Ingredients
Scale
- 1 pound elbow macaroni
- 1 pound ground beef
- 1 packet taco seasoning
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel)
- 1 cup shredded cheddar cheese
Instructions
- Fill a large pot with water and bring to a boil. Add the elbow macaroni and cook according to package directions until al dente.
- Once the pasta is cooked, drain it in a colander and set aside.
- In a large skillet, brown the ground beef over medium heat. Drain any excess grease.
- Add the taco seasoning, tomato sauce, and diced tomatoes and green chilies to the skillet with the ground beef. Stir well to combine. Bring to a simmer and cook for 5-10 minutes.
- Add the cooked pasta to the skillet and stir until everything is evenly coated.
- Serve hot, topped with shredded cheddar cheese and any additional optional toppings like sour cream or cilantro.
Notes
- For a spicier kick, use a hot taco seasoning or add a pinch of cayenne pepper.
- Add black beans or corn for extra texture and flavor.
- Use ground turkey or chicken instead of ground beef for a lighter option.
- To make it a true tortilla pasta recipe, crush tortilla chips on top for added crunch.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Standard
Nutrition
- Serving Size: 1 cup
- Calories: 400 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg