Mini Taco Mac and Cheese Cups

Mini Taco Mac and Cheese Cups

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"Tacos or mac and cheese tonight? You can have both when you serve these individual cups filled with family-favorite ingredients like ground beef, salsa, corn, elbow macaroni and Cheddar cheese. They're super delicious and sure to become a weeknight favorite!"
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40 m servings 415 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 738 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat the oven to 350 degrees F. Line 12 (2 1/2-inch) muffin-pan cups with foil liners.
  2. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Remove the skillet from the heat.
  3. Stir in the soup, salsa, corn, macaroni and 3/4 cup cheese. Spoon about 1/2 cup beef mixture into each muffin-pan cup. Sprinkle each with about 1 tablespoon remaining cheese.
  4. Bake for 15 minutes or until the beef mixture is hot and the cheese is melted.


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The whole family loved this one. Even the picky eaters.

My daughter made this and it was a big hit ..she didn't change a thing.. Great as a side dish