In a large pot or Dutch oven, over medium heat, add the lean ground beef. Use a wooden spoon to break it apart as it cooks. Stir in the finely diced yellow onion and minced garlic. Cook until the beef is browned and the onion is translucent, about 5-7 minutes.
Sprinkle the taco seasoning over the cooked beef mixture, stirring to combine. This is where the magic happens! The spices will infuse the meat with bold flavors.
Pour in 1 cup of water and the mild salsa. Stir well to combine all ingredients. Bring the mixture to a simmer.
Add the elbow pasta to the pot, along with the remaining cup of water. Ensure the pasta is submerged in the liquid. Cover the pot and bring it to a gentle boil.
Once boiling, reduce the heat to medium-low and let it simmer for about 8-10 minutes, stirring occasionally to prevent sticking. Cook until the pasta is al dente and has absorbed most of the liquid.
Stir in the frozen corn and taco sauce, mixing everything together. Allow the mixture to heat through for an additional 3-5 minutes.
Remove the pot from heat and sprinkle the shredded cheese over the top. Cover and let it sit for a few minutes, allowing the cheese to melt perfectly into the dish.
Scoop the Taco Pasta into bowls and top with your favorite toppings, such as sour cream, chopped cilantro, or sliced jalapeños. Dig in and enjoy this cheesy, flavorful dish!
