Everyone (sane) loves tacos and mac n cheese so, why not put them together?! This easy one-pot taco mac is a creamy, cheesy dish with classic taco flavors, all made in a single pot for minimal fuss.

Plus, it’s gluten-free, so everyone can enjoy it without worry. But, if you don’t need to worry about that, simply swap out the GF pasta with your favorite full-gluten kind.

Taco Mac cooked in a dutch oven on top of a wood surface

Taco Mac is not only delicious but also versatile and easy to customize to your family’s preferences. Not a fan of zucchini? Swap it out for some bell peppers! Or leave it out altogether.

Although, I promise you (and any picky eaters) will not taste or notice the extra veggies.

Perfect for those nights when you need a hearty, comforting meal without spending hours in the kitchen. Enjoy!

One-Pot Taco Mac Recipe

Why You’ll Love This Recipe:

One-Pot Wonder: Minimal cleanup with all the cooking done in one pot.
Family-Friendly: Kids and adults alike love the creamy, cheesy taco flavor. My kids give this one two thumbs up!
Quick & Easy: Ready in about 30 minutes, making it perfect for busy weeknights.
Gluten-Free: Safe for those avoiding gluten with gluten-free pasta options.

Ingredients:

1 lb ground beef (or turkey)
1 packet taco seasoning (or homemade)
2 cups gluten-free pasta (like chickpea or rice pasta)
3 cups beef or chicken broth
1 cup shredded cheddar cheese
1/2 cup cream cheese
1 cup diced zucchini
Optional toppings: diced tomatoes, green onions, avocado

Instructions:

Four images of pots showing process of making recipe

In a large pot, brown the ground beef over medium heat. Drain excess fat if needed.
Stir in taco seasoning and cook for 1 minute.
Add diced zucchini, cooking for 3-4 minutes until slightly softened.
Add gluten-free pasta and broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes until pasta is tender.
Stir in shredded cheddar and cream cheese until melted and creamy.
Serve hot with your favorite toppings.

Nutrition Facts (Per Serving – Serves 6):

Calories: 450
Protein: 32g
Fat: 25g
Carbohydrates: 30g
Fiber: 4g
Net Carbs: 26g

Make-Ahead Tips:

Prep in Advance: Brown the meat and mix in taco seasoning ahead of time. Store in the fridge for up to 3 days.
Reheat: Warm leftovers on the stove over low heat, adding a splash of broth or cream to maintain creaminess.
Freezer-Friendly: Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

recipe cooked and on a white bowl on a wood surface

Additional Tips & Facts:

Pasta Choice Matters: Use sturdy gluten-free pasta like chickpea or brown rice pasta to prevent mushiness.
Protein Swap: Try using ground turkey or even shredded rotisserie chicken for variety.
Spice Level: Adjust the taco seasoning to control heat. Add a pinch of chili flakes for extra spice.

One-Pot Taco Mac (Gluten Free)

This One-Pot Taco Mac is not only delicious but also versatile and easy to customize to your family's preferences. Gluten free noodles, ground beef and zucchini mix together with cream cheese and cheddar cheese for an easy weeknight meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 6 servings

Calories 450 kcal

Ingredients

1 lb ground beef
1 packet taco seasoning
2 cups gluten free pasta
3 cups chicken broth
1 cup shredded cheddar cheese
1/2 cup cream cheese
1 cup zucchini diced

Instructions

In a large pot, brown the ground beef over medium heat. Drain excess fat if needed.
Stir in taco seasoning and cook for 1 minute.
Add diced zucchini, cooking for 3-4 minutes until slightly softened.
Add gluten-free pasta and broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes until pasta is tender.
Stir in shredded cheddar and cream cheese until melted and creamy.
Serve hot with your favorite toppings.

Notes

Serve with optional toppings: diced tomatoes, green onions, avocado

Keyword easy dinner recipe, pasta recipe, Weeknight Dinner

Easy One-Pot Taco Mac (Gluten-Free)