Ingredients
The beauty of this dish lies in its simplicity and the ability to adapt it based on what you have on hand. Here’s what you’ll need:
- 1 pound ground beef (or turkey for a lighter option)
- 2 cups uncooked pasta (shells or elbows work best)
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade blend: cumin, chili powder, paprika)
- 1 can (14 oz) diced tomatoes, undrained
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
If you’re feeling adventurous, add some jalapeños for heat or swap the cheddar for a spicy jack cheese. This dish is all about making it your own!
Instructions
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a wooden spoon. Drain any excess fat.
- Add the diced onion and bell pepper to the skillet. Sauté for about 5 minutes, until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Sprinkle the taco seasoning over the mixture and stir well to coat the meat and vegetables.
- Pour in the diced tomatoes and corn. Stir to combine, then add the uncooked pasta and 2 cups of water.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, until the pasta is tender and most of the liquid is absorbed.
- Remove the skillet from heat and sprinkle the shredded cheddar cheese over the top. Cover again for 2-3 minutes, allowing the cheese to melt.
- Garnish with fresh cilantro and lime wedges before serving.
Enjoy the process—it’s a little like orchestrating a symphony of flavors. Think of your kitchen as a stage, and let your senses guide you, just like my abuela taught me.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International