Description
My stepson loves tacos, so I whipped this up one night when I didn’t have taco shells.
Ingredients
- 1 pound lean ground beef
- 1 small onion, chopped fine
- ¼ cup finely chopped green bell pepper
- 1 tablespoon Worcestershire sauce
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (9 ounce) package frozen corn
- ½ cup medium salsa
- 2 tablespoons taco seasoning mix
- 1 (8 ounce) package elbow macaroni
Instructions
- Heat a large skillet over medium-high heat. Cook and stir beef
- onion
- bell pepper
- and Worcestershire sauce in the hot skillet until browned and crumbly
- 5 to 7 minutes; drain and discard grease. Add tomatoes
- corn
- salsa
- and taco seasoning. Cover and simmer while preparing macaroni.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water
- stirring occasionally until cooked through but firm to the bite
- 8 minutes. Drain. Stir macaroni into beef mixture.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4