RecipeTaco-roni and Cheese

Nutrition Facts
Amount per Serving
  • Calories: 250
  • Protein: 16 g
  • Total Fat: 6 g
    • Unsaturated Fat: 4 g
    • Saturated Fat: 2 g
  • Cholesterol: 20 mg
  • Total Carbohydrate: 34 g
  • Dietary Fiber: 6 g
  • Total Sugar: 3 g
    • Natural Sugar: 3 g
    • Added Sugar: 0 g
  • Sodium: 550 mg

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.

  • Prep time
  • Total Time
This recipe makes 15 cups 

• 1 box (12 to 16 ounces) elbow macaroni, preferably whole-grain or lentil
• 1 to 1.3 pounds ground turkey (93% lean)
• 2 packets (1 ounce each) taco seasoning (or ½ cup of this DIY taco seasoning blend)
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) corn, drained
• 1 jar (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


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.   

Nutrition provided per 1 cup

Watch me whip it up here:

Try my deliciously cheesy Mac and Cheese.