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- 2 cups elbow macaroni - 1 lb ground beef or turkey - 1 packet taco seasoning - 1 cup salsa - 1 can black beans, rinsed and drained - 1 cup corn, frozen or canned - 2 cups shredded cheddar cheese (divided) - 1 cup sour cream - 2 green onions, finely chopped - Fresh cilantro, for garnish - Salt and pepper, to taste You can make your Loaded Taco Macaroni more fun by adding toppings. Here are some options: - Sliced jalapeños for heat - Diced tomatoes for freshness - Avocado slices for creaminess - Crushed tortilla chips for crunch If you want to mix things up, try these swaps: - Use ground chicken or plant-based meat instead of beef or turkey. - Swap black beans for kidney beans or pinto beans. - Replace salsa with diced tomatoes or pico de gallo for a fresher taste. - Use Greek yogurt instead of sour cream for a healthier twist. - Choose a different cheese like Monterey Jack or pepper jack for extra flavor. {{ingredient_image_2}} Start by filling a large pot with water. Add a good amount of salt to the water. This helps the pasta taste better. Bring the water to a rolling boil. Once the water boils, add 2 cups of elbow macaroni. Cook the macaroni for about 7-9 minutes. You want it to be al dente, which means it should still have a bit of bite. After cooking, drain the pasta in a colander and set it aside. Next, take a large skillet and place it over medium heat. Add 1 pound of ground beef or turkey to the skillet. Cook the meat for about 5-7 minutes. Make sure to break it apart with a spatula or wooden spoon. You want it to be well browned. If there is extra fat in the pan, carefully drain it away. This step is key for keeping your dish tasty and not greasy. Once the meat is browned, it's time to add flavor. Sprinkle 1 packet of taco seasoning evenly over the meat. Stir well to mix it. Then, pour in 1 cup of salsa. Add 1 can of black beans that you've rinsed and drained, and 1 cup of corn, either frozen or canned. Mix everything together and cook for about 3-4 minutes. This helps all the flavors blend. Now, lower the heat to a simmer. Stir in the drained macaroni and 1 cup of shredded cheddar cheese into the meat mixture. Keep mixing until the cheese melts and coats the pasta well. This creates a creamy, delicious texture. Remove the skillet from the heat and fold in 1 cup of sour cream. Stir until it's fully mixed in. Taste your dish and adjust the seasoning with salt and pepper if needed. Your Loaded Taco Macaroni is now ready to serve! To get that creamy goodness in your Loaded Taco Macaroni, follow these steps. First, use full-fat sour cream. This adds richness and creaminess. Mix the sour cream into the warm pasta while off the heat. This helps the cream blend well without curdling. Adding cheese gradually also helps. Start with one cup of cheese, then stir until it melts. You can always add more cheese for extra creaminess. For great flavor, be sure to use fresh taco seasoning. You can use a packet or make your own. If using a packet, follow the instructions carefully. Taste your mixture before serving. Adjust the salt and pepper as needed. If you want a kick, add some chili powder or cayenne pepper. This will take your dish to the next level. Remember, it's easier to add more salt than to take it away. Store any leftovers in an airtight container. This keeps the dish fresh for about three days in the fridge. To reheat, place the macaroni in a microwave-safe bowl. Add a splash of water or milk to keep it moist. Heat it in short bursts, stirring in between. If you want to reheat on the stove, use low heat. Stir often to prevent sticking. Enjoy your Loaded Taco Macaroni all over again! Pro Tips Cook Pasta Al Dente: To achieve the perfect texture, cook the elbow macaroni just until al dente. It will continue to cook slightly when combined with the hot meat and cheese mixture. Customize Your Protein: Feel free to swap out the ground beef or turkey for other proteins like chicken or even a plant-based alternative for a vegetarian option. Cheese Variations: Experiment with different types of cheese such as pepper jack for a spicy kick or a blend of Mexican cheeses for added flavor. Make It Ahead: This dish can be made in advance and stored in the refrigerator. Reheat in the oven or on the stovetop, adding a splash of milk to restore creaminess if needed. {{image_4}} You can make Loaded Taco Macaroni plant-based. Swap the ground beef or turkey for lentils or mushrooms. They add a nice texture. Use vegan taco seasoning to keep the flavors bold. For cheese, try vegan cheese or nutritional yeast. This keeps it creamy without dairy. You can also add extra veggies like bell peppers or zucchini for more nutrition. To make this dish gluten-free, choose gluten-free elbow macaroni. Many brands offer great-tasting options. Check the taco seasoning packet for gluten-free labels. You can also make your own seasoning mix with spices like cumin, paprika, and chili powder. This way, you control all the ingredients. You can easily change the flavor of your Loaded Taco Macaroni. Add more spices, like cayenne pepper or smoked paprika, for a kick. For a smoky taste, toss in some diced chipotle peppers in adobo sauce. You can also mix in different beans, like pinto or kidney beans. Fresh herbs like cilantro or parsley can brighten up the dish too. Experiment with different toppings like diced tomatoes, jalapeños, or avocado for a fresh twist. To keep your Loaded Taco Macaroni fresh, let it cool first. Then, transfer it to an airtight container. Make sure to seal it tightly. Store your leftovers in the fridge for up to three days. If you want to save it for later, check out the freezing instructions below. If you want to freeze Loaded Taco Macaroni, follow these steps. First, let it cool completely. Next, place it in a freezer-safe container. You can also use freezer bags for easy storage. Be sure to remove as much air as possible. Label the bags or containers with the date. It will stay good for about three months in the freezer. To reheat, let it thaw overnight in the fridge before warming it up. Most of the ingredients in Loaded Taco Macaroni have a good shelf life. Here’s a quick rundown: - Elbow macaroni: Lasts up to two years when stored well. - Ground beef or turkey: Fresh meat lasts about one to two days in the fridge. If frozen, it can last up to four months. - Taco seasoning: Typically good for about two years when sealed. - Salsa: Once opened, salsa lasts about one week in the fridge. - Black beans: Canned beans last for several years. Once opened, they last about three to four days in the fridge. - Corn (frozen or canned): Frozen corn can last up to eight months in the freezer. Canned corn lasts for years if unopened. - Cheddar cheese: Unopened cheese lasts about two months in the fridge. Once opened, it should be used within a week or two. - Sour cream: Lasts about one to three weeks after opening. - Green onions: Fresh green onions last about one week in the fridge. Keeping track of these shelf lives helps you make the most of your Loaded Taco Macaroni! Yes, you can make Loaded Taco Macaroni ahead. Prepare the dish up to the point before you add sour cream. Store it in an airtight container in the fridge for up to two days. When ready to serve, reheat on the stove over low heat. Stir in the sour cream just before serving. This keeps it creamy and fresh. Loaded Taco Macaroni pairs well with many sides. Here are some great options: - A simple green salad with lime dressing - Tortilla chips to add crunch - Avocado slices for creaminess - Grilled corn on the cob for sweetness - A side of Mexican rice for extra flavor To spice up Loaded Taco Macaroni, you have a few easy options. Add chopped jalapeños to the meat mixture while cooking. You can also mix in a few dashes of hot sauce with the salsa. For extra heat, sprinkle red pepper flakes on top before serving. Adjust the spice level to your taste! Let’s recap on making Loaded Taco Macaroni. We covered the right ingredients, from key measurements to fun garnishes. I shared step-by-step cooking methods, ensuring your pasta and meat flavors shine. Tips and tricks helped you create a creamy dish, while variations offered options for everyone. Lastly, I provided storage info to keep your leftovers fresh. Enjoy experimenting with this dish. It’s easy to personalize based on your tastes. Get creative and have fun cooking!

Loaded Taco Macaroni

A delicious and hearty macaroni dish loaded with taco flavors, ground meat, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 600 kcal

Ingredients
  

  • 2 cups elbow macaroni
  • 1 lb ground beef or turkey
  • 1 packet taco seasoning
  • 1 cup salsa
  • 1 can black beans, rinsed and drained
  • 1 cup corn, frozen or canned
  • 2 cups shredded cheddar cheese (divided)
  • 1 cup sour cream
  • 2 pieces green onions, finely chopped
  • to taste fresh cilantro, for garnish
  • to taste salt and pepper

Instructions
 

  • Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Add the elbow macaroni and cook according to the package instructions, typically about 7-9 minutes, until al dente. Once cooked, drain the pasta in a colander and set aside.
  • In a large skillet over medium heat, add the ground beef or turkey. Cook the meat thoroughly, breaking it apart with a spatula or wooden spoon, until it is well browned, about 5-7 minutes. If there is excess fat, carefully drain it off.
  • Once the meat is browned, sprinkle the taco seasoning evenly over it and stir to combine well. Pour in the salsa, and add the black beans and corn. Stir the mixture, continuing to cook for about 3-4 minutes until everything is heated through and aromatic.
  • Lower the skillet's heat to a simmer. Stir in the drained macaroni and 1 cup of the shredded cheddar cheese into the meat mixture. Continue mixing until the cheese melts and coats the pasta and meat evenly, creating a creamy texture.
  • Remove the skillet from the heat and fold in the sour cream, stirring until it is fully incorporated. Taste the mixture and adjust seasoning with salt and pepper as needed.
  • Scoop generous portions of the Loaded Taco Macaroni into individual bowls. Top each serving with the remaining shredded cheddar cheese, a sprinkle of chopped green onions, and garnish with fresh cilantro.

Notes

For an extra touch, serve the macaroni in colorful bowls and add a lime wedge on the side.
Keyword cheese, comfort food, macaroni, taco