Savory Tex-Mex skillet with beef, pasta, black beans, and cheese—ideal for family nights or spooky gatherings.
# Components:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 small onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Pantry Staples
05 - 10 ounces dried rotini or fusilli pasta
06 - 1 (14-ounce) can diced tomatoes, undrained
07 - 1 cup beef or chicken broth
08 - 1 (15-ounce) can black beans, drained and rinsed
09 - 1 cup frozen corn
→ Spices and Seasonings
10 - 2 tablespoons taco seasoning
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Dairy
13 - 1 1/2 cups shredded cheddar cheese
14 - 1/2 cup sour cream, for topping (optional)
→ Garnishes
15 - 2 green onions, sliced
16 - Sliced black olives
17 - Ghost or bat-shaped tortilla chips (optional)
# Method:
01 - In a large skillet over medium heat, cook the ground beef until browned, approximately 5 minutes. Drain any excess fat.
02 - Add the finely chopped onion, diced red bell pepper, and minced garlic to the skillet. Cook for 3 to 4 minutes until the vegetables are softened.
03 - Stir in the taco seasoning, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
04 - Incorporate the dried pasta, canned diced tomatoes with their juices, beef or chicken broth, drained and rinsed black beans, and frozen corn. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 12 to 15 minutes, stirring occasionally, until the pasta reaches al dente and most of the liquid has been absorbed.
06 - Evenly sprinkle the shredded cheddar cheese over the surface of the skillet. Cover and cook for an additional 2 to 3 minutes, or until the cheese is completely melted.
07 - Remove the skillet from the heat. Garnish with sliced green onions and black olives. For a festive presentation, add ghost or bat-shaped tortilla chips. Serve immediately, with sour cream on the side if desired.
