One Pot Taco Mac

A quick, hearty dinner that comes together in one pot with no draining required. Taco-seasoned ground beef, elbow macaroni, and melty Mexican cheese make this a fast weeknight favorite.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Course: Main Course

Cuisine: American, Mexican, Tex-Mex

Keyword: 30 minute dinner, Comfort food, cozy dinner recipes, Dinner recipe, easy dinner, easy fall recipes, easy weeknight meals, Fall dinner, fall recipes, family dinner, family recipe, family-friendly meals, Kid Friendly, one pot dinner, one pot meal, quick dinner, quick dinner idea, quick family meals, simple dinner recipes, weeknight dinner

Servings: 6 people

Calories: 573kcal

Equipment

• 1 Pan Deep enough to cover the noodles
• 1 Serving spoon
• 1 Knife
• 1 Cutting Board

Ingredients

• 1 lb Lean ground beef
• 1 Packet Taco seasoning mix your favorite brand
• 1 Yellow onion sliced
• 2-3 Tbsp Mminced garlic
• 1 Can Tomato sauce 8 oz can
• 1 Box Pasta (elbow macaroni recommended) 16 oz box
• 2 cups Shredded Mexican-style cheese 8 oz bag
• 3-4 cups Beef broth

Instructions

• Sauté the sliced onion and minced garlic.
• Add the ground beef and cook through.
• Stir in the taco seasoning packet and the tomato sauce, mixing well.
• Add the pasta and beef broth.
• Bring to a boil, then reduce to a simmer.
• Cover with a lid and cook for 10–15 minutes, until the pasta is cooked through.
• Stir in the shredded Mexican-style cheese until melted and combined.

Nutrition

Calories: 573kcal | Carbohydrates: 69g | Protein: 38g

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Tips for Success for the best One Pot Taco Mac

• Use a large pot: A wide, heavy-bottomed pot gives plenty of room to cook evenly and keeps everything in one pot.
• Brown the beef well: Let the ground beef get a little color before adding the other ingredients for more flavor.
• Don’t drain the pasta: That’s the beauty of this recipe! The pasta cooks right in the beef broth and tomato sauce, soaking up all that flavor.
• Watch the liquid: Pasta brands can vary, so start with 3 cups of beef broth and add more as needed while the pasta cooks.
• Stir occasionally: Give the pasta a stir every few minutes to keep it from sticking to the bottom of the pot and to help it cook evenly.
• Check the pasta early: Start checking around the 10-minute mark. You want the pasta tender but not mushy.
• Add the cheese last: Remove the pot from the heat before stirring in the shredded cheese for a smooth, melty finish.
• Make it your own: Top with sour cream, green onions, jalapeños, diced tomatoes, avocado, or your favorite taco toppings.

Serving Suggestions

Serve with garlic bread — we like to make ours in the air fryer.

Storage & Reheating the One Pot Taco Mac

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• Reheating: Reheat individual portions in the microwave in 30–60 second intervals, stirring between each, until heated through. You can also reheat it on the stovetop over medium-low heat.
• Keep it creamy: The pasta will absorb some of the sauce as it sits. Add a splash of beef broth or milk when reheating to loosen it up and bring back some of that creamy texture.
• Freezing: For best texture, freezing isn’t recommended because the pasta can become soft after thawing and reheating.

Recipe Variations

Want to switch things up? This One Pot Taco Mac is easy to customize

• Make it spicy: Use hot taco seasoning, pepper jack cheese, and add diced jalapeños or a few dashes of hot sauce.
• Add black beans: Stir in a drained can of black beans for extra flavor, texture, and a little more protein.
• Chicken Taco Mac: Swap the ground beef for ground chicken or shredded cooked chicken.

More fall eats: Check out a few more of our favorite recipes for the season

• Crockpot Creamy Meatball Pasta
• One Pot Cheesy Chicken Garlic and Herb Rice
• Smoked Reese’s Apple Pie