Taco Pasta Skillet
User Reviews
5
Taco Pasta Skillet
Description
The Taco Pasta Skillet brings together typical taco spices such as smoked paprika, chili powder, cumin, and others to season ground beef sautéed with garlic and shallots. Cooked alongside charred fresh corn kernels and completed with tomato sauce, the mixture forms a richly flavored base paired with al dente cavatappi pasta. The texture balances the tender pasta and juicy beef with the slight crispness from the fresh corn.
The dish is finished with a generous topping of shredded Mexican blend cheese that melts over the warm skillet, adding a creamy, savory layer. Optional fresh toppings like diced Roma tomatoes, sliced green onions, dollops of sour cream, chopped cilantro, avocado, and jalapeño pepper slices provide freshness and a customizable spicy kick.
This one-pan meal works well for family dinners, combining familiar taco flavors in a comforting pasta format. The method includes broiling corn to impart a smoky note and simmering the sauce and beef with periodically added water to maintain moisture.
Ingredients
taco seasoning
- 2 teaspoons smoked paprika
- 1 teaspoons chili powder
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon Coriander
- ½ teaspoon mustard powder dry
pasta
- 1 corn on the cob
- 6 ounces cavatappi pasta dry
- 2 tablespoons extra virgin olive oil
- ½ pound ground beef lean
- 1 shallot small, minced
- 2 garlic cloves, minced
- ½ tomato sauce cup
- 1 cup Mexican blend cheese shredded
- salt to taste
- black pepper to taste
toppings
- 2 Roma tomato seeded and diced
- 2 green onion thinly sliced
- sour cream few dollops
- cilantro chopped, optional
- avocado chopped, optional
- jalapeno pepper sliced, optional
Instructions
- Combine all spices in a small bowl and stir together. Set aside.
- Set oven to broil and char corn under broiler on each side for 1 minute. Remove from broiler and slice kernels off cob and set aside (discard cob).
- Preheat oven to 375˚F.
- Fill a large pot with water and place over medium-high heat.
- Once water is boiling, add a handful of salt and pasta and boil until al dente, about 7 to 8 minutes, stirring occasionally.
- Remove from heat and drain pasta. Set aside.
- Place an 8” skillet over medium-high heat and add oil.
- Add ground beef and saute for 3 to 4 minutes, breaking up the beef as it cooks. Season with salt and pepper.
- Add shallot and garlic and continue to saute for 2 to 3 minutes.
- Stir in taco seasoning and stir together. Saute for 2 to 3 minutes. Season with salt and pepper.
- Stir tomato sauce into the mixture and reduce heat to medium. Simmer mixture for about 10 minutes adding 2 tablespoons water at a time to mixture, if it begins to get too thick.
- Once ground beef mixture has thickened, fold in cooked pasta and charred corn until evenly distributed.
- Top pasta skillet with shredded cheese and place in oven for 6 to 8 minutes or until cheese has melted.
- Remove from heat and top with diced tomatoes, dollops of sour cream and sliced green onions. Serve.
User Reviews
Overall Rating
5
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