One-Pan Taco Pasta Is the Ultimate Weeknight Comfort Meal (Print Version)

Creamy, cheesy taco pasta with ground beef, shells, beans, corn, tomatoes, and fresh toppings, all cooked in one pan.

# Ingredients:

For the pasta skillet

01 - 1 tablespoon olive oil, optional if using very lean beef
02 - 1 lb (450 g) lean ground beef
03 - 1 small yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 packet (1 oz or 28 g) taco seasoning
06 - 1 teaspoon smoked paprika
07 - 1 can (10 oz or 283 g) diced tomatoes with green chiles, undrained
08 - 2 cups (480 ml) beef broth, plus more as needed
09 - 8 oz (225 g) medium shell pasta, uncooked
10 - 1 can (15 oz or 425 g) black beans, drained and rinsed
11 - 1 cup (150 g) corn kernels, fresh, frozen, or canned and drained
12 - 1/2 cup (120 g) sour cream
13 - 1 cup (115 g) shredded cheddar cheese, divided
14 - Salt and black pepper, to taste

For topping

15 - 1 cup (150 g) cherry tomatoes, halved, divided
16 - 2 green onions, thinly sliced
17 - 1/4 cup (10 g) chopped fresh cilantro
18 - Lime wedges, avocado, jalapeno slices, or tortilla chips, optional for serving

# Instructions:

01 - Heat a deep 12-inch skillet over medium-high heat. Add the oil if needed, then cook the ground beef and onion for 5-7 minutes, breaking up the meat, until the beef is browned and the onion is soft. Drain excess grease if necessary.
02 - Stir in the garlic, taco seasoning, smoked paprika, and a pinch of black pepper. Cook for 30 seconds, stirring constantly, until fragrant.
03 - Add the diced tomatoes with green chiles, beef broth, and uncooked shells. Stir well, bring to a steady simmer, then cover and cook for 10-12 minutes, stirring every few minutes, until the pasta is just tender.
04 - Stir in the black beans and corn. Cook uncovered for 2-3 minutes until heated through and the sauce has thickened slightly. Add a splash of broth if the pasta needs more liquid.
05 - Remove the skillet from the heat. Stir in the sour cream and 1/2 cup of the cheddar until smooth and creamy. Taste and adjust with salt and pepper.
06 - Fold in half of the cherry tomatoes. Sprinkle the remaining cheddar over the top, then add the rest of the tomatoes, green onions, and cilantro. Rest for 3 minutes before serving with lime, avocado, jalapenos, or tortilla chips if desired.

# Notes:

01 - Best served hot, after a short rest so the sauce thickens.
02 - Add broth in small splashes if the pasta absorbs too much liquid before it is tender.
03 - For a milder skillet, use mild diced tomatoes with green chiles and mild cheddar.

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