Mini Taco Mac & Cheese Cups

Can’t decide whether to make tacos or macaroni and cheese for supper? You can have both when you serve these super-delicious individual cups filled with family-favourite ingredients, such as ground beef, salsa, elbow macaroni and Cheddar cheese.

Products you'll need:

PACE® Chunky Medium Salsa

PACE® Chunky Medium Salsa

VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now
CAMPBELL’S® Condensed Cheddar Cheese Soup

CAMPBELL’S® Condensed Cheddar Cheese Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Rich and creamy cheddar cheese flavour
•Perfect for cheesy casseroles, pastas, sides and Mexican dishes VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now


  • 1 lb (454 g) ground beef
  • 1 can CAMPBELL’S® Condensed Cheddar Cheese Soup
  • 1/2 cup (125 mL) PACE® Chunky Medium Salsa
  • 1/2 cup (125 mL) Cheddar cheese
  • 1 1/2 cups (375 mL) cooked elbow macaroni
  • 1 1/2 cups (375 mL) frozen whole kernel corn


  1. Preheat oven to 350°F (180°C). Line twelve 3 1/2 inch (8.5 cm) muffin cups with foil liners.
  2. In 10-inch (25 cm) skillet,cook beef over medium-high heat for 6 to 8 minutes or until well browned,stirring often to separate meat. Pour off any fat and discard.
  3. Remove skillet from heat. Stir in soup,salsa,corn,macaroni and ¾ cup (175 mL) of the cheese; spoon about ½ cup (125 mL) of the mixture into each muffin cup. Sprinkle remaining cheese over top.
  4. Bake for 15 minutes or until heated through and cheese is melted.

Recipe tips

Use your favourite salsa in this dish – mild,medium or hot.

Ratings & Reviews

  • Shalryn M.

    January 30, 2016

    Rating by Shalryn

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Amount Per Serving
Calories 210
Fat 11 g
Cholesterol 40 mg
Sodium 350 mg
Carbohydrate 14 g
Dietary Fibre 1 g
Protein 14 g
Calcium 10 %DV

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