Go Back
- 8 oz elbow macaroni - 1 lb ground turkey or beef - 1 packet taco seasoning The base of this dish is elbow macaroni. It cooks quickly and holds flavors well. I often use ground turkey for a lighter option, but you can choose beef if you prefer. The taco seasoning adds a robust flavor that ties everything together. - 1 cup diced bell peppers - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can diced tomatoes with green chilies Diced bell peppers add color and crunch. I love using a mix of red, yellow, and green for a vibrant look. Onions and garlic bring sweetness and depth to the dish. The diced tomatoes with green chilies add freshness and a little kick. - 1 ½ cups shredded cheddar cheese - 1 cup sour cream - Fresh cilantro or green onions, chopped Shredded cheddar cheese makes this pasta creamy and rich. Sour cream adds tang and smoothness, making each bite delightful. Finally, fresh cilantro or green onions give a burst of color and flavor, making your meal look as good as it tastes. {{ingredient_image_2}} 1. Start by boiling salted water in a large pot. Use about 4 quarts of water. 2. When the water is boiling, add 8 oz of elbow macaroni. 3. Cook the macaroni as per the package instructions, stirring often. 4. Aim for al dente, which means it should be firm, not soft. 5. Once cooked, drain the pasta and set it aside for later. - In a large skillet, heat over medium heat. - Add 1 lb of ground turkey or beef to the skillet. - Cook for 5-7 minutes, breaking it apart with a spoon. - Look for a nice brown color on the meat. - Drain any excess fat from the skillet. This keeps the dish light and tasty. - Add 1 finely chopped onion and 1 cup of diced bell peppers to the skillet. - Sauté the veggies for 3-4 minutes until they soften. - Next, add 2 minced garlic cloves and cook for another minute. - The garlic should smell nice and golden. - Now, sprinkle the taco seasoning over the meat and veggies. - Stir in 1 can of diced tomatoes with juices and 1 cup of corn kernels. - Let the mix simmer for about 5 minutes. This helps all the flavors blend well. - Gently fold the cooked macaroni into the skillet with the meat mixture. - Stir until everything is well mixed. - Lower the heat and add 1 cup of sour cream and half of 1 ½ cups of shredded cheddar cheese. - Keep stirring until the cheese melts and mixes in well. - Taste and adjust seasoning with salt and pepper if needed. - Serve generous portions in bowls, and top with the remaining cheddar cheese. - Garnish with chopped cilantro or green onions for added flavor and color. To avoid overcooking pasta, follow these steps: - Use a timer. Set it for one minute less than the package says. - Taste test. Check if the pasta is tender but still firm, known as al dente. - Salt the water. This helps flavor the pasta while it cooks. After cooking, draining and rinsing is key: - Drain well. Let the pasta sit in the colander for a minute. - Rinse briefly. This stops cooking and helps prevent sticking. Fresh herbs can really boost the taste: - Cilantro and green onions add color and freshness. Sprinkle them on top before serving. You can adjust spice levels easily: - Add more taco seasoning or include diced jalapeños for heat. - Try chili powder or cayenne pepper for a different kick. Creative serving makes a big difference: - Use bright bowls. Colorful dishes make the meal more inviting. - Serve with lime wedges. Squeeze fresh lime juice for extra zest. For garnishing: - Top with extra cheese for a cheesy finish. - Add a sprinkle of fresh herbs for a pop of color and flavor. Pro Tips Cook Pasta Al Dente: Make sure to cook the elbow macaroni until al dente for a perfect texture that holds up in the creamy sauce. Use Fresh Ingredients: Incorporating fresh bell peppers and onions enhances the flavor and adds a vibrant color to your dish. Customize to Your Taste: Feel free to add your favorite veggies or adjust the amount of taco seasoning to suit your spice preference. Garnish for Flair: A sprinkle of fresh cilantro or green onions not only adds color but also a fresh flavor that balances the richness of the dish. {{image_4}} You can switch up the main protein in this dish. If you want to use chicken, ground chicken works great. It has a mild flavor that blends well with the spices. You can also try plant-based meat. There are many options available now that taste just like beef or turkey. Using different ground meats can change the taste too. If you prefer pork, use ground pork instead. Lamb can add a rich flavor, making it unique. Each meat brings its own taste and texture. Feel free to experiment and find what you like best. Making this dish vegetarian is easy. You can switch to non-dairy cheese. There are many brands that melt well and taste great. You can find them in most stores. If you're vegan, skip the sour cream too. Instead, try using coconut yogurt or cashew cream. These options add creaminess without dairy. You can still enjoy the same flavors without any animal products. Adding different types of cheese can elevate the flavor. Try mixing mozzarella or pepper jack with cheddar. Each cheese adds its own twist. You can also explore using a cheese blend for more taste. If you want some heat, incorporate spicy elements like jalapeños. Slice them thin and add them during the sauté step. You can also mix in some crushed red pepper flakes. Adjust the spice level based on your taste for a fun kick! To store your Cheesy Taco Pasta, use an airtight container. This keeps it fresh and safe. You can store it in the fridge for up to three days. Make sure it cools down before sealing. When reheating, the best method is using the stove. Heat it gently in a pan over low heat. Add a splash of milk or water to help keep it creamy. Stir often to prevent sticking. You can also use a microwave. Just heat it in short bursts, stirring in between. To freeze Cheesy Taco Pasta, let it cool completely. Then, place it in a freezer-safe container. Make sure to leave some space for expansion. It can stay frozen for up to three months. When you’re ready to eat it, thaw it overnight in the fridge. Reheat it on the stove or microwave until hot. Add a bit of sour cream or cheese for extra creaminess. Yes, you can make Cheesy Taco Pasta ahead of time. To do this, follow these best practices: - Prepare the pasta and meat mixture as directed. - Allow the dish to cool to room temperature. - Store it in an airtight container in the fridge. - Reheat on the stove or in the microwave before serving. This meal stays tasty for about 3-4 days. You can also prep the ingredients and store them separately. This way, you save time on busy evenings. If you love heat, there are many ways to spice up this dish: - Add diced jalapeños when cooking the meat. - Use a spicy taco seasoning blend. - Stir in some crushed red pepper flakes while mixing. - Top with hot sauce before serving. These options bring a fun kick to your cheesy taco pasta! If you need a substitute for sour cream, consider these options for creaminess: - Greek yogurt works great and adds protein. - Cream cheese gives a rich texture; just soften it first. - Silken tofu can be blended for a dairy-free option. Each of these choices keeps your dish creamy and delicious. You can easily make Cheesy Taco Pasta gluten-free. Just use gluten-free pasta instead of regular elbow macaroni. Here are some good options: - Brown rice pasta offers a similar texture. - Quinoa pasta adds a nutty flavor. - Lentil or chickpea pasta boosts protein. These alternatives allow everyone to enjoy this tasty meal! Cheesy Taco Pasta is an easy and tasty dish. You can use ground meat, pasta, veggies, and cheese. Don’t forget the tips for great flavor and presentation. You can mix things up with different proteins or spices to match your taste. This dish is perfect for meal prep and tastes great as leftovers. Enjoy making this cozy meal that your family will love!

Cheesy Taco Pasta Delight

A delicious and creamy pasta dish with a taco twist, featuring ground turkey or beef, bell peppers, and cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican-American
Servings 4

Ingredients
  

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

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions, stirring occasionally, until al dente. Once done, drain the pasta and set aside.
  • In a large skillet over medium heat, add the ground turkey or beef. Cook for 5-7 minutes, breaking it apart with a wooden spoon until fully browned. Drain any excess fat from the skillet.
  • To the skillet with the browned meat, add the finely chopped onion and diced bell peppers. Sauté for 3-4 minutes until the vegetables are tender. Add the minced garlic and continue cooking for another minute until the garlic is fragrant.
  • Sprinkle the taco seasoning over the meat and vegetable mix. Stir in the diced tomatoes (with their juices) and corn kernels. Allow the mixture to simmer for about 5 minutes.
  • Gently fold the cooked macaroni into the skillet with the meat mixture. Stir thoroughly until everything is well incorporated.
  • Lower the heat to a gentle simmer, then add the sour cream and half of the shredded cheddar cheese. Stir consistently until the cheese melts and combines with the other ingredients.
  • Taste the dish and adjust seasoning as needed with salt and pepper.
  • Spoon generous portions of the cheesy taco pasta into bowls, then sprinkle the remaining cheddar cheese on top.
  • Top with chopped cilantro or green onions for a fresh burst of flavor.

Notes

Present the pasta in vibrant, colorful bowls. Serve lime wedges on the side for a zesty touch.
Keyword cheesy, pasta, quick meal, taco