Cheesy Taco Pasta
Cheesy Taco Pasta is a delicious and comforting dish that combines the flavors of a taco with cheesy pasta. It's a quick and easy meal perfect for busy weeknights!
Equipment
- 1 large pot
- 1 colander
- 1 skillet
- 1 wooden spoon
- 1 set measuring cups
- 1 set measuring spoons
Ingredients
- 8 oz penne pasta
- 1 lb ground beef (or turkey)
- 1 packet taco seasoning 1 oz
- 1 cup beef broth 240 ml
- 1 can diced tomatoes 15 oz, undrained
- 1 cup heavy cream 240 ml
- 2 cups shredded cheddar cheese 200 g
- 1 cup corn kernels canned or frozen
- ½ cup diced green bell pepper
- ½ cup diced onion
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat over medium heat and add the ground beef, cooking until browned, breaking it apart with a wooden spoon (about 5-7 minutes).
- Stir in the taco seasoning, beef broth, diced tomatoes, heavy cream, corn, bell pepper, and onion. Mix well until combined.
- Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld together.
- Lower the heat and gradually add in the shredded cheddar cheese, stirring continuously until melted and creamy.
- Add the cooked penne pasta to the skillet and mix until well coated with the cheesy taco sauce.
- Season with salt and pepper to taste and cook for an additional 2-3 minutes until heated through.
- Serve hot, garnished with fresh cilantro or green onions if desired.
Notes
You can customize this recipe by adding your favorite taco toppings, such as sour cream, avocado, or jalapeños.
For a vegetarian version, substitute ground beef with black beans or lentils and use vegetable broth.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.