Rent Week Cheesy Taco Pasta from Pantry Staples

• 8 oz pasta (rotini or penne)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• 1 cup frozen corn
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 cup sour cream
• 1/2 cup salsa
• 2 green onions, sliced

Steps

1. 1 Cook pasta according to package instructions; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until softened.
3. 3 Stir in taco seasoning, then add corn and black beans; cook for 2 minutes.
4. 4 In a small bowl, whisk together milk, sour cream, and salsa until smooth.
5. 5 Pour the mixture into the skillet, stirring to combine. Simmer until slightly thickened.
6. 6 Add cooked pasta to the skillet, tossing to coat.
7. 7 Remove from heat and stir in cheddar cheese until melted.
8. 8 Serve topped with green onions.

Equipment

• Large pot
• Large skillet
• Whisk

Variations

• Add crumbled cooked turkey or beef for extra protein.
• Swap cheddar for pepper jack cheese for a spicier kick.

Substitutions

• Use cream cheese instead of sour cream for a richer texture.
• Substitute milk with almond milk for a lighter option.

Pairings

• Pairs well with a tangy limeade or a cold Mexican lager.

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper with the taco seasoning.
• If you're out of taco seasoning, use a mix of chili powder, cumin, paprika, and garlic powder.

Storage

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

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of milk.

Serving Suggestions

• Serve with a side of avocado slices or a crisp salad for a refreshing contrast.

FAQ