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In the fast-paced world of today, busy families are always on the lookout for meals that are not only quick to prepare but also satisfying and flavorful. One-pot meals have surged in popularity due to their convenience, allowing home cooks to whip up delicious dishes with minimal clean-up. Among these crowd-pleasers, the Cheesy Taco Pasta Skillet stands out as a delightful combination of two beloved comfort foods—tacos and pasta. This dish is perfect for those hectic weeknights when you want to serve something hearty without spending hours in the kitchen.

Cheesy Taco Pasta Skillet

Whip up a family favorite with this easy Cheesy Taco Pasta Skillet! This delicious one-pot meal combines the comforting flavors of tacos and cheesy pasta, making it a hit for busy weeknights. Customize it to accommodate various dietary preferences, and enjoy minimal clean-up. Cooked in just a few simple steps, this dish is hearty, flavorful, and perfect for everyone at the table. Discover this easy recipe today! #CheesyTacoPasta #OnePotMeal #FamilyDinner #EasyRecipes #ComfortFood
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Ingredients
  

8 oz elbow macaroni or pasta of choice

1 lb ground beef (or turkey/vegetarian alternative)

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning (or homemade equivalent)

1 can (15 oz) diced tomatoes with green chilies

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

2 cups beef or chicken broth

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 tbsp olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving, optional)

Instructions
 

In a large skillet over medium heat, add olive oil. Once hot, add the diced onion and sauté until translucent, about 3-4 minutes.

    Add the minced garlic and cook for an additional minute until fragrant.

      Increase the heat to medium-high and add the ground beef. Cook until browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.

        Stir in the taco seasoning, ensuring the meat is well coated, and cook for another minute to toast the spices slightly.

          Pour in the diced tomatoes (with juices), black beans, corn, and broth. Stir until combined.

            Add the pasta to the skillet, bring the mixture to a gentle boil, then cover and reduce the heat to a simmer. Cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.

              Once the pasta is cooked, remove the skillet from heat and stir in the cheddar and Monterey Jack cheeses until melted and gooey. Season with salt and pepper to taste.

                Serve hot, garnishing with fresh cilantro and a dollop of sour cream if desired.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6