One Pot Cheesy Taco Mac cooks seasoned beef, vegetables, shell pasta, tomatoes, milk, broth, and cheddar in one covered skillet. It combines a taco-seasoned meat base with a creamy macaroni-style finish while avoiding a separate pasta pot.
The recipe yields 5 cups, or 5 servings, in 30 minutes: 5 minutes of preparation and 25 minutes of cooking. The exact liquid balance is designed for 2½ cups uncooked shell pasta, so steady low heat and regular stirring matter.
One Pot Cheesy Taco Mac Ingredients
Gather 1 pound 80/20 ground beef, ½ diced medium yellow onion, 1 diced bell pepper of any color, 10 ounces undrained diced tomatoes with green chiles, 1 packet taco seasoning, ½ cup tomato sauce, 2 cups beef broth, 1 cup whole milk, 2½ cups shell pasta or another short pasta, and 2 cups shredded sharp cheddar cheese.
Do not drain the canned tomatoes; their liquid belongs in the cooking base.
If you enjoy this recipe, you may also like French Onion Patty Melt.
How to Make One Pot Cheesy Taco Mac
- Cook beef, onion, and bell pepper over medium-high heat for 6–8 minutes, breaking up the meat, until browned and softened. Drain excess grease.
- Stir in the taco seasoning, undrained tomatoes with green chiles, tomato sauce, beef broth, and whole milk.
- Add the uncooked shell pasta and keep it mostly submerged. Bring to a gentle simmer, reduce heat to low, and cover.
- Cook 10–15 minutes, stirring every 3–4 minutes, until the pasta is tender and most liquid is absorbed.
- Remove from heat and stir in all 2 cups cheddar until melted. Rest 2–3 minutes and serve.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Brown Beef with Two Vegetables
Use One Bell Pepper of Any Color
Coat the Drained Meat with Taco Seasoning
Add Tomatoes Without Draining Them
Add Two and One-Half Cups of Shell Pasta
Cover and Reduce the Heat to Low
Stir Every Three to Four Minutes
Judge the Pasta and Liquid Together
Add Cheddar Away from Direct Heat
Rest for Two to Three Minutes
Plan the Five Servings
Protect the One-Pot Texture
Keep the Thirty-Minute Sequence Efficient
Conclusion
Brown 1 pound beef with half an onion and one diced bell pepper for 6–8 minutes, then drain. Add one taco-seasoning packet, 10 ounces undrained tomatoes with green chiles, ½ cup tomato sauce, 2 cups beef broth, and 1 cup whole milk. Stir in 2½ cups shell pasta, cover, and cook on low 10–15 minutes, stirring every 3–4 minutes. Off heat, melt in 2 cups cheddar, rest 2–3 minutes, and serve 5 cups.
Frequently Asked Questions
- → Should the tomatoes with green chiles be drained?
No. Add the full 10-ounce amount with its liquid because that moisture is part of the pasta-cooking base.
- → How often should I stir the covered pasta?
Stir every 3–4 minutes during the 10–15-minute covered simmer to prevent sticking and encourage even cooking.
- → When should the cheddar be added?
Remove the skillet from the heat first, then stir in all 2 cups cheddar until smooth and melted.
- → How much One Pot Cheesy Taco Mac does this make?
The recipe makes exactly 5 cups, or 5 servings, in 30 minutes.