Description
Mexican Cheesy Beef Taco Pasta is a flavorful and comforting dinner recipe combining seasoned ground beef, creamy cheeses, and classic taco ingredients with tender elbow macaroni. This dish is perfect for a quick weeknight meal that brings together rich Mexican flavors and cheesy goodness all in one skillet.
Ingredients
Scale
Main Ingredients
- 1 lb (450 g) ground beef
- 8 oz (225 g) elbow macaroni
- 1 packet (about 1 oz or 28 g) taco seasoning
- 8 oz (225 g) cream cheese, softened
- 1 cup (100 g) shredded cheddar cheese, plus extra for topping
- 1 can (14.5 oz or 410 g) diced tomatoes, drained
- 1 can (15 oz or 425 g) black beans, drained and rinsed
- 1 can (15 oz or 425 g) corn, drained
- 1/4 cup chopped green onions (about 4-5)
- 1 tablespoon olive oil (for cooking)
- Salt, to taste
- Pepper, to taste
Instructions
- Gather Ingredients: Collect all ingredients as listed to ensure a smooth cooking process.
- Cook the Beef: Heat olive oil in a skillet over medium heat. Add the ground beef, season with salt and pepper, and cook until browned and cooked through, breaking it up as it cooks.
- Prepare Pasta: In a separate pot, bring salted water to a boil. Add elbow macaroni and cook until al dente, according to package instructions. Drain pasta and set aside.
- Season the Beef: Stir the taco seasoning into the cooked beef until well combined.
- Add Cream Cheese: Add the softened cream cheese to the beef mixture and stir continuously until the cheese is melted and the mixture is creamy.
- Add Vegetables: Mix in the drained diced tomatoes, black beans, and corn into the beef and cheese mixture. Heat through, stirring occasionally.
- Combine Pasta and Cheese: Stir the cooked elbow macaroni and 1 cup shredded cheddar cheese into the skillet. Continue stirring until the cheese melts and everything is well combined.
- Serve: Transfer the taco pasta to a serving dish. Top with extra shredded cheddar cheese and chopped green onions. Serve warm.
Notes
- For a spicier kick, add some chopped jalapeños or a dash of hot sauce.
- Use low-fat cream cheese and cheese for a lighter version.
- Leftovers can be stored in an airtight container and reheated within 2 days.
- Drain and rinse canned beans to reduce sodium content.
- Elbow macaroni can be substituted with other small pasta shapes like shells or penne.
