dinner recipes

Taco Pasta



1 pound ground beef or turkey

1 packet taco seasoning mix (or homemade taco seasoning)

1 small onion, diced

1 bell pepper, diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 cup corn kernels (fresh, canned, or frozen)

1 cup black beans, drained and rinsed

2 cups beef or chicken broth

8 ounces (about 2 cups) pasta (such as rotini, penne, or elbow)

1 cup shredded cheddar cheese

1/2 cup sour cream

Salt and pepper to taste

Fresh cilantro, chopped (optional)

Sliced jalapeƱos (optional)

Lime wedges (optional)


Cook the Beef:

In a large skillet or pot, cook the ground beef (or turkey) over medium-high heat until browned. Drain any excess fat.


Add Vegetables:

Add the diced onion and bell pepper to the skillet. Cook until the vegetables are softened, about 5 minutes.

Add the minced garlic and cook for another minute, until fragrant.

Season and Simmer:

Stir in the taco seasoning mix, diced tomatoes (with their juice), tomato sauce, corn, black beans, and broth. Mix well to combine.

Add Pasta:

Bring the mixture to a boil. Stir in the pasta. Reduce the heat to medium-low, cover, and simmer for about 15 minutes, or until the pasta is cooked through and most of the liquid is absorbed. Stir occasionally to prevent the pasta from sticking to the bottom.

Add Cheese and Sour Cream:

Once the pasta is cooked, stir in the shredded cheddar cheese until melted and well combined.

Remove from heat and stir in the sour cream. Season with salt and pepper to taste.


Serve the taco pasta hot, garnished with fresh cilantro, sliced jalapeƱos, and lime wedges if desired.

Enjoy your Taco Pasta!