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Taco Chili Mac Recipe

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Wowzers you’ll love this Taco Chili Mac! What a nice combination this dish delivers! I wanted seconds, but I was so full from eating Chocolate Chunk Oatmeal Cookies all afternoon, I couldn’t swallow another bite. I don’t know why I haven’t made this sooner. I’ve been carrying it around for no telling how long in my binder. My Mimi serves her chili over macaroni noodles, so I thought it would be nice to do the same here. This gives a Mexican twist to the original Chili Mac, and oh what a nice twist it is! This week Publix has their carrots, onions, ground beef and salsa on sale. Winn Dixie had their Old El Paso taco seasoning and Ronzoni Smart Taste B1G1 last week. This is warm and comforting and a nice change for your regular dinner menu. You have GOT to try this one!

Taco Chili Mac Recipe:

Taco Chili Mac

Taco Chili Mac Recipe:

1 lb. ground beef (or turkey)
1 clove garlic, minced
1 cup onion, diced
1 cup carrot, diced
1 cup corn kernels
1 can black beans, drained
1-1/2 cups tomato sauce (see below for my substitution)
1-1/2 cups salsa
1 packet taco seasoning
1 box pasta (I used elbow noodles)

How To Make Taco Chili Mac:

Cook ground beef in a large skillet over medium-high heat until no longer pink. Drain excess fat. Add onions, carrots, and garlic and cook for about 5 minutes, or until vegetables have softened. Stir in tomato sauce, salsa, corn, beans and taco seasoning packet. Bring mixture to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally. (**I did not have any tomato sauce, so I used the leftover tomato paste I used for the Italian Sausage Penne Bake. Use 3/4 cup tomato paste and mix with 1 cup water).

Meanwhile, cook pasta according to package directions. Drain well.

On a plate or bowl, lay down a bed of noodles. Ladle chili over pasta. Place a dollop of sour cream in the center and sprinkle with cheese. Serve immediately.

Enjoy!

(adapted from Taste of Home)

Taco Chili Mac Recipe

Taco Chili Mac Recipe

Ingredients

  • 1 lb. ground beef (or turkey)
  • 1 clove garlic, minced
  • 1 cup onion, diced
  • 1 cup carrot, diced
  • 1 cup corn kernels
  • 1 can black beans, drained
  • 1-1/2 cups tomato sauce (see below for my substitution)
  • 1-1/2 cups salsa
  • 1 packet taco seasoning
  • 1 box pasta (I used elbow noodles)

Instructions

  1. Cook ground beef in a large skillet over medium-high heat until no longer pink. Drain excess fat. Add onions, carrots, and garlic and cook for about 5 minutes, or until vegetables have softened. Stir in tomato sauce, salsa, corn, beans and taco seasoning packet. Bring mixture to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally. (**I did not have any tomato sauce, so I used the leftover tomato paste I used for the Italian Sausage Penne Bake. Use 3/4 cup tomato paste and mix with 1 cup water).
  2. Meanwhile, cook pasta according to package directions. Drain well.
  3. On a plate or bowl, lay down a bed of noodles. Ladle chili over pasta. Place a dollop of sour cream in the center and sprinkle with cheese. Serve immediately.

Nutrition Information:


Amount Per Serving: Calories: 46Total Fat: 1gCarbohydrates: 8gProtein: 1g

Other Fabulous Pasta Recipes You Don’t Want To Miss:

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Penne Noodle Bake

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Bacon Egg Pasta Frittata

Cowboy Spaghetti 

Chicken Scallopine

Baked Spaghetti

Ricotta Parmesan Chicken

Baked Veggie Macaroni

One Pot Spaghetti and Meatballs

Zesty Penne with Sausage and Peppers

Lasagna Roll-Ups

Taco Pasta Toss

Chicken Spaghetti 

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