Why You’ll Love This Recipe

I love this recipe because it’s loaded with flavor, ultra-creamy, and requires minimal effort. Everything — from the pasta to the sauce — cooks together in one pan, which makes the dish beautifully cohesive. The spices give it that irresistible taco flavor, and the mix of cream cheese and melty Mexican cheese makes it decadently smooth. It’s the kind of dinner I can whip up fast, but it tastes like I spent hours in the kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 freshly cracked black pepper
400 g (14 oz) canned crushed tomatoes
400 g (14 oz) canned corn kernels, drained (or 1 cup/150 g frozen corn kernels)
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

Directions

1. I preheat the oven grill (broiler) to high.

2. I heat the olive oil in a large, deep, oven-safe pan over medium heat. Then I add the onion and garlic and cook for 2–3 minutes until softened.

3. I add the minced beef and cook, breaking it up with a spoon, until browned. Then I stir in the tomato paste, cumin, paprika, oregano, onion powder, garlic powder, salt, and pepper, and cook for another 1–2 minutes.

4. I add the crushed tomatoes, corn, and beef stock, stirring to combine.

5. I add the pasta and bring the mixture to a simmer. I cover it and cook for about 10–12 minutes, stirring occasionally, until the pasta is tender.

6. I reduce the heat to low and stir in the cream cheese and cheddar until fully melted and creamy.

7. I turn off the heat, sprinkle the Mexican cheese blend evenly over the top, and place the pan under the grill for 2–3 minutes until the cheese is golden and bubbling. Alternatively, I sometimes cover the pan and let it sit on the stovetop for a few minutes until the cheese melts.

8. I top with fresh coriander and sliced spring onion before serving.

Servings and Timing

This recipe serves 4–6 people. Preparation takes about 5 minutes, cooking time is around 20 minutes, and total time is approximately 25 minutes.

Variations

Sometimes I swap the beef for ground chicken or turkey for a lighter version. If I want it spicier, I add a pinch of chili flakes or a dash of hot sauce. I also enjoy stirring in black beans or diced bell peppers for extra texture and nutrition. For a cheesier finish, I use a mix of cheddar and mozzarella on top for that perfect golden crust.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I add a splash of beef stock or milk and warm it over low heat, stirring until it becomes creamy again. It also reheats well in the microwave in short bursts, stirring in between. While freezing isn’t ideal because the pasta can soften, I can freeze it for up to 1 month if needed, then thaw it overnight before reheating.

FAQs

Can I use a different type of pasta?

Yes, I like using macaroni, penne, or small shells — anything that holds sauce well.

Can I make this recipe vegetarian?

Yes, I replace the beef with a plant-based mince or a mix of beans and vegetables.

How do I make it less spicy?

I skip the paprika or use sweet paprika only, and reduce the seasoning to taste.

Can I add more vegetables?

Definitely. I often stir in diced capsicum, zucchini, or baby spinach near the end of cooking.

Can I make it dairy-free?

Yes, I use dairy-free cream cheese and shredded cheese alternatives.

What kind of cheese works best?

I like using a combination of cheddar, mozzarella, and colby for the perfect melt and flavor.

Can I make it ahead of time?

Yes, I cook the beef mixture ahead and refrigerate it for up to 2 days. When I’m ready to serve, I just add the liquids and pasta and finish the recipe.

How do I keep the pasta from overcooking?

I stir it occasionally and stop cooking as soon as it’s al dente, since it will continue to soften slightly in the sauce.

Can I skip the grilling step?

Yes, I can cover the pan and let the cheese melt on the stovetop instead — it won’t brown but will still be delicious.

What can I serve with it?

I usually serve it with a simple salad or garlic bread for a complete meal.

Conclusion

I love making this One-Pan Taco Mac and Cheese because it’s fast, flavorful, and guaranteed to please everyone at the table. It’s the ultimate comfort dish — cheesy, saucy, and perfectly seasoned — and it comes together effortlessly in a single pan. Whether I’m feeding the family or just craving something cozy, this recipe never disappoints.