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I doubled this meal and then froze it in 2 parts: Few dinner portions without cheese.  Another few portions with cheese.

After seeing the pasta box on the counter, my oldest asked, “Are we having macaroni for dinner?”

I replied, “Yeah, but this is Taco Macaroni.”

To which he responded, “Yum. Tac-aroni!”

Clever, huh?

Not sure how to pronounce this…Listen below.

Little stinker…trying to tell you we were having spinach!

*Note: Recipe below is for a single meal.  I doubled the below recipe to have enough to freeze.


Adapted from: Taco Mac recipe from Stolen Moments Cooking “as is”…meaning no modifications, other than no cheese for the boys!  Great meal Kate!!!

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 45 minutes


  • 1 lb. ground beef
  • 1/2 onion, diced
  • 1 T. chili powder
  • 1 T. cumin
  • 2 t. garlic powder
  • 1 t. salt
  • 1/2 lb. elbow macaroni Use rice pasta for a gluten-free meal!
  • 1 1/2 c. beef stock or broth
  • 1 8 oz. can tomato sauce
  • 1 14.5 oz. can crushed tomatoes
  • 2 c. frozen corn
  • 1 c. shredded cheese
  • 2 cups frozen greens beans


  • Brown ground beef and onion. Drain. Stir in seasonings.
  • Add noodles, stock, tomato sauce and crushed tomatoes to the skillet. Bring to a boil, reduce heat to low. Cover skillet and simmer, stirring occasionally, until noodles are tender, about 15 – 20 minutes.
  • Stir in corn until heated through. Top with cheese and serve.
  • Cook green beans as indicated by package instructions.
  • Serve Tac-aroni with Green Beans.