Taco Pasta Skillet
This taco pasta skillet combines the flavors of classic tacos with hearty pasta for a quick and satisfying meal. It's a one-pan dish that is perfect for busy weeknights and can be easily customized with your favorite toppings.
This recipe is mexican style, dinner, scaled for 6 servings, with 10 min prep and 20 min cook.
Prep: 10 min · Cook: 20 min · Total: 30 min · Serves: 6
Quick cooking notes
- Core ingredients include corn, beef broth, black beans, pasta.
- Follow all 6 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 1 cup corn (frozen or canned)
- 2 cups beef broth (low sodium)
- 1 can black beans (drained and rinsed)
- 2 cups pasta (uncooked)
- 2 tbsp taco seasoning (divided)
- 1 cup sour cream (for serving)
- 1 can diced tomatoes (14.5 oz)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 pound ground beef (browned)
- 1 bunch green onions (chopped for garnish)
Instructions
- In a large skillet, brown the ground beef over medium heat until fully cooked, breaking it apart as it cooks.
- Add the taco seasoning to the beef and stir well to combine.
- Pour in the diced tomatoes, beef broth, black beans, and corn, and bring the mixture to a simmer.
- Stir in the uncooked pasta, cover the skillet, and cook for about 10-12 minutes, or until the pasta is tender.
- Once the pasta is cooked, remove the skillet from heat and stir in half of the shredded cheese until melted.
- Serve the taco pasta in bowls, topped with the remaining cheese, sour cream, and chopped green onions.
Nutrition (per serving)
- Calories: 450
- Protein: 28 g
- Fat: 18 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Sugar: 3 g
- Sodium: 800 mg
Nutrition values are estimates based on stored ingredient totals and serving size.