Taco Mac and Cheese with fresh Cilantro. The perfect weeknight meal that makes the perfect leftovers for your kid's thermos.
1 tablespoon extra-virgin olive oil
1 yellow onion diced
1 red bell pepper diced
2 cloves garlic minced
1 tablespoon taco seasoning
1 cup salsa
1 lb. ground beef
2.5 cups chicken broth
8 oz. farfalle pasta
15 oz. canned black beans drained and rinsed
1 cup frozen corn
2 cups shredded Mexican cheese
Soli Organic Cilantro
In a large pot, heat the olive oil (1 tablespoon) over medium high heat. Add the diced onion and bell pepper and sauté until softened and starting to brown (about 3 minutes).
Add the ground beef (1 lb.), minced garlic (2 cloves) and taco seasoning (1 tablespoon). Cook until ground beef is fully cooked, breaking it into small pieces with a wooden spoon, (about 5 minutes).
Add the chicken broth (2.5 cups) and salsa (1 cup). Bring to a boil. Add the pasta (8 oz.) and stir together. Cover and cook on low for 10-12 minutes, or until pasta is cooked all the way and liquid has mostly been absorbed, stirring occasionally.
Stir in the drained and rinsed black beans and frozen corn (1 cup). Continue heating for 2 minutes or so, stirring occasionally, until corn and beans are heated through. Stir in the shredded cheese (2 cups