Ingredients:

  • 1 pound (450g) ground beef
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 1 packet (approx. 1.25 oz / 35g) taco seasoning mix
  • 1 cup (240ml) beef broth or water
  • 1 (15 ounce/425g) can diced tomatoes, undrained
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained
  • 1 pound (450g) pasta (rotini, penne, or shells work best)
  • 2 cups (225g) shredded cheddar cheese or Monterey Jack cheese
  • Optional Toppings: Sour cream, chopped cilantro, green onions, diced tomatoes, avocado, salsa, hot sauce

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and onion and cook, breaking up the beef with a spoon, until beef is browned and onion is softened. Drain off any excess grease.
  3. Stir in taco seasoning, beef broth (or water), diced tomatoes, black beans, and corn. Bring to a simmer and cook for 5 minutes, stirring occasionally, to allow flavors to meld.
  4. Add the cooked pasta to the skillet with the meat sauce and stir to combine. This taco pasta is almost ready!
  5. Pour half of the pasta mixture into the prepared baking dish. Sprinkle with half of the shredded cheese. Top with the remaining pasta mixture and remaining cheese.
  6. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.
  7. Remove from oven and let cool slightly before adding your favourite taco toppings. Serve immediately.