Taco Pasta is so creamy, cheesy, beefy and packed with taco flavors! Elbow noodles are all dressed up with ground beef, black beans, a super creamy salsa mixture and plenty of gooey melted cheese. This 30 minute dinner recipe never disappoints!
Heat a large pot over medium-high heat. Brown the ground beef and drain the grease if needed. Add the onions, garlic, and taco seasoning and cook 2-3 minutes until the onions become tender.
Add the salsa, low-sodium beef broth, and elbow noodles to the pot. Bring to a boil then reduce the heat and simmer for 8-10 minutes until the noodles are done.
Add butter, sour cream and black beans and stir until melted. Whisk the flour into the milk then stir into the pot and cook for about 2-3 minutes until thickened.
Stir in one and a half cups of the cheddar cheese until it is incorporated. Then top with the remaining cheese and cover the casserole with a lid and continue cooking over medium heat until the cheese has melted and it's hot and bubbly.
Notes
NOTE: The beans can be left out of this recipe if that is your preference.