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Bistro Taco Pasta

BeefTex-MexStove-Top

Time: 25 minutes

Yield: 4 servings

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About

This dish is the type of fusion-dish people go nuts for, and you'll certainly be raving about it! This Bistro Taco Pasta features tender pasta to scoop up a delicious medley of juicy ground beef, classic Southwestern poblano peppers, and a rich Tex-Mex-inspired tomato sauce! Top it with some classic taco favorites like creamy avocado and salty cotija cheese, and Bistro Taco Pasta becomes a true world-class meal!

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Ingredients

  • For the taco pasta:
  • 6 ounces pasta, such as whole-grain medium shells or rotini, dried
  • 12 ounces lean ground beef
  • 1 small yellow or orange bell pepper, chopped
  • 1/2 cup poblano pepper, chopped
  • 1/2 cup onion, chopped
  • 1 (15-ounce) can reduced-sodium black beans, rinsed and drained
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 1 (8-ounce) can tomato sauce
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • Optional toppings:
  • 1 avocado, pitted and peeled, chopped
  • 1/2 cup cotija cheese, crumbled, can substitute Mexican blend cheese, shredded
  • 1/3 cup plain Greek yogurt, optional
  • 1/4 cup fresh cilantro, chopped

Directions

Step 1 -In a 12-inch skillet, cook the pasta according to the package directions.

Step 2 -Drain the pasta and set it aside.

Step 3 -In the same skillet, cook the beef, the bell pepper, the poblano, and the onion over medium heat, while crumbling, until the meat is browned and the vegetables are tender, about 5-7 minutes.

Step 4 -Drain the fat from the skillet.

Step 5 -Add the black beans, the fire-roasted tomatoes, the tomato sauce, the garlic, the paprika, and the cumin to the meat mixture and cook, while stirring, until just boiling.

Step 6 -Stir in the pasta and stir to heat through.

Step 7 -Top with the avocado, the cheese, the yogurt, and the cilantro.

Step 8 -Serve.

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