An easy recipe that’s ready in 20 minutes, made in one skillet, and loaded with Mexican-inspired flavors! A family favorite that’s great for busy weeknights!

One Skillet Beef Taco Pasta

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 pound lean or extra-lean ground beef
  • one 1-ounce package taco seasoning (I used medium heat reduced-sodium)
  • 2 cups water
  • 1 1/2 cups uncooked pasta (I used rotini; bowtie, small shells, elbow macaroni, etc. may be substituted)
  • one 15-ounce can fire-roasted diced tomatoes ( use regular diced tomatoes if you prefer less spiciness)
  • one 15-ounce can red kidney beans, drained and rinsed (black beans may be substituted)
  • 1 1/2 cups frozen corn
  • 2 cups shredded Mexican cheese blend
  • 1/2 cup sour cream (I used light)
  • 1/3 cup green onions, sliced into thin rounds for garnishing (cilantro may be substituted)
  • 1 Hass avocado, peeled and cubed for garnishing, optional
  1. Instructions
  2. 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).
  3. Evenly sprinkle the taco seasoning over the beef and add the water, pasta, tomatoes (do not drain), kidney beans, 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.
  4. Turn off the heat, add the sour cream, and stir to combine.
  5. Add the cheese and cover momentarily to allow cheese to melt.
  6. Evenly sprinkle with green onions and optional avocado before serving. Recipe is best warm and fresh but extra will keep in the fridge for up to 5 days or in the freezer for up to 3 months.

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