Ingredients

The following ingredients have 8 Servings
  • 1-pound whole grain macaroni or shells
  • 1 tablespoon oil
  • ½ medium yellow onion, peeled and diced
  • 1-pound lean ground beef, turkey or chicken
  • 3-4 cloves garlic, peeled and minced
  • 2 ½ tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 ¾ teaspoons coarse salt
  • ½ teaspoon ground black pepper
  • 15-ounce can black beans, rinsed and drained
  • 15-ounce can fire roasted diced tomatoes
  • ½ cup unsalted chicken, vegetable or beef stock
  • ½ cup evaporated milk
  • 1 ½ cups shredded cheddar cheese
  • ½ cup fresh cilantro leaves, chopped
  • Diced avocado, sour cream and crushed tortilla chips, for serving

Instruction

  • Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
  • In a large skillet or Dutch oven, heat oil to medium. Add the onion and sauté 3-4 minutes or until slightly soft. Add the ground beef and cook 7-8 minutes or until the beef is browned, breaking it up with a wooden spoon as it cooked. Stir in the garlic, chili powder, cumin, smoked paprika, salt and black pepper and sauté 30-60 seconds or until fragrant.
  • Add the black beans, tomatoes, stock and evaporated milk to the pot and bring to a simmer. Remove from the heat and stir in the cheddar cheese until melted. Add the pasta and cilantro and stir to combine. Taste and adjust seasoning, if necessary.
  • Serve taco pasta in bowls topped with avocado, sour cream and crushed tortilla chips.