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As the back-to-school season rolls around, families everywhere are faced with the challenge of balancing busy schedules and nutritious meal planning. With homework, extracurricular activities, and the inevitable chaos that comes with the school year, finding time to prepare satisfying dinners can feel daunting. Enter the Back to School Taco Pasta Bowls—an enticing solution that marries the comforting essence of pasta with the vibrant flavors of tacos. This dish is not only quick to prepare but also provides a nutritious option that appeals to both kids and adults alike.

Back to School Taco Pasta Bowls

Kick off the school year with delicious Back to School Taco Pasta Bowls, a perfect meal for busy families! This quick, one-pot dish combines the comforting goodness of pasta and the bold flavors of tacos, making dinner both satisfying and fun for kids and adults alike. Packed with protein, fiber, and essential nutrients, this recipe features ground meat, colorful veggies, and melty cheese. It's an easy way to nourish your family and create lasting mealtime memories, even on hectic nights!
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Ingredients
  

12 oz elbow macaroni (or any pasta of your choice)

1 lb ground beef (or ground turkey for a lighter option)

1 medium onion, diced

2 cloves garlic, minced

1 packet taco seasoning (about 1 oz)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (frozen or canned)

1 cup diced tomatoes (fresh or canned, drained)

1 cup cheddar cheese, shredded

1 cup sour cream (or Greek yogurt for a healthier twist)

1/4 cup fresh cilantro, chopped (optional)

Salt and pepper to taste

1 tbsp olive oil

Sliced jalapeños for garnish (optional)

Tortilla chips for crunch (optional)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

    Brown the Meat: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-5 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

      Add the Ground Meat: Add the ground beef (or turkey) to the skillet. Cook until browned and fully cooked through, breaking it up into smaller pieces with a spatula. Drain excess fat if necessary.

        Season and Combine: Sprinkle the taco seasoning over the cooked meat and stir to combine. Pour in the diced tomatoes, black beans, and corn. Stir everything together and let it simmer for about 5 minutes to heat through (and let the flavors meld together). Adjust seasoning with salt and pepper as needed.

          Mix in Pasta: Add the drained pasta to the skillet and gently mix until the pasta is well coated with the taco meat mixture. If the mixture looks too dry, you can add a splash of water or broth to reach desired consistency.

            Cheese it Up: Remove the skillet from heat and sprinkle the shredded cheddar cheese over the top. Cover and let it sit for a few minutes until the cheese has melted.

              Serve and Garnish: Spoon the taco pasta into bowls. Top with a dollop of sour cream (or Greek yogurt) and sprinkle with fresh cilantro. Add sliced jalapeños and crushed tortilla chips for an extra crunch, if desired.

                Enjoy: Dig in with a fork or spoon and savor the delicious combination of flavors!

                  Prep Time, Total Time, Servings: 15 min | 30 min | 4-6 servings