Ingredients
Scale
Taco Skillet Ingredients:
- 3 ½ cups wheat pasta
- 1.5 pounds ground beef
- ¾ cup corn (frozen or canned)
- 1/2 cup canned black beans
- ½ cup shredded cheese of choice*
- 1 3/4 cups tomato sauce
- 1 tbsp olive oil
- Diced red onions, green onions and tomatoes for garnish.
Seasoning Ingredients:
- 1 ½ tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
Taco Skillet Instructions:
- Fill a medium size sauce pan with water and bring to a boil. Once water is boiling, add a tsp of salt and your pasta. Boil until al dente, about 8-10 minutes, stirring occasionally.
- Meanwhile, in a large cast iron or non-stick skillet, heat 1 tsbp of olive oil along with the beef and brown. Around 5-6 minutes.
- Stir in the seasoning and add in the tomato sauce and bring to a slight simmer for a minute or so.
- Once the pasta is cooked, drain and transfer to the cooked beef in the large skillet.
- Additionally, add the corn and black beans to the pasta and beef and mix it together with a spoon until all ingredients are combined.
- Sprinkles cheese over the top of the pasta and garnish with diced tomatoes, diced red onions, green onions.
- I also add a tbsp of Greek yogurt to the top of each serving.
- Enjoy!
Notes
- For the shredded cheese, I used the finely shredded 3 cheese mix.
- If you have leftovers, add to an air tight container and store for up to one week in the fridge and 3 months in the freezer.
- Nutritional facts are calculated without the Greek Yogurt
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner/Quick Meals
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 384
- Sugar: 5.1
- Sodium: 272
- Fat: 8.5
- Carbohydrates: 50
- Fiber: 8.5
- Protein: 30
- Cholesterol: 57