One-pot Tex-Mex skillet with pasta, seasoned beef, black beans, and melted cheddar for a savory family meal.
# What you'll need:
→ Meat & Protein
01 - 1 pound ground beef
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup shredded Monterey Jack cheese
→ Pasta
04 - 8 ounces short pasta (penne, shells, or rotini)
→ Vegetables
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 cup canned corn, drained
08 - 1 cup canned black beans, drained and rinsed
09 - 1 can (14.5 ounces) diced tomatoes with juices
→ Liquids
10 - 2 cups low-sodium chicken or beef broth
→ Seasonings
11 - 2 tablespoons taco seasoning
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Optional Toppings
14 - Chopped fresh cilantro
15 - Sliced green onions
16 - Sour cream
# Method:
01 - Heat a large skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon, about 5 minutes. Drain excess fat if necessary.
02 - Add finely chopped onion to the skillet and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds.
03 - Sprinkle taco seasoning, salt, and black pepper over the beef mixture. Stir well to coat evenly.
04 - Add drained corn, black beans, diced tomatoes with their juices, pasta, and broth to the skillet. Stir everything together thoroughly.
05 - Bring the mixture to a gentle boil. Reduce heat to low, cover, and let simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
06 - Remove from heat. Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the pasta. Cover and let rest for 2 to 3 minutes until the cheese melts.
07 - Gently stir the melted cheese into the pasta. Serve hot, garnished with chopped cilantro, sliced green onions, and a dollop of sour cream if desired.
