Instructions

• Heat a large nonstick pan over medium-high heat. Add 1 pound lean ground beef and cook, breaking it into crumbles, until no pink remains (about 5–7 minutes).
• Transfer the cooked beef to a plate and pour off/discard excess fat from the pan.
• Reduce heat to medium. Add 1/2 cup finely diced yellow onion and 1/2 teaspoon minced garlic to the empty pan and cook, stirring, until the onion softens and the garlic is fragrant, about 30 seconds to 1 minute.
• Sprinkle 1 packet taco seasoning over the onions and garlic and stir for about 30 seconds.
• Add 1 cup of the water, 1 cup mild salsa, 1 cup frozen corn, 2 cups (10 oz) uncooked elbow pasta, 1 cup mild taco sauce, and the reserved cooked beef back to the pan. Stir to combine and bring the mixture to a boil.
• Once boiling, reduce heat to medium-low, cover the pan, and simmer for 5–7 minutes, stirring once halfway through to prevent sticking.
• Remove the lid, add the remaining 1 cup water, stir to combine, then return the lid and simmer for another 5–7 minutes (stirring once or twice) until the pasta is tender and most of the liquid is absorbed.
• Remove the pan from the heat. Sprinkle 1 1/2 to 2 cups shredded 4-cheese Mexican blend (or sharp cheddar) over the pasta and stir until the cheese is melted and evenly distributed.
• Serve immediately with your chosen toppings.