Cooked - One-skillet Beef Taco Pasta

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Home Pricing Community My Recipes

One-skillet Beef Taco Pasta

6.0

1 pound lean or extra-lean ground beef

1 ounce package taco seasoning ((I used medium heat))

2 cups water

1 ½ cups uncooked pasta ((I used rotini; bowtie, small shells, elbow macaroni, etc. may be substituted))

15 ounces canned fire-roasted diced tomatoes ((do not drain, use regular diced tomatoes if you prefer less spiciness))

15 ounces canned red kidney beans (drained and rinsed (black beans may be substituted))

1 ½ cups frozen corn ((canned corn may be substituted))

2 cups shredded Mexican cheese blend

½ cup sour cream ((I used light))

⅓ cup green onions (sliced into thin rounds for garnishing (cilantro may be substituted))

1 Hass avocado (peeled and cubed for garnishing, optional)

To a large skillet, add the ground beef and cook over medium-high heat for about 5 minutes, or until beef is cooked though. Crumble and toss intermittently as it cooks to ensure even cooking. Drain liquid if desired or necessary (it wasn’t necessary for me).
Evenly sprinkle the taco seasoning over the beef and add the water, pasta, tomatoes (do not drain), kidney beans, and frozen corn.
Bring to a boil, reduce heat to medium, cover, and allow mixture to simmer for 12 to 15 minutes, or until pasta has absorbed most of the liquid and is done.
Turn off the heat, add the sour cream, and stir to combine.
Add the cheese and cover momentarily to allow cheese to melt.
Evenly sprinkle with green onions and optional avocado before serving.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 91 weeks ago

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