Cheesy Taco Macaroni Skillet

• 8 oz elbow macaroni
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning
• 1 cup frozen corn
• 1 can (15 oz) diced tomatoes
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk
• 2 green onions, sliced

Steps

1. 1 Cook macaroni according to package instructions; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic, cooking until softened.
3. 3 Stir in taco seasoning, then add corn and diced tomatoes; cook for 3 minutes.
4. 4 In a small bowl, mix sour cream and milk. Pour into skillet and stir to combine.
5. 5 Add cooked macaroni to the skillet, stirring until well coated.
6. 6 Remove from heat and stir in shredded cheddar cheese until melted.
7. 7 Serve sprinkled with green onions.

Equipment

• Large skillet
• Stirring spoon

Variations

• Add ground beef or turkey for extra protein.
• Top with crushed tortilla chips for a crunchy texture.

Substitutions

• Substitute sour cream with Greek yogurt for a lighter option.
• Use corn tortillas for a gluten-free alternative.

Pairings

• Corn chips and salsa
• Mexican rice

Nutrition

Tips

• For extra spice, add a dash of hot sauce.
• Use a mix of cheeses for added flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of milk to loosen.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pair with a fresh avocado salad.
• Serve with warm tortillas on the side.

FAQ