A comforting skillet dish combining lean ground beef, fire-roasted tomatoes, roasted corn, warm spices, macaroni pasta, and plenty of melted cheese. Skillet Taco Mac is a quick, family-friendly dinner that comes together in about 30 minutes—easy enough for a weeknight and tasty enough to make again and again.
Rate The Recipe⭐⭐⭐⭐⭐
I appreciate your comments and reviews! If you try this recipe, please leave a comment or rating below—I’d love to hear how it turned out for you.
Jump to Recipe
Skillet Taco Mac takes the familiar comfort of boxed mac and cheese or chili mac and elevates it with fresh pantry ingredients and simple Mexican-inspired flavors. Lean ground meat, diced tomatoes with green chiles, fire-roasted corn, warm spices, and cheese all cook together in a single pan for minimal cleanup and maximum flavor.
This one-pan dish is designed for busy evenings—prep in minutes and finish on the stovetop in about half an hour. It’s versatile, forgiving with ingredient swaps, and ideal when you want something satisfying without a lot of fuss.
Pasta & Veggies:
I prefer larger elbow macaroni because the bigger tubes trap more sauce, but any small-shaped pasta works well. This recipe also welcomes extra vegetables—add diced bell peppers, zucchini, mushrooms, or onions. Sauté them with the ground meat so they become tender and meld with the sauce.
Toppings:
If you have a few extra minutes, assemble a simple toppings station: sour cream, diced fresh tomatoes, sliced avocado, and chopped green onions all make great additions. A sprinkle of fresh cilantro brightens the finished dish.
Let’s eat!🤍
Skillet Taco Mac
Print
Pin
Rate
Ingredients
- 1 lb lean ground beef or turkey
- 1 10 oz can diced tomatoes with green chiles (undrained)
- 1 cup chicken brothUse a flavorful base for best results
- 1 cup 1% or 2% milk
- 1 cup crushed fire-roasted tomatoescan substitute with tomato sauce
- 1 cup fire-roasted corn (canned or frozen)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ cups large elbow macaronior any small-shaped pasta
- 1 cup reduced-fat Mexican cheese blend, plus extra for topping
- fresh chopped cilantro optional
Instructions
-
In a large skillet or pot with a fitted lid, brown the ground meat over medium heat until no pink remains. Drain any excess grease.
-
Stir in the diced tomatoes with chiles, crushed fire-roasted tomatoes, corn, spices, chicken broth, and milk. Increase heat to medium-high and bring the mixture to a gentle boil.
-
Once boiling, add the macaroni, stir, then cover and reduce heat to low. Cook for about 10 minutes, stirring once or twice, until the pasta is tender and most of the liquid is absorbed.
-
Remove from heat, stir in the cheese and optional cilantro. The mixture will thicken as it rests. Top with extra cheese or your favorite toppings and serve warm.
Additional toppings
-
Sour cream
-
Avocado
-
Fresh tomatoes
-
Sliced green onions
Notes
Use one packet of your favorite taco seasoning for a faster prep—omit added salt and pepper if the seasoning already contains salt.
Pasta & Veggies:
Larger macaroni holds more sauce, but any small pasta shape is fine. Add extra vegetables if you wish—sauté them with the meat for best texture and flavor.
Nutritional facts do not include optional toppings. The nutrition information provided is an estimate and should be used as a guideline only.
Nutrition
AFFILIATE DISCLAIMER:
Some links on the original site may be affiliate links. That means a small commission may be earned if you purchase through those links at no extra cost to you. The product mentions are personal recommendations based on items used or tested.
My Favorite Tools and Products For This Recipe:
Recommended tools can help streamline prep and serving, but none are required—any large skillet with a tight-fitting lid works well for this recipe.