Description
A delightful dish combining the flavors of tacos with the heartiness of pasta, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 jalapeño (seeded and minced)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 ¾ cups water
- 1 ½ cups fresh pico de gallo
- 6 ounces fusilli
- ¾ cup frozen corn (thawed)
- Shredded Mexican cheese blend
- Chopped cilantro
- Diced grape tomatoes
- Chopped jalapeños (pickled or fresh, without seeds)
- Sour cream or Greek yogurt for garnish
- 2 medium tomatoes (diced)
- ¼ cucumber (diced)
- 1 small serrano pepper (finely minced)
- 2 tablespoons cilantro (chopped)
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ tablespoon lemon juice
Instructions
- Add the olive oil to a large skillet and heat over medium heat.
- Cook the ground beef, stirring continuously until thoroughly cooked, about 5-7 minutes.
- Stir in the garlic, jalapeño, chili powder, bell pepper, cumin, oregano, ground pepper, and salt. Cook for 1 minute.
- Add the water, fusilli pasta, pico de gallo, and thawed corn to the skillet.
- Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 13-15 minutes, stirring 1-2 times.
- Remove from heat and sprinkle shredded cheese on top, stirring to melt.
- Serve and enjoy with your choice of toppings.
Notes
You can prep vegetables a day in advance and brown the beef ahead of time for quicker cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: taco pasta, healthy pasta, quick dinner, meal prep