Description
This Taco Pasta combines the comforting elements of pasta with the zesty flavors of tacos, featuring ground beef or turkey, black beans, corn, and a melty cheese topping. It’s a quick, one-pot dish that’s perfect for busy weeknights or casual get-togethers, offering a delicious and satisfying meal in just 40 minutes.
Ingredients
Scale
- 8 ounces of pasta (penne or rotini)
- 1 pound ground beef (or turkey)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (about 1 ounce)
- 1 can (15 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups beef broth (or chicken broth)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- 1 avocado, diced (optional, for serving)
- 1 lime, cut into wedges (optional, for serving)
Instructions
- Start by bringing a large pot of salted water to a boil. Add about a tablespoon of salt to enhance the pasta’s flavor.
- Once the water is boiling, add the pasta and cook according to the package instructions until al dente (about 8-10 minutes). Stir occasionally to prevent sticking.
- Drain the pasta in a colander and set it aside. Drizzle a little olive oil over it to prevent sticking.
- In a large skillet or pot, heat the olive oil over medium heat.
- Add the diced onion to the skillet and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
- Add the ground beef (or turkey) to the skillet. Break it up as it cooks, seasoning with salt and pepper. Cook until browned and no longer pink, about 5-7 minutes.
- Sprinkle the taco seasoning over the mixture and stir well to combine.
- Pour in the diced tomatoes with green chilies, along with the drained black beans and corn. Stir everything together.
- Add the beef broth to the skillet and bring the mixture to a simmer. Cook for about 5 minutes.
- Add the cooked pasta to the skillet and gently fold it into the meat and sauce mixture.
- Sprinkle the shredded cheddar and Monterey Jack cheese over the pasta. Stir gently to combine and allow the cheese to melt.
- Taste the dish and adjust the seasoning if necessary, adding more salt, pepper, or hot sauce if desired.
- Remove the skillet from heat and garnish with freshly chopped cilantro.
- Serve the taco pasta in bowls, topping with diced avocado and a squeeze of fresh lime juice if desired.
- Dig in and enjoy your delicious taco pasta!
Notes
- Feel free to customize the recipe by adding your favorite vegetables or using different types of cheese.
- This dish can be made ahead of time and reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes