One-Skillet Beef Taco Pasta
User Reviews
4.4
One-Skillet Beef Taco Pasta
Description
One-Skillet Beef Taco Pasta starts by browning ground beef and seasoning it with taco spices in a single skillet. Uncooked pasta, diced tomatoes, kidney beans, and corn are added with water to create a simmering mixture that cooks until the pasta is tender and flavorful. The use of canned tomatoes and beans provides both moisture and robust flavor, while the taco seasoning offers a familiar spice profile.
The dish is finished off by stirring in sour cream and melting a Mexican cheese blend on top, which adds creaminess and richness. Garnishes of green onions and avocado bring freshness and texture contrast. This method reduces cleanup and combines diverse ingredients into one cohesive main dish.
Leftovers can be refrigerated for up to five days or frozen for up to three months, maintaining good flavor and texture upon reheating.
Ingredients
- 1 pound ground beef lean or extra-lean
- 1 ounce taco seasoning I used medium heat, package
- 2 cups water
- 1 ½ cups pasta I used rotini; bowtie, small shells, elbow macaroni, etc. may be substituted, uncooked
- 15 ounces diced tomatoes do not drain, use regular diced tomatoes if you prefer less spiciness, canned, fire-roasted
- 15 ounces red kidney beans drained and rinsed (black beans may be substituted, canned
- 1 ½ cups corn canned corn may be substituted, frozen
- 2 cups Mexican cheese blend shredded
- ½ cup sour cream (I used light)
- ⅓ cup green onions sliced into thin rounds for garnishing (cilantro may be substituted)
- 1 avocado peeled and cubed for garnishing, optional, Hass variety
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
- This dish is best enjoyed warm and fresh but stores well in the refrigerator for up to five days.
- It can also be frozen for up to three months; thaw before reheating for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 481kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 34g | 68% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 1027mg | 43% |
| Potassium | 837mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 1171IU | 23% |
| Vitamin C | 12mg | 13% |
| Calcium | 512mg | 51% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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