Taco Pasta Recipe

• servings: 9 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon Olive Oil (or preferred oil)

1 medium Onion (diced, about 1 cup)

1 pound Ground Beef

2 tablespoons Taco Seasoning (or a 1-ounce packet)

8 ounces Uncooked Pasta (225 g) (such as medium shells, macaroni, or rotini)

1 (15-ounce can) Diced Tomatoes (don't drain) (or 1 cup salsa picante)

1 (15-ounce can) Black Beans (drained and rinsed)

1 cup Corn (fresh or frozen)

2 cups Chicken Broth

4 ounces Cheddar Cheese (shredded, 1 cup)

1 teaspoon Salt (or more to taste)

1/2 teaspoon Black Pepper

Sour cream, salsa, green onions, cilantro, jalapenos, or lime.

Directions

Stove instructions (see Instant Pot instructions below)

Heat OIL in a 3.5-quart saucepan over medium-high.

Add ONION and GROUND BEEF. Sauté until beef is cooked through, stirring as needed. Drain excess fat.

Stir in TACO SEASONING and saute for a few minutes until fragrant, stirring as needed.

Stir in UNCOOKED PASTA, DICED TOMATOES, BLACK BEANS, CORN, and CHICKEN BROTH.

Bring to a boil, reduce heat, and simmer for 8-12 minutes, stirring occasionally to prevent sticking. Add splashes of broth or water as needed to keep the surface ingredients moist.

Stir CHEDDAR CHEESE into the pot for a creamy, cheesy finish.

Stir in SALT and PEPPER, give it a taste, and add more salt, if needed.

Serve warm garnished with optional toppings.

Storage and reheat

To store, cool completely and refrigerate up to 5 days or freeze for up to 90 days.

To reheat, add a splash of broth or water to revive the creamy texture.

Nutrition

• Serving Size: 1 cup
• Calories: 224 kcal
• Total Fat: 17 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 48 mg
• Sodium: 436 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 13 g