Gluten Free Living – 2017

Taco Pasta Skillet is a 30-minute one-pot meal that’s a delightful Tex-Mex entree. I used lean ground beef, diced tomatoes, green chilies, black beans, Fiesta corn, Mexican cheese blend, gluten free rotini and my Homemade Taco Seasoning. I topped the skillet with sour cream, olives, tomatoes, fresh cilantro, cheese and avocados. However, adding guacamole, pico de gallo or salsa are also great options.

Follow Me On Instagram!

I was in the mood for a Tex-Mex entree a couple of weeks ago. I love my 30-minute Mexican Beef and Rice Skillet and Mexican Chicken, Beans and Rice Skillet. But I wanted something a little different. What about pasta with Tex-Mex? I knew I wouldn’t eat it unless I used gluten free pasta, so that’s what I did. I was so happy with the results.

The pasta does not have to be cooked separately and added in later. No, this is a one-pot meal and the pasta cooks in the skillet. The toppings make it marvelous. As I stated in other posts, I love sliced avocados in just about everything. I lenjoy having a few slices on almost any Tex-Mex entree. But if you have the time, you can always make guacamole to serve with this.

The next time you need to throw together a 30-minute meal, I highly recommend this Taco Pasta Skillet. If you enjoy a little spice in your life, you’ll find this tasty dish memorable and delectable. 🙂

This 30-Minute Taco Pasta Skillet is an easy weeknight supper that’s nutritious as well as tasty.

This cheesy skillet dish is filled with tomatoes, Fiesta corn, black beans, bell peppers, green chilies and Taco seasoning.

This cheesy 30-Minute Taco Pasta Skillet is incredibly delicious. While I used only two tablespoons of green chilies, you can amp up the flavors of this dish by increasing this amount.

Here’s what I did.

Brown beef in skillet. Add diced onions and orange bell peppers. Saute until beef is no longer pink.

Drain any grease.

Add black beans, Fiesta corn, diced tomatoes and green chilies.

Stir ingredients to combine.

Sprinkle Homemade Taco Seasoning over top.

Add uncooked gluten free rotini pasta and vegetable or beef broth.

Stir to combine. Cover with lid and cook about 15 minutes.

Uncover and cook another 5 minutes until all the liquid is absorbed. Sprinkle cheese and fresh cilantro over top. 

Cover and cook an additional 2-3 minutes until cheese melts.

Before serving, garnish Taco Pasta Skillet with sour cream, olives, tomatoes, avocados, lime and additional fresh cilantro.

Every bite of Taco Pasta Skillet is succulent and mouthwatering!

If you enjoy Tex-Mex entrees, this one should be on your regular menu.

Here’s the recipe.

30 MINUTE TACO PASTA SKILLET

(My own concoction)

Taco Pasta Skillet

Teresa Ambra

This fantastic 30-minute one-pan dinner is a delicious Tex-Mex version with pasta. It includes ground beef, gluten free pasta, tomatoes, chilies, corn, black beans, cheese, and taco seasoning. It's garnished with avocados, sour cream, cheese, olives, tomatoes and cilantro. Wonderful weeknight dinner.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Beef, Main Dish, Pasta

Cuisine Tex-Mex

Servings 10

Calories 492 kcal

Equipment

• 1 large skillet with lid
• 1 wooden spoon
• 1 spatula
• 1 sharp knife to cut vegetables
• measuring cups
• measuring spoons
• 1 hamburger chopper to break meat down in small pieces while frying
• small bowls for toppings

Ingredients

  

1x2x3x

SKILLET:

• 1 1/2 lbs. 96% lean ground beef
• 1 onion chopped
• 2 cloves garlic minced
• 1 orange bell pepper seeded and chopped
• 1 batch Homemade Taco Seasoning or one packet Taco seasoning
• 32 oz. vegetable broth or beef broth
• 12 oz. pkg. gluten free rotini (you can also use regular pasta of your choice)
• 11 oz. can Fiesta corn drained
• 15.25 oz. can black beans rinsed and drained
• 14.5 oz. can diced tomatoes undrained
• 2 tbsp. diced green chilies or more, if desired
• 2 cups mexican cheese blend shredded
• 1 tbsp. cilantro as desired

TOPPINGS:

• 1/2 cup sour cream Salsa or pico de gallo, as desired
• 1 tbsp. fresh cilantro minced
• 1 tbsp. lime juice or as desired
• 1/2 cup sliced ripe olives
• 1/2 cup grape tomatoes halved
• 1 cup Mexican cheese blend shredded
• 1 green onion sliced
• 1 cup salsa or pico de gallo, as desired
• 1 avocado sliced

Instructions

 

SKILLET:

• Brown beef with onions, garlic and bell pepper in an extra large skillet over medium heat.
• Chop beef with hamburger chopper while frying so meat is in very small pieces.
• Drain.
• Add tomatoes, green chilies, black beans and corn.
• Stir in taco seasoning, vegetable broth and rotini.
• Stir well.
• Cover with lid and cook over low to medium heat about 15 minutes or until pasta is cooked through.
• Stir occasionally to make sure pasta is cooked adequately.
• Uncover lid and cook, stirring frequently another 5 minutes until broth is absorbed.
• Once pasta is cooked through, cover contents of skillet with cheese, then sprinkle with chopped cilantro.
• Cover with lid again and cook until cheese is melted.
• Garnish with toppings of your choice.

TOPPINGS:

• Slice or mince toppings and add as desired.

Notes

NOTE: Since I only used two tablespoons of green chilies, the pasta dish was only very mildly spicy. If you prefer your meals spicier, use the whole 4-ounce container of diced green chilies.

 

NOTE: I used Homemade Taco Seasoning.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 492kcalCarbohydrates: 48gProtein: 31gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 81mgSodium: 869mgPotassium: 801mgFiber: 8gSugar: 6gVitamin A: 1209IUVitamin C: 29mgCalcium: 291mgIron: 4mg

Keyword beef, black beans, corn, gluten free, main dish, noodles, pasta, Tex Mex, tomatoes

Tried this recipe?Let us know how it was!

This tasty pasta dish is loaded with toppings that make it irresistible.

Avocados make this dish even better!

Give this 30 Minute Taco Pasta Skillet a try the next time you need to have dinner ready in a jiffy.

You may also enjoy these delicious recipes!

Mexican Beef and Rice Skillet

Mexican Chicken, Beans and Rice Skillet

Baked Turkey and Rice with Black Beans

Taco Pasta Skillet

Teresa Ambra

This fantastic 30-minute one-pan dinner is a delicious Tex-Mex version with pasta. It includes ground beef, gluten free pasta, tomatoes, chilies, corn, black beans, cheese, and taco seasoning. It’s garnished with avocados, sour cream, cheese, olives, tomatoes and cilantro. Wonderful weeknight dinner.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Beef, Main Dish, Pasta

Cuisine Tex-Mex

Servings 10

Calories 492 kcal

Equipment

• 1 large skillet with lid
• 1 wooden spoon
• 1 spatula
• 1 sharp knife to cut vegetables
• measuring cups
• measuring spoons
• 1 hamburger chopper to break meat down in small pieces while frying
• small bowls for toppings

Ingredients

  

1x2x3x

SKILLET:

• 1 1/2 lbs. 96% lean ground beef
• 1 onion chopped
• 2 cloves garlic minced
• 1 orange bell pepper seeded and chopped
• 1 batch Homemade Taco Seasoning or one packet Taco seasoning
• 32 oz. vegetable broth or beef broth
• 12 oz. pkg. gluten free rotini (you can also use regular pasta of your choice)
• 11 oz. can Fiesta corn drained
• 15.25 oz. can black beans rinsed and drained
• 14.5 oz. can diced tomatoes undrained
• 2 tbsp. diced green chilies or more, if desired
• 2 cups mexican cheese blend shredded
• 1 tbsp. cilantro as desired

TOPPINGS:

• 1/2 cup sour cream Salsa or pico de gallo, as desired
• 1 tbsp. fresh cilantro minced
• 1 tbsp. lime juice or as desired
• 1/2 cup sliced ripe olives
• 1/2 cup grape tomatoes halved
• 1 cup Mexican cheese blend shredded
• 1 green onion sliced
• 1 cup salsa or pico de gallo, as desired
• 1 avocado sliced

Instructions

 

SKILLET:

• Brown beef with onions, garlic and bell pepper in an extra large skillet over medium heat.
• Chop beef with hamburger chopper while frying so meat is in very small pieces.
• Drain.
• Add tomatoes, green chilies, black beans and corn.
• Stir in taco seasoning, vegetable broth and rotini.
• Stir well.
• Cover with lid and cook over low to medium heat about 15 minutes or until pasta is cooked through.
• Stir occasionally to make sure pasta is cooked adequately.
• Uncover lid and cook, stirring frequently another 5 minutes until broth is absorbed.
• Once pasta is cooked through, cover contents of skillet with cheese, then sprinkle with chopped cilantro.
• Cover with lid again and cook until cheese is melted.
• Garnish with toppings of your choice.

TOPPINGS:

• Slice or mince toppings and add as desired.

Notes

NOTE: Since I only used two tablespoons of green chilies, the pasta dish was only very mildly spicy. If you prefer your meals spicier, use the whole 4-ounce container of diced green chilies.

 

NOTE: I used Homemade Taco Seasoning.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 492kcalCarbohydrates: 48gProtein: 31gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 81mgSodium: 869mgPotassium: 801mgFiber: 8gSugar: 6gVitamin A: 1209IUVitamin C: 29mgCalcium: 291mgIron: 4mg

Keyword beef, black beans, corn, gluten free, main dish, noodles, pasta, Tex Mex, tomatoes

Tried this recipe?Let us know how it was!