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To truly appreciate what makes the Cheesy Taco Pasta Skillet so delicious, it helps to understand the role of each ingredient in the recipe. Here’s a closer look at the key components that contribute to the dish’s overall flavor and texture.

Cheesy Taco Pasta Skillet

Discover the comforting flavors of Cheesy Taco Pasta Skillet, the perfect one-pan meal for busy weeknights or potlucks! This versatile recipe blends pasta and taco spices, allowing for easy customization with proteins and veggies. Enjoy a hearty dinner ready in no time and perfect for leftovers. Garnish with fresh herbs or avocado for a delightful touch. Get cooking and make mealtime a breeze! #TacoPasta #WeeknightDinner #OnePanMeal #ComfortFood #MealPrep #Foodie
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Ingredients
  

12 oz. elbow macaroni

1 lb ground beef or turkey

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning (about 1 oz)

1 can (15 oz) diced tomatoes with green chilis, undrained

2 cups beef broth or water

1 cup corn, drained (fresh, frozen, or canned)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Salt and pepper to taste

Fresh cilantro or green onions, for garnishing (optional)

Sour cream, for serving (optional)

Instructions
 

Cook the pasta: In a large skillet, bring a pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

    Brown the meat: In the same skillet over medium heat, add the ground beef (or turkey). Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

      Sauté onion and garlic: Add the diced onion to the skillet with the meat and cook until the onion is translucent, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.

        Season the mixture: Sprinkle the taco seasoning over the meat mixture, stirring well to combine. Add the undrained diced tomatoes and corn, and mix everything together.

          Combine pasta and broth: Pour in the beef broth (or water) and bring to a simmer. Once simmering, add the cooked elbow macaroni, stirring gently to incorporate.

            Cheesy goodness: Reduce the heat to low and sprinkle the shredded cheddar and Monterey Jack cheeses over the top. Cover the skillet with a lid for 3-4 minutes, allowing the cheese to melt.

              Final touches: Stir everything until well combined and season with salt and pepper to taste.

                Serve: Garnish with fresh cilantro or green onions if desired. Serve with sour cream on the side for a creamy addition.

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