One Pot Cheesy Taco Mac

One Pot Cheesy Taco Mac is the ultimate weeknight dinner that brings together everything we love about tacos and mac and cheese in one glorious skillet! With seasoned ground beef, tender pasta, and a creamy cheese sauce loaded with taco flavors, this simple recipe is ready in under 30 minutes with minimal cleanup.

Love More Mac Recipes? Try My One Pot Cheeseburger Macaroni or this Creamy Butternut Squash Mac and Cheese next.

Why You’ll Love This Recipe

Bold, creamy, and full of Tex-Mex flavor, this One Pot Cheesy Taco Mac is an easy weeknight favorite. Tender pasta, seasoned ground beef, and melted cheese come together in one pot for a hearty, satisfying meal. With just the right amount of spice and plenty of gooey cheese, it’s comfort food the whole family will love.

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Ingredient List

Main Ingredients:

• 1 pound ground beef (lean ground beef preferred)
• ½ yellow onion, diced
• 1 bell pepper, diced (any color – green, red, yellow, or orange)
• 10 ounces diced tomatoes with green chiles, undrained (Rotel tomatoes)
• 1 packet taco seasoning
• ½ cup tomato sauce
• 2 cups beef broth
• 1 cup whole milk
• 2½ cups shell pasta
• 2 cups cheddar cheese, shredded

Optional Toppings:

• Extra shredded cheese
• Green onions, sliced
• Sour cream
• Crushed tortilla chips
• Taco sauce or hot sauce
• Fresh cilantro

Why These Ingredients Work

I use lean ground beef because the last thing I want to deal with is draining a pan full of grease while my toddler is pulling on my leg. Plus it actually tastes better – less greasy film in your mouth, more actual beef flavor.

Rotel is my secret weapon here. One can gives you tomatoes, chiles, and all that zesty flavor without having to chop or measure anything else. I’ve tried the “fancy” version with fresh tomatoes and canned chiles separately, and honestly? Not worth the extra dishes. Rotel just works.

The milk and broth thing took me a few tries to figure out. First time I made this I used all broth because I thought milk seemed weird. Ended up with taco soup. Not terrible, but not what I wanted. The milk fat is what makes this creamy and thick instead of watery. When the pasta cooks, it releases this starchy stuff that grabs onto the milk and creates actual sauce. It’s like middle school science class but delicious.

I’m obsessed with shell pasta for this because every little shell cup catches meat and cheese. My kids call them “taco boats” which is adorable and also makes them eat more vegetables somehow. But real talk – I’ve made this with whatever pasta was in the cabinet. Elbows, penne, those weird wagon wheels. All good.

Shred your own cheese. I know it’s annoying. I know the pre-shredded bags are right there looking convenient. But that powdery coating they put on bagged cheese to keep it from clumping? It makes your sauce grainy and weird. Five minutes with a box grater is worth it.

Essential Tools and Equipment

• Large skillet with lid (at least 12 inches)
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Box grater (for shredding cheese)

How To Make One Pot Cheesy Taco Mac

Step 1: Cook the Meat and Vegetables

Heat your biggest skillet on medium-high and dump in the beef, onions, and peppers. Use your spoon to break up the meat into smaller bits as it browns. Takes maybe 5-7 minutes until there’s no pink left. If you’ve got a grease puddle, tilt the pan and blot it with paper towels. I’m lazy so sometimes I skip this if I used really lean beef. Stir in the taco seasoning and let it cook for another minute until it smells so good you’re tempted to eat it right now.

Step 2: Add Liquid Ingredients and Pasta

Pour in the whole can of Rotel – don’t drain it, that liquid is flavor. Add the tomato sauce, beef broth, milk, and dump the dry pasta right on top. Stir everything around so the pasta gets coated and there’s liquid covering most of it. Some pieces might stick up a little and that’s fine, just poke them down with your spoon.

Step 3: Simmer

Crank the heat up until you see bubbles, then turn it way down to low and put the lid on. Now here’s where you can’t just walk away and start folding laundry. Set a timer for 12 minutes and come back every few minutes to stir. Really get in there and scrape the bottom because pasta loves to stick and burn. I’ve learned this lesson the hard way multiple times. My husband still brings up the time I had to soak the pan overnight.

Step 4: Add Cheese

When the pasta feels tender when you bite into it, turn off the heat completely. Dump in all that shredded cheese and stir like your life depends on it. Watch it melt into this gorgeous gooey sauce that coats everything. This is the moment where you realize this recipe was a good call.

Step 5: Serve

Give it a minute to cool down just slightly because nobody likes burning their mouth. Scoop it into bowls and let everyone go wild with toppings.

You Must Know

Do not skip the milk or try to substitute it with something weird. I’ve had people tell me they used almond milk or chicken broth instead because they were “trying to be healthier.” It doesn’t work. You end up with soup. The whole milk creates the creamy texture that makes this taste indulgent. Without it, you’re just making sad watery pasta. The fat matters. The protein in milk matters. Just use it.

Personal Secret: Before I add the cheese, I toss it in a bowl with a tiny bit of cornstarch – like a teaspoon, maybe less. Something about the cornstarch helping the cheese melt smoothly without separating. Sounds weird, totally works. Now my sauce is silky every single time.

Pro Tips & Cooking Hacks

Don’t leave the stove during the simmering part. I know you’re tired. I know you want to go check your phone or switch the laundry. But pasta in a skillet is sneaky and will absolutely stick to the bottom and burn if you ignore it. Stir every three minutes. Scrape the corners and edges where it hides.

If your sauce looks runny after you add the cheese, don’t panic and start adding flour or anything crazy. Just let it sit there uncovered for five minutes. It thickens up as it cools. Magic. If it’s too thick, splash in some milk and stir.

Use a deep skillet if you have one. My first attempt was in a shallow pan and it boiled over onto my stove. Spent twenty minutes cleaning crusty tomato sauce off the burners. Learn from my mistakes.

Bell pepper color actually matters if you have picky eaters. Green peppers taste bitter and my kids can spot them a mile away. Orange, red, or yellow peppers are sweeter and blend in way better. They cost more but it’s worth avoiding the dinner table negotiations.

Flavor Variations / Suggestions

Southwest Style: Open a can of black beans (drain them first), throw in a cup of frozen corn when you add the pasta. Squeeze fresh lime juice over the top and scatter cilantro leaves before serving. My best friend makes it this way and swears it’s even better.

Spicy Version: Buy hot taco seasoning instead of regular. Chop up a jalapeño or two with the bell pepper. Use pepper jack cheese instead of cheddar. Keep a gallon of milk nearby because this version has some serious kick.

Tex-Mex Twist: Add a drained can of pinto beans and use one of those Mexican cheese blends instead of straight cheddar. The kind with Monterey Jack and queso quesadilla mixed in.

Extra Creamy: Cut up half a block of cream cheese (4 ounces) and throw it in with the shredded cheese. Stir until it melts. This version is borderline ridiculous and I make it when I’m having a rough week.

Turkey Taco Mac: Ground turkey or chicken work fine if you’re watching calories or whatever. Just know it’ll taste a little lighter and you might want extra seasoning.

Velveeta Version: Instead of shredded cheddar, cube up 8 ounces of Velveeta. It melts like butter and makes the sauce incredibly smooth. My mom makes it this way and honestly it’s fantastic even though Velveeta isn’t “real” cheese.

Make-Ahead Options

This is really best when it’s hot and fresh off the stove. But I’m realistic about weeknight chaos. You can brown the meat and veggies in the morning before work, stick them in a container in the fridge, then just heat them back up in the pan at dinnertime and continue with the recipe.

Leftovers keep for about four days in the fridge. The pasta absorbs liquid as it sits so it gets thicker and drier. When you reheat individual portions, add a couple tablespoons of milk or broth first. Microwave for a minute, stir, repeat until it’s hot. Or warm it up on the stove over low heat and stir constantly so it doesn’t stick.

Recipe Notes & Baker’s Tips

Not all taco seasoning packets are the same. Some are super salty, some are spicy, some are mild. I buy the mild kind because my youngest can’t handle heat. If you’re cooking for adults only, get the spicy version or add extra cumin and chili powder to your taste.

Pasta brands cook differently. Store brand takes longer than name brand in my experience. Start checking at ten minutes instead of waiting the full fifteen. You want the pasta tender enough to eat comfortably but not mushy and falling apart.

If you use a thicker pasta shape like penne or rigatoni, add an extra half cup of liquid and give it more time to cook. Thick pasta needs more liquid to hydrate properly.

Whole milk is really the way to go here. I know everyone’s trying to cut calories and fat, but 2% milk makes a thinner sauce and skim milk is basically useless. If whole milk is all you’ve got in the house, this recipe will work fine. But whole milk makes it taste restaurant-quality rich.

Serving Suggestions

Honestly this is a complete meal by itself. Protein, carbs, vegetables, dairy – it’s all there. But sometimes I’ll throw together a quick salad with bagged lettuce and bottled ranch just so I can tell myself we had vegetables. Tortilla chips on the side are good for scooping. My kids like dunking them in the sauce.

I like putting out bowls of toppings and letting everyone customize their own plate. Makes dinner feel more fun and special even though I didn’t really do much work. Shredded lettuce, diced tomatoes, jalapeños, sour cream, hot sauce, crushed tortilla chips, guacamole if I’m feeling fancy. My daughter likes hers buried under shredded cheese. My son wants hot sauce on everything. My husband adds so much sour cream it’s basically a vehicle for dairy.

This works great for casual get-togethers too. I made a double batch for book club once and just kept it warm in my slow cooker. Everyone could grab a bowl whenever they wanted. Way easier than planning appetizers.

How to Store Your One Pot Cheesy Taco Mac

Put leftovers in whatever container you have with a lid and stick it in the fridge. It’ll keep for four days, maybe five if your fridge is really cold. The pasta soaks up sauce overnight so it gets thicker and less saucy.

Reheat portions in the microwave – add a splash of milk first (maybe two tablespoons per bowl) so it loosens back up. Heat for a minute, stir it around, then heat in thirty-second bursts until it’s hot enough. You can also reheat it on the stove in a small pan over medium-low heat. Add milk and stir constantly or it’ll stick.

Freezing works okay if you need to. Use freezer containers and it’ll last about two months. The cheese sauce gets a little grainy when you thaw and reheat it, but it still tastes fine. I freeze individual portions sometimes so I have emergency lunches ready to grab. Thaw it in the fridge overnight before reheating.

Allergy Information

Common Allergens:

• Dairy (milk, cheese)
• Gluten (pasta)

Substitution Suggestions:

• Dairy-Free: Use unsweetened oat milk or almond milk and dairy-free cheese. Won’t be as creamy but it’s edible. My cousin has a dairy allergy and makes it this way.
• Gluten-Free: Any gluten-free pasta works. Just watch your cook time because GF pasta gets mushy faster. You might need a little less liquid too.
• Lactose-Intolerant: Lactose-free milk and cheese exist now and work perfectly. My neighbor uses them all the time.

Questions I Get Asked A Lot

Can I use ground turkey or chicken instead of beef?

Sure, I’ve done this plenty of times when beef was too expensive or I was trying to pretend I was being healthy. Turkey and chicken are leaner so there’s no grease to drain. They taste milder though so you’ll want to add more taco seasoning or the whole thing tastes kind of bland. Maybe an extra tablespoon of seasoning or throw in some extra cumin.

My sauce turned out watery. What did I do wrong?

You probably added too much liquid or didn’t let it simmer long enough for the pasta to absorb it. Measure carefully next time and make sure you’re giving it the full cooking time. If it’s already made and watery, take the lid off and let it sit for ten minutes. It’ll thicken up as it cools. Or put it back on low heat uncovered and let some liquid evaporate.

Do I have to use Rotel tomatoes?

Rotel really does make this taste better but if your store doesn’t have it or you can’t find it, use a regular can of diced tomatoes and add a small can of diced green chiles. Or use fire-roasted tomatoes for extra flavor. Won’t be exactly the same but close enough.

💬 Tried this recipe? Leave a comment and rating below! I love hearing how it turned out for you and what toppings your family loved best!