Let’s face it: keeping grocery costs down isn’t always easy, especially when you want something hearty, comforting, and crowd-pleasing. But over the years, I’ve learned that the tastiest meals don’t have to break the bank. In fact, some of my favorite kitchen memories involve pulling together a meal from the odds and ends hiding in my pantry and fridge! That’s exactly how this Taco Mac & Beef with Nacho Topping came to be—a dish born from necessity, but one that quickly became a family favorite.
This recipe is the answer to “what’s for dinner?” on those nights when you’re low on groceries but hungry for something fun. Macaroni, ground beef, and a few taco night staples are all it takes to whip up a cheesy, crave-worthy casserole that feeds a crowd for just a few dollars per serving. The best part? Most of the ingredients are shelf-stable or freezer-friendly, meaning you can always have them on hand for those lean grocery weeks. And if you’re worried about waste—don’t be! This dish is designed to use up leftover cheese, taco shells, salsa, or whatever odds and ends you’ve got lingering in your fridge.
What I love most about this Taco Mac & Beef is its flexibility. You can swap in whatever ground meat is on sale, or go meatless if you’ve got beans to use up. Leftover veggies? Toss them in! This is a “use what you have” kind of meal, so embrace your frugal creativity. Not only does it save you money, but it also reduces food waste—something I’m passionate about in my kitchen.
So next time you’re staring down a nearly empty pantry and a hungry household, remember: Some of the best meals are just a little resourcefulness away. Grab a skillet, check your cupboards, and let’s make dinner both delicious and affordable!
How to Make Amazing Taco Mac & Beef with Nacho Topping on a Budget
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Your Frugal Shopping List (The Ingredients)
- 1 pound ground beef (or cheapest ground meat available)
- 1 medium onion, chopped
- 1 cup salsa (jarred or homemade)
- 1 package taco seasoning mix (or DIY blend)
- 1 1/2 cups elbow macaroni (or any short pasta)
- 1 cup grated Monterey Jack cheese with jalapeno peppers, divided
- 1 cup shredded cheddar cheese
- 2-3 taco shells or a handful of tortilla chips
- Jalapeno peppers (nacho style, optional)
- Optional: Sour cream, lettuce, diced tomatoes, or any favorite taco/nacho toppings
The Smart-Cooking Method
- Cook the macaroni according to package directions; drain and set aside.
- In a large skillet, sauté chopped onion in a small amount of oil until softened.
- Add ground beef (or substitute), season with salt and pepper, and cook until browned. Drain fat.
- Stir in taco seasoning and salsa. Add a splash of water if it seems dry. Simmer until slightly thickened, about 3-5 minutes.
- Mix in drained macaroni and half of the Monterey Jack cheese.
- Scatter remaining Monterey Jack cheese over the top. Bake at 350°F (175°C) for 20-25 minutes, until bubbly.
- Switch to broil. Top with broken taco shells or tortilla chips, cheddar cheese, and jalapeno peppers. Broil 1-3 minutes, watching closely, until golden and melted.
- Cool slightly. Serve with sour cream, salsa, lettuce, tomatoes, or any toppings you like!
‘Shop Your Pantry’ Ingredient Swaps
Don’t have every ingredient on hand? No problem! Use whatever ground meat is on sale—turkey, chicken, pork, or even lentils for a meatless version. Swap elbow macaroni for any short pasta (penne, shells, rotini), or even cooked rice if that’s what you’ve got. No Monterey Jack? Use mozzarella, pepper jack, or any melty cheese lurking in your fridge. Salsa can be replaced with canned tomatoes and a splash of hot sauce. Even the taco shells can be swapped for stale bread, crackers, or whatever crunchy bits you need to use up. The goal: spend less, waste nothing, and enjoy a meal that’s uniquely yours.
How to Stretch This Meal to Feed More People
Need to make your Taco Mac & Beef go further? Stretch the filling by adding a can of drained beans (black, pinto, or kidney), frozen corn, or chopped bell peppers. Bulk it up with extra cooked pasta or stir in a handful of cooked rice. Serve each portion on a bed of shredded lettuce or alongside a simple side salad. You can even turn leftovers into burrito fillings or stuff them into baked potatoes for a second meal. With a few budget-friendly add-ins, this dish easily feeds a crowd without raising your grocery bill.
Zero-Waste Storage: Use Every Last Bit
To avoid waste, store any leftovers in an airtight container in the fridge for up to 4 days. This dish reheats beautifully in the microwave or oven. If you have extra taco shells or chips going stale, crumble them on top before reheating for added crunch. Leftover cheese or salsa can be used in scrambled eggs or as a topping for baked potatoes. Got bits of onion or jalapeno left? Freeze them in a small bag for your next soup, stew, or stir-fry. Nothing goes to waste in a frugal kitchen!
Money-Saving Tips for Making This Dish
Buy ground beef in bulk and freeze portions for later to get the best price. Pick up store-brand cheese and pasta—they taste just as good for less. Consider making your own taco seasoning using pantry spices like chili powder, cumin, garlic, and onion powder. Always check the “reduced for quick sale” produce section for onions and peppers. Use up stale taco shells or bottom-of-the-bag tortilla chips instead of buying new. Remember, using what you have is the best money-saver of all!
Cooking with What’s In-Season (and On-Sale!)
Take advantage of sales and in-season produce for even more savings. In summer, fresh tomatoes and peppers can replace jarred salsa. In winter, canned tomatoes or frozen peppers make a budget-friendly swap. Top your Taco Mac & Beef with whatever veggies are cheapest at your local market—think shredded cabbage, radishes, or corn. Buying in-season means fresher ingredients at a lower price, adding variety and nutrition to your meals without straining your wallet.
Your FAQ’s Answered:
What’s the approximate cost per serving for this recipe?
Depending on where you shop and the brands you choose, Taco Mac & Beef with Nacho Topping can cost as little as $1.50 to $2.25 per generous serving. Using store brands, bulk cheese, and whatever ground meat is on sale helps keep the price low. Swapping in beans or stretching with extra veggies can lower the cost even more, making this a true budget hero.
Is it cheaper to use canned or dried beans as a meat substitute?
Dried beans are almost always the cheapest option, especially if bought in bulk. If you’re looking to make this dish vegetarian or stretch your meat further, use cooked dried beans—they cost a fraction of canned and can be made in large batches to freeze for later. Canned beans are still inexpensive and convenient, so use whatever fits your budget and schedule.
How can I use the leftover taco shells or tortilla chips?
Leftover taco shells or tortilla chips are perfect for adding crunch to casseroles like this one. You can also crumble them over soups or salads, or use them as a base for chilaquiles or migas. If they’re starting to go stale, refresh them in the oven for a few minutes. Don’t toss them—get creative and use every bit to add value to future meals!
Can I freeze leftovers, and if so, how?
Absolutely! Let the casserole cool completely, then portion into airtight containers or wrap tightly in foil. Freeze for up to 2 months. Thaw overnight in the fridge or microwave, then reheat until hot. For best texture, add fresh chips and cheese before reheating under the broiler. This makes quick, delicious lunches and prevents waste.
Are homemade taco seasonings more economical than store-bought?
Yes—homemade taco seasoning is almost always cheaper, especially if you buy spices in bulk. Simply mix chili powder, cumin, garlic powder, onion powder, paprika, and a bit of salt. You can adjust the flavors and salt level to your taste, and never worry about running out on taco night again!
What if I don’t have both types of cheese? Will it affect the recipe?
Not at all! Use whatever cheese you have on hand—cheddar, mozzarella, Colby, or a blend of bits from the fridge. The key is a good melt and enough to give that cheesy top. Using up odds and ends prevents waste and saves money, while still delivering a delicious, comforting meal.
Taco Mac & Beef with Nacho Topping
Equipment
- large cast iron skillet
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 1 cup salsa
- 1 package taco seasoning mix
- 1.5 cups elbow macaroni
- 1 cup Monterey Jack cheese grated with jalapeno peppers, divided
- 1 cup cheddar cheese shredded
- 2-3 pieces taco shells or tortilla chips
- jalapeno peppers (nacho kind)
- taco or nacho toppings your favorite kind
Instructions
For Taco Mac:
- Prepare the elbow macaroni according to the package instructions and drain it afterward.
- In a large cast iron skillet, heat a small amount of olive oil and sauté the chopped onion until it becomes tender.
- Add the ground beef, season with salt and pepper, and cook until it's browned. Drain any excess fat and return the beef to the skillet.
- Stir in the taco seasoning and salsa, adding a splash of water if necessary. Allow it to simmer for a few minutes until it becomes thicker.
- Combine the cooked macaroni with the beef mixture and fold in half of the grated Monterey Jack cheese.
- Sprinkle the remaining Monterey Jack cheese on top and bake in a preheated oven at 350°F for approximately 20-25 minutes or until the cheese is melted and bubbly.
For Topping:
- After baking, switch the oven to broil. Break taco shells into large chunks and distribute them over the casserole. Top with cheddar cheese and jalapeno peppers. Broil until the chips brown slightly and the cheese melts.
- Allow the dish to cool for a few moments, then serve it with sour cream and salsa, garnished with shredded lettuce and diced tomatoes.
