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In the realm of comfort food, few dishes strike the perfect balance between heartiness and ease of preparation quite like Cheesy Taco Pasta Skillet. This delightful recipe marries the bold, vibrant flavors of Mexican cuisine with the familiar, soothing essence of American pasta dishes. Whether you're a busy parent, a college student, or someone who simply enjoys a quick and satisfying meal, this dish stands out for its simplicity and ability to deliver a plateful of joy in under 30 minutes.

Cheesy Taco Pasta Skillet

Discover the comfort of Cheesy Taco Pasta Skillet, a heartwarming dish that effortlessly blends the bold flavors of Mexican cuisine with classic pasta. Perfect for busy weeknights, this one-pan recipe combines tender elbow macaroni, seasoned ground meat, and a creamy cheese sauce for a quick meal rich in flavor. In under 30 minutes, you can enjoy a delicious dinner that's easy to prepare and fun to customize with your favorite taco toppings, making it ideal for the whole family.
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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 (15 oz) diced tomatoes with green chilies

2 cups chicken broth (or beef broth)

1 cup corn (frozen or canned, drained)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions
 

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

    Sauté the Beef: In the same skillet, add the ground beef over medium heat. Cook until browned (about 5-7 minutes). Use a spatula to break it apart as it cooks.

      Add the Aromatics: Add the diced onion and minced garlic to the skillet. Sauté for another 2-3 minutes until the onion becomes translucent.

        Season the Mixture: Sprinkle the taco seasoning over the beef mixture and stir to combine well. Add the diced tomatoes (with juice) and chicken broth, mixing until well incorporated.

          Combine with Corn: Stir in the corn and bring the mixture to a simmer. Allow it to cook for about 5 minutes, letting the flavors meld together.

            Add the Pasta: Gently fold in the cooked elbow macaroni, ensuring that all pasta is well coated with the taco mixture.

              Melt the Cheese: Reduce the heat to low, and sprinkle the cheddar and Monterey Jack cheese over the pasta. Stir gently until the cheese has melted and everything is creamy and well-blended.

                Season to Taste: Taste the dish and adjust with salt and pepper as needed.

                  Serve: Garnish with fresh cilantro and a dollop of sour cream on top if desired. Serve hot and enjoy your delicious Cheesy Taco Pasta Skillet!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4-6 servings