Dinner comes together so effortlessly in this One Pot Cheesy Taco Pasta… even the pasta cooks right in with everything!
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Not only that, this meal is complete in 30 minutes flat. I had to play around with this recipe to get it just like I wanted it, but when I did… WOW! 😮
I just love quick and easy one pot wonders! This pasta is creamy, cheesy and full of taco goodness: hamburger, corn, diced tomatoes with green chilies, onions and garlic. It’s perfect for a busy school night, but don’t worry about the green chilies being too spicy for the kids. The cream cheese added at the end knocks off a lot of the hot flavor.
I literally had to make myself stop eating this taco pasta so I could photograph. This recipe serves 4-6. If everyone’s really hungry, I’d say it serves 4.
In addition to being quick, easy and crazy delicious, it’s also a very economical dinner. Most of the ingredients you probably already have in your fridge and cupboards.
- 1 pound lean ground beef
- 1 cup chopped yellow onion
- 2 teaspoons fresh minced garlic
- 2-1/4 cups beef broth
- 2 (10-ounce) cans diced tomatoes and green chilies, undrained (RO*TEL)
- 1 cup frozen corn kernels
- 1 (1-ounce) package taco seasoning
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 4 ounces cream cheese, cubed and at room temperature (1/2 of an 8-ounce package)
- Fresh chopped cilantro for garnish (optional)
- In a large saucepan or dutch oven, cook ground beef and onion over medium high heat for 5-8 minutes, or until beef is no longer pink. Crumble beef while cooking, stirring frequently. Drain off fat.
- Add beef broth, diced tomatoes and green chilies, frozen corn kernels, taco seasoning and macaroni. Stir well to combine.
- Bring to a boil, cover and reduce heat to maintain a gentle boil. Cook for an additional 10-12 minutes, or until pasta is done. Stir occasionally while cooking.
- Stir in shredded cheddar cheese and cream cheese until melted and blended. Top with chopped cilantro, if desired.