Cheesy Taco Pasta: A Simple Recipe for a Weeknight Meal
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (1 ounce) packet taco seasoning
- 1 teaspoon chili powder
- 8 ounces elbow macaroni
- 4 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- Instructions:
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned.
- Stir in chopped onion and minced garlic; sauté until softened.
- Mix in diced tomatoes, tomato sauce, taco seasoning, chili powder, and season with salt and pepper. Simmer for 15 minutes.
- Meanwhile, cook elbow macaroni according to package instructions until al dente; drain.
- Combine cooked macaroni with the meat sauce and mix well.
- Transfer to a greased baking dish and top with cheddar and Monterey Jack cheeses.
- Bake for 20-25 minutes until bubbly and golden brown.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (230g)
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg