One Pot Taco Pasta with Black Beans
You know how sometimes you hear about how inspiration was struck!?! Well that’s what happened here!!! I took my love affair with Mexican and fused it with my other two loves; healthy and one-pan pasta! This pasta is a combination of tacos and hamburger helper; it must sound bizarre but it was so good 🙂
1 tsp cornstarch
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt
¼ tsp cumin
¼ tsp dried oregano
¼ tsp pepper
453 g Extra lean ground beef
1 Medium onion, sliced into sticks
540 ml can of black beans, rinsed
2 Cups milk (I used 2%)
1 Cup sodium-reduced beef stock
2 tbsp all-purpose flour
3 Cups (uncooked) pasta, I used cavatappi (Scooby-doo)
1 Cup grated old cheddar
1 Medium tomato, chopped
2 Green onions, sliced
Mix the cornstarch, chili powder, paprika, salt, cumin, pepper and oregano together and set aside.
Heat a large skillet over high heat and when it’s hot add the beef, brown until cooked through; season with salt and pepper.
Drain the excess fat (even though it’s extra lean there will be excess fat; drain in the garbage or any empty can, not your drain!).
Return the meat to the pan, still on high heat and add the onion; season lightly with salt and pepper.
After a couple of minutes (the onion will be slightly softened and the meat will start to have some dark yummy crunchy pieces) add in the seasoning; mix well and let it cook for about 30 – 60 seconds to ‘wake up’ the spices.
Whisk together milk, stock and flour and then add it to the pan.
Add in the black beans and the pasta; mix well.
Let the pan come to a boil and the drop the heat to medium-low and cover; simmer for 20 minutes.
After the 20 minutes, mix in the cheddar and then taste and adjust seasoning.
Just before serving top the pan with the tomato and green onion.
- You can use regular sweet paprika if that’s all you have on hand.
- Go with chicken or veggie stock (sodium-reduced) if that’s what you have.
- You can add any of your favourite tacos toppings at the end.