Description
A delightful fusion of flavors combining savory ground beef, zesty taco seasoning, and creamy pasta, perfect for family dinners or casual gatherings.
Ingredients
Scale
- 1 pound ground beef
- 2 cups elbow macaroni
- 1 packet taco seasoning (about 1 oz)
- 1 can diced tomatoes (14.5 ounces, undrained)
- 1 can black beans (15 ounces, drained and rinsed)
- 1 cup corn (frozen or canned, drained)
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 tablespoon olive oil (for cooking)
- Salt and pepper to taste
- 2 cups water
Instructions
- Boil a large pot of salted water and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
- Stir in the taco seasoning and mix well to coat the beef evenly. Add the diced tomatoes (with their juice), black beans, corn, and water to the skillet. Stir to combine and bring to a simmer. Cook for about 5 minutes.
- Add the cooked elbow macaroni to the skillet, stirring well to combine. Cook for an additional 2-3 minutes until heated through. Sprinkle 1 1/2 cups of the shredded cheese over the mixture and stir until melted.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in the microwave or on the stovetop. Can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Tex-Mex, Taco, Pasta, Ground Beef, Family Dinner