One-Pot Taco Pasta Skillet
Serves: 6
Source: fivehearthome.com
Ingredients:
1 pound ground beef
3 cloves garlic, minced
3 tablespoons Homemade Taco Seasoning (recipe follows), or 1 packet store-bought
1 (16-ounce) jar salsa , mild, medium or hot
3 cups low-sodium beef broth
1 (14.5-ounce) can black beans, rinsed & drained
1 1/2 cups frozen corn
8 ounces farfalle, bow-tie pasta
1 1/2 cups grated sharp cheddar cheese
Fresh minced cilantro, for garnish (optional)
Instructions:
Set a large skillet, pan, pot, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Stir in the minced garlic and cook for another minute or two until fragrant.
Drain the grease from the pot and sprinkle the cooked meat with taco seasoning. Add the salsa, beef broth, black beans, corn, and pasta; stir well to combine. Increase heat to high and bring to a boil, then stir and reduce to a simmer. Simmer, covered, for 11 to 13 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed. Stir in the grated cheese, sprinkle with cilantro (if desired), and serve immediately.
For Homemade Taco Seasoning:
Makes about 8 ounces (equivalent to 8 store bought packets)
Ingredients:
1/2 cup chili powder
1/4 cup cumin
4 teaspoons paprika
3 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano (OR Mexican oregano)
1 to 2 teaspoons red pepper flakes (OR chipotle chile pepper powder), OPTIONAL (for heat)
3 tablespoons salt
1 to 2 tablespoons black pepper, depending on desired heat level
3 tablespoons cornstarch, OPTIONAL (see Notes below)
Instructions:
In a medium bowl, whisk together all of the ingredients until thoroughly combined. Store in an airtight container.
To use, brown one pound of ground beef (or ground turkey or shredded chicken, etc.). Sprinkle 2 to 3 tablespoons of taco seasoning over meat, to taste. Stir in 1/2 cup water, bring to a simmer, and cook over low heat until the water has been absorbed.
The cornstarch is optional. It causes the taco seasoning to really cling to the meat when the water is added and reduced down. Instead of 3 tablespoons cornstarch for this batch of taco seasoning, you could instead use 1/3 cup flour to achieve the same thickening effect. If you don't use cornstarch or flour, the step of adding and then cooking down the water is probably not necessary.
Notes:
When you bring the mixture to a boil and reduce to a simmer, make sure that the simmer is a simmer...not barely bubbling (or the pasta won't cook and absorb the liquid) and not bubbling too fast (or the liquid may get absorbed too fast and the bottom may burn). For my stove, this was medium-low heat, adjusting up or down a tad as needed when I would stir every few minutes.
You may garnish this meal with your favorite Mexican toppings...crushed tortilla chips, diced tomatoes, diced avocado, pico de gallo, salsa, sour cream, etc. Or you may serve as is!
_._,_._,_
Serves: 6
Source: fivehearthome.com
Ingredients:
1 pound ground beef
3 cloves garlic, minced
3 tablespoons Homemade Taco Seasoning (recipe follows), or 1 packet store-bought
1 (16-ounce) jar salsa , mild, medium or hot
3 cups low-sodium beef broth
1 (14.5-ounce) can black beans, rinsed & drained
1 1/2 cups frozen corn
8 ounces farfalle, bow-tie pasta
1 1/2 cups grated sharp cheddar cheese
Fresh minced cilantro, for garnish (optional)
Instructions:
Set a large skillet, pan, pot, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Stir in the minced garlic and cook for another minute or two until fragrant.
Drain the grease from the pot and sprinkle the cooked meat with taco seasoning. Add the salsa, beef broth, black beans, corn, and pasta; stir well to combine. Increase heat to high and bring to a boil, then stir and reduce to a simmer. Simmer, covered, for 11 to 13 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed. Stir in the grated cheese, sprinkle with cilantro (if desired), and serve immediately.
For Homemade Taco Seasoning:
Makes about 8 ounces (equivalent to 8 store bought packets)
Ingredients:
1/2 cup chili powder
1/4 cup cumin
4 teaspoons paprika
3 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano (OR Mexican oregano)
1 to 2 teaspoons red pepper flakes (OR chipotle chile pepper powder), OPTIONAL (for heat)
3 tablespoons salt
1 to 2 tablespoons black pepper, depending on desired heat level
3 tablespoons cornstarch, OPTIONAL (see Notes below)
Instructions:
In a medium bowl, whisk together all of the ingredients until thoroughly combined. Store in an airtight container.
To use, brown one pound of ground beef (or ground turkey or shredded chicken, etc.). Sprinkle 2 to 3 tablespoons of taco seasoning over meat, to taste. Stir in 1/2 cup water, bring to a simmer, and cook over low heat until the water has been absorbed.
The cornstarch is optional. It causes the taco seasoning to really cling to the meat when the water is added and reduced down. Instead of 3 tablespoons cornstarch for this batch of taco seasoning, you could instead use 1/3 cup flour to achieve the same thickening effect. If you don't use cornstarch or flour, the step of adding and then cooking down the water is probably not necessary.
Notes:
When you bring the mixture to a boil and reduce to a simmer, make sure that the simmer is a simmer...not barely bubbling (or the pasta won't cook and absorb the liquid) and not bubbling too fast (or the liquid may get absorbed too fast and the bottom may burn). For my stove, this was medium-low heat, adjusting up or down a tad as needed when I would stir every few minutes.
You may garnish this meal with your favorite Mexican toppings...crushed tortilla chips, diced tomatoes, diced avocado, pico de gallo, salsa, sour cream, etc. Or you may serve as is!
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