• 1 pound extra lean ground beef
  • 1/2 cup onion, finely chopped
  • 1/2 tsp. minced garlic
  • 2 cups water, separated
  • 1 cup salsa
  • 1 cup frozen corn
  • 1 packet taco seasoning
  • 2 cups (10 ounces) elbow macaroni
  • 1 cup taco sauce
  • 1 and 1/2 – 2 cups taco cheese, shredded
  • Optional toppings: green onions, sour cream, diced tomatoes, diced avocado
  1. In a large skillet, brown the ground beef completely.
  2. Drain any fat and add in the onion and garlic. Stir until fragrant – about 30 seconds to a minute on medium-high heat.
  3. Add in one cup of water, salsa, corn, and taco seasoning. Stir well and add in the pasta and taco sauce.
  4. Bring to a boil and then lower to low-medium heat and cover the skillet with a lid.
  5. Let simmer for about 5-7 minutes and then add in the last cup of water and stir everything together again. Return lid and let simmer until pasta is tender, about another 5-7 minutes.
  6. (If you don’t have a nonstick skillet, you will need to stir this every 3-4 minutes so it doesn’t stick to the bottom.)
  7. Remove from heat and sprinkle cheese to cover the skillet. Let melt and top with optional toppings of choice.
  8. Serve immediately.