Kellene Miller

Cheddar Taco Pasta


This is a sponsored post written by me on behalf of The Frozen Food Foundation for IZEA. All opinions are 100% mine.

This skillet dinner combines pasta, taco beef, corn, and a homemade cheddar sauce - a true weeknight family dinner winner!




Weeknight dinners can be the easiest at times, and the hardest at times to pull together. If you're like me, you go through spouts where you plan meals, including lunches and leftovers, and cross coordinate what's cheapest and on sale that week directly with recipes that my family loves. I thrive in weeks like this! Dinner is brainless on my part and as long as I make it to the grocery store sometime in the beginning of the week, I just pull out what's necessary for dinner that night and don't have to think about it twice.

Then, there are other weeks. :/

You know the ones. Boxed mac & cheese on Monday. Hot dogs on slices of bread on Tuesday (because you are out of hot dog rolls). Tuna for 3 of you on Wednesday, and then husband is left to his own devices (usually chips and salsa). Then the rest of the week I'm stressed out and then we eat out.

I know that, especially in the winter, I GREATLY underuse my freezer. If I could freeze leftovers and stock it with healthy fruits and vegetables, "those" dinner weeks would go so much more smoothly. And I wouldn't feel extremely guilty over feeding my family crap for dinner!




There was actually a study done recently by the University of California, Davis, in conjunction with the Frozen Food Foundation. They found that frozen fruits and vegetables are most often nutritionally equal to fresh fruits and veggies. For me, during "those weeks", convenience is EVERYTHING and I don't know what's more convenient than a steamer bag of veggies from Bird's Eye, Green Giant, or Wymans, that I can just throw frozen into the microwave and have a fresh steamed veggie in minutes to serve myself and my family! I try to be stocked with a few bags of frozen corn, peas, and green beans, and a few bags of Brussels sprouts (for me, yum). Another favorite of mine is to have a frozen bag of chopped onions and green peppers, ready for recipes! No teary eyes, either. :)

This pasta dinner is wonderful because all of the ingredients are pantry staples or freezer favorites of mine. No forethought needed, just start 30 minutes before you want to sit down to dinner. Don't forget to top it with some sour cream and salsa!

Cheddar Taco Pasta

1 lb ground beef
1 packet taco seasoning
2/3 cup water
1 box penne pasta, cooked and drained
4 tablespoons butter
4 teaspoons flour
1 cup milk
2 cups shredded cheddar cheese
12 oz bag Birds Eye Steamfresh Corn, steamed in the microwave

Brown and drain ground beef. Stir in taco seasoning and water. Bring to a boil and then reduce heat and simmer until all the liquid is absorbed. Add to cooked pasta. In a large saucepan, melt butter over medium heat. Whisk in flour. Slowly whisk in milk. Bring to a boil a cook while stirring 2 minutes. Add in cheese and continue cooking until cheese is melted. Pour cheese over cooked pasta and taco meat. Add in corn. Stir to combine well. Serve immediately with sour cream, salsa, avocado, and any other preferred taco fixins.


My whole family enjoyed this dinner! Silas and Wesley of course with "cream" (sour cream) and Paul with healthy doses of Sriracha. Love them! Be sure to follow the Frozen Food Foundation Facebook page and the Frozen Food Foundation Twitter page for more ideas on how to make frozen fruits and veggies appetizing for your family!


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