Description
This cheesy taco pasta is an easy (almost) one-pan dinner! Filled with juicy ground beef, salsa, and plenty of Tex-Mex flavor, it’s a 30-minute recipe perfect for weeknights.
Ingredients
Scale
- 1 pound Rotini pasta
- 1 pound lean ground beef
- 1 (28-ounce) can crushed tomatoes
- 3/4 cup salsa
- 1 (1-ounce) packet taco seasoning
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 (14-ounce) can whole kernel corn, drained
- 1 (14-ounce) can black beans, drained and rinsed
- 1 1/2 cups grated cheddar cheese
Instructions
- Preheat the oven to 400°F.
- Boil the pasta according to package directions.
- While the pasta is boiling brown the ground beef over medium-high heat in a 10-inch oven-safe skillet until no pink remains. Once the meat is cooked through, drain any excess fat from the skillet. Reduce the heat to medium and add in the crushed tomatoes, salsa, taco seasoning, cumin, cayenne pepper, and chili powder. Stir the mixture to combine the seasoning and then add in the corn and black beans and stir again to incorporate ingredients evenly.
- When pasta is cooked, drain it well using a colander and add it carefully into the meat mixture. Stir this so it’s combined evenly.
- Top the pasta mixture with the grated cheese and place in the oven for 10-15 minutes, until the cheese is melted.
- Serve immediately.
Notes
Store leftovers airtight in the refrigerator for up to 3 days.
