Bold taco flavors meet cheesy pasta for a quick, hearty, family-friendly main dish ready in just 20 minutes.
# Components:
→ Pasta
01 - 12 ounces short pasta such as rotini or penne
→ Meats
02 - 1 pound ground beef or ground turkey
→ Vegetables
03 - 1 small yellow onion, finely diced
04 - 1 red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 cup canned corn, drained
07 - 1 cup canned black beans, rinsed and drained
→ Spices & Seasonings
08 - 2 tablespoons taco seasoning
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
→ Sauces & Dairy
11 - 1 can (14 ounces) diced tomatoes, drained
12 - 1 cup tomato sauce
13 - 1 1/2 cups shredded cheddar cheese
14 - 1/2 cup sour cream
→ Toppings (optional)
15 - Chopped fresh cilantro
16 - Sliced jalapeños
17 - Sliced green onions
# Directions:
01 - Preheat oven broiler to high.
02 - Cook short pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
03 - Heat a large oven-safe skillet over medium-high heat. Add ground beef or turkey and cook, breaking up with a spoon, until meat is browned, about 4 minutes. Drain excess fat if needed.
04 - Add diced onion, red bell pepper, and minced garlic to the skillet. Sauté for 2 to 3 minutes until vegetables have softened.
05 - Stir in taco seasoning, kosher salt, and black pepper. Add drained diced tomatoes, tomato sauce, drained corn, and rinsed black beans. Cook for 2 to 3 minutes, stirring to combine.
06 - Reduce heat to low. Add drained pasta and sour cream to the skillet. Mix until pasta is evenly coated with the sauce.
07 - Sprinkle shredded cheddar cheese evenly over the top of the pasta mixture. Transfer the skillet to the oven and broil for 2 to 3 minutes, or until cheese has melted and is bubbly.
08 - Remove the skillet from the oven. Garnish with chopped cilantro, sliced jalapeños, or sliced green onions as desired. Serve hot.
