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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
Taco Pasta Skillet is a fantastic 30-minute one-pan dinner that's a delicious Tex-Mex style dish but made 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. Because it's so quick and easy to make, it's a wonderful weeknight dinner recipe especially if you're short on time. Delightful enough for company dinners too.
5 from 3 votes
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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 467 kcal

Equipment

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

Ingredients
  

SKILLET:

  • 1 1/2 lbs. 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 Mix
  • 32 oz. container 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. green chilies diced, or more if desired
  • 2 cups mexican cheese blend shredded
  • 1 tbsp. cilantro minced, as desired

TOPPINGS:

  • 1/2 cup sour cream
  • 1 tsp. fresh cilantro minced
  • 2 tbsp. lime juice as desired
  • 1/4 cup ripe olives sliced
  • 1/2 cup grape tomatoes halved
  • 1/2 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.
  • Use a hamburger chopper to break meat down in small pieces while frying.
  • Drain any grease.
  • 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: 467kcalCarbohydrates: 48gProtein: 30gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 76mgSodium: 794mgPotassium: 790mgFiber: 8gSugar: 6gVitamin A: 1093IUVitamin C: 30mgCalcium: 252mgIron: 4mg
Keyword avocados, beans, gluten free, ground beef, main dish, olives, pasta, Tex Mex, tomatoes
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