Easy One-Pot Taco Pasta Skillet
A quick, hearty one-pot meal combining pasta with bold taco flavors, ready in about 30 minutes.
Ingredients
Main Ingredients
- 1 pound ground beef (or turkey) Choose based on preference
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 each bell pepper, diced
- 1 packet taco seasoning
- 1 can diced tomatoes (with green chilies works, too)
- 2 cups chicken broth
- 12 oz pasta, cooked al dente
- 1 cup corn, frozen or canned, drained
- 1 cup shredded cheese (cheddar or Mexican blend)
- to taste sour cream for garnish
- to taste cilantro for garnish
Instructions
Cooking Instructions
- In a large skillet, brown the ground beef (or turkey) over medium heat until no longer pink. Drain any excess fat.
- Add the diced onion, garlic, and bell pepper to the skillet. Sauté for about 3-4 minutes until the vegetables are softened.
- Stir in the taco seasoning, coating the meat and veggies evenly.
- Pour in the diced tomatoes and chicken broth. Bring to a simmer, then add the cooked pasta and corn.
- Stir everything to combine and let it cook for an additional 3-5 minutes on low heat until heated through.
- Top with shredded cheese, allowing it to melt into the mixture. Remove from heat and garnish with sour cream and cilantro.
Notes
Leftovers can last in the fridge for 3-4 days. Store in an airtight container. Can be frozen for up to three months. Reheat in the microwave or on the stove with a splash of chicken broth.