• Cdb450523a42e5a35f51efc403e713a2

Quick One Skillet Taco Pasta Recipe

Sure, traditional pasta is great. But have you tried taco pasta? This easy recipe takes all of the things you love about tacos—seasonings, spice, and yes, cheese—and converts them into a pasta format. Taco Tuesday is about to take on a whole new meaning.

Prep
Cook
Serves 4people
Ingredients
6
oz dried whole-grain medium shells or rotini pasta
12
oz lean ground beef
1
small yellow or orange bell pepper, chopped
1/2
cup chopped poblano pepper or 2 to 3 Tbsp finely chopped jalapeño pepper
1/2
cup chopped onion
1
can (15 oz) reduced-sodium black beans, rinsed and drained
1
can (14.5 oz) fire-roasted diced tomatoes, undrained
1
can (8 oz) tomato sauce
3
cloves garlic, minced
1
tsp paprika
1/2
tsp ground cumin
1
avocado, halved, pitted, peeled, and chopped
1/2
cup crumbled cotija cheese or shredded Mexican blend cheeses
1/3
cup plain Greek yogurt
1/4
cup chopped fresh cilantro
Directions
1.
In a 12-inch skillet, cook pasta according to package directions. Drain; set aside. In the same skillet, cook beef, bell pepper, poblano, and onion over medium heat until meat is browned and vegetables are tender, stirring to break up meat as it cooks. Drain off fat.
2.
Add beans, tomatoes, tomato sauce, garlic, paprika, and cumin to meat mixture in skillet. Cook and stir until just boiling. Stir in pasta. Heat through.
3.
To serve, divide pasta mixture among four serving plates. Top with avocado, cheese, yogurt, and cilantro.

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