Ingredients
Pasta
- 8 oz rotini pasta
Meat and Seasoning
- 1 lb ground beef or turkey (lean)
- 2 tbsp taco seasoning
Vegetables and Beans
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (15 oz) black beans (drained and rinsed)
- 2 green onions (chopped)
Dairy
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the rotini pasta according to package instructions until al dente, about 8-10 minutes. Drain well and set the pasta aside.
- Sauté the Meat: Heat a large skillet over medium heat. Add the ground beef or turkey and brown it thoroughly, cooking until no longer pink, approximately 5-7 minutes. Drain excess fat if necessary.
- Add Flavor: Stir in the taco seasoning and the entire can of diced tomatoes along with their juices into the skillet with the meat. Allow the mixture to simmer gently for about 3-4 minutes so the flavors meld.
- Combine Ingredients: Add the cooked pasta and the drained and rinsed black beans to the skillet. Toss and stir everything together until well combined and evenly heated.
- Melt Cheese: Sprinkle the shredded cheddar cheese evenly over the pasta mixture. Cover the skillet with a lid and let it sit for 2-3 minutes on low heat until the cheese melts smoothly.
- Serve: Spoon the taco pasta onto plates and garnish with chopped green onions and a generous dollop of sour cream. Serve hot and enjoy!
Notes
- For a lighter option, substitute ground turkey for beef and use reduced-fat cheese and sour cream.
- Feel free to add diced jalapeños or hot sauce for extra spice.
- To make it vegetarian, omit the meat and add extra beans or sautéed vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American