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–+ servings
Taco pasta skillet dinner in a dark bowl.
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One Pot Taco Pasta Skillet

Prep Time5 minutes
Cook Time15 minutes
Course: Main, Main Course, Main Dish
Cuisine: American
Servings: 8

Ingredients

Protien And Dairy

  • 1 lb ground beef or turkey or chicken
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup sour cream
  • 1/3 cup milk

Produce

  • 1/2 yellow onion
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup corn frozen or canned
  • 1 10 oz can diced tomatoes with green chiles (like Rotel)

Pantry

  • 2 tbsp tomato paste
  • 2 cups uncooked pasta elbow or shells recommended
  • 2 1/4 cups beef or chicken stock low-sodium preferred

Seasonings

  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper

Instructions

  • In a large skillet over medium-high heat, add ground beef and brown until almost done. Add diced onion, salt, garlic powder, onion powder, chili powder, cumin, smoked paprika, and black pepper. Cook until beef is browned and onions are softened, about 5–6 minutes total. Drain any excess grease.
    1 lb ground beef, 1/2 yellow onion, 1 tsp kosher salt, 1 tsp onion powder, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp black pepper, 1 tsp garlic powder
  • Add tomato paste, black beans, corn, and diced tomatoes with green chiles. Stir well to combine and let it cook for another 1–2 minutes.
    1 15 oz can black beans, drained and rinsed, 1 cup corn, 2 tbsp tomato paste, 1 10 oz can diced tomatoes with green chiles (like Rotel)
  • Pour in stock and uncooked pasta. Stir everything together and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15–20 minutes, or until pasta is tender.
    2 1/4 cups beef or chicken stock, 2 cups uncooked pasta
  • Remove the lid and stir in cheddar cheese, sour cream, and milk. Cook over medium heat, stirring constantly, until creamy and fully melted, about 3–5 minutes.
    2 cups shredded sharp cheddar cheese, 1/4 cup sour cream, 1/3 cup milk
  • Serve and garnish.
  • Optional: Top with extra cheese, green onions, crushed tortilla chips, or a dollop of sour cream.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or milk to loosen.