Taco Pasta Skillet (One Pan, 30 minutes!)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
406 kcal
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Course
Main Course
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Cuisine
Mexican
Taco Pasta Skillet (One Pan, 30 minutes!)
Description
This one-pan Taco Pasta Skillet starts by browning ground beef seasoned with taco spices and cumin. Dry pasta, water, frozen corn, canned black beans, and diced tomatoes with green chilis are added directly with the beef to simmer until the liquid is absorbed and the pasta is tender.
The mixture is then stirred with shredded Mexican cheese, which melts into a creamy, cheesy coating. Additional cheese tops the skillet before serving, optionally garnished with sliced green onions and sour cream. The dish presents a balance of savory, mildly spicy flavors and satisfying textures from pasta, beans, and corn.
This recipe can be adapted to gluten-free by substituting gluten-free pasta or made vegetarian by omitting the beef and increasing beans or using meatless crumbles. It is convenient for quick weeknight meals with easy ingredient combinations and minimal dishes to clean.
Notes suggest cooking in batches if the skillet is not large enough and timing on additions to ensure even cooking if beef is briefly removed.
Ingredients
- 1 lb. ground beef 96%, lean
- 2 Tbsp taco seasoning
- 1/2 Tbsp cumin
- 8 oz. whole grain rotini pasta or other short pasta (elbow, mini wheels, etc.)
- 2.5 cups (20 oz.) water
- 1 cup corn frozen (137g
- 15 oz. black beans rinsed & drained, canned
- 10 oz. diced tomatoes with green chilis with liquid (don't drain, canned
- 1.5 cup Mexican cheese divided (168g, shredded
Optional for serving:
- green onion sliced
- sour cream
Instructions
- Grease a large skillet with cooking spray and add ground beef. Cook over medium heat, crumbling as it cooks until no longer pink.
- Add the taco seasoning and cumin (no need to drain first or the pasta may stick to the pan), and stir to combine.
- Add the dry pasta, water, corn, black beans, and tomatoes and stir to combine.
- Cover pan, reduce heat to a simmer and cook, stirring occasionally, for about 12 to 15 minutes or until liquid is absorbed and pasta is cooked through.
- Add 3/4 cup of the shredded cheese and stir to combine.
- Taste to check for seasoning balance, and add salt and pepper if desired. Sprinkle the remaining cheese on top and give it a couple of minutes to melt. Then top with green onions and sour cream, if desired, and serve.
Notes
- Substitute gluten-free pasta to make this recipe gluten-free.
- Make vegetarian by omitting ground beef or replacing it with meatless crumbles or extra black beans.
- If your skillet is not large enough for all ingredients at once, cook beef separately, then add pasta, water, and tomatoes for the pasta to cook, adding corn and beans at the end.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Serving | 1/6 of skillet (293g) | |
| Calories | 406kcal | 20% |
| Carbohydrates | 48.1g | 16% |
| Protein | 32.4g | 65% |
| Fat | 9.3g | 14% |
| Saturated Fat | 4.4g | 22% |
| Fiber | 10.1g | 40% |
| Sugar | 3.2g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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