One-Pot Taco Pasta

Ingredients

• 1 lb lean ground beef
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1 can (14.5 oz) diced tomatoes
• 3 cups low-sodium beef broth
• 10 oz medium pasta shells
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels
• 1 1/2 cups shredded cheddar cheese
• Cilantro and sliced jalapeño, optional

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Heat a wide deep skillet over medium-high heat, add the beef and onion, and break the meat into small pieces as it begins to brown.
2. Step 2.Cook until no pink remains, carefully spoon off excess grease, then stir in garlic, chili powder, cumin, paprika, and salt for 30 seconds.
3. Step 3.Add diced tomatoes with their juices and the beef broth, scraping the bottom thoroughly to release flavorful browned bits into the liquid.
4. Step 4.Stir in the dry pasta shells, bring the mixture to a controlled boil, then reduce to a lively simmer and cover the skillet loosely.
5. Step 5.Cook for 10 to 13 minutes, stirring every 2 to 3 minutes so the pasta cooks evenly and cannot weld itself to the bottom.
6. Step 6.Fold in the drained black beans and corn, then simmer uncovered until the pasta is tender and the sauce looks slightly looser than desired.
7. Step 7.Remove from the heat, stir in one cup cheddar until smooth, and scatter the remaining cheese over the top so it melts without becoming oily.
8. Step 8.Rest for 5 minutes as the sauce thickens, then garnish with cilantro and jalapeño and serve while the cheese remains creamy.