Follow these steps for perfect results
extra lean ground beef
red pepper
chopped
green onions
chopped
water
taco seasoning mix
canned diced tomatoes and green chilies
undrained
elbow macaroni
uncooked
frozen corn
Mexican style shredded cheese
fresh cilantro
chopped
Brown ground beef with chopped red pepper and green onions in a large nonstick skillet over medium-high heat.
Drain any excess fat.
Stir in water, taco seasoning mix, and diced tomatoes and green chilies; bring to a boil.
Stir in uncooked elbow macaroni; reduce heat, cover the skillet, and simmer.
Cook for 10 to 12 minutes, or until the macaroni is tender, stirring occasionally.
Add frozen corn during the last 5 minutes of cooking.
Remove the skillet from the heat.
Top with Mexican-style shredded cheese.
Cover the skillet to melt the cheese.
Let stand for 2 minutes, or until the cheese is melted.
Sprinkle with chopped fresh cilantro before serving.
Expert advice for the best results
Adjust the amount of taco seasoning to your taste.
Add other vegetables like bell peppers or zucchini.
For a spicier dish, use hot diced tomatoes and green chilies.
Everything you need to know before you start
10 minutes
Can be made ahead and reheated.
Serve in the skillet or in individual bowls. Garnish with extra cilantro and a dollop of sour cream.
Serve with a side of salsa and guacamole.
Top with sour cream or Greek yogurt.
Pairs well with the spice and savory flavors.
Light and refreshing to complement the dish.
Discover the story behind this recipe
A popular and convenient meal reflecting the blend of American and Mexican cuisines.
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