Description
A delightful fusion dish combining the comforting qualities of pasta with bold taco flavors, perfect for a weeknight dinner.
Ingredients
Scale
- 12 ounces pasta (penne or rotini)
- 1 pound ground beef or chicken
- 1 packet taco seasoning
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup corn (fresh, frozen, or canned)
- 1 cup shredded cheese (cheddar or taco blend)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
- Sour cream or Greek yogurt, for serving (optional)
Instructions
- Start by cooking your pasta. Bring a large pot of salted water to a boil, add the pasta, and cook according to package directions until al dente. Once done, reserve a cup of pasta water, drain the rest, and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef or chicken, cooking until browned and fully cooked, about 5 to 7 minutes. Use a spatula to break the meat into crumbles as it cooks.
- Sprinkle the taco seasoning over the cooked meat, stirring well to combine. Add a splash of reserved pasta water if the mixture appears too dry.
- Stir in the black beans, diced tomatoes with green chilies, and corn. Mix everything thoroughly and let it simmer on low for about 5 minutes.
- Combine the cooked pasta with the meat and veggie mixture in the skillet. Toss gently to incorporate everything.
- Finally, sprinkle the shredded cheese on top. Cover the skillet with a lid and let it sit for about 2 to 3 minutes until the cheese melts.
Notes
For healthier alternatives, consider using whole grain or lentil pasta, and swapping ground beef for turkey.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg