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Overhead view of a skillet filled with Taco Pasta, topped with cheese, tomatoes, and sour cream.

One-Pot High-Protein Taco Macaroni

This easy, one-pot recipe brings the beloved flavors of tacos to a hearty macaroni dish, packed with protein for a satisfying meal. Perfect for busy weeknights, it delivers maximum flavor with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 lb Lean Ground Beef or Turkey
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 2 tbsp Taco Seasoning Mix
  • 1 (14.5 oz) can Diced Tomatoes undrained
  • 1 (8 oz) can Tomato Sauce
  • 2 cups Beef or Chicken Broth low sodium
  • 1 cup Water
  • 1.5 cups Elbow Macaroni uncooked
  • 1 cup Shredded Cheddar Cheese sharp or Mexican blend
  • Optional Sour Cream for serving
  • Optional Fresh Cilantro chopped, for serving
  • Optional Sliced Jalapeños for serving
  • Optional Crushed Tortilla Chips for serving

Equipment

  • Large Dutch Oven or Pot

Method
 

  1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add ground beef (or turkey) and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
  2. Add chopped onion to the pot and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Stir in the taco seasoning, diced tomatoes (undrained), tomato sauce, beef/chicken broth, and water. Bring the mixture to a boil.
  4. Add the uncooked elbow macaroni, stirring to ensure it's fully submerged in the liquid. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, or until pasta is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
  5. Remove from heat. Stir in the shredded cheddar cheese until melted and creamy.
  6. Serve hot, garnished with your favorite taco toppings like sour cream, fresh cilantro, sliced jalapeños, or crushed tortilla chips, if desired.

Notes

For a spicier kick, add a pinch of cayenne pepper with the taco seasoning. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You may need to add a splash of broth or water when reheating as the pasta will absorb more liquid. For added vegetables, stir in 1/2 cup of frozen corn or black beans (rinsed and drained) during the last 5 minutes of cooking.