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 Southwest 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.
Recipe Note
Photography and Styling: Casey Colodny (Mindful Hapa, LLC.)
