Cheesy Taco Pasta
This Cheesy Taco Pasta is a delightful blend of creamy pasta, seasoned ground beef, and a medley of spices that bring the classic flavors of tacos to your dinner table. It's perfect for a quick weeknight meal and loved by both kids and adults!
Equipment
- 1 large pot
- 1 skillet
- 1 colander
- 1 mixing spoon
- 1 measuring cups and spoons
- 1 cheese grater if using block cheese
Ingredients
- 8 oz elbow macaroni
- 1 lb ground beef
- 1 packet (1 oz) taco seasoning
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (15 oz) diced tomatoes with green chilies, drained
- ½ cup corn, canned or frozen
- ½ cup chopped green onions
- Salt to taste
- Pepper to taste
- Fresh cilantro for garnish, optional
Instructions
- Begin by boiling a large pot of water. Add a pinch of salt, then stir in the elbow macaroni. Cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside.
- In a skillet over medium heat, add the ground beef. Cook until browned and fully cooked, breaking it up with a spoon as it cooks (about 5-7 minutes). Drain excess fat if necessary.
- Add the taco seasoning to the browned beef, followed by the beef broth. Stir well and let it simmer for 2-3 minutes until the mixture thickens slightly.
- Pour in the heavy cream and mix until well combined.
- Stir in the drained diced tomatoes, corn, and cooked macaroni. Mix everything until the pasta is evenly coated in the cheesy sauce.
- Gradually add the shredded cheddar and mozzarella cheeses, stirring until melted and creamy. Season with salt and pepper to taste.
- Remove from heat and garnish with chopped green onions and cilantro if desired. Serve immediately.
Notes
For an extra kick, you can add some jalapeños or hot sauce while cooking. This dish can be made ahead of time and reheated; simply add a splash of milk when reheating to keep it creamy. Leftovers can be stored in the refrigerator for up to 3 days.