Description
A creamy and cheesy twist on traditional taco pasta.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans (15 oz), drained and rinsed
- 1 cup corn, frozen or canned
- 2 cups shredded cheddar cheese
- 2 cups milk
- 1/2 cup sour cream
- 1/4 cup chopped green onions
Instructions
- Cook the macaroni according to package instructions; drain.
- In a large skillet, brown the ground beef over medium heat.
- Stir in the taco seasoning, diced tomatoes, black beans, and corn. Cook for 5 minutes.
- Add the cooked macaroni, milk, and sour cream to the skillet.
- Mix in 1 cup of cheddar cheese and stir until melted.
- Top with remaining cheese and green onions before serving.
Notes
- Feel free to add your favorite toppings like avocado or jalapenos.
- This dish can be made ahead and reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg
Keywords: cheesy taco pasta, easy pasta recipes, taco night