One-Pot Southwest Taco Pasta

Name: One-Pot Southwest Taco Pasta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 pound ground beef, 80% lean; ½ cup finely-diced yellow onion; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 1 teaspoon chili powder; ½ teaspoon ground cumin; ½ teaspoon dried oregano; 2 tablespoons tomato paste; 12 ounces gluten-free fusilli pasta (I use Jovial Brown Rice Pasta); ½ cup SideDish Chili Lime Vinaigrette; 4 cups chicken broth; ½ cup frozen corn; 1 15-ounce can black beans, drained and rinsed; 1 cup shredded cheddar (omit for dairy-free); Freshly chopped cilantro; Thinly sliced green onion; Thinly sliced jalapeño

Elise Smith

Servings

Cook Time

30 minutes

Gluten-free

Dairy-free (If Modified)

Ingredients

2 tablespoon olive oil
1 pound ground beef, 80% lean
½ cup finely-diced yellow onion
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano
2 tablespoons tomato paste
12 ounces gluten-free fusilli pasta (I use Jovial Brown Rice Pasta)
½ cup SideDish Chili Lime Vinaigrette
4 cups chicken broth
½ cup frozen corn
1 15-ounce can black beans, drained and rinsed
1 cup shredded cheddar (omit for dairy-free)

For Serving:

Freshly chopped cilantro
Thinly sliced green onion
Thinly sliced jalapeño

Method

In a Dutch oven or deep skillet with tall sides, heat the olive oil over medium-high heat. Add the beef and onion and cook, breaking up the meat with the edge of a wooden spoon, until cooked through and no longer pink, about 7 minutes. Drain off excess fat.
Season the beef with salt, pepper, chili powder, cumin, oregano, and add the tomato paste. Toss to coat evenly.
Add the pasta, SideDish Chili Lime Vinaigrette and the chicken broth. Stir to combine.
Bring to a boil, then adjust heat to a slow steady simmer. Simmer, stirring occasionally, until the pasta is tender and the liquid has just been absorbed, about 13 minutes.
Stir in the frozen corn, black beans and shredded cheddar (if using). Remove from the heat and cover. Let it sit until the corn is just cooked through, about 5 more minutes.
Garnish with freshly chopped cilantro, thinly sliced green onion and jalapeño.