One Pot Taco Pasta with Black Beans

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 🙂

Serves 8

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.

Notes:

1. You can use regular sweet paprika if that’s all you have on hand.
2. Go with chicken or veggie stock (sodium-reduced) if that’s what you have.
3. You can add any of your favourite tacos toppings at the end.

A recipe for One Pot Taco Pasta with Black Beans; this pasta is a combination of tacos and hamburger helper… in one pan!

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 🙂

Servings

8

Servings 8

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 🙂 Servings 8 Servings 8

Ingredients

• 1 tsp cornstarch
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp cumin
• 1/4 tsp (dried) oregano
• 1/4 tsp pepper
• 454 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

Servings:

Instructions

1. Mix the cornstarch, chili powder, paprika, salt, cumin, pepper and oregano together and set aside.
2. Heat a large skillet over high heat and when it’s hot add the beef, brown until cooked through; season with salt and pepper.
3. 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!).
4. Return the meat to the pan, still on high heat and add the onion; season lightly with salt and pepper.
5. 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.
6. Whisk together milk, stock and flour and then add it to the pan.
7. Add in the black beans and the pasta; mix well.
8. Let the pan come to a boil and the drop the heat to medium-low and cover; simmer for 20 minutes.
9. After the 20 minutes, mix in the cheddar and then taste and adjust seasoning.
10. Just before serving top the pan with the tomato and green onion.

Recipe Notes

1. You can use regular sweet paprika if that's all you have on hand.
2. Go with chicken or veggie stock (sodium-reduced) if that's what you have.
3. You can add any of your favourite tacos toppings at the end.

Share this Recipe

Powered byWP Ultimate Recipe