Description
A quick and easy pasta dish with taco flavors, perfect for a weeknight meal.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 1 packet taco seasoning
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) Rotel diced tomatoes and green chilies, undrained
- 8 ounces elbow macaroni, uncooked
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup milk
Instructions
- In a large pot or Dutch oven, cook ground beef and onion over medium-high heat until beef is browned and onion is tender. Drain off any excess grease.
- Stir in taco seasoning, diced tomatoes, black beans, and Rotel. Bring to a simmer.
- Add uncooked macaroni and 2 cups of water. Stir well.
- Cover and reduce heat to medium-low. Simmer for 15-20 minutes, or until macaroni is tender, stirring occasionally.
- Remove from heat. Stir in shredded cheddar cheese until melted.
- In a small bowl, whisk together sour cream and milk. Stir into the pasta mixture until creamy.
- Serve hot.
Notes
- Top with your favorite taco toppings like shredded lettuce, salsa, or avocado.
- For a spicier dish, use a hot taco seasoning or add a pinch of cayenne pepper.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 90mg
Keywords: taco pasta, cheesy pasta, ground beef pasta, quick dinner, easy recipe, Mexican pasta, one-pot meal