Description
Dinner in 30 minutes? This cheesy taco pasta skillet combines your favorite taco flavors with pasta comfort in one pan for the ultimate weeknight family pleaser.
Ingredients
Scale
- 1 lb (450g) lean ground beef
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 packet (1 oz/28g) taco seasoning (or 2 tablespoons homemade)
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 1 can (8 oz/227g) tomato sauce
- 2 cups (475ml) low-sodium chicken broth
- 8 oz (225g) dried rotini pasta (about 3 cups)
- 1 cup (240g) frozen corn kernels
- 1 can (15 oz/425g) black beans, drained and rinsed
- 2 cups (8 oz/225g) shredded Mexican cheese blend
- Optional toppings: diced avocado, chopped cilantro, sour cream, sliced jalapeños, lime wedges
Instructions
- Heat a large, deep skillet over medium-high heat. Add ground beef and cook for 5-7 minutes until browned, breaking it up as it cooks. Drain excess fat if needed.
- Add diced onion to the beef and cook for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Sprinkle taco seasoning over the meat mixture and stir to coat. Cook for 1 minute to bloom the spices.
- Pour in diced tomatoes with juice, tomato sauce, and chicken broth. Stir well, scraping up any browned bits from the pan.
- Add the dry pasta, pushing it down into the liquid. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 8-10 minutes, stirring occasionally.
- When pasta is almost tender, stir in corn and black beans. Continue cooking uncovered for 2-3 minutes until pasta is al dente and liquid has reduced.
- Reduce heat to low. Stir in half the cheese, then sprinkle remaining cheese on top. Cover and remove from heat. Let stand 2-3 minutes until cheese is completely melted.
- Serve directly from the skillet, topped with your choice of fresh garnishes.