Budget-Friendly Taco Pasta Skillet

The post Budget-Friendly Taco Pasta Skillet appeared first on Penny Pinchin' Mom.

If you’re tired of watching your grocery budget disappear while still trying to put satisfying dinners on the table, this Taco Pasta Skillet is about to become your new best friend. You get all the flavors everyone loves from taco night combined with hearty pasta, and the whole thing comes together in one pan for under $10 to feed six people. It uses pantry staples and affordable ingredients like canned beans and corn, so you’re not making a special trip to the store or buying fancy items you’ll only use once.

Everything cooks together in one skillet, which means the pasta absorbs all those taco flavors as it simmers. The ground beef stretches further when combined with black beans and corn, giving you plenty of protein and fiber without needing two pounds of meat. You can easily swap ground turkey when it’s on sale, or go completely meatless with an extra can of beans and save even more. The cheese melts right into the pasta at the end, creating a creamy texture without needing separate cheese sauce or extra dairy products.

You’ll end up with a hearty, cheesy skillet that tastes like a cross between tacos and your favorite pasta dinner, with just enough spice to keep things interesting. Everyone can pile their bowls high with toppings, making it a fun, customizable meal without the mess of a full taco bar setup. This is the kind of dinner that fills everyone up, uses what you already have, and leaves you with leftovers for lunch the next day.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6

Ingredients

1 lb ground beef (or ground turkey) 1/2 medium onion, diced 3 cloves garlic, minced 2 tablespoons taco seasoning 1 cup salsa 1 (8 oz) can tomato sauce 1 (15 oz) can black beans, drained and rinsed 1 cup corn kernels (frozen or canned) 1 1/4 cups uncooked pasta shells or rotini 2 cups beef broth 1 cup shredded cheddar cheese

Instructions

Brown the ground beef, onion, and garlic in a large skillet or stock pot over medium-high heat, breaking up the meat with a spoon, until the beef is no longer pink, about 5 minutes. Drain off any excess grease. Stir in the taco seasoning and cook until fragrant, about 1 minute. Add the salsa, tomato sauce, black beans, corn, beef broth, and pasta shells. Stir to combine. Bring the mixture to a boil, then cover and reduce heat to medium-low. Simmer, stirring occasionally, until the pasta is tender, about 18 to 20 minutes. Remove from heat and stir in the shredded cheddar cheese until melted. Serve with desired toppings.

Notes

For a vegetarian version, omit the ground beef and use 2 (15 oz) cans of beans (black beans, pinto beans, or a combination). If using water instead of beef broth, add 1 to 2 teaspoons of beef or chicken bouillon for extra flavor. If the mixture seems dry during cooking, add 1/4 cup more broth or water. For spicier flavor, use pepper jack cheese or add diced green chilies. Refrigerate leftovers in an airtight container for up to 5 days. Suggested toppings: sour cream, diced avocado, sliced green onions, fresh cilantro, diced tomatoes, sliced black olives, crushed tortilla chips.

The post Budget-Friendly Taco Pasta Skillet appeared first on Penny Pinchin' Mom.