Taco Mac n cheese


  • 1 lb ground beef
  • 1 packet taco seasoning mix
  • 1 cup water
  • 2 cups elbow macaroni
  • 3 cups shredded cheddar cheese
  • 2 cups milk
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 can (10 oz) diced tomatoes with green chilies, drained
  • 1/4 cup sour cream
  • 1/2 cup crushed tortilla chips
  • Fresh cilantro, chopped (for garnish)


  1. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
  3. Add the taco seasoning mix and water to the skillet with the ground beef. Stir well and simmer for 5 minutes until the mixture thickens. Remove from heat.
  4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
  5. Gradually whisk in the milk and cook, stirring constantly, until the mixture thickens and begins to bubble.
  6. Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and smooth.
  7. Add the cooked macaroni, seasoned ground beef, and diced tomatoes with green chilies to the cheese sauce. Stir until well combined.
  8. Pour the mixture into a greased 9×13-inch baking dish. Dollop the sour cream over the top and gently swirl it into the mixture.
  9. Sprinkle the crushed tortilla chips over the top.
  10. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the top is golden and bubbly.
  11. Garnish with fresh chopped cilantro before serving.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 450 kcal per serving | Servings: 6 servings

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