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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 - 1 cup sour cream - 2 green onions, chopped - Fresh cilantro for garnish - Salt and pepper to taste When I pick ingredients, I look for freshness. For the meat, choose bright red beef or turkey. Check the sell-by date to ensure it's fresh. For veggies, pick firm green onions with no wilting. Look for bright, plump tomatoes for salsa. If you use canned items, check for no dents on the cans. Frozen corn should be bright yellow and not stuck together. You can easily swap ingredients to suit your needs. For a vegetarian option, use black beans and mushrooms instead of meat. If you're dairy-free, try vegan cheese and sour cream. You can use gluten-free pasta if you're avoiding gluten. For a low-carb meal, substitute macaroni with zucchini noodles or cauliflower rice. These swaps keep the dish tasty and suit your dietary choices. {{ingredient_image_1}} First, get a large pot. Fill it with water and add salt. Bring the water to a boil. Once it's boiling, add 2 cups of elbow macaroni. Cook it according to the package instructions. You want the pasta to be al dente. This means it should be firm but not hard. Once done, drain the pasta and set it aside. Next, take a large skillet and place it over medium heat. Add 1 pound of ground beef or turkey. Use a spatula to break it apart as it cooks. Stir it often to avoid burning. Cook until the meat is browned and no longer pink. If there is too much fat, drain it off. This step is key for a tasty base. Now, sprinkle the taco seasoning over the cooked meat. Stir well to coat all the meat. Add 1 cup of salsa, 1 can of rinsed black beans, and 1 cup of corn to the skillet. Cook this mixture for about 3 to 4 minutes until it is heated through. Then, lower the heat and add the cooked macaroni and 1 cup of shredded cheddar cheese. Mix everything until the cheese melts and coats all the ingredients. Finally, remove the skillet from heat, and stir in 1 cup of sour cream. This makes the dish creamy and rich. Taste it and season with salt and pepper if needed before serving. To make your Loaded Taco Macaroni super creamy, use good quality sour cream. This adds richness. Stir it in at the end for the best results. You can also use cream cheese for extra creaminess. Heat it gently to help it melt well. Another tip is to add a bit of pasta water. This helps bind the sauce and macaroni. The starch from the pasta makes it smooth and creamy. Pair your Loaded Taco Macaroni with fresh, crunchy sides. A crisp garden salad works great. The freshness balances the rich flavors. You can also serve tortilla chips with salsa. They add a fun crunch. Another option is roasted vegetables. They add color and flavor to your meal. Try serving guacamole on the side for a creamy dip. One mistake is overcooking the pasta. You want it al dente, so it holds up well. Another error is not draining the meat well. Extra fat can make the dish greasy. Be careful not to skip the seasoning. The taco seasoning adds vital flavor. Lastly, avoid adding all the cheese at once. Reserve some for topping to keep it melty and fresh. Pro Tips Cook Pasta Al Dente: This ensures the macaroni holds its shape and texture when mixed with the other ingredients. Customize Your Protein: Feel free to substitute ground beef with ground turkey or even a plant-based meat alternative for a healthier option. Enhance Flavor: Add additional spices like cumin or chili powder to the meat mixture for an extra kick of flavor. Make It Spicy: If you enjoy heat, consider adding diced jalapeños or a splash of hot sauce to the mixture for a fiery twist. {{image_2}} To make a vegetarian version, skip the meat. Use cooked lentils or chopped mushrooms for protein. Add extra black beans and corn to boost flavor. Use plant-based cheese for a creamy touch. This dish keeps the fun taco taste while being meat-free. Want a kick? Add sliced jalapeños to the meat mix. You can use fresh or pickled ones. Put in a bit more salsa for extra heat. Top your meal with spicy cheese or hot sauce. This variation is perfect for spice lovers. For a low-carb twist, swap elbow macaroni with cauliflower florets. Cook them until tender but firm. You can also use zucchini noodles for a fresh taste. Substitute black beans with diced bell peppers for crunch. This keeps the dish light and healthy. Store your Loaded Taco Macaroni in an airtight container. Make sure it cools down first. You can keep it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To reheat, place the macaroni in a pot over low heat. Add a splash of water or milk to help it heat evenly. Stir often until it’s hot. You can also use a microwave. Heat in a bowl, covered, for two to three minutes. If you want to freeze your Loaded Taco Macaroni, use a freezer-safe container. Divide it into portions for easy meals later. It can last for up to three months in the freezer. When you're ready to eat it, thaw it overnight in the fridge before reheating. Yes, you can use any pasta you like. Shells, rotini, or penne all work well. Just remember to cook it until al dente. This keeps the pasta firm and tasty. Each type adds its own twist to the dish. Try different shapes for fun. To make this dish gluten-free, swap elbow macaroni for gluten-free pasta. Many brands offer great options now. Just check the package for cooking times. You can also use corn pasta for a unique flavor. Always read labels to ensure all ingredients are gluten-free. You can add beans for extra protein. Black beans, pinto beans, or chickpeas work well. Another option is to mix in some cooked chicken or turkey. If you want a meatless choice, add tofu. Each option boosts protein and keeps the dish filling. In this article, we explored how to make loaded taco macaroni. We walked through choosing fresh ingredients and offered substitutions to fit your diet. You learned step-by-step instructions on cooking pasta and browning meat. We shared tips for a creamy texture and discussed perfect side dishes. Variations suit all tastes, from vegetarian to low-carb options. Finally, we covered how to store leftovers properly. Now, with these insights, you can create a delicious meal tailored to your needs. Enjoy every bite!

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 Mexican
Servings 6
Calories 500 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
  • 1 cup sour cream
  • 2 pieces green onions, chopped
  • to taste fresh cilantro for garnish
  • to taste salt and pepper

Instructions
 

  • In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
  • In a large skillet over medium heat, add the ground beef or turkey. Cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
  • Sprinkle the taco seasoning over the cooked meat and stir to combine. Add the salsa, black beans, and corn, cooking until everything is heated through, about 3-4 minutes.
  • In the skillet, reduce heat to low. Stir in the cooked macaroni and 1 cup of the shredded cheddar cheese. Mix well until the cheese is melted and everything is evenly coated.
  • Remove from heat and stir in the sour cream until fully incorporated. Taste and season with salt and pepper if needed.
  • Scoop the Loaded Taco Macaroni into bowls. Top with the remaining cheddar cheese, chopped green onions, and a sprinkle of fresh cilantro for garnish.

Notes

Feel free to customize with your favorite toppings.
Keyword cheese, comfort food, macaroni, pasta, taco