One-Pot Cheesy Taco Pasta

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 cup, chopped or 160g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tbsp or 3g

• Garlic

  Raw

  1 cloves, minced or 3g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Salsa

  Sauce, ready-to-serve

  3 cup or 780g

• Macaroni

  Dry, enriched

  8 oz or 227g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 ½ cup or 600g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  1 cup or 136g

• Mexican cheese

  Blend, reduced fat

  2 cup, shredded or 226g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

Directions

1. Heat the olive oil in a 4-quart Dutch oven over medium-high heat until shimmering. Add the chopped onion and cook until it begins to brown and soften, about 5 minutes.
2. Add the ground beef, taco seasoning, and minced garlic. Cook, breaking up the meat into small pieces, until browned and no pink remains, 5 to 7 minutes.
3. Add the black beans, salsa, and macaroni. Stir to combine. Pour in the chicken broth, cover, and bring to a boil over medium-high heat. Uncover and cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 15 minutes.
4. Meanwhile, position a rack about 6 inches from the broiler and preheat the broiler to high.
5. Stir the corn and three-quarters of the shredded Mexican cheese into the pasta. Sprinkle the remaining cheese over the top. Broil until the cheese melts and turns golden-brown, 2 to 3 minutes.
6. Let cool for 5 minutes, and serve garnished with fresh chopped cilantro.

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