Hey guys… I made this new recipe last night and it was such a big hit that I had to share it with you right away! The boys all loved it. One-pot meals are a favorite of mine too because less dishes to clean makes everyone happy, especially me 😉 This one is super easy too because there’s hardly any prep, and it comes together in less than 30 minutes.
This meal basically has all the yummy flavors of a taco but in the form of a comforting bowl of cheesy pasta. Yum. You can add your favorite toppings too… sour cream, avocado, jalapenos, a squeeze of lime juice, whatever you like! Hope you enjoy!
xo, Jaime
Photo and recipe credits to: thekitchn
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Ingredients
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 pound Ground beef
- 1 tablespoon taco seasoning
- 1 clove garlic minced
- 1 can (15 ounce) black beans drained and rinsed
- 3 cups salsa
- 8 ounces dried elbow macaroni
- 2 1/2 cups chicken broth
- 1 cup fresh or frozen corn
- 2 cups shredded Monterey jack cheese divided
Ingredients
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Instructions
- Heat the oil in a 4-quart Dutch oven over medium-high heat until shimmering. Add the onion and cook until beginning to brown and soften, about 5 minutes. Add the ground beef, taco seasoning, and garlic and cook, breaking up the meat into small pieces with a wooden spoon, until browned and no pink remains, 5 to 7 minutes.
- Add the beans, salsa, and macaroni and stir to combine. Pour in the chicken broth, cover, and bring to a boil over medium-high heat. Uncover and cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 15 minutes. Meanwhile, arrange a rack about 6 inches from the broiler (make sure the pot will fit). Heat the broiler to high.
- Stir the corn and 1 1/2 cups of the cheese into the pasta. Sprinkle the remaining 1/2 cup of cheese over the top. Broil until the cheese melts and turns golden-brown, 2 to 3 minutes. Cool for 5 minutes before serving with your favorite taco fixings.
Recipe Notes
Photo and recipe credits to: thekitchn
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