeknights or casual family dinners, this recipe bursts with color, texture, and rich Southwest taste that feels like a warm hug on a plate.
Ingredients You’ll Need
Gathering simple, fresh, and pantry-friendly ingredients is the secret to making this dish shine. Each component plays a crucial role in building layers of flavor and creating the perfect balance of creaminess, spice, and tender textures.
- ¾ pound 93% lean beef: Provides a hearty, protein-rich base with minimal grease for a clean flavor.
- 1 tablespoon taco seasoning: This blend infuses the beef with that classic spicy taco flavor; feel free to use homemade or store-bought.
- ½ cup yellow onion (chopped): Adds a sweet and aromatic depth to the dish as it softens.
- ½ cup red bell pepper (chopped): Offers a sweet crunch and vibrant color, making the dish visually appealing.
- ½ cup green bell pepper (chopped): Brings a slightly bitter note and extra texture to balance the flavors.
- 10 oz can Rotel diced tomatoes with green chiles: Infuses a tangy, mildly spicy tomato base that complements the taco seasoning beautifully.
- 1 ½ cups beef broth: Essential for cooking the pasta and creating a flavorful sauce that ties everything together.
- ½ cup milk: Adds creaminess and smooths out the spices for a luscious finish.
- 8 ounces macaroni (elbows, baby shells, or gluten-free pasta): The tender pasta soaks up all the savory flavors, making every bite delightful.
- 1 cup Mexican blend cheese: Melts into the warm pasta for that irresistible gooey topping; Monterey Jack makes a great alternative.
How to Make Taco Macaroni Recipe
Step 1: Cook the Beef and Vegetables
Start by heating a large, deep skillet over medium-high heat. Add the lean ground beef along with the taco seasoning, breaking the meat into small pieces as it cooks. This step is where the dish starts to come alive, as the seasoning coats the beef perfectly. Once browned, toss in the chopped onion and bell peppers, cooking them until aromatic and slightly softened, about two to three minutes. This combination creates a flavorful, colorful base that sets the stage for the rest of the recipe.
Step 2: Add Tomatoes and Broth
Next, stir in the can of Rotel diced tomatoes with green chiles along with the beef broth. Bring the mixture to a gentle boil, making sure to scrape up any browned bits stuck to the skillet to incorporate their intense flavor. This broth-soaked tomato mixture will give the pasta a flavorful bath as it cooks, infusing it with the essence of a spicy taco dinner.
Step 3: Cook the Pasta
Carefully add the macaroni to the skillet, making sure to fully submerge the pasta in the liquid. Lower the heat to medium-low and cover the skillet. Let the pasta simmer for about 8 to 10 minutes, stirring halfway through to prevent sticking. Your goal here is to cook the pasta until it’s almost tender and the liquid is mostly absorbed, so it locks in all those vibrant taco flavors.
Step 4: Add Milk and Finish Cooking
Now it’s time to add the milk — this step turns the sauce creamy and rich. Stir it in, then cover and continue cooking on medium-low. Stir occasionally until the pasta is perfectly al dente and most of the liquid has been absorbed, which should take another 8 to 10 minutes. This step softens the flavors and makes the entire dish cozy and luscious.
Step 5: Stir In the Cheese
Finally, remove the skillet from the heat and uncover it. Sprinkle the Mexican blend cheese evenly over the pasta, stirring until the cheese melts and creates a dreamy, gooey texture that brings the whole dish together. This cheesy finish makes the Taco Macaroni Recipe utterly irresistible and ready to enjoy!
How to Serve Taco Macaroni Recipe
Garnishes
To elevate your Taco Macaroni Recipe, consider topping it off with chopped fresh cilantro, a dollop of sour cream, or sliced green onions. These garnishes add pops of fresh flavor and a pleasing contrast to the warm, cheesy pasta, making each bite even more exciting.
Side Dishes
This dish pairs wonderfully with a crisp side salad, crunchy tortilla chips, or even some homemade guacamole. Serving it alongside fresh veggies or light, refreshing sides helps balance the richness and spice, creating a well-rounded meal.
Creative Ways to Present
For a fun twist, serve the Taco Macaroni Recipe in individual skillet dishes or deep bowls, layered with extra cheese and garnishes. You could even stuff it into bell peppers for a colorful presentation that adds another veggie boost and looks fantastic on the dinner table.
Make Ahead and Storage
Storing Leftovers
Store leftover Taco Macaroni in an airtight container in the refrigerator for up to 3 days. This dish holds up well and remains flavorful, making it a great option for quick lunches or easy next-day dinners.
Freezing
If you want to keep it longer, freeze the cooled Taco Macaroni in a freezer-safe container for up to 2 months. Just defrost overnight in the refrigerator before reheating to maintain its flavor and texture.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave, stirring occasionally. If the pasta seems dry, add a splash of milk or broth to bring back its creamy consistency, recreating that fresh-from-the-skillet taste.
FAQs
Can I make this Taco Macaroni Recipe vegetarian?
Absolutely! Swap the ground beef for plant-based alternatives or add beans like black beans or pinto beans for protein. You can keep the seasoning and vegetables the same for a tasty vegetarian twist.
What pasta works best for this recipe?
Elbow macaroni or small shells work perfectly because they soak up the sauce well. Gluten-free pasta options are also great if you need to keep it gluten-free, just watch the cooking time as they can vary.
How spicy is this dish?
The spice level depends on your taco seasoning and the Rotel tomatoes with green chiles. It usually has a mild to moderate heat that most people enjoy, but you can adjust the seasoning or omit the chiles for less spice.
Can I use pre-cooked pasta to save time?
It’s best to cook the pasta directly in the skillet with the broth and tomatoes, as this allows it to absorb all the flavors. Using pre-cooked pasta might result in a less cohesive sauce and texture.
Is this recipe freezer-friendly once cooked?
Yes, Taco Macaroni Recipe freezes well, but it’s best to reheat it slowly and add a little liquid to restore its creamy texture. Cheese might separate a bit but stirring helps bring it back together.
Final Thoughts
There’s something so comforting and joyful about the Taco Macaroni Recipe that makes it a staple for weeknight dinners or anytime you crave a flavorful, cheesy, and satisfying meal. It’s simple to make, bursting with delicious Southwestern flavors, and perfect for sharing with family and friends. Give it a try—you might just find your next favorite dinner to cook again and again!
Print
Taco Macaroni Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Description
Taco Macaroni is a flavorful one-pan meal combining seasoned lean ground beef, bell peppers, Rotel tomatoes, and macaroni pasta, all simmered together with beef broth and finished with creamy Mexican blend cheese. This easy skillet recipe brings together classic taco flavors in a comforting, cheesy pasta dish perfect for a quick weeknight dinner.
Ingredients
Meat and Seasoning
- ¾ pound 93% lean beef
- 1 tablespoon taco seasoning (homemade or package)
Vegetables
- ½ cup yellow onion, chopped
- ½ cup red bell pepper, chopped
- ½ cup green bell pepper, chopped
- 10 oz can Rotel diced tomatoes with green chiles
Liquids
- 1 ½ cups beef broth
- ½ cup milk
Pasta and Cheese
- 8 ounces macaroni (elbows, baby shells, or gluten-free pasta)
- 1 cup Mexican blend cheese (or Monterey Jack cheese)
Instructions
- Brown the beef: Heat a large, deep skillet over medium-high heat. Add the 93% lean beef along with the taco seasoning. Cook the beef, breaking it into small pieces with a spatula, until it is fully browned and no longer pink, about 5 to 6 minutes.
- Sauté vegetables: Add the chopped yellow onion, red bell pepper, and green bell pepper to the skillet. Cook the mixture until the vegetables become fragrant and slightly softened, approximately 2 to 3 minutes.
- Add tomatoes and broth: Stir in the canned Rotel diced tomatoes with green chiles and the beef broth. Bring the mixture to a rolling boil to combine the flavors.
- Cook the macaroni: Add the macaroni pasta to the skillet and gently stir to ensure all the pasta is submerged in the liquid. Reduce the heat to medium-low and cover the skillet. Cook for 8 to 10 minutes, stirring halfway through, until the pasta is nearly tender and most of the liquid is absorbed.
- Incorporate milk and finish cooking: Remove the cover and pour in the milk. Cover again and continue to cook on medium-low, stirring occasionally, for another 8 to 10 minutes until the pasta reaches al dente texture and the liquid is mostly absorbed.
- Add cheese and serve: Remove the skillet from heat and uncover. Stir in the Mexican blend cheese until it melts evenly into the dish. Serve warm for a satisfying taco-inspired macaroni meal.
Notes
- Use gluten-free pasta if you need a gluten-free option.
- For extra heat, add a pinch of cayenne pepper or chopped jalapeños along with the bell peppers.
- Make your own taco seasoning to control the sodium content and adjust spices to taste.
- If a creamier dish is preferred, substitute half-and-half for the milk.
- This recipe can be doubled easily; just use a larger skillet or pot.
