Cheesy Taco Pasta – Crunchy Creamy Sweet

In a deep 10″ skillet, heat up olive oil over medium heat.

1 tablespoon olive oil

Add onion and garlic and saute for 3 to 4 minutes, stirring often.

1 medium yellow onion, 3 garlic cloves

Add beef and cook until no longer pink.

1 lb ground beef

Season meat with salt, pepper and taco seasoning. Stir well.

½ teaspoon salt, ¼ teaspoon black pepper, 2 tablespoons taco seasoning

Add a splash of broth and deglaze the pan (scrape all the cooked on bits from the bottom of the pan).

2 cups vegetable broth

Add remaining broth and tomato sauce. Stir in.

4 oz tomato sauce

Add pasta and stir in. Brint the mixture to a boil, then lower the heat and simmer until the pasta is cooked. Cover the pan but stir once every few minutes, to preven the pasta from sticking to the pan.

1 ½ cups macaroni pasta

Add crushed tomatoes when pasta is almost done. Stir in.

1 ½ cups crushed tomatoes

Add corn and black beans. Stir in and simmer for 4 to 5 minutes.

15 oz can of whole-kernel corn, 15 oz can of black beans

Remove the pot from the heat.

Sprinkle cheese on top of pasta and cover. Let it sit for 5 to 10 minutes.

¾ cup shredded pepper Jack cheese, ¾ cup shredded cheddar cheese

Serve with salsa, sour cream, chopped cilantro or parsley.