Cheesy Beef Taco Pasta
A hearty fusion of Tex-Mex flavors where tender pasta soaks up savory, melted cheese and spiced beef. Spicy, cheesy, and perfect for family dinners.
Servings: 6 servings
Calories: 450kcal
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup corn kernels
- 1 cup black beans, rinsed and drained
- 8 ounces pasta
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup sour cream
- 1 cup chicken or beef broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente; drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Sauté onion and garlic until translucent.
- Add ground beef to the skillet, cooking until browned. Season with salt and pepper.
- Mix in taco seasoning, then add tomatoes with chilies, corn, and black beans. Cook until well combined.
- Reduce heat, add pasta and broth. Simmer 5 minutes to blend flavors.
- Stir in cheddar and mozzarella cheeses until melted. Top with cilantro or green onions before serving.
Notes
Use 100% olive oil for best results
Can substitute 1 zucchini, diced, for ½ cup corn
Store leftovers in an airtight container for up to 3 days
Add ½ cup cooked cauliflower rice for lower-carb version
Can substitute 1 zucchini, diced, for ½ cup corn
Store leftovers in an airtight container for up to 3 days
Add ½ cup cooked cauliflower rice for lower-carb version