Save This one-pot taco chili mac skillet brings together the best of two comfort food worlds: zesty taco flavors and creamy mac and cheese. The beauty lies in its simplicity—everything cooks in a single pan, creating a hearty meal that satisfies both kids and adults while keeping cleanup to a minimum.
I first created this recipe during a particularly chaotic week when both my kids had after-school activities every night. The entire family devoured it so enthusiastically that it quickly earned a permanent spot in our meal rotation. Even my pickiest eater requests seconds every time.
Ingredients
- Ground beef: provides the hearty protein base and rich flavor. Look for 85/15 lean-to-fat ratio for best flavor without excessive grease.
- Yellow onion and red bell pepper: add sweetness and texture. Choose firm peppers with bright vibrant color.
- Garlic cloves: bring aromatic depth. Fresh is always best for maximum flavor impact.
- Black beans: offer protein and fiber. Rinse well to remove excess sodium.
- Corn kernels: add pops of sweetness and color. Frozen works just as well as canned.
- Elbow macaroni: creates the classic mac texture. Short pasta with ridges holds sauce best.
- Beef broth: forms the cooking liquid base. Use low sodium to control salt levels.
- Diced tomatoes: contribute acidity and moisture. Fire-roasted adds extra flavor dimension.
- Taco seasoning: infuses the entire dish with Mexican-inspired flavors. Make your own to control spice level.
- Shredded cheddar cheese: creates that irresistible gooey finish. Freshly grated melts more smoothly than pre-shredded.
Instructions
- Brown the Beef:
- Heat your skillet over medium-high heat without adding oil as the beef will release its own fat. Add the ground beef and break it apart with a wooden spoon into small crumbles. Cook until no pink remains about 4-5 minutes. The beef should develop some browned edges which build flavor. If there's excessive fat more than a tablespoon drain it off but leave a little for sautéing the vegetables.
- Sauté the Aromatics:
- Add the diced onion and bell pepper to the browned beef. Stir frequently allowing the vegetables to soften and pick up the beefy flavors about 3-4 minutes. The onions should become translucent but not browned. Add the minced garlic during the last minute of cooking to prevent it from burning which would create bitterness.
- Season the Mixture:
- Sprinkle the taco seasoning salt black pepper and optional red pepper flakes over the meat and vegetable mixture. Stir constantly for one full minute allowing the spices to bloom in the hot oil which intensifies their flavors. You should smell the fragrant spices wafting up from the pan.
- Build the One-Pot Meal:
- Add the drained black beans corn dry macaroni beef broth and diced tomatoes with their juices. Stir thoroughly ensuring all pasta is submerged in liquid. This single-step combination is what makes this truly a one-pot wonder. The pasta will cook directly in the flavorful liquid absorbing all those delicious tastes.
- Simmer Until Perfect:
- Bring the mixture to a gentle boil then immediately reduce to medium-low. Cover with a tight-fitting lid which traps steam to cook the pasta. Simmer for 12-15 minutes stirring every 3-4 minutes to prevent sticking. The pasta should become tender and most of the liquid should be absorbed leaving a slightly saucy consistency.
- Melt the Cheese:
- Remove the pan from heat completely. Sprinkle the shredded cheddar evenly across the top. Cover immediately with the lid trapping heat inside which will gently melt the cheese without overcooking the pasta. Let stand for 2-3 minutes until the cheese is completely melted and gooey.
- Garnish and Serve:
- Sprinkle with fresh cilantro and green onions which add brightness and color contrast. Add dollops of sour cream which provides cooling creaminess against the spiced dish. Serve immediately while hot and cheese is at its meltiest best.
Save The secret ingredient that makes this dish exceptional is actually the beef broth rather than water for cooking the pasta. This simple swap infuses every bite of macaroni with savory flavor instead of bland starchiness. My husband once commented that this was the only pasta dish where every component tasted equally delicious.
Make-Ahead Tips
This taco chili mac actually improves with time as the flavors meld together. You can prepare it up to two days ahead and refrigerate in an airtight container. When reheating add a splash of broth or water as the pasta will have absorbed more liquid during storage. For best results reheat gently on the stovetop over medium-low heat stirring occasionally until warmed through. The microwave works in a pinch but may create hot spots or dry edges.
Ingredient Substitutions
This recipe welcomes customization based on what you have available. Ground turkey or chicken works beautifully as a leaner alternative to beef. For vegetarians substitute the meat with an additional can of beans or crumbled plant-based meat alternatives. The pasta can be any short variety you have on hand shells penne or rotini all work well. For a gluten-free version simply use your favorite gluten-free pasta and adjust cooking time according to package directions usually 1-2 minutes less. Dairy-free cheese alternatives melt differently but can replace traditional cheddar for those avoiding dairy.
Kid-Friendly Variations
Children often approach new dishes with skepticism but this recipe has proven particularly successful with young eaters. For very spice-sensitive kids reduce the taco seasoning to 1 tablespoon and omit the red pepper flakes entirely. Let them customize their own bowls with toppings they enjoy which increases their investment in the meal. Some child-approved topping ideas include mild shredded cheese crushed tortilla chips diced avocado or a small dollop of guacamole. For picky eaters who avoid visible vegetables finely dice the onions and peppers so they practically disappear into the sauce.
Save Seasonal Adaptations
Summer version includes fresh corn cut from the cob and diced fresh tomatoes
Fall adaptation incorporates diced butternut squash for added sweetness and nutrition
Winter variation uses fire-roasted tomatoes and extra spice for warming comfort
This one-pot meal is a weeknight savior, offering maximum flavor with minimal effort. Adjust spices and toppings to suit your family's preferences for a truly personalized comfort food experience.
Recipe FAQ
- → Can I use ground turkey instead of beef?
Yes, ground turkey works well as a substitute for beef, providing a lighter but still flavorful option.
- → What other pasta shapes can be used?
Short pasta shapes such as penne, rotini, or shells are great alternatives if elbow macaroni is unavailable.
- → Is it possible to make this vegetarian?
Absolutely! Replace beef with plant-based meat or add extra beans and veggies for a meatless version.
- → How do I adjust the spice level?
Increase or decrease red pepper flakes to taste, or add diced jalapeño for extra heat.
- → Can I make this dish ahead of time?
Yes, it reheats well. Store leftovers in the fridge and warm on the stove or microwave before serving.
- → What garnishes work best?
Chopped cilantro, green onions, and a dollop of sour cream add freshness and complement the cheesy skillet.