Ingredients
Scale
- 1 pound ground beef (substitute ground turkey or plant-based crumbles for a lighter or vegetarian option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup elbow macaroni
- 2 cups water or low-sodium beef broth (broth adds more flavor)
- 1 cup shredded sharp cheddar cheese (feel free to mix in Monterey Jack or pepper jack for extra kick)
- 1 cup crushed tortilla chips (reserve some for topping)
- 1/2 cup canned black beans, drained and rinsed (optional but adds great texture and nutrition)
- 1/2 cup canned corn kernels, drained
- 1/2 cup salsa (choose mild, medium, or hot based on your family’s preference)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- Optional toppings: sliced jalapeños, chopped cilantro, sour cream, sliced green onions
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. I always take a moment here to breathe in that familiar aroma—it reminds me of my grandma’s kitchen and how food can feel like a warm hug.
- Add the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to let it burn.
- Add the ground beef to the skillet. Break it up with a wooden spoon and cook until browned and cooked through, about 6-8 minutes. Season with salt, pepper, chili powder, and cumin as it cooks. When I’m in a rush, this step feels like the heartbeat of the dish—simple but essential.
- Drain any excess fat from the skillet to keep things from getting greasy, but leave a little behind for flavor.
- Pour in the water or beef broth and bring to a gentle boil. Stir in the elbow macaroni, reduce the heat to a simmer, and cover. Cook for about 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Once the pasta is cooked, stir in the salsa, black beans, corn, and half of the shredded cheese. Mix everything well until the cheese melts into that creamy, dreamy layer we all crave in comfort food.
- Top the skillet with the remaining cheese and crushed tortilla chips. Cover the skillet for another 2-3 minutes off the heat to let the cheese melt and the chips soften slightly but still keep a little crunch. This step is pure magic for me—it’s like the final flourish that turns dinner into a celebration.
- Garnish with your favorite toppings like jalapeños, cilantro, sour cream, or green onions before serving. I love how these add fresh pops of flavor and color, making the dish feel vibrant and inviting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International