1 pound extra lean ground beef (turkey)
1/2 cup onion, finely chopped
1/2 tsp. minced garlic
2 cups water, separated
1 cup salsa
1 cup frozen corn
1 packet taco seasoning
2 cups elbow macaroni (whole wheat)
1 cup taco sauce
1 and 1/2 – 2 cups taco cheese, shredded
Optional toppings: green onions, sour cream, diced tomatoes, diced avocado
In a large skillet, brown the ground beef completely. Drain any fat and add in the onion and garlic. Stir until fragrant – about 30 seconds to a minute on medium-high heat. Add in one cup of water, salsa, corn, and taco seasoning. Stir well and add in the pasta and taco sauce. Bring to a boil and then lower to low-medium heat and cover the skillet with a lid. Let simmer for about 5-7 minutes and then add in the last cup of water and stir everything together again. Return lid and let simmer until pasta is tender, about another 5-7 minutes. (If you don’t have a nonstick skillet, you will need to stir this every 3-4 minutes so it doesn’t stick to the bottom.) Remove from heat and sprinkle cheese to cover the skillet. Let melt and top with optional toppings of choice. Serve immediately.

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