This meal works beautifully for busy weeknights because it requires minimal chopping, minimal cleanup, and simple pantry ingredients. It’s kid-friendly, adult-approved, customizable, and perfect for leftovers. You can stretch it even further by adding corn, black beans, diced bell peppers, or jalapeños, or make it creamier with a splash of heavy cream. Whether you serve it on its own or with a side salad, this one-pan taco mac is guaranteed to be the kind of recipe your family requests again and again. It’s cozy, filling, budget-friendly, and packed with that irresistible Tex-Mex comfort flavor.
Ingredients
1 lb ground beef
2 cups elbow macaroni (uncooked)
1 packet taco seasoning
1 small onion, diced (optional)
2 cups beef broth
1 can (10 oz) Rotel or diced tomatoes with green chiles
1 ½ cups shredded cheddar or Mexican blend cheese
1 tbsp olive oil
Salt & pepper to taste
Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add ground beef and onion; cook until browned and crumbly. Drain excess grease.
- Stir in taco seasoning and mix well to coat the meat.
- Add beef broth, tomatoes, and uncooked macaroni. Stir to combine.
- Bring to a simmer, cover, and cook for 12–15 minutes until pasta is tender, stirring occasionally.
- Reduce heat and stir in the shredded cheese until melted and creamy. Adjust salt and pepper.
- Garnish with parsley or cilantro and serve warm.