Cheesy Taco Pasta Skillet

• 8 oz pasta (rotini or elbow)
• 1 lb ground beef or turkey
• 1 tablespoon olive oil
• 1 packet taco seasoning
• 1 cup frozen corn
• 1 can (15 oz) diced tomatoes
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup milk
• 2 green onions, chopped
• 1 teaspoon cumin
• Salt and pepper to taste

Steps

1. 1 Cook pasta according to package instructions; drain and set aside.
2. 2 In the same skillet, heat olive oil over medium heat. Add ground beef and cook until browned.
3. 3 Stir in taco seasoning, cumin, corn, and diced tomatoes; simmer for 5 minutes.
4. 4 In a small bowl, mix sour cream and milk; stir into the skillet.
5. 5 Add cooked pasta to the skillet and toss to coat.
6. 6 Remove from heat, sprinkle with cheddar cheese, and cover until melted.
7. 7 Garnish with chopped green onions before serving.

Equipment

• Large skillet
• Wooden spoon

Variations

• Add black olives or diced bell peppers for extra flavor.
• Top with crushed tortilla chips for a crunchy texture.

Substitutions

• Substitute ground beef with ground turkey or plant-based meat.
• Use Monterey Jack cheese instead of cheddar for a different flavor profile.

Pairings

• Cornbread muffins
• Mexican rice
• Refreshing cucumber salad

Nutrition

Tips

• For a vegetarian version, substitute ground beef with black beans.
• Add a squeeze of lime juice for a fresh twist.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions

• Serve with a side of guacamole or a fresh salsa.
• Pairs well with a crisp Mexican lager.

FAQ