Ingredients
Method
Sauté Meat and Veggies: In a large pot or Dutch oven, over medium heat, add the ground beef (or turkey) and cook until browned. Drain excess fat if necessary.
Add Aromatics: Stir in the diced onion, minced garlic, and bell pepper. Cook for about 3-4 minutes until the vegetables have softened.
Season It Up: Sprinkle the taco seasoning over the mixture and stir well to combine, cooking for an additional minute to bring out the flavors.
Combine Essentials: Add the diced tomatoes (with their juices), beef broth, and pasta to the pot. Stir to ensure the pasta is submerged in the liquid.
Boil and Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 10-12 minutes, stirring occasionally, until the pasta is cooked al dente. If the pot gets too dry, add a bit more broth or water.
Add Black Beans and Corn: Stir in the black beans and corn, cooking for an additional 3-5 minutes until heated through.
Cheesy Finish: Remove the pot from heat and sprinkle the shredded cheddar cheese on top. Cover for a couple of minutes until the cheese melts.
Season to Taste: Taste and adjust seasoning with salt and pepper as needed.
Serve Up: Garnish with chopped cilantro and top with a dollop of sour cream before serving.
Prep Time: 10 min | Total Time: 30 min | Servings: 4-6
- Presentation Tips: Serve directly from the pot for a rustic feel or portion into bowls. Add extra cheese and cilantro on top for an appealing color contrast. Enjoy the vibrant flavors!