Description
Creamy Taco Pasta Skillet – A hearty one-pan meal with seasoned ground beef, pasta, tomatoes, beans, and corn in a creamy Tex-Mex sauce. Quick, comforting, and perfect for busy nights
Ingredients
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1 pound (450g) ground beef
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1 tablespoon (15ml) olive oil
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1 medium onion, chopped (1 cup/120g)
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2 cloves garlic, minced (1 teaspoon/2g)
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1 (15 oz/425g) can diced tomatoes, undrained
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1 (10 oz/284g) can diced tomatoes with green chilies (Rotel), undrained
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1 (15 oz/425g) can black beans, rinsed and drained
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1 (15 oz/425g) can corn, drained
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1 teaspoon chili powder
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½ teaspoon cumin
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¼ teaspoon cayenne pepper (optional)
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½ teaspoon salt
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¼ teaspoon black pepper
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1 (1 lb/450g) box elbow macaroni
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2 cups (473ml) beef broth
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1 cup (240ml) heavy cream
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½ cup (60g) shredded cheddar cheese
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¼ cup (30g) chopped fresh cilantro, for garnish (optional)
Instructions
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, crumbling with a spoon, until browned. Drain excess grease.
Add chopped onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
Stir in diced tomatoes (both regular and Rotel), black beans, corn, chili powder, cumin, cayenne (if using), salt, and pepper. Bring to a simmer.
Add elbow macaroni and beef broth. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
Stir in the heavy cream and shredded cheddar cheese. Cook another 2–3 minutes until the cheese is melted and the sauce is smooth and creamy.
Top with chopped cilantro if desired. Serve hot straight from the skillet.
Notes
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This recipe is excellent for meal prep and makes great leftovers.
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Add a squeeze of lime juice before serving for extra brightness.
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For a thicker sauce, reduce the amount of broth slightly or simmer uncovered at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American