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Skillet Taco Pasta

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Ingredients Method

Ingredients
  

  • 1 lb. lean hamburger ground beef
  • 1/2 of a large yellow onion diced finely
  • 2 tsp. minced garlic
  • 3 cups beef broth
  • 2 Tbsp. taco seasoning
  • 1/4 tsp. chili powder
  • 3 Tbsp. tomato paste
  • 1 Tbsp. Worcestershire sauce
  • 1 can 10 oz Rotel (diced tomatoes and green chilies), undrained
  • 10 oz. about 2 1/2 cups pasta, uncooked (I used Cellentani)
  • 1/2 c. yellow corn
  • 1 c. black beans drained and rinsed from the can (optional)
  • 1 1/2 c. shredded cheese I used Colby Jack
  • Toppings: green onions cilantro, sour cream, diced tomatoes, diced avocado, salsa

Method
 

  1. In a large skillet over the stove top, brown hamburger with diced onions and minced garlic, until meat is no longer pink and onions are translucent. Drain the grease, if there is any.
  2. Add beef broth, taco seasoning, chili powder, tomato paste, Worcestershire sauce, Rotel, and uncooked pasta. Stir well and bring to a boil.
  3. Push pasta under the liquids as much as possible, cover the skillet with a lid, then reduce heat slightly and simmer on medium-high heat until the pasta is tender and the liquids have mostly cooked out. Stir every so often, but replace the lid afterwards.
  4. When the pasta is tender, stir in the corn and shredded cheese until melted (and black beans, if desired). Stir on the stovetop on low heat until everything is heated through.
  5. Serve immediately with your favorite toppings, as listed above.