Description
This Taco Pasta combines the bold flavors of tacos with the comfort of pasta, featuring rotini mixed with seasoned ground beef, black beans, corn, and a creamy cheddar cheese sauce. It’s a quick, one-pot meal that’s perfect for busy weeknights and can be customized with your favorite toppings.
Ingredients
Scale
- 8 ounces of rotini pasta
- 1 pound of ground beef (or turkey)
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 packet of taco seasoning (about 1 ounce)
- 1 can (15 ounces) of diced tomatoes with green chilies
- 1 can (15 ounces) of black beans, drained and rinsed
- 1 cup of corn (frozen or canned)
- 2 cups of beef broth (or chicken broth)
- 1 cup of shredded cheddar cheese
- 1 cup of sour cream
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
- Optional toppings: sliced jalapeños, avocado, lime wedges
Instructions
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain and set aside, drizzling with olive oil to prevent clumping.
- In a large skillet or pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Add the minced garlic and cook for an additional minute, stirring frequently.
- Add the ground beef (or turkey) to the skillet, breaking it up with a spatula. Cook until browned, about 5-7 minutes, draining excess fat if using beef.
- Sprinkle in the taco seasoning and stir to coat the meat and onions evenly.
- Pour in the diced tomatoes with green chilies, black beans, and corn. Stir until well combined.
- Add the beef broth to the skillet and bring to a simmer. Cook for about 5 minutes to meld the flavors.
- Gently fold the cooked rotini pasta into the meat and sauce mixture until well combined. Season with salt and pepper to taste.
- Reduce heat to low and sprinkle the shredded cheddar cheese over the top. Cover and let sit for 2-3 minutes until cheese is melted.
- Stir in the sour cream until evenly distributed.
- Serve in bowls or on plates, garnished with chopped cilantro. Add optional toppings like jalapeños or avocado, and serve with lime wedges for an extra zing.
Notes
- This dish can be customized with your favorite taco toppings.
- For a vegetarian option, substitute the meat with additional beans or lentils.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes