Hippy Taco Mac & Cheese

Hippy Taco Mac & Cheese is cheesy, hearty, high protein and packed with taco flavor. Taco Tuesday just got an upgrade!

This is one of those easy comfort food dinners that everyone loves that just happens to be packed with protein, too. Creamy, cheesy, hearty, and loaded with taco flavor, it’s the kind of meal that disappears fast on busy weeknights.

Whether you make it on the stovetop or toss everything into the slow cooker, this recipe comes together with minimal effort and easy cleanup. It’s cozy, filling, and makes amazing leftovers for lunches throughout the week.

It’s super customizable: use lean ground beef, turkey, chicken, or even cubed chicken breasts depending on what you have on hand. Add extra veggies, turn up the heat, or boost the protein even more with cottage cheese.

Basically, it’s everything you love about taco night and mac & cheese combined into one creamy, high-protein comfort food bowl that’s hard to mess up and will be a family favorite.

Pin to Save for Later

INGREDIENTS

• 2 lbs. of lean ground beef (93% or higher)

• 2 cloves garlic, minced

• Extra virgin olive oil (EVOO), as needed

• 1 onion, chopped

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 1 cup corn (frozen or canned)

• 8 oz. protein pasta of choice (we like Brami)

• 8 oz. (1 block) cream cheese OR Neufchatel cheese, softened and cubed

• 10 oz (1 can) red enchilada sauce

• 2 tbsp Hippy All-Purpose Seasoning

• 1 tbsp garlic powder

• 2 cups shredded 2% cheddar cheese

Optional add-ins:

• 1 cup 2% low-fat cottage cheese

• Diced green chiles

• Diced tomatoes

• Jalapeños or red pepper flakes for heat

STOVETOP DIRECTIONS

1. Heat a large skillet over medium-high heat and add a drizzle of EVOO. Add garlic and cook for about 1 minute until fragrant. Add ground beef and cook, breaking it apart as it browns, about 5–6 minutes.

2. When the beef is about halfway cooked, add the onion, peppers and corn. Stir well and continue cooking until the beef is fully cooked and veggies begin to soften.

3. Stir in the enchilada sauce, seasonings, and cubed cream cheese. Mix until smooth and combined.

4. Stir in shredded cheddar cheese until melted. If you want it extra creamy and higher protein, mix in cottage cheese here. Turn heat to low.

5. While the meat mixture simmers on low, cook pasta according to package directions. Drain well.

6. Add cooked pasta to the skillet and stir until everything is fully coated and cheesy.

   
   

https://video.wixstatic.com/video/932611_b8e453b7f307445fbd20b0a13aa9b115/1080p/mp4/file.mp4

I added 2% low fat cottage cheese to this version and look how creamy the sauce turned out.

SLOW COOKER DIRECTIONS

1. Add ground beef, minced garlic, chopped veggies, corn, enchilada sauce, cream cheese, and seasonings to the slow cooker. Break apart the meat and stir everything together.

2. Cook on HIGH for 3–4 hours, stirring halfway through and breaking up the meat further as needed.

3. About 30 minutes before serving, cook pasta according to package directions.

4. Stir cooked and drained pasta into the slow cooker along with shredded cheddar cheese (and cottage cheese if using). Mix until melted and creamy.

Tips & Variations

• Boost the protein: Add cottage cheese for extra creaminess + protein

• Turn up the heat: Add jalapeños, hot sauce, or red pepper flakes

• Add more veggies: Stir in diced tomatoes, spinach, or green chiles

• Meal prep friendly: Stores and reheats really well for lunches throughout the week