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Taco Macaroni

 Taco Macaroni
From Marissa Undercofler of Howard, Pennsylvania, this dish uses three different applications of tomatoes. And it's a hearty way to warm up, and fill up, this winter!
6 ServingsPrep/Total Time: 30 min.


  • 1 package (16 ounces) elbow macaroni
  • 1 pound ground beef
  • 3/4 cup chopped onion
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (8 ounces) tomato sauce
  • 1 envelope taco seasoning
  • Shredded cheddar cheese


  • Cook macaroni according to package directions. Meanwhile, in a Dutch
  • oven, cook beef and onion over medium heat until meat is no longer
  • pink; drain.
  • Stir in the tomatoes, soup, tomato sauce and taco seasoning. Bring to
  • a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until
  • thickened.
  • Drain macaroni; stir into meat mixture and heat through. Sprinkle
  • with cheese. Yield: 6 servings.