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Cheesy Taco Pasta Skillet

A delightful twist on a classic dish.
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Ingredients
  

8 oz elbow macaroni

1 lb ground beef (or turkey)

1 packet taco seasoning (about 1 oz)

1 can (15 oz) diced tomatoes with green chilies (undrained)

1 can (15 oz) black beans (drained and rinsed)

2 cups beef or chicken broth

1 cup corn (frozen or canned, drained)

1 ½ cups shredded cheddar cheese

½ cup shredded Monterey Jack cheese

Salt and pepper to taste

1 tbsp olive oil

Chopped fresh cilantro (for garnish)

Optional toppings: sour cream, sliced jalapeños, avocado

Instructions
 

Cook the Pasta: In a large skillet, bring water to a boil and cook macaroni according to package instructions until al dente. Drain and set aside.

    Brown the Meat: Add olive oil to the same skillet over medium heat. Add the ground beef, breaking it apart with a spatula. Cook until browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.

      Add Seasoning: Stir in the taco seasoning and cook for another minute to release the flavors.

        Mix in Tomatoes and Broth: Pour in the diced tomatoes with their juices, black beans, corn, and broth. Stir well to combine everything. Bring the mixture to a simmer.

          Combine Pasta: Add the cooked macaroni to the skillet. Mix well to ensure the pasta is coated with the taco mixture.

            Add Cheese: Reduce heat to low and sprinkle the shredded cheddar and Monterey Jack cheeses over the top. Cover the skillet and let it cook for about 5 minutes until the cheese is melted and gooey.

              Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh cilantro and toppings of choice like sour cream, jalapeños, or avocado.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6