Loaded Nacho Supreme Pasta Skillet

• 8 oz pasta (rotini or penne)
• 1 lb ground beef
• 1 cup diced onion
• 1 cup diced bell pepper
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 cup crushed tortilla chips
• 2 green onions, chopped

Steps

1. 1 Cook pasta according to package instructions; drain and set aside.
2. 2 In a large skillet, cook ground beef, onion, bell pepper, and garlic until browned.
3. 3 Stir in black beans, diced tomatoes, chili powder, and cumin. Simmer for 5 minutes.
4. 4 In a small bowl, mix sour cream and milk; pour over pasta mixture and stir to combine.
5. 5 Add cooked pasta to the skillet, stirring to coat in the sauce.
6. 6 Top with shredded cheese and cook until melted.
7. 7 Sprinkle with crushed tortilla chips and chopped green onions before serving.

Equipment

• Large skillet
• Stirring spoon
• Cutting board and knife

Variations

• Add jalapeños for a spicy kick.
• Incorporate corn kernels for added sweetness.

Substitutions

• Use ground turkey or chicken for a leaner protein option.
• Substitute cheddar cheese with Monterey Jack for a different flavor profile.

Pairings

• Serve with Mexican rice.
• A side of refried beans complements the dish well.

Nutrition

Tips

• For a vegetarian version, swap ground beef for plant-based crumbles or extra beans.
• Add a dollop of guacamole or salsa on top for extra flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of milk to keep it creamy.

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

Serving Suggestions

• Pair with a fresh green salad for a balanced meal.
• Serve with warm tortillas on the side.

FAQ