Cheesy Taco Pasta
This cheesy taco pasta is loaded with rich and creamy flavor, made with ground beef, a zesty blend of seasonings, black beans, corn, sharp cheddar cheese, and more, all in a creamy, cheesy sauce.
Servings: 8 Servings
Ingredients
- 2 pounds ground beef
- 1 medium onion, diced
- 1 jalapeno, stems and seeds removed, diced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ cup taco seasoning
- ¾ cup water
- 32 ounce vegetable broth
- 1 cup heavy cream
- 10 ounce Rotel (tomatoes and peppers)
- 15 ounce whole kernel corn, drained
- 15 ounce black beans, drained, rinsed
- 4 ounce cream cheese
- 1½ cups sharp cheddar cheese
- 8 ounce elbow macaroni
Instructions
- In a large skillet over medium heat, add ground beef, onions, jalapenos, and seasonings.
- Cook until the meat is no longer pink and onions and peppers are tender.
- Drain grease and return to the pan.
- Add taco seasoning and water to the skillet, stir and let simmer for 10 minutes.
- Pour vegetable broth, heavy cream, and Rotel into pan. Stir to combine and simmer until hot.
- Next, add corn, beans, and pasta. Stir to combine and cook until pasta is tender.
- Add cream cheese, and sharp cheddar. Stir until cream cheese is melted, and serve hot.