Taco Tuesday is a thing at our house. My 3 year old comes home from school saying, “it’s Taco Tuesday hooray!” While I can eat tacos pretty much every day I do try to switch it up when I can. This skillet is the perfect combination of taco seasonings while getting your pasta fix and makes for a super quick and easy meal. Each shell is packed with flavors and texture.Jump to Recipe
Taco Tuesday Skillet
Taco Tuesday is a thing at our house. My 3 year old comes home from school saying, “it’s Taco Tuesday hooray!” While I can eat tacos pretty much every day I do try to switch it up when I can. This skillet is the perfect combination of taco seasonings while getting your pasta fix and makes for a super quick and easy meal. Each shell is packed with flavors and texture.
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- 1 lbs. 96/4 ground beef
- Taco Seasoning* see below
- 1 can diced green chilies
- 1 can corn, rinsed and drained 160g
- 1 can black beans, rinsed and drained 150g
- 1 cup Red Enchilada Sauce (Old El Paso Enchilada Sauce Mild red)
- 12 oz. Barilla Medium Shells measured uncooked
- 2 cup reduced sodium beef broth
- 100 g reduced fat Mexican Cheese
- 1 tsp. salt
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. paprika
- 1 tbsp. chili powder
- 5 tbsp. cumin*
- Fresh cracked pepper
- Approx. 8-10 tbsp water
- In a pan over medium heat, brown ground beef.
- Mix taco seasonings together in a small bowl. Add water until it forms a nice smooth paste. Add seasoning to meat and mix. Turn heat down to simmer.
- While simmering add corn, beans, green chilies, enchilada sauce, beef broth (is using uncooked pasta only) and mix together well. Simmer for a few minutes. If using cooked pasta (see next step) do not add the beef broth.
- Option 1: you can cook your pasta separately at this time according to the package and keep your meat mixture simmering while the pasta cooks. Once cooked add to meat mixture and continue with steps. This will allow you more control over your pasta done-ness vs. directly in the pan with the mixture. Add beef broth as needed to loosen the mixture.Option 2: increase heat to a low simmering boil and add dry pasta to the meat mixture, mix well and cover. Simmer for 10-15 minutes until the pasta reaches desired done-ness. Stir often so the bottom doesn't burn. If pasta comes out slightly al-dente it will soften as it sits in the warm pan while you finish the final steps.
- Once pasta is added to the meat mixture and cooked (via Option 1 or 2) add cheese and mix together well. Grab a plate and spoon out 260g per serving!
Cumin – I like 5 tbsp. in mine. It sounds like a lot but it is the amount I use. Some readers have used 3 tbsp. and enjoyed it.
Serving: 260gCalories: 408kcalCarbohydrates: 53.1gProtein: 30.1gFat: 8g
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