Taco Mac and Cheese

Who says you have to choose between taco night and mac and cheese? This one-pot wonder combines the zesty kick of taco seasoning with the creamy comfort of mac and cheese for a dinner that’ll have everyone racing to the table. It’s the culinary equivalent of getting a high-five from both your inner child and your spice-loving adult self.

The magic of this dish is in its layers of flavor – seasoned ground beef with Mexican spices, sweet corn, tangy tomatoes, and THREE types of cheese that melt into a gooey blanket of deliciousness. Plus, it all comes together in just 25 minutes, making it perfect for those “I need dinner now” weeknights when you still want something that tastes like you spent hours in the kitchen.

Ingredients

• 1 tbsp olive oil
• 1 brown onion, finely diced
• 1 tbsp freshly minced garlic
• 500 g (1 lb 2 oz) regular minced (ground) beef
• 2 tbsp tomato paste (concentrated puree)
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 tsp dried oregano
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp sea salt flakes
• ¼ tsp cracked black pepper
• 400 g (14 oz) canned crushed tomatoes
• 400 g (14 oz) canned corn kernels, drained
• 4 cups (1 litre) beef stock
• 400 g (14 oz) pasta (macaroni, small shells or penne)
• 100 g (3½ oz) cream cheese
• ½ cup (60 g) freshly grated cheddar
• 1½ cups (195 g) Mexican cheese blend
• ¼ bunch coriander (cilantro), finely chopped
• 1 spring onion (scallion), finely sliced

Steps

1. Preheat the oven grill (broiler) to high (500°F/260°C). Position your oven rack about 6 inches from the heating element to ensure even browning without burning the cheese.
2. Heat the 1 tbsp olive oil in a large, deep, heavy-based, oven-safe pan over medium heat. Choose a pan that’s at least 12 inches wide with 3-inch sides to prevent overflow. Add the onion and garlic and cook for 2–3 minutes or until softened. Look for translucent onions that have lost their raw bite but haven’t browned.
3. Add the beef and cook, breaking it up with a wooden spoon, until thoroughly browned (5-7 minutes). Breaking the meat into small, even pieces ensures better texture and flavor distribution. Stir in the tomato paste, cumin, paprika, oregano, onion powder, garlic powder, salt and pepper. Cook for 1–2 minutes until fragrant – this blooms the spices, intensifying their flavor.
4. Add the crushed tomatoes, corn and beef stock and stir to combine. Scrape the bottom of the pan while stirring to release any browned bits (fond) – these contain concentrated flavor that enriches the sauce.
5. Add the pasta and bring to a simmer. Cover and cook for 10–12 minutes, stirring every 3-4 minutes to prevent sticking, until the pasta is tender but still has a slight bite (al dente). If the mixture seems too dry during cooking, add ¼ cup of water at a time.
6. Reduce the heat to low and stir in the cream cheese and cheddar until fully incorporated (1-2 minutes). The mixture should look creamy and smooth with no visible cream cheese lumps. If the sauce seems too thick, add a splash of warm milk.
7. Turn the heat off. Evenly sprinkle the Mexican cheese blend over the top, creating a complete layer. Place under the grill for 2–3 minutes or until golden and bubbling. Watch carefully as cheese can go from perfectly melted to burnt in seconds. Alternatively, place the lid back on and let the pan sit for 2–3 minutes on the stovetop, until the cheese is melted.
8. Top with fresh coriander and spring onion and serve immediately. The herbs add brightness that balances the rich, cheesy flavors.

Smart Swaps

• Replace regular ground beef with ground turkey for a lighter version (use 1 tbsp more olive oil to compensate for less fat)
• Swap cream cheese for Greek yogurt (¾ cup) for a tangier, higher-protein alternative
• Use gluten-free pasta in the same quantity for a celiac-friendly option (check cooking time as it may differ)
• For vegetarian version, substitute beef with 2 cans (15 oz each) of black beans, drained and rinsed

Make It Diabetes-Friendly

• Use whole grain pasta instead of regular pasta (reduces net carbs by approximately 7g per serving)
• Replace half the pasta (200g) with 2 cups of cauliflower florets (reduces carbs by 25g total)
• Reduce corn to ½ can (200g) and add 1 diced bell pepper (saves 15g carbs total)
• Use reduced-fat cheese options to lower fat content without sacrificing the melty texture
• Serve with a side salad dressed with olive oil and vinegar to slow carbohydrate absorption

Pro Tips

• For maximum flavor, toast your dried spices in a dry pan for 30 seconds before adding to the recipe
• Grate your own cheese rather than using pre-shredded varieties which contain anti-caking agents that prevent smooth melting
• Let the dish rest for 5 minutes after broiling for easier serving and to allow flavors to settle
• For a spicier version, add 1-2 tsp of diced jalapeños or ½ tsp of cayenne pepper with the other spices
• This dish reheats beautifully – add 2 tbsp of milk per portion when rewarming to restore creaminess