An EASY recipe that's ready in 20 minutes, made in ONE skillet, and loaded with Mexican-inspired flavors!! A family favorite that's great for busy weeknights!!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Keyword: cheesy taco pasta, one pot taco pasta, taco pasta, taco skillet
Servings: 6
Calories: 583kcal
Author: Averie Sunshine
Ingredients
1poundlean or extra-lean ground beef
one 1-ounce package taco seasoningI used medium heat reduced-sodium
2cupswater
1 ½cupsuncooked pastaI used rotini; bowtie, small shells, elbow macaroni, etc. may be substituted
one 15-ounce can fire-roasted diced tomatoesuse regular diced tomatoes if you prefer less spiciness
one 15-ounce can red kidney beansdrained and rinsed (black beans may be substituted)
1 ½cupsfrozen corn
2cupsshredded Mexican cheese blend
½cupsour creamI used light
⅓cupgreen onionssliced into thin rounds for garnishing (cilantro may be substituted)
1Hass avocadopeeled and cubed for garnishing, optional
Instructions
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.
Notes
Recipe is best warm and fresh but extra will keep in the fridge for up to 5 days or in the freezer for up to 3 months.