It’s been a hot second friends >> how y’all doing?!
I’ve just been over here working full time, doing freelance gigs, traveling, and growing a baby… didn’t mean to neglect this favorite little internet space of mine but life has been busy. Excuses aside… I’m comin’ in hot today with an amazingly tasty and quick dinner recipe that combines two of my favorite things… tacos and pasta!
You down with that combo?! Sounds kinda weird? Well let’s discuss… we’ve got all the taco spices like paprika, chili powder, cumin, garlic, salt, and pepper smothered all over ground beef and roasted corn that we then mix with egg noodles (I used my fave al dente noodles) and tomato sauce all together in one skillet. Top that skillet off with a whole bunch of shredded cheese then bake into ooey gooey deliciousness.
Sounds like heaven right? Agreed yo. There’s nothing more to discuss other than the recipe… so after no further ado, the recipe (well three pics first then the recipe lol):
taco pasta skillet
Ingredients
- 2 tsps paprika
- 2 tsps chile powder
- 2 tsps cumin
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 10 oz bag frozen corn, cooked according to package instructions
- 8 oz Al Dente Golden Egg Bonnetti (or small noodle of choice), cooked according to package instructions
- 2 tbsp olive oil
- 1 lb lean ground beef
- 1 small shallot, minced
- 8 oz tomato sauce
- 8 oz shredded mexican cheese
- toppings: pico de gallo, sliced green onions, sour cream, minced cilantro, avocado slices, diced jalapeño
Instructions
Preheat oven to 400F.
- Whisk together paprika through garlic powder in a small bowl.
- Cook frozen corn and pasta according to package instructions.
- Heat olive oil in a large, deep, oven-safe skillet over medium heat. Once oil is hot, add the ground beef to the pan then sauté for about 5-6 minutes, breaking up the beef as it cooks. Next, stir in the minced shallot and seasonings from step two then cook for an additional 3 minutes.
- Reduce heat to medium-low, mix in the tomato sauce then simmer for about 10 minutes. Once mixture has thickened, stir in the cooked pasta and corn until fully incorporated. Top pasta skillet with shredded cheese then bake in oven for about 6 minutes or until cheese has melted.
- Remove from heat and top with desired toppings like pico de gallo, sliced green onions, sour cream, minced cilantro, avocado slices, and/or diced jalapeño then enjoy!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your taco pasta skillet in action. Peace out, friends!
xx ab
p.s. click here for more tasty and quick weeknight dinners!