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30-Minute Taco Pasta Skillet | Can't Stay Out of the Kitchen | This delicious #TexMex #beef entree includes #glutenfree #pasta, #beans & corn and can be made in about 30 minutes. The toppings make this dish fabulous. It's great for weeknight dinners! #avocados

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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
  

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-label]

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
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