Cheesy Beef Taco Pasta Recipe
This Cheesy Beef Taco Pasta combines the flavors of tacos with the comfort of pasta, creating a hearty and delicious meal. It's perfect for busy weeknights and can be made in just one pot for easy cleanup.
Equipment
- 1 Large pot or Dutch oven
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Grater for cheese
- 1 Colander for draining pasta
Ingredients
- 1 lb ground beef
- 8 oz elbow macaroni or any pasta of choice
- 1 can diced tomatoes with green chilies 15 oz/425 g
- 1 packet taco seasoning 1 oz/28 g
- 2 cups beef broth 500 ml
- 1 cup shredded cheddar cheese
- 1 cup black beans drained and rinsed
- 1 cup corn frozen or canned
- ½ cup sour cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional garnishes sliced green onions, chopped cilantro, jalapeños
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any excess fat.
- Once the beef is cooked, sprinkle the taco seasoning over it, and mix well to combine.
- Add the diced tomatoes, beef broth, and elbow macaroni to the pot. Stir to combine all ingredients.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 10-12 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent sticking.
- Once the pasta is cooked, stir in the black beans, corn, and half of the cheese. Mix until the cheese is melted and everything is well combined.
- Remove the pot from heat and stir in the sour cream. Taste and adjust the seasoning with salt and pepper if needed.
- Serve the Cheesy Beef Taco Pasta hot, topped with the remaining cheese and any optional garnishes you prefer.
Notes
For a spicier version, consider adding diced jalapeños or extra spices to the beef mixture.
You can substitute ground beef with ground turkey or chicken for a lighter option.
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.