Cheesy Tex-Mex skillet with beef, pasta, beans, and veggies for a cozy, one-pan crowd-pleaser.
# Components:
→ Meats
01 - 1 pound ground beef
→ Vegetables and Beans
02 - 1 small yellow onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 (15 ounce) can black beans, drained and rinsed
06 - 1 (15 ounce) can corn kernels, drained
→ Pasta
07 - 2 cups dry elbow macaroni
→ Liquids
08 - 2 cups beef broth
09 - 1 (15 ounce) can diced tomatoes, with juices
→ Spices and Seasonings
10 - 2 tablespoons taco seasoning
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon crushed red pepper flakes
→ Cheese
14 - 1 1/2 cups shredded cheddar cheese
→ Garnishes (Optional)
15 - Chopped cilantro
16 - Sliced green onions
17 - Sour cream
# Directions:
01 - Heat a large, deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until browned. Drain excess fat.
02 - Add diced yellow onion, red bell pepper, and minced garlic to the skillet. Sauté for 3-4 minutes until softened.
03 - Stir in taco seasoning, salt, black pepper, and crushed red pepper flakes. Cook for 1 minute until fragrant.
04 - Add drained black beans, drained corn, dry elbow macaroni, beef broth, and diced tomatoes with their juices. Stir to combine thoroughly.
05 - Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
06 - Remove the skillet from heat. Sprinkle shredded cheddar cheese evenly over the top. Cover and let stand for 2-3 minutes to allow the cheese to melt.
07 - Serve hot, garnished with chopped cilantro, sliced green onions, and sour cream if desired.
