Taco-roni and Cheese
This yummy combo came about when I tried to satisfy the demands of my family; half was craving mac and cheese, and the other half was requesting tacos. The culinary collision is pure heaven—you’ll seriously want to jump into the pot.
One of my favorite things is just how much it makes at such a low price tag: 15 cups at under $1 per cup. It’s great for serving a crowd or for enjoying future meals (wrap up and freeze leftovers). It boasts beans and lean turkey so there’s ample protein to help keep you feeling full for hours. Plus, there’s gooey cheese, savory taco seasoning and beloved pasta—no skimping on any comfort food fixin’s here. Note that you can make this dish as mild or spicy as you like, depending on the type of salsa and seasoning you choose. It all comes together in a flash to deliver a hearty and mouthwatering Tex-Mex masterpiece.
Try my deliciously cheesy Mac and Cheese.
Taco-roni and Cheese
Ingredients
- 12 ounces elbow macaroni, preferably whole-grain or lentil
- 1 to 1.3 pounds ground turkey, 93% lean
- 2 packet 1 ounce each taco seasoning (or ½ cup of this DIY taco seasoning blend)
- 15 ounces black beans, rinsed and drained
- 15 ounces corn, drained
- 16 ounces salsa, mild or spicy
- 1½ to 2 cups shredded 2% Mexican blend cheese
Optional toppers:
- Chopped scallions or cilantro
- Greek yogurt or sour cream
- additional salsa
- shredded cheese
Instructions
- Prepare macaroni according to package directions, drain and set aside in the same pot they were boiled in.
- Mist a large skillet with nonstick oil spray and warm over medium-high heat. Add the ground meat, sauté and break apart with a wooden spoon or spatula until the meat is cooked through. Add the taco seasoning and 1 1/3 cups of water to the skillet and stir. Add the beans, corn and salsa and mix. Simmer until bubbly and heated through.
- Add the meat sauce to the pot with cooked macaroni and mix everything together. Sprinkle on the shredded cheese and stir. Transfer to plates and garnish with optional toppers, such as scallions, cilantro, sour cream, and extra salsa and cheese.
can you freeze leftovers
Hi Maria, yes, you can freeze this recipe! Just be sure to let it cool completely, and ideally, freeze in individual portions in airtight freezer-safe containers for easy reheating! They’ll stay good for up to 3 months. When you’re ready to enjoy, place the frozen portion in a microwave-safe dish, cover loosely and heat at 50% for 3-5 minutes, stirring halfway through. Then, microwave at 100% for another 1 to 2 minutes until hot. The pasta may have a softer texture but it’ll still be delicious. You can even add a little extra cheese or spoonful of salsa when reheating! Hoping you love it!
—Donna
My whole family loves this recipe! I have even shared it with relatives so their families can enjoy it too!
Hi Lynne, Thank you so much for the glowing review…and for sharing the love with your relatives! It’s certainly a crowd pleaser! — Eliza (Team Joy)
Very tasty. I used your DIY taco seasoning and it turned out too spicy hot for me though. Next time I will leave out the red pepper. I used ground beef and left out the black beans because I didn’t have any and it still turned out fine.
Hi Charmaine! So glad you enjoyed it! Thanks for sharing your tweaks…that’s exactly what makes recipes work for you. Leaving out the red pepper is a perfect way to dial back the heat, and it’s great to hear it still turned out delicious with ground beef and no black beans. That flexibility is what we love most about this one. Hope the next batch is just right for your spice comfort level! — Eliza (Team Joy)