Beefy Queso Taco Macaroni and Cheese
235
18
1.30k
I still remember the first time I mixed taco flavors into mac and cheese — it felt like two comfort-food worlds collided in the best possible way. This Beefy Queso Taco Macaroni and Cheese is exactly that: tender elbow macaroni tossed with seasoned ground beef, melty queso, cheddar, and a touch of tomato and green chiles for brightness. It’s one-skillet weeknight comfort with Tex‑Mex attitude.
Why you’ll love this dish
This recipe hits a lot of home-cooking sweet spots: it’s fast, family-friendly, and budget-conscious. With a one-pan finish, minimal prep, and pantry-friendly ingredients, it’s the kind of meal you can pull together after work or when friends drop by. The queso gives a creamy, restaurant-style finish without needing to make a bechamel or shred a mountain of cheese.
“Exactly the sort of cozy, swoon-worthy dinner that disappears fast — cheesy, beefy, and a little spicy. My kids asked for seconds.” — a quick review
If you like variations of mac and cheese with bold flavors, check this similar take on a spiced macaroni: Queso Macaroni and Cheese with Taco Beef.
The cooking process explained
Quick overview so you know what to expect: cook the pasta until just tender and drain. Brown the ground beef in a skillet, skim off most fat, and stir in taco seasoning, diced tomatoes with chiles, and beef broth to build a saucy base. Simmer a few minutes, then melt in a cup of queso dip and shredded cheddar for richness. Fold the drained macaroni into the cheesy beef mixture, adjust seasoning, and finish with fresh chopped green onions.
This is a short, forgiving process — timing centers on pasta doneness and fully melting the cheeses.
What you’ll need
- 2 cups elbow macaroni (about 8 oz) — any small pasta works; shells or cavatappi are good substitutes.
- 1 pound ground beef — 80/20 gives flavor; leaner beef will reduce grease.
- 1 packet taco seasoning — or 2 tbsp homemade taco spice.
- 1 cup queso cheese dip — store-bought or homemade.
- 1 cup shredded cheddar cheese — sharp cheddar gives the best flavor.
- 1 can (10 oz) diced tomatoes with green chilies — drains slightly into the sauce.
- 1 cup beef broth — you can substitute chicken or vegetable stock.
- Salt and freshly ground black pepper, to taste.
- Chopped green onions for garnish.
Substitution notes: use ground turkey or plant-based crumbles for a lighter or vegetarian approach. If you want an extra creamy finish, stir in 2–3 tbsp sour cream when you add the cheeses.
I also like to keep a pantry version of similar comfort recipes for busy nights: Chicken and Dressing Macaroni and Cheese is another helpful reference for timing and stovetop technique.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
- Heat a large skillet over medium. Add the ground beef and brown, breaking it into small pieces as it cooks.
- Drain most of the excess fat from the skillet, leaving a tablespoon for flavor if desired.
- Stir in the taco seasoning, the can of diced tomatoes with green chiles (undrained), and the beef broth. Mix well.
- Bring the mixture to a simmer and cook for about 5 minutes so flavors meld and the liquid reduces slightly.
- Lower the heat and stir in the queso dip and shredded cheddar. Continue stirring until the cheeses are melted and the sauce is smooth.
- Add the cooked macaroni to the skillet and toss until every piece is coated in the cheesy beef sauce.
- Taste and season with salt and pepper as needed. Serve immediately with chopped green onions sprinkled on top.
Short, clear actions — brown, drain, season, simmer, melt, toss, serve.
Best ways to enjoy it
This dish is hearty enough to be a full meal. Pair it with:
- A crisp green salad dressed with lime vinaigrette to cut the richness.
- Warm corn tortillas or tortilla chips for scooping.
- A simple side of roasted corn or black beans for extra texture.
For presentation, spoon into shallow bowls and top with fresh cilantro, sliced avocado, or a dollop of sour cream. If you want a crunchy contrast, sprinkle panko toasted in butter over the top and broil briefly (watch carefully).
Storage and reheating tips
Refrigeration: Cool leftovers to room temperature within 2 hours and store in an airtight container for up to 3–4 days.
Freezing: Spoon into freezer-safe containers and freeze for up to 2 months. Expect a slight texture change in the pasta after thawing.
Reheating: Thaw overnight in the fridge if frozen. Reheat on the stovetop over low heat with a splash of broth or milk, stirring until warmed through. Microwave reheating works too — cover, heat in 60–90 second bursts, stirring between intervals. Reheat to 165°F (74°C) for safety.
Food safety note: discard any leftovers left out over 2 hours (1 hour if above 90°F/32°C).
Helpful cooking tips
- Don’t overcook the pasta. Aim for al dente because the macaroni will continue to soften when mixed with hot sauce.
- Drain excess fat but leave a tablespoon — it adds flavor without making the dish greasy.
- Use a good-quality queso dip or make a quick queso with processed cheese for creaminess; plain cream cheese will be less silky.
- Grate your own cheddar if possible — pre-shredded cheese can have anti-caking agents that affect melt.
- If the sauce seems thick after mixing, loosen it with a few tablespoons of hot broth or milk.
- To boost fresh flavor, squeeze a little lime juice over the finished dish or add chopped cilantro.
For more approaches to combining protein and pasta, this variation guide can spark ideas: Chicken and Dressing with Macaroni and Cheese.
Creative twists
- Spicy kick: add a chopped jalapeño when browning the beef or stir in a teaspoon of chipotle in adobo.
- Veg-forward: swap half the beef for canned black beans and corn for more fiber and color.
- Oven finish: transfer to a baking dish, top with panko mixed with melted butter and bake at 400°F (200°C) for 8–10 minutes until golden.
- Cheese swap: use pepper jack in place of cheddar for extra heat, or mix in some Monterey Jack for meltiness.
- Vegetarian version: use plant-based crumbles or crumbled tempeh, and substitute vegetable broth.
Common questions
Q: Can I make this ahead for a potluck?
A: You can prepare the beef-and-cheese mixture and store it separately from the pasta for up to 24 hours. Reheat the sauce slowly, stir in freshly cooked pasta, and serve. Fully assembled and refrigerated, the macaroni will be denser and may need a splash of liquid when reheating.
Q: Is queso dip the same as Velveeta?
A: Not exactly. Store-bought queso dips are often smoother and spicier; Velveeta melts very smoothly but is milder. Either works — adjust seasoning to taste.
Q: Can I freeze this dish successfully?
A: Yes. Freeze in airtight containers for up to 2 months. Texture may change slightly; thaw overnight and reheat gently with a bit of liquid.
Q: How do I reduce sodium?
A: Use low-sodium broth and a low-salt taco seasoning, or make your own seasoning blend. Rinse canned tomatoes if concerned about added sodium.
Conclusion
If you want more inspiration or similar recipes to compare techniques, take a look at these resources: the original take on this dish at Taco Macaroni & Cheese With Queso – Sweet Little Bluebird, a one‑pot approach to taco mac at Taco Mac and Cheese Recipe (One Pot!) | The Kitchn, and another queso-forward homemade version at Homemade Taco Mac and Cheese – stetted.
Beefy Queso Taco Macaroni and Cheese
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
- Heat a large skillet over medium. Add the ground beef and brown, breaking it into small pieces as it cooks.
- Drain most of the excess fat from the skillet, leaving a tablespoon for flavor if desired.
- Stir in the taco seasoning, can of diced tomatoes with green chiles (undrained), and beef broth. Mix well.
- Bring the mixture to a simmer and cook for about 5 minutes so flavors meld and the liquid reduces slightly.
- Lower the heat and stir in the queso dip and shredded cheddar. Continue stirring until the cheeses are melted and the sauce is smooth.
- Add the cooked macaroni to the skillet and toss until every piece is coated in the cheesy beef sauce.
- Taste and season with salt and pepper as needed. Serve immediately with chopped green onions sprinkled on top.
