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taco pasta skillet

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 2 tsps paprika
  • 2 tsps chile powder
  • 2 tsps cumin
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp garlic powder
  • 1 10 oz bag frozen corn, cooked according to package instructions
  • 8 oz Al Dente Golden Egg Bonnetti (or small noodle of choice), cooked according to package instructions
  • 2 tbsp olive oil
  • 1 lb lean ground beef
  • 1 small shallot, minced
  • 8 oz tomato sauce
  • 8 oz shredded mexican cheese
  • toppings: pico de gallo, sliced green onions, sour cream, minced cilantro, avocado slices, diced jalapeño

Instructions

  1. Preheat oven to 400F.

  2. Whisk together paprika through garlic powder in a small bowl.
  3. Cook frozen corn and pasta according to package instructions.
  4. Heat olive oil in a large, deep, oven-safe skillet over medium heat. Once oil is hot, add the ground beef to the pan then sauté for about 5-6 minutes, breaking up the beef as it cooks. Next, stir in the minced shallot and seasonings from step two then cook for an additional 3 minutes.
  5. Reduce heat to medium-low, mix in the tomato sauce then simmer for about 10 minutes. Once mixture has thickened, stir in the cooked pasta and corn until fully incorporated. Top pasta skillet with shredded cheese then bake in oven for about 6 minutes or until cheese has melted.
  6. Remove from heat and top with desired toppings like pico de gallo, sliced green onions, sour cream, minced cilantro, avocado slices, and/or diced jalapeño then enjoy!