Welcome back to my kitchen, where today we’re diving into a dish that’s as comforting as it is flavorful — Cheesy Taco Mac! This recipe is a fun twist on classic comfort food, blending the bold spices of a taco with the creamy, cheesy goodness of pasta. It’s perfect for those nights when you want something easy yet incredibly satisfying. A great taco mac recipe is definitely something you want to master for a quick weeknight dinner!
THE INSPIRATION BEHIND THE RECIPE
One Wednesday evening, as I stared into the pantry, a brilliant idea began to form. Combining the hearty, cheesy goodness of a classic macaroni dish with the bold, zesty flavors of tacos could create the perfect weekday meal. Thus, the Taco Mac was born. I have to say that this Taco Mac recipe is a favorite!
WHY YOU’LL LOVE THIS RECIPE
- Quick and Easy: Ready in under 45 minutes, this dish is perfect for busy weeknights.
- Flavor Explosion: A delicious combination of taco spices, rich cheeses, and hearty ground beef.
- Family-Friendly: It’s a guaranteed hit with kids and adults alike.
Cheesy Taco Mac
Ingredients
- 1 16 oz Ground Beef or Ground Chuck
- 2 10 oz Rotel Mild Diced Tomatoes & Green Chilies If you want to increase the spice level, get the hot version.
- 1 8 oz Cream Cheese
- 1 8 oz Medium Pasta Shells
- 1 8 oz Mexican Blend Shredded Cheese
- 1 16 oz Velveeta Cheese Queso Blanco
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- Salt
- Pepper
- 1 1 oz Taco Seasoning
- Cilantro
- Sour Cream
Instructions
- Dice the red and green bell peppers.
- Cut the cream cheese and Velveeta cheese into smaller cubes for easier melting.
- Bring a large pot of salted water to a boil.
- Add the medium pasta shells and cook according to the package instructions until al dente.
- Drain the pasta and set aside.
- In a large skillet, cook the ground beef over medium heat until it’s browned and fully cooked, breaking it apart as it cooks.
- Drain any excess fat from the skillet.
- Add the diced red and green bell peppers to the skillet with the ground beef.
- Sauté the peppers for about 5 minutes, or until they begin to soften.
- Add the taco seasoning to the skillet, stirring well to coat the beef and peppers.
- Cook for another 2 minutes to let the flavors meld together.
- Pour in the two cans of Rotel Mild Diced Tomatoes & Green Chilies (undrained).
- Add the cubes of cream cheese.
- Stir continuously until the cream cheese is fully melted and incorporated into the mixture.
- Add the Velveeta cheese cubes to the skillet.
- Stir constantly until the Velveeta is completely melted and the mixture is smooth.
- Add the cooked pasta shells to the skillet.
- Stir everything together until the pasta is well-coated with the cheesy taco mixture.
- Using a baking dish, layer pasta and 3-cheese blend between the layers. Continue to layer until you get to the top.
- Bake at 400 degrees for 10 minutes.
- Remove from the oven.
- Spoon the cheesy taco pasta into bowls and serve hot.
- Optionally, garnish with chopped cilantro or a dollop of sour cream.
TIPS & TRICKS
- Vegetarian Option: Swap the ground beef for black beans or a meat substitute.
- Spice Level: Adjust the spice level by choosing hot or mild Rotel and taco seasoning.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
FINAL THOUGHTS
This Cheesy Taco Mac is a celebration of flavors and textures, bringing together the best of both worlds. It’s a dish that’s sure to become a favorite in your home, just as it has in mine. Give it a try and let me know how you like it in the comments below!
Happy cooking, and until next time, enjoy every cheesy, taco-filled bite! Make sure you pair this with one of my favorite cocktails! Also, like my Facebook page here.
