This Taco Macaroni is beyond easy for nights when you want to eat something tasty for dinner but are extra low on time and energy. It’s picky eater approved!
You know I usually make recipes mostly from scratch around here. Occasionally I might sneak in a can of soup or packet of seasoning mix, but I mostly stick to unprocessed ingredients. There are times though when we all need a family-friendly meal that is beyond easy. On those nights, there is no shame in grabbing that box of macaroni and cheese and calling it dinner.
Last week, in the span of ten days, my husband fell and broke his jaw and hand, my laptop died, and then my 3-year-old fell and hit HIS mouth on concrete requiring an emergency trip to the dentist. I am not even joking.
When you have a dark cloud hanging over your head, you just want to feed your family (and yourself!) something that everyone will happily eat that takes little effort. That’s how this super simple Taco Macaroni was born.
My 7-year-old is not great at trying new things. He’s had more mac and cheese out of a box than I’d care to admit, but it doesn’t usually have meat and taco seasoning mixed in. He does love taco meat, but I knew I might be pressing my luck by combining two dishes he likes into one. Not only did he eat it, he proclaimed that it was the best thing he ever had AND I’m the best cook in the world. While this is a little depressing that this is what he calls culinary genius, it does go to show that even the pickiest eaters will likely enjoy this one.
| Cook Time | 20 minutes |
| Servings |
-5
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- 1 pound ground beef or turkey 20 ounces is fine too
- 1 oz. packet reduced-sodium taco seasoning mix
- 6 oz. box macaroni and cheese I used gluten free
- 2 c. water
- 2-3 tbsp. milk
Ingredients
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- Spray a large skillet with cooking spray, and heat over medium-high heat. Add ground meat, and sprinkle taco seasoning over the top. Stir and cook until meat is heated through, crumbling it as much as possible.
- Stir in uncooked macaroni (not the cheese packet yet!) and 2 c. water. Bring to a simmer, and cook for the recommended time on the macaroni package. Most liquid should be absorbed at this point. If the pasta looks dry before cooking is complete, add about 1/4 c. water at a time as needed.
- Reduce heat to low, and stir in cheese packet and a little milk to your desired consistency. Turn off heat and serve.
This would also be great with a can of diced tomatoes (drained) or a cup of frozen peas added with the macaroni and water. I kept it simple so my kids would eat it!
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This has got to Kobe beef right?
I LOVE that you’ve called this ‘no brainer’. Honestly… I need more ‘no brainer’ recipes in my life! thankyou!
The picture looks like the original kraft mac and cheese. I used the thick and creamy version with the same results. I was worried about the taco seasoning, it got really thick while the noodles were cooking. But I added the juice from the drained can of tomatoes and green chiles and it turned out fantastic! My husband loves quick one skillet meals since he likes to spend the evening with me NOT being in the kitchen so much. He really likes this one! Thanks for posting this!
I make this often but add in a can of fiesta nacho cheese soup
Hi! Do you use the can of soup in place of anything or just added to the recipe?
i was wondering if i used two boxes of macaroni do i just double the recipe measurements ?
OMG, I love this! I made some minor alterations as we didn’t have a box of mac-n-cheese available and it was so amazing! Thank you for posting this!!!
Thank you Andi – Happy New Year
on your taco macaroni do you drain the Greece off I will but it don’t say
Hi, Emmett! I used lean ground turkey so didn’t have much to drain off. If you use a different meat and have a good bit of grease, then yes I would drain it. Thanks for asking!