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- 8 oz. elbow macaroni - 1 lb. ground chicken (or turkey) - 1 medium onion, diced - 1 red bell pepper, diced - 3 cloves garlic, minced - 1 packet taco seasoning - 2 cups chicken broth - 1 can (14 oz.) diced tomatoes, undrained - 1 cup corn (frozen or canned) - 1 cup shredded cheddar cheese - ½ cup sour cream - Fresh cilantro, chopped (for garnish) - Salt and pepper to taste Gathering these ingredients is the first step to a tasty dish. The elbow macaroni gives a nice bite, while the ground chicken adds protein. Diced onion and red bell pepper bring flavor and color. The garlic adds a nice aroma, and taco seasoning gives that classic taco taste. For the sauce, chicken broth and diced tomatoes make a rich base. The corn adds sweetness, while cheddar cheese brings creaminess. Sour cream adds tang, and fresh cilantro brightens the dish. Don't forget salt and pepper to enhance all the flavors. If you want to see how all these ingredients come together, check out the Full Recipe for One-Skillet Cheesy Taco Pasta. This dish is quick, easy, and full of flavor. Start by heating a little olive oil in a large skillet over medium heat. Next, toss in the diced onion and red bell pepper. Sauté them for about 3-4 minutes. You want them soft and fragrant. Then, add in the minced garlic. Cook for another minute until it releases its aroma. This step builds a great base for your dish. Now, it’s time to brown the meat. Add the ground chicken or turkey to the skillet. Use a wooden spoon to break the meat apart. Cook it for about 5-7 minutes until it turns brown and is no longer pink. This step adds flavor and protein to your meal. Once the meat is browned, sprinkle in the taco seasoning. Mix it well with the meat and veggies. Stir for a minute to let the seasoning bloom. Then, pour in the chicken broth and add the undrained diced tomatoes. Mix in the elbow macaroni too. Increase the heat and bring it all to a gentle boil. After that, reduce the heat to low and cover the skillet. Let it simmer for about 10-12 minutes. Stir occasionally to keep the pasta from sticking. Check for doneness until the pasta is al dente. Now, add in the corn, shredded cheddar cheese, and sour cream. Stir everything together until the cheese melts and the dish turns creamy. Season with salt and pepper to taste. Let the skillet sit off the heat for a few minutes. This helps the dish thicken and get even creamier. When ready, serve the cheesy taco pasta hot. For a fresh touch, sprinkle some chopped cilantro on top. For the full recipe, check the earlier section! To make this dish great, avoid overcooking the pasta. Cook it just until it's al dente. This keeps the pasta firm and tasty. Adjust the seasoning to your liking. If you want more spice, add extra taco seasoning. For a milder taste, use less. Each cook has their own style, so find what works for you. When you serve this dish, think about how it looks. Use colorful bowls or plates. You can top each serving with a dollop of sour cream. This adds creaminess and looks nice. A sprinkle of fresh cilantro gives it a burst of color. A squeeze of lime adds freshness and brightness. Both options make the dish pop! For this recipe, a large non-stick skillet works best. It helps to cook everything evenly. Use a wooden spoon for stirring. It won’t scratch your skillet. You’ll also need measuring cups and spoons to get the right amounts. A good knife and cutting board help chop the veggies easily. These tools make cooking smooth and fun. For the Full Recipe, check out the detailed instructions above to enjoy this dish! {{image_4}} You can switch up the protein in this dish easily. Instead of ground chicken or turkey, try using ground beef. It adds a richer flavor. If you want a plant-based option, use lentils or crumbled tofu. Both choices work well with taco seasoning. They give a nice texture and taste. Use the same cooking steps for these proteins. This way, you keep the dish simple and quick. Adding different vegetables can boost the nutrition and flavor. Spinach is a great choice. It wilts down nicely and adds color. Zucchini also works well. Just slice it thin and toss it in with the other veggies. Bell peppers can add extra crunch and sweetness. Mix and match the veggies based on what you like or have on hand. This makes the dish more colorful and fun! Cheese is a key part of this recipe. If you want a twist, try different cheese types. Pepper jack cheese adds a spicy kick. Monterey Jack gives a milder, creamy taste. You can even use a blend of cheeses for extra flavor. If you need a dairy-free option, try vegan cheese. Just make sure it melts well. Each cheese change can bring a new twist to your One-Skillet Cheesy Taco Pasta. Check out the Full Recipe for more ideas! After you enjoy your One-Skillet Cheesy Taco Pasta, let it cool down first. This step helps keep it fresh. Use airtight containers for storage. Glass or plastic containers work well. Make sure they seal tightly to prevent air from getting in. When you're ready to eat again, you can easily reheat your pasta. For the microwave, put a serving on a plate. Heat it for about 1-2 minutes. Stir halfway to heat evenly. If you prefer the stovetop, pour the pasta into a skillet. Add a splash of water to help it steam. Heat over low for about 5 minutes, stirring often. If you want to save some for later, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave some space for expansion. This dish can stay fresh in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge before reheating. For best taste, consume it within two months. Enjoy your delicious meal any time! For the complete recipe, check out the Full Recipe section. This dish is quick and easy. It takes about 10 minutes to prep. The cooking time is around 20 minutes. So, in total, you can make this tasty meal in about 30 minutes. Yes, you can use other pasta shapes. Penne, rotini, or shells work well too. Just keep an eye on cooking times. Different shapes may cook faster or slower, so check for doneness. To make a gluten-free version, use gluten-free pasta. You can also check taco seasoning for gluten. Many brands offer gluten-free options. This way, you can enjoy the dish without worry. In this blog post, we covered how to make One-Skillet Cheesy Taco Pasta. We discussed the main ingredients like elbow macaroni and ground chicken. You learned how to prepare the veggies, cook the meat, and combine everything. Tips on seasoning and presentation helped you elevate the dish. Remember, this recipe is flexible. You can try different proteins and veggies. Store leftovers properly to enjoy later. Making this dish is quick and fun, perfect for any meal. Enjoy cooking and savoring your creation!

One-Skillet Cheesy Taco Pasta

Indulge in a one-skillet cheesy taco pasta that's sure to please the whole family! This delicious recipe combines elbow macaroni, ground chicken, and savory taco seasoning for a quick meal in just 30 minutes. With creamy cheese, sweet corn, and fresh cilantro, you'll savor every bite. Ready to whip up this flavorful dish?
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Ingredients
  

8 oz. elbow macaroni

1 lb. ground chicken (or turkey)

1 medium onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 packet taco seasoning

2 cups chicken broth

1 can (14 oz.) diced tomatoes, undrained

1 cup corn (frozen or canned)

1 cup shredded cheddar cheese

½ cup sour cream

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Instructions
 

Sauté the Vegetables: In a large skillet, drizzle a little olive oil over medium heat. Add the diced onion and red bell pepper, sautéing them for about 3-4 minutes until they are softened and fragrant.

    Brown the Meat: Incorporate the minced garlic and ground chicken (or turkey) into the skillet. Cook, breaking the meat apart with a wooden spoon, until the meat is browned and thoroughly cooked, which should take about 5-7 minutes.

      Season the Mixture: Sprinkle the taco seasoning over the meat and vegetable mixture. Stir well to ensure an even coating, allowing the seasoning to cook for an additional minute to fully develop the flavors.

        Cook the Pasta: Pour in the chicken broth along with the undrained diced tomatoes, and add in the elbow macaroni. Increase the heat to bring everything to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 10-12 minutes. Stir occasionally to prevent sticking and check for doneness until the pasta reaches an al dente texture.

          Combine and Cream: After the pasta is cooked, add in the corn, shredded cheddar cheese, and sour cream. Stir everything together until the cheese is fully melted and the mixture is creamy and well combined. Season with salt and pepper according to your taste.

            Let It Rest: Remove the skillet from the heat and let it sit for a few minutes. This allows the dish to thicken slightly, enhancing the creamy consistency.

              Serve and Garnish: Serve your delicious cheesy taco pasta hot from the skillet. For a burst of freshness and color, garnish each portion with a sprinkle of freshly chopped cilantro.

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

                  - Presentation Tips: Consider serving in individual bowls or plates and topping each serving with a dollop of sour cream and extra cilantro for a pop of color. A squeeze of lime can also elevate the flavors beautifully!