In a large skillet, heat vegetable oil. Add ground beef to skillet, then cook and crumble ground beef over medium high heat. Drain grease and return ground beef to pan.
Reduce heat to medium and add chopped onion and garlic to skillet, plus salt and pepper to taste. Cook until onion is translucent and garlic is fragrant, about 2-3 minutes.
Pour in 1 cup water, corn, salsa, taco sauce, taco seasoning, and elbow macaroni. Mix ingredients together and bring to a boil. Reduce heat, cover, and let simmer. For the amount of time to simmer, check your box of macaroni for the recommended cooking time and divide that number by half.
Remove lid and add in final 1 cup of water, then stir. Return cover and allow to simmer for the remaining recommended cook time of the macaroni.
Remove skillet from heat. Quickly add in 1 cup of Mexican cheese and stir until cheese is melted. Sprinkle remaining 1 cup of Mexican cheese on top, then replace lid. Let sit for 1-3 minutes or until cheese has melted.
Serve immediately with sour cream and chopped cilantro as garnish (optional).
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