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- 8 oz elbow macaroni - 1 lb ground beef or turkey - 1 can diced tomatoes with green chilies - 1 packet taco seasoning - 1 cup shredded cheddar cheese - 1 cup sour cream - ¼ cup chopped fresh cilantro - Salt and pepper to taste - 1 cup corn kernels When I make Cheesy Taco Pasta, I rely on a few key ingredients. The base starts with elbow macaroni. This pasta is perfect for holding all the cheesy goodness. I use either ground beef or turkey as my protein. Both options work well and add flavor. Next, I add a can of diced tomatoes with green chilies. This gives the dish a nice kick. For flavor, I use taco seasoning. It adds that classic taco taste that everyone loves. Cheddar cheese is a must-have. I use a whole cup to make it creamy and rich. Sour cream adds a nice tang and makes the pasta smooth. I like to jazz it up with optional garnishes. Fresh cilantro adds a pop of color and flavor. A sprinkle of salt and pepper boosts everything. Corn kernels bring sweetness and texture. These ingredients come together for a meal that is quick, easy, and full of flavor. {{ingredient_image_1}} To cook elbow macaroni, start by bringing a large pot of salted water to a boil. Once the water is boiling, add 8 ounces of elbow macaroni. Cook it according to the package instructions until it is al dente, which means it should have a slight bite to it. This usually takes about 7-9 minutes. After cooking, drain the pasta in a colander and set it aside. Make sure not to rinse the macaroni, as you want it to keep some of its starch. In the same pot, add 1 pound of ground beef or turkey over medium heat. Cook it for about 6-8 minutes, breaking it apart with a spoon as it cooks. You want the meat to be browned all over. Next, add 1 small diced onion and 2 minced cloves of garlic to the pot. Sauté these for 3-4 minutes until the onion looks translucent. This step adds great flavor to the meat. Now it's time to add some flavor! Stir in 1 packet of taco seasoning until the meat and veggies are fully coated. Then, pour in 1 can of diced tomatoes with green chilies, along with 1 cup of beef broth. Stir this mixture well and let it simmer for a few minutes. Once it starts to bubble, add the cooked macaroni, 1 cup of corn kernels, and 1 cup of sour cream. Mix everything together until it's warm and well combined, which should take about 3-5 minutes. Finally, sprinkle in 1 cup of shredded cheddar cheese. Stir until the cheese melts and makes everything creamy. Enjoy your flavorful dish! To make perfect Cheesy Taco Pasta, cook your macaroni until it is al dente. This means it should be firm to the bite. Follow the package instructions, but check a minute or two early. Drain it well and set it aside. This step makes sure the pasta holds its shape when mixed with the other ingredients. When browning the meat, heat your pot over medium heat. Add the ground beef or turkey and break it apart with a spoon. Cook for about 6-8 minutes until it is browned evenly. Stir often to avoid burning. This helps to keep the meat juicy and tasty. Adjusting seasoning is simple. After adding the taco seasoning, taste the mix. If you want it spicier, add a pinch of chili powder or a dash of hot sauce. For a milder flavor, add more sour cream to balance it out. Always remember, you can add but can't take away, so start small. Choosing the right cheese can elevate your dish. While I love cheddar cheese, you can mix it up! Try Monterey Jack for a creamier taste or pepper jack for extra heat. Mixing cheeses adds depth and richness to your meal. Serving your Cheesy Taco Pasta in colorful bowls makes it more fun. Use vibrant dishes to highlight the dish's colors. Add extra cheese on top for a cheesy look. Garnish with chopped cilantro for a pop of green. A squeeze of lime just before serving adds a zingy touch and brightens the dish. Pro Tips Perfect Pasta: Always cook your pasta al dente to prevent it from becoming mushy when combined with the sauce. Flavor Boost: Add a splash of lime juice before serving to enhance the flavors and add a zesty kick. Meat Alternatives: For a healthier twist, substitute ground turkey or chicken for the beef, or make it vegetarian by using black beans. Cheesy Goodness: For an extra cheesy experience, mix in different types of cheese like Monterey Jack or Pepper Jack along with the cheddar. {{image_2}} You can switch the ground beef with ground chicken or turkey. Both options work great. If you want a plant-based dish, use lentils or crumbled tofu. They soak up all the taco flavors. For a vegetarian option, try black beans or chickpeas. These add protein and fiber. If you need gluten-free pasta, look for brands made from rice or corn. They cook well and taste good too. For those avoiding dairy, many stores sell dairy-free cheese. Look for options made from nuts or soy. You can use non-dairy sour cream to keep the dish creamy. Want more heat? Add spices like cayenne pepper or chili powder. You can also pour in your favorite hot sauce. For extra crunch, toss in bell peppers or zucchini. Fresh spinach or kale adds nutrients without changing the taste much. Don't be afraid to mix your favorite veggies! To store leftover Cheesy Taco Pasta, let it cool first. Place the pasta in an airtight container. This keeps it fresh and tasty. In the fridge, it lasts about 3 to 4 days. Always check for any signs of spoilage before eating. To freeze Cheesy Taco Pasta, first cool it completely. Then, transfer it into a freezer-safe container or bag. Make sure to remove as much air as possible. It can stay frozen for up to 3 months. When you're ready to eat it, take it out of the freezer and let it thaw in the fridge overnight. To avoid dry pasta, add a splash of beef broth or water when reheating. This keeps it moist and creamy. You can reheat it on the stove or in the microwave. If using the microwave, cover the dish with a lid or a damp paper towel. This traps steam and helps keep your pasta from drying out. Stir occasionally to heat evenly. Yes, you can make Cheesy Taco Pasta ahead of time. To prep for the week, cook the pasta and meat mixture as usual. Let it cool completely before storing. Place the pasta in an airtight container in the fridge for up to three days. When ready to eat, reheat it on the stove or microwave. Stir in a bit of water or broth to keep it moist. If you don’t have sour cream, you have options. You can use Greek yogurt for a similar tangy taste. Cream cheese also works well, making the dish creamy. For a lighter choice, try cottage cheese. Each option keeps the dish rich and tasty. Yes, making this dish vegetarian is easy! Swap the ground beef or turkey for a plant-based protein, like lentils or black beans. You can also use diced bell peppers or mushrooms for added texture. Just follow the same steps in the recipe for a delicious meatless meal. This blog post covered how to make tasty Cheesy Taco Pasta. You learned about the key ingredients, step-by-step cooking, and useful tips. We also explored variations for different diets and how to store leftovers. Enjoying this dish is easy and fun. You can mix flavors and make it your own. This recipe fits many tastes and meal plans. Now, grab your ingredients and get cooking! Your kitchen is ready for a delicious adventure.

Cheesy Taco Pasta

A delicious and creamy pasta dish with a taco twist, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 500 kcal

Ingredients
  

  • 8 oz elbow macaroni
  • 1 lb ground beef or turkey
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 1 can diced tomatoes with green chilies, undrained
  • 1 cup beef broth
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 cup corn kernels (fresh, frozen, or canned)
  • to taste salt and pepper
  • ¼ cup chopped fresh cilantro (for garnish)

Instructions
 

  • In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  • In the same pot, over medium heat, add the ground beef (or turkey) and cook until browned, breaking it apart with a spoon, about 6-8 minutes.
  • Add the diced onion and minced garlic to the cooked meat. Sauté until the onion is translucent, about 3-4 minutes.
  • Stir in the taco seasoning and mix until evenly coated with the meat and vegetables.
  • Pour in the can of diced tomatoes with green chilies (with their juices) and the beef broth. Stir everything together and bring it to a simmer.
  • Once simmering, add the cooked macaroni, corn, and sour cream to the pot. Stir until all ingredients are well combined and heated through, about 3-5 minutes.
  • Sprinkle in the shredded cheddar cheese, stirring until melted and creamy. Adjust seasoning with salt and pepper as desired.
  • Spoon the cheesy taco pasta into bowls or onto plates. Garnish with chopped cilantro for a fresh touch.

Notes

Serve in colorful bowls and sprinkle extra cheese and cilantro on top for a vibrant look. A squeeze of lime over the top just before serving adds an exciting flavor twist!
Keyword cheesy, pasta, taco