Brisket Mac & Cheese Tacos are smoky, cheesy, and boldly satisfying—perfect for game day, comfort food cravings, or fun weeknight dinners.

Why You’ll Love This Recipe

If you’re looking to combine the best of two comfort food worlds, this is your new go-to:

Combines two favorites—BBQ brisket and mac and cheese
Great use of leftovers, especially brisket
Fast and easy to assemble and cook
Kid-friendly and party-approved
Incredible texture with crispy tortillas and melty cheese

Ingredients

2 cups cooked macaroni
1¼ cups shredded cheddar cheese
½ cup whole milk
1 tablespoon butter
Salt and pepper to taste
1½ cups cooked brisket, shredded or chopped
6 small flour tortillas
½ cup BBQ sauce
½ cup shredded mozzarella (for melting inside tacos)
2 tablespoons chopped green onions (optional)
2 tablespoons oil or butter (for toasting tacos)

Directions

In a saucepan, melt butter over medium heat. Stir in milk and cheddar cheese until smooth and creamy. Add macaroni, stir well, and season with salt and pepper. Remove from heat.

Warm tortillas slightly to make them flexible.
On one half of each tortilla, layer brisket, mac & cheese, a drizzle of BBQ sauce, and a sprinkle of mozzarella cheese. Fold tortillas over into half-moons.
Heat oil or butter in a large skillet over medium heat. Toast the folded tacos for 2–3 minutes per side, pressing lightly with a spatula, until golden and crisp and cheese is melted inside.
Remove from skillet, garnish with chopped green onions if desired, and serve hot with extra BBQ sauce on the side.

Servings And Timing

Servings: 6 tacos
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: Approximately 525 kcal per taco

Variations

Vegetarian: Swap brisket for BBQ jackfruit or sautéed mushrooms.
Spicy: Add jalapeños or a dash of hot sauce to the filling.
Cheese Swap: Try pepper jack or smoked gouda for added flavor.
Different Protein: Use shredded chicken, tofu, or lentil taco meat.

Crunch Wrap Style: Add a crispy tostada inside for extra crunch.

Storage/Reheating

Refrigerate: Store cooled tacos in an airtight container for up to 3 days.
Reheat: Toast in a skillet over medium heat for 2–3 minutes per side until crisp and heated through.

Freeze: Assemble tacos without toasting, wrap individually, and freeze for up to 1 month. Toast from frozen on low heat until hot and golden.

FAQs

Can I Use Leftover Mac And Cheese?

Yes! Just warm it slightly before assembling to make it easier to spread.

Do I Have To Use Brisket?

No, you can substitute with pulled chicken, beef, or a vegetarian option like jackfruit.

What Kind Of Tortillas Should I Use?

Flour tortillas work best here as they fold and crisp nicely.

Can I Make This In The Oven?

Yes, bake at 400°F (200°C) for about 10–12 minutes, flipping halfway for even crisping.

How Do I Prevent The Tacos From Falling Apart?

Don’t overfill and press gently when toasting to help the cheese act as a binder.

Can I Make These Ahead Of Time?

You can prep the tacos in advance and toast them right before serving.

What Sides Go Well With These Tacos?

Coleslaw, corn salad, or a fresh green salad pair perfectly.

Is This Recipe Kid-Friendly?

Yes—just go easy on the BBQ sauce if it’s too tangy or spicy.

Can I Make This Without BBQ Sauce?

Absolutely. Try a chipotle mayo or creamy ranch as an alternative.

How Do I Make It Extra Crispy?

Use a cast iron skillet and press with a spatula while toasting for maximum crunch.

Conclusion

Brisket Mac & Cheese Tacos are the ultimate fusion food, bringing together the bold flavors of BBQ and the indulgence of creamy pasta—all tucked into a crispy taco shell. Whether you’re entertaining or just upgrading taco night, this fun and hearty dish is guaranteed to impress.

Crave-Worthy Pairings for Brisket Mac & Cheese Tacos

Dive into even more cheesy indulgence with Mac and Cheese Meatloaf Casserole.
Pair your tacos with a refreshing side like Pineapple Cucumber Salad to balance the richness.
Enjoy Tex-Mex fusion with Layered Taco Casserole, ideal for taco night spreads.

Serve your tacos with crunchy Crispy Fried Pickles for that essential bar-style crunch.
Double down on bold flavors with Spicy Cajun Chicken Pasta Shells—a heat-loving crowd favorite.

Brisket Mac & Cheese Tacos

Author: Chef Clara
Total Time: 25 minutes
Yield: 6 tacos 1x

Print Recipe

Description

Inspired by viral comfort food creations, these indulgent tacos are stuffed with smoky shredded brisket and ultra-creamy mac and cheese, then toasted in a skillet for crispy edges and gooey centers. A mouthwatering mash-up of BBQ and taco night.

Ingredients

Scale

2 cups cooked macaroni
1¼ cups shredded cheddar cheese
½ cup whole milk
1 tablespoon butter
Salt and pepper to taste
1½ cups cooked brisket, shredded or chopped
6 small flour tortillas
½ cup BBQ sauce
½ cup shredded mozzarella (for melting inside tacos)
2 tablespoons chopped green onions (optional)
2 tablespoons oil or butter (for toasting tacos)

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Instructions

In a saucepan, melt butter over medium heat. Stir in milk and cheddar cheese until smooth and creamy. Add macaroni, stir well, and season with salt and pepper. Remove from heat.
Warm tortillas slightly to make them flexible.
On one half of each tortilla, layer brisket, mac & cheese, a drizzle of BBQ sauce, and a sprinkle of mozzarella cheese. Fold tortillas over into half-moons.
Heat oil or butter in a large skillet over medium heat. Toast the folded tacos for 2–3 minutes per side, pressing lightly with a spatula, until golden and crisp and cheese is melted inside.

Remove from skillet, garnish with chopped green onions if desired, and serve hot with extra BBQ sauce on the side.

Notes

Experiment with different cheeses for a unique flavor twist.
For a spicy kick, add sliced jalapeños or hot sauce.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Skillet
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 taco
Calories: 525 kcal
Sugar: 5g
Sodium: 670mg
Fat: 31g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 25g
Cholesterol: 85mg