Fresh Dish Foodie, Whitney, is here to show you how to make your family’s new favorite weeknight dinner. It’s simple, it’s easy and it’s kid-friendly.
This cheesy, Tex-Mex recipe uses homemade taco seasoning and is topped with your favorite taco night fixings. We like to top our Taco Pasta Skillet with tomatoes, green onions, cilantro and sour cream. Try it with avocado and jalapenos, too!
Check out the full recipe here:
Taco Seasoning
- 2 tsp smoked paprika
- 1 tsp chile powder
- ½ tsp cumin
- ½ tsp onion powder
- ½ tsp coriander
- ½ tsp dry mustard
Pasta
- 1 ear of corn
- 8 ounces dry cellentani pasta
- 2 tbsp extra virgin olive oil
- 1 pound lean ground beef
- 1 small shallot, minced
- 2 garlic cloves, minced
- 1 (8-ounce) can tomato sauce
- 2 cups shredded Mexican Blend cheese
- Kosher salt
- Freshly ground black pepper
- Combine all spices in a small bowl. Set aside.
- Set oven to broil and char corn under broiler on each side for 1 minute. Remove from broiler and slice kernels off cob and set aside.
- Preheat oven to 375˚F.
- Bring a large pot of water to a boil, then cook pasta according to package directions. Remove from heat and drain pasta. Set aside.
- Place an 8” skillet (preferably cast iron) over medium-high heat and add oil. Add ground beef and sauté for 3 to 4 minutes, breaking up the beef as it cooks. Season with salt and pepper. Add shallot and garlic and continue to sauté for 2 to 3 minutes. Stir in taco seasoning and sauté for 2 to 3 minutes. Season with salt and pepper.
- Stir tomato sauce into the mixture and reduce heat to medium. Simmer mixture for about 10 minutes adding 2 tablespoons water at a time to mixture if it thickens too much. Once ground beef mixture has thickened, fold in cooked pasta and charred corn until evenly distributed.
- Top pasta skillet with shredded cheese and place in oven for 6 to 8 minutes or until cheese has melted.
- Remove from heat and add toppings to taste.
