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To make cheesy taco pasta, gather these ingredients: - 8 oz (227g) elbow macaroni - 1 lb (450g) ground turkey or beef - 1 packet taco seasoning - 1 cup diced bell peppers (red, yellow, or green) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can (15 oz) diced tomatoes with green chilies - 1 cup corn kernels (fresh, frozen, or canned) - 1 ½ cups shredded cheddar cheese - 1 cup sour cream - Salt and pepper to taste - Fresh cilantro or green onions for garnish You can swap out some ingredients if needed: - Ground turkey can be replaced with chicken or beef. - Use a gluten-free pasta if you want to avoid gluten. - For a vegan option, try plant-based meat and dairy-free sour cream. - Any cheese can work, but cheddar gives the best flavor. - Bell peppers can be replaced with zucchini or mushrooms for a different taste. Want to kick it up a notch? Consider these additions: - Add a splash of lime juice for zest. - Toss in some jalapeños for heat. - Mix in black beans for added protein and fiber. - Sprinkle taco sauce on top before serving for extra tang. - Try adding avocado slices for creaminess and richness. These ingredients and substitutions make cheesy taco pasta a hit for any dinner. Enjoy cooking! {{ingredient_image_1}} Start by boiling a large pot of salted water. When the water bubbles, add 8 ounces of elbow macaroni. Cook it until it's al dente, about 8-10 minutes. Stir it occasionally. Once cooked, drain the pasta and set it aside. This helps keep it from sticking later. Next, grab a large skillet. Set it on medium heat and add 1 pound of ground turkey or beef. Use a wooden spoon to break it apart as it cooks. Cook for about 5-7 minutes. Make sure it turns brown all over. After it’s done, drain any fat from the skillet. Now, it's time for the veggies. Add 1 small chopped onion and 1 cup of diced bell peppers to the skillet with the meat. Sauté these for about 3-4 minutes. You want them soft but not mushy. Add 2 minced garlic cloves and cook for another minute. This will make your kitchen smell amazing! Sprinkle a packet of taco seasoning over the meat and veggies. Pour in a 15-ounce can of diced tomatoes with green chilies and 1 cup of corn. Stir everything together well. Let the mixture simmer for about 5 minutes. This helps all the flavors blend together. Now, add the cooked macaroni to the skillet. Mix it all together until the pasta is coated well. Reduce the heat to low. Stir in 1 cup of sour cream and 1 ½ cups of shredded cheddar cheese. Keep stirring until the cheese melts and everything is creamy. Taste your dish and add salt and pepper if needed. Serve it in bowls. Top with more cheddar cheese and fresh cilantro or green onions for a bright finish. Enjoy your cheesy taco pasta! To make great pasta, start with a big pot of salted water. The water should taste like the sea. This helps the pasta absorb flavor. Cook the elbow macaroni until it is al dente. Al dente means it has a slight bite. Drain it well, but don't rinse. Rinsing washes away the starch that helps sauces stick. If you like heat, add more taco seasoning. You can also use spicy diced tomatoes. For a milder dish, use less seasoning. Try adding a dollop of sour cream to cool it down. You can also mix in some diced avocado for extra creaminess without the spice. For the creamiest result, add the sour cream slowly. Stir it in well before adding the cheese. This helps it blend smoothly. You can also use cream cheese for a richer taste. If you want it extra cheesy, add more cheddar last. Top with cheese just before serving for a nice melt. Pro Tips Use Fresh Ingredients: Fresh bell peppers and high-quality ground meat will elevate the flavor of your dish significantly. Opt for seasonal produce when possible. Adjust the Spice Level: If you prefer a spicier dish, consider adding jalapeños or a dash of hot sauce when combining the pasta and meat mixture. Make It Ahead: This dish can be prepared in advance and stored in the refrigerator. Just reheat and add a splash of milk or more sour cream to loosen it up before serving. Garnish for Flavor: Fresh cilantro or green onions add a burst of freshness. Don't skip this step as it enhances the overall taste of the dish. {{image_2}} You can easily swap out the meat for vegetables. Use black beans or lentils for protein. Add extra bell peppers, zucchini, or spinach for flavor and color. This keeps the dish hearty and filling without meat. You can still use taco seasoning for that bold taste. Don’t forget to keep the cheese and sour cream for creaminess! If you want variety, try using chicken or pork instead of beef or turkey. Ground chicken works well and stays juicy. Pulled pork gives a smoky flavor that pairs nicely with the taco spices. For a quick meal, use rotisserie chicken. Just shred it and mix it in! While elbow macaroni is classic, other pasta shapes work too. Shells or penne can hold the sauce well. If you prefer a healthier option, try whole wheat or gluten-free pasta. Spiral pasta adds fun shapes and textures. Just make sure to adjust the cooking time based on the pasta type you choose! To keep your cheesy taco pasta fresh, let it cool first. Once cool, place it in an airtight container. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. Just make sure to use freezer-safe containers. When you're ready to enjoy leftovers, reheat in a pan over medium heat. Add a splash of water or broth to help it warm evenly. Stir well to mix everything and avoid sticking. You can also use the microwave. Heat in short bursts, stirring in between, until hot. To freeze, portion the pasta into smaller containers. This makes it easy to reheat later. When you're ready to eat, move it from the freezer to the fridge. Let it thaw overnight. For a quicker method, you can microwave it from frozen. Just adjust the cooking time accordingly. Always check that it's hot all the way through before serving. Yes, you can make Cheesy Taco Pasta ahead of time. To do this, prepare the dish fully and let it cool. Then, store it in an airtight container in the fridge. It can last for about three days. When you're ready to eat, simply reheat in a pot or microwave until hot. This method keeps the flavors intact and makes meal prep easy. You can serve Cheesy Taco Pasta with various sides. Here are some ideas: - Tortilla chips for crunch. - Guacamole for creaminess. - Fresh salsa for a zesty kick. - A simple green salad to balance the dish. These sides enhance the meal and add more flavor. Yes, you can use alternative cheeses. If you want a different taste, try: - Monterey Jack for a mild flavor. - Pepper Jack for a spicy twist. - Cream cheese for extra creaminess. Feel free to mix cheeses for depth. This way, you can customize your Cheesy Taco Pasta to your liking. To wrap up, we explored the key ingredients for Cheesy Taco Pasta and discussed substitutions and optional flavors. I shared step-by-step instructions to guide you through cooking. We also reviewed tips for perfect pasta and offered variations. Finally, I provided storage info for leftovers and answered common questions. With these insights, you can create a delicious and flexible dish that suits any taste. Enjoy cooking!

Cheesy Taco Pasta

A delicious and creamy pasta dish with taco flavors, perfect for a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 500 kcal

Ingredients
  

  • 8 oz elbow macaroni
  • 1 lb ground turkey or beef
  • 1 packet taco seasoning
  • 1 cup diced bell peppers (red, yellow, or green)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1.5 cups shredded cheddar cheese
  • 1 cup sour cream
  • to taste salt and pepper
  • for garnish fresh cilantro or green onions

Instructions
 

  • In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  • In a large skillet over medium heat, add ground turkey or beef. Cook until browned, breaking it apart with a wooden spoon (about 5-7 minutes). Drain any excess fat.
  • Add chopped onions and diced bell peppers to the skillet with the meat. Sauté for about 3-4 minutes until the vegetables are soft. Add minced garlic and cook for another minute until fragrant.
  • Sprinkle taco seasoning over the meat and vegetable mixture. Stir in the diced tomatoes (including juices) and corn kernels. Let it simmer for about 5 minutes to combine the flavors.
  • Add the cooked macaroni to the skillet with the meat mixture. Stir until well combined.
  • Reduce the heat to low, then stir in the sour cream and half of the shredded cheddar cheese. Mix until the cheese is melted and everything is creamy and heated through.
  • Taste and adjust seasoning with salt and pepper.
  • Spoon the cheesy taco pasta into bowls and top with the remaining cheddar cheese.
  • Sprinkle with chopped cilantro or green onions for extra flavor.

Notes

Serve in vibrant bowls and sprinkle extra cheese and fresh herbs on top for a pop of color. Add lime wedges on the side for zest.
Keyword cheesy, pasta, quick meal, taco