This TACO MAC AND CHEESE is made in the crockpot so that it’s an extra easy, extra flavorful dinner that the whole family loves! Loaded with pasta, cheese, and seasoned ground beef…we can’t get enough!
Okay, I think I’ve made it pretty darn clear that I love anything that’s got Mexican flavors going on.
I could eat fried tacos daily. Burritos are my life. Chips and salsa are basically flowing through my veins at this point. We often even make a Crunchwrap (like Taco Bell, but homemade) in the air fryer.
When I discovered the perfection of crockpot mac and cheese, one of the first things I said was, “I’m going to taco-fy this.”
And I did. And it was glorious.
This Mexican Mac and Cheese starts with macaroni, gets cheesed up with a mix of cheddar + cheese soup, and then gets mixed up with some seasoned ground beef and Ro*Tel…so good and so easy! Let’s do this…
Ingredient Notes:
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Ro*Tel – This is just canned diced tomatoes and green chilis and it adds the perfect amount of spice. We use the “Original” version. If that’s too spicy, use the “Mild” version. If it’s not spicy enough use the “Hot” with the habanero!
Taco Seasoning – Just grab a packet of your favorite brand of taco seasoning, or use our homemade taco seasoning.
Ground Beef – The lean stuff works best for this, or just drain the fat if there is too much.
Cheese – This dish is super cheesy! We’ll be using grated cheddar, cream cheese, and condensed cheese soup.
What We Love About This Recipe!
Two of our favorite dishes in one delicious mash up is always a reason to celebrate! This has all the cheesiness of an ultra creamy mac and cheese, plus the delicious flavors of a taco. It sure doesn’t hurt that this cooks in the crockpot either!
How to Make Mexican Mac and Cheese:
Macaroni: First, you’ll want to boil your macaroni for 6 minutes. We want it just a bit undercooked so it doesn’t turn to mush in the crockpot.
While the pasta is cooking you can move on to making the seasoned ground beef in the next step.
Taco Meat: Begin making the seasoned taco meat by browning some ground beef in a skillet. Break it up as it cooks and add in your favorite packaged brand of taco seasoning.
Stir it well to get the beef well coated in the taco seasoning. Once the meat has cooked through and the macaroni has finished boiling go ahead and add both to your crockpot!
Cheese: Now we’re getting to the real good stuff! In your microwave, melt together some butter and grated cheddar and pour that into the crockpot with the pasta and beef.
But wait, there’s more! We’re going for an extra cheesy recipe so go ahead and add in the cheese soup and the cream cheese.
Slow Cook: There’s a few more ingredients left to add before you can cover and forget about it for a few hours! Add in the Ro*Tel, sour cream, milk, salt, and pepper.
Give it a good stir and then cover and cook on low for about 3 hours.
I love this on nights when I know we’ll be busy. I can prep in the afternoon and then dinner is ready in the midst of our craziness.
Plus, did I mention how cheesy and amazing this is?
Helpful Tip!
Customize Your Bowl with Toppings!
This bowl of taco mac and cheese is just perfect as it is, but it never hurts to add your favorite toppings! We add diced tomatoes, minced onion, sliced olives, and this homemade taco sauce for even more tasty goodness.
FAQs:
It can be both, but we serve it as a main dish with a salad, tortilla chips, and homemade guacamole and Pico de Gallo!
We use the u0022Originalu0022 Ro*Tel with diced tomatoes and green chilis. If you like the hotter or milder variety feel free to use them. They also make one with chipotle peppers and another with fire roasted tomatoes so you have lots of options!
We haven’t tried freezing this recipe, but I suspect it will freeze just like any other mac and cheese recipe. Cover tightly, store in the freezer for up to 3 months, and thaw in the fridge overnight before warming up.
MORE MEXICAN INSPIRED RECIPES!
Bean Dip: No joke, this is the BEST bean dip recipe!
Mexican Cornbread: Taco meat and cheese stuffed in cornbread!
Chimichanga: My version is baked instead of fried so it’s extra easy!
Keto Taco Soup: Made in the Instant Pot or slow cooker!
Instant Pot Chicken Tacos: So much flavor!!
Mexican Chicken Casserole: Love all of the goodness going on in this casserole.
Taco Mac and Cheese
Ingredients
- 2 cups dry macaroni noodles
- 1 pound lean ground beef
- 1 packet taco seasoning
- 4 tablespoons butter
- 2 ½ cups grated cheddar
- 10 ounces RoTel drained
- 2 ounces cream cheese diced
- 10.5 ounces condensed cheddar soup
- ½ cup sour cream
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon cracked pepper
Instructions
- Bring a large pot of water to a boil and cook the macaroni for 6 minutes. Drain and add to a 6 quart slow cooker.
- While the macaroni is cooking, brown the ground beef, breaking it up as it cooks. Drain any excess grease. Add the taco seasoning and stir to coat the cooked meat.
- Add the grated cheddar and butter to a microwave safe bowl and heat in 30 second increments, stirring each time, until melted. Pour the cheese mixture over the macaroni.
- Add the taco meat, RoTel, cream cheese, cheddar soup, sour cream, milk, salt, and pepper to the slow cooker and stir well to coat the noodles.
- Cover and cook on low for 3 hours.
- Stir well before serving.
Elaine says
This recipe was DELICIOUS! Even better the next day!
Karly says
Thanks, Elaine!
Cheryl says
Not a sour cream person , could I leave it out or maybe add more cheese??
Karly says
This really doesn’t taste like sour cream at all, just makes the dish more creamy and the sauce more rich. I haven’t tried leaving it out or swapping it, so I’m not sure how that will work. I’d probably use cream cheese if I were going to swap it though.
Melissa M says
Hi! I love love your site and yours is the only I enjve ever actually subscribed to for daily emails!
Wondering why we need to melt the cheese and butter before adding to crockpot?
Thanks !!
Karly says
Hi Melissa! I’m so glad you like the recipes! The butter and cheese melted together like that helps it make more of a sauce that coats the macaroni instead of separating and burning on the bottom of the crockpot. 🙂
Michael Dailey says
What kind of RoTel product are you using?
Karly says
The diced tomatoes and green chiles.
Helen Frost says
In love with this recipe!! We don’t have condensed cheese soup here in the UK so used a cauliflower cheese soup, luckily couldn’t taste the cauliflower!! My husband loved this so much and asked when am I making it again and was very happy to hear there is plenty of leftovers. Going to try the chicken spaghetti next and the cinnamon roll cake. ?
Karly says
Great idea with the cauliflower cheese soup! Added in some extra veggies, too. 🙂 Happy to hear you’re enjoying the recipes!
Ashley says
Does this freeze well?
Karly says
Hi Ashley! I really don’t freeze food all that happen and I’ve never attempted it with this. I think it would freeze like any other mac and cheese recipe, but I can’t say for sure. 🙂
Stella says
I plan to make this for a company potluck tomorrow. Could I cook this ahead of time and reheat in the Crock-Pot?
Karly says
Hi Stella! I think you could assemble everything in advance, but if you cook it twice in the crockpot, it will likely get mushy.
Bernie - A Gouda Life says
Literally my two favorite foods on the planet in one dish. Looks fantastic!!
Lindsay Serrano says
Is this a side? Or main dish? What else can be made with this?
Karly says
Hi Lindsay! We serve this as a main dish with a side salad or chips and salsa. 🙂
Kelly | Foodtasia says
Karly, I’m so with you in my love for all foods even remotely Mexican! I just love the flavors and could eat it every single day! You’ve combined two of my loves here and it looks wonderful!
Sabrina says
fun recipe, best of two totally different dishes, thank you!
Nikki says
Ooh, I gotta try this ASAP!!
Atika Sumarsono says
Wow, this looks so good.