Description
A delightful dish that combines the rich flavors of tacos with the comforting texture of pasta, creamy, cheesy, and packed with spices.
Ingredients
Scale
- 1 pound ground beef
- 2 cups elbow macaroni
- 1 packet taco seasoning (about 1 oz or 28 g)
- 1 can (14.5 oz or 410 g) diced tomatoes, undrained
- 2 cups shredded cheddar cheese (about 200 g)
- 1 medium onion, diced
- 1 medium bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1/2 cup sour cream (120 g)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 3-4 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add the ground beef to the skillet with the sautéed vegetables. Cook, breaking it apart with a spatula, until the beef is browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
- Stir in the taco seasoning and the undrained diced tomatoes. Mix well and let it simmer for about 2-3 minutes to combine the flavors.
- Add the cooked elbow macaroni to the skillet and stir until everything is well combined. Gradually mix in 1 1/2 cups of shredded cheddar cheese, allowing it to melt into the mixture.
- Remove the skillet from heat and gently fold in the sour cream until everything is creamy and well incorporated. Season with salt and pepper to taste.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top of the skillet mixture. Cover the skillet with a lid and let it sit for a few minutes until the cheese is melted.
- Garnish with fresh cilantro if desired. Serve warm, directly from the skillet, for a comforting and hearty meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm it in the microwave or on the stovetop until heated through.
- If freezing, place in a freezer-safe container for up to 2 months and thaw in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Cheesy Taco Pasta, Ground Beef, One-Pan Meal, Quick Dinner