Best 13 Taco Mac Recipes

EASY TACO MAC AND CHEESE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add salsa, corn, and taco seasoning. Season meat sauce with salt and pepper.
• Preheat the oven to 375 degrees F (190 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
• Combine the meat sauce, pasta, Colby-Jack cheese, and green onions in a 9x13-inch casserole dish. Sprinkle Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted, about 25 minutes.

TACO MAC

Steps:

• Prepare shells and cheese mix according to package directions. Stir in sausage, taco sauce and seasoning; cook and stir until heated through. Top with lettuce, tomatoes and, if desired, cheddar cheese. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little milk if necessary. Garnish as directed.

TACO MAC 'N' CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Place a large saute pan over high heat, add the ground beef and taco seasoning, reserving 1 tablespoon of the mix for the Perfect Cheese Sauce. Mix thoroughly. Cook, stirring often using a wooden spoon or spatula to break the meat into small crumbles. Continue cooking until the meat releases its liquid, and then cook further until all the liquid has evaporated and the meat begins to brown, about 10 minutes.
• Combine the Perfect Cheese Sauce and cooked pasta in a large bowl. Pour in the cooked meat and stir to combine. Pour into a 9- by 13-inch baking dish. Level the pasta with the back of a spoon or spatula. Scatter the grated Cheddar over the pasta. Bake until browned and bubbling, 10 to 12 minutes. Remove and let cool 5 minutes.
• Immediately before serving, scatter the sour cream, lettuce and fresh tomato over the mac 'n' cheese.
• Melt the butter in a medium saucepot over medium heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Stir in the taco seasoning and cook 30 seconds more.
• Gradually whisk in the milk, adding 1 cup at a time. Allow the mixture to come to a simmer before adding the next. It will be extremely thick at first and will thin with each addition. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. Whisk in the cream cheese.
• Remove the sauce from the heat. Add the Cheddar and Parmesan and whisk until smooth. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. If using from cold, carefully bring the sauce back to a boil before serving.

TACO MAC AND CHEESE RECIPE BY TASTY

Steps:

• Bring 6 cups (1 liter) of water to a boil in a medium saucepan over medium-high heat. Stir in the macaroni and cook for 7-8 minutes, or until tender, stirring occasionally.
• While the macaroni is cooking, heat a medium nonstick skillet over medium-high heat. Add the ground beef and cook for 5-6 minutes, until browned. Mix in 1 tablespoon of taco seasoning, then remove the pan from the heat.
• Drain the macaroni in a colander (do not rinse), then return to the pot over low heat. Add the butter, milk, cheese sauce mix, ¼ cup (25 G) Kraft® Shredded Cheddar Cheese, and the remaining tablespoon of taco seasoning and stir well until creamy. Remove the pot from the heat.
• Heat the broiler to high.
• Fold the ground beef into the mac and cheese, then transfer to a medium oven-safe container. Sprinkle the remaining ½ cup (100 G) Kraft® Shredded Cheddar Cheese on top.
• Broil the mac and cheese for 2-4 minutes, until the cheese is melted.
• Remove from the oven and drizzle with the Cholula® Hot Sauce, then top with the tomato and green onion. Serve warm.
• Enjoy!

MEXI-MAC BURGERS AND WAFFLE FRIES WITH TACO SAUCE

Steps:

• Preheat oven to 450 degrees F with rack above center.
• Gather your ingredients.
• For the waffle fries: Line a baking sheet with parchment, scatter the waffle fries and place in oven to cook 25 minutes. Give the pan a shake or the fries a flip once, midway. In a small ramekin, combine about 1 teaspoon salt, 1/2 teaspoon pepper, the cumin, chili powder, coriander and granulated garlic. Thinly slice the scallions. To serve, toss fries with spices.
• For the special sauce: In a small bowl, combine sour cream and ketchup. Remove the jalapenos from brine, place on cutting board and add a small splash of brine to sauce. Finely chop peppers and stir into sauce.
• For the burgers: Preheat large cast-iron skillet or griddle over medium-high heat.
• Peel and grate garlic and a quarter of the onion -- save the remaining onion for topping. Cut casing off from fresh chorizo and place in bowl. Add beef and season with salt, pepper, grated garlic and onion and Worcestershire sauce. Combine the sausage and beef. Score the meat into 4 sections. Form 4 meat patties thinner at center than the edges for even cooking. Drizzle the patties with oil.
• Chop the remaining onion and chop some lettuce, about 2 cups.
• Crisp the patties and cook 4 to 5 minutes. Flip the patties and top with a slice of both cheeses and cook another 2 to 3 minutes.
• To build burgers: bun bottom, onions, pickles, lettuce, patties, special sauce, bun top. Pile the fries alongside and top with taco sauce and reserved scallions.
• Add ice, mezcal, juices and simple syrup to a cocktail shaker. Shake or stir then drain into a highball full of ice. Top with a splash of seltzer.

TACO MAC BUFFALO HOT WINGS

Steps:

• Combine hot sauce, butter, Worcestershire sauce, garlic and sugar; mix well in a pot and warm the sauce until butter is melted. Keep warm until ready to use.
• If the wings are frozen, be sure to defrost and dry them.
• If they have not been clipped yet, clip the tips off, and separate at the joint.
• Wash them well in cool water. Season with salt, paprika and cayenne.
• Put on a paper towel covered rack/tray in the refrigerator overnight to air dry. ( This is critical if you want to match the texture of Taco Macs, especially if they were frozen).
• Oil should be about 375 degrees. Deep fry the wings in batches until just golden, about 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
• Remove the wings from the oil to a paper towel covered pain to drain and put in a warm oven (200 degrees) while cooking the remaining wings. But don't let them sit too long, because you want to serve the wings hot.
• Put the wings into a large bowl with lid. Add the hot sauce. Put on the lid, then shake making sure to coat all the wings evenly. Serve any left over sauce on the side.
• Serve with Bleu cheese dressing and celery sticks. Don't forget the beer!

TACO MAC & CHEESE

Steps:

• Make box of macaroni and cheese as directed.
• Meanwhile, brown ground beef and drain.
• Add taco seasoning/water.
• Simmer meat mixture for 5 minutes.
• While simmering, add 1 tbsp hot sauce and 1 tbsp butter. Mix well.
• Drain meat.
• Add meat to macaroni and cheese, mix well.
• Add shredded cheddar cheese, mix gently 'til melted.
• Serve! YUM!

ONE POT CHEESY TURKEY TACO CHILI MAC RECIPE - (4.7/5)

Steps:

• Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, brown the turkey breaking it up with a wooden spoon as it cooks. When cooked through, add the onions, garlic, pepper and taco seasoning; cook 2 to 3 minutes. Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water. Bring to a boil, cover and simmer about 15 minutes. Adjust salt to taste. Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions. Remove the pot from heat and top with the cheese, cover and let sit for about 2 to 3 minutes, until the cheese melts. Serve immediately garnished with fresh cilantro and scallions.

ONE POT CHEESY TURKEY TACO CHILI MAC (SKINNYTASTE)

Steps:

• Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, brown the turkey breaking it up with a wooden spoon as it cooks. When cooked through, add the onions, garlic, pepper and taco seasoning; cook 2-3 minutes. Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water. Bring to a boil, cover and simmer about 15 minutes. Adjust salt to taste. Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions.

ONE POT CHEESY TURKEY TACO CHILI MAC

Steps:

• Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, brown the turkey breaking it up with a wooden spoon as it cooks. When cooked through, add the onions, garlic, pepper and taco seasoning; cook 2-3 minutes. Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water. Bring to a boil, cover and simmer about 15 minutes. Adjust salt to taste. Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions. Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts. Serve immediately garnished with fresh cilantro and scallions.

TACO MAC RECIPE BY TASTY

Steps:

• Heat avocado oil in a large skillet on medium heat. Add onions and sauté for about 5 minutes.
• To this, add ground beef and cook until browned. Once browned, add in mushrooms and spinach.
• Sauté all ingredients together for another 5 minutes or so until beef is completely cooked, mushrooms are tender and spinach has wilted.
• Add taco seasoning and ⅓ cup water. Once combined, add in vegan cheese and mix everything together.
• Cover and stir frequently until the cheese has completely melted.
• Cook pasta according to directions on the box. Once done add pasta directly into the skillet and mix everything together. Serve immediately.

TASTY TACO MAC

Steps:

• 1. Cook your pasta as stated on box or bag, drain - don't rinse.
• 2. In a large skillet, brown ground beef, peppers and onions, until beef is no longer pink, and veggies are soft. Drain
• 3. Add 1 1/2 packages of taco seasoning and 1/2 cup water. Simmer for a few minutes. (You can add 2 whole packages of seasoning if you wish for more taco flavor. think 1 1/2 is just right.)
• 4. Add tomato sauce, chopped tomatoes, seasonings. Simmer until heated through.
• 5. Stir in your pasta.
• 6. Sprinkle cheese evenly on top, cover and remain cooking until cheese is melted. Enjoy!

TACO MAC

Steps:

• 1. Add all ingredients from chili powder to pepper in container with a lid. Cover with lid and shake to combine. Set aside.
• 2. Add 1 cup water and egg noodles to pot, cover with lid and heat over medium. Toss to coat noodles with water and cook about 8 minutes. Once cooked all the way through remove from heat and set aside. Brown ground beef in skillet and sprinkle with a pinch of salt and pepper. Once browned, drain and set aside.
• 3. Melt butter in saucepan over medium heat, then whisk in flour. Allow to cook for a couple of minutes. Add in chicken broth and milk, whisking to avoid clumps.
• 4. Gradually add in shredded cheese, about half a handful at a time and whisk to make sure it melts smoothly.
• 5. Once the cheese sauce is finished, combine the egg noodles, ground beef, cheese sauce and taco seasoning from step 1 above in large dish. Serve and enjoy!