Ingredients:

Before we get started, let’s gather all the ingredients:

• 1 pound ground beef
• 1 packet taco seasoning
• 1 can (14.5 ounces) diced tomatoes with green chilies
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup black beans, rinsed and drained
• 8 ounces pasta (penne, rotini, or elbow macaroni work well)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 1 cup chicken or beef broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro or green onions for garnish (optional)

Equipment:

• Large skillet
• Pot for boiling pasta
• Spoon or spatula for stirring
• Knife and cutting board

Step-by-Step Instructions:

1. Cook the Pasta

Start by cooking the pasta according to the package instructions. Once done, drain and set aside.

2. Brown the Beef

In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and minced garlic, sautéing until they become fragrant and translucent. Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Continue until the beef is browned and cooked through.

3. Add Seasonings and Veggies

Once the beef is browned, sprinkle in the taco seasoning and stir to coat the meat evenly. Pour in the can of diced tomatoes with green chilies, including the juice, and mix well. Add the corn and black beans to the skillet, stirring to combine all the ingredients.

4. Incorporate the Pasta

Reduce the heat to medium and add the cooked pasta to the skillet. Pour in the chicken or beef broth, stirring everything together. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.

5. Make It Cheesy

Remove the skillet from the heat and stir in the sour cream until fully incorporated. Sprinkle the shredded cheddar and mozzarella cheeses over the top of the pasta mixture. Cover the skillet with a lid or aluminum foil, letting the cheese melt and become gooey.

6. Serve and Enjoy

Once the cheese is melted and bubbly, your Cheesy Beef Taco Pasta is ready to serve! Garnish with fresh cilantro or green onions for a burst of color and added flavor.

Tips and Variations:

• Spicy Kick: Add a chopped jalapeño or a few dashes of hot sauce if you like a bit more heat.
• Vegetarian Version: Substitute the ground beef with a plant-based ground meat or extra black beans.
• Extra Veggies: Feel free to add other veggies like bell peppers or zucchini for added nutrition and color.

FAQs:

Q: Can I use a different type of cheese? A: Absolutely! Feel free to experiment with your favorite cheeses. Pepper Jack or a Mexican blend would add great flavor.

Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat.

Q: Can I make this dish ahead of time? A: Yes, you can prepare the dish ahead and refrigerate it. When ready to serve, reheat on the stove, adding a splash of broth if needed.

Q: Is it freezer-friendly? A: Yes, this dish can be frozen. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Serving Suggestions:

Serve this Cheesy Beef Taco Pasta with a simple side salad or some garlic bread for a complete meal. A dollop of guacamole or a spoonful of salsa on top adds a fresh, zesty touch.

This Cheesy Beef Taco Pasta is a delightful fusion of two comfort foods, making it an exciting addition to your dinner rotation. Easy to prepare and bursting with flavor, it’s perfect for satisfying your taco and pasta cravings all at once. Give it a try and watch it become a staple in your household, just like it has in mine. Enjoy!