Cheesy Taco Fiesta Pasta

• 8 oz pasta (rotini or penne)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen corn
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 teaspoon taco seasoning
• 1 cup shredded Mexican blend cheese
• 1/2 cup sour cream
• 1/4 cup milk
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime

Steps

1. 1 Cook pasta according to package instructions; drain and set aside.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat.
3. 3 Add onion and garlic, sauté until softened.
4. 4 Stir in frozen corn, black beans, diced tomatoes, and taco seasoning; cook for 5 minutes.
5. 5 In a small bowl, mix sour cream and milk; pour over pasta mixture and stir to combine.
6. 6 Add cooked pasta to the skillet, tossing to coat.
7. 7 Remove from heat, stir in cheese until melted.
8. 8 Serve garnished with cilantro and lime juice.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add ground beef or chicken for a heartier meal.
• Swap corn for peas for a different veggie profile.

Substitutions

• If you can't find taco seasoning, use a mix of chili powder, cumin, and paprika.
• Use Greek yogurt in place of sour cream for a lighter option.

Pairings

• Mexican rice
• Refried beans
• Fresh salsa

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper to the skillet.
• Serve with extra cheese and cilantro on the side for those who like to customize their dish.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a bit of water or milk.

Serving Suggestions

• Pair with crispy tortilla chips and a fresh avocado salsa.
• Serve with a side of Mexican street corn for a complete fiesta.

FAQ