A one-pot Tex-Mex pasta featuring taco spices, beef or turkey, and vibrant veggies for easy home cooking.
# Components:
→ Pasta & Grains
01 - 10.5 oz short pasta such as penne, fusilli, or shells
→ Protein
02 - 10.5 oz ground beef or ground turkey
→ Vegetables
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 14 oz canned diced tomatoes with juices
07 - 1 cup frozen corn kernels
→ Liquids
08 - 3 cups low-sodium chicken broth or vegetable broth
→ Spices & Seasonings
09 - 2 tablespoons taco seasoning
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper
→ Optional Toppings
12 - 1 cup shredded cheddar or Monterey Jack cheese
13 - Chopped fresh cilantro
14 - Sour cream, sliced jalapeños, or sliced avocado
# Directions:
01 - Place ground beef or turkey in a large pot or deep skillet over medium heat and cook, breaking it apart until browned. Drain excess fat if needed.
02 - Add diced onion, minced garlic, and diced red bell pepper. Sauté for 3 to 4 minutes until softened.
03 - Incorporate taco seasoning, salt, and black pepper, stirring to coat the mixture evenly.
04 - Add canned diced tomatoes with juices, frozen corn kernels, pasta, and broth. Stir thoroughly to mix.
05 - Bring contents to a boil. Reduce heat to a simmer, cover with a lid, and cook for 12 to 15 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
06 - Sprinkle shredded cheese over the top if desired. Cover and heat for 2 to 3 minutes until cheese melts.
07 - Serve hot, garnished with cilantro and optional toppings such as sour cream, sliced jalapeños, or avocado.
