I love a taco Tuesday (or Wednesday or Thursday or Saturday...) as much as the next girl, but I am not one to put the same meals on rotation week after week. This girl needs variety! That said, I'm always looking for ways to incorporate my favorite ingredients into classic dishes to reinvigorate and reimagine them. This recipe is based on one I got from my dear friend Diane. She first made it for me almost exactly 10 years ago. How do I know this? Because I was thinking about it the other day and asked her for her recipe. She forwarded me the original email that she sent me the first time I asked her for it - dated April 28, 2010. How many people have 10 year old emails waiting to be resent, just exactly when they are needed? Not me, for certain, but Diane is a baller. Where I fall short on the organization front, Diane obviously has me covered. I thank God for this amazing lady all the time for so many reasons, and you will too when you try this Taco Pasta Skillet.
Pasta and tacos in one bowl - this may be the perfect food
Diane's original recipe was just wonderful the way it was, but as I am prone to do, I tinkered with it a little based on what was in my cupboards and what everyone was craving. Diane's recipe called for taco seasoning packets, but having none on hand, I made my own taco seasoning blend. It also only called for a half a pound of meat and one and a half cups pasta. I doubled that and added a few other tasty things and voila! This little Italian-Mexican fusion delight was born. The only thing that would have made it better would have been to share it (and a few Margaritas) with my sweet friend. For now, we'll have to settle for Zoom calls and 10 year old emails. And I'll gladly take it.
Taco Pasta Skillet (serves 6)
Ingredients:
2 tsp canola oil
lb ground turkey (ground chicken or lean ground beef would be great too)
2 tbsp homemade taco seasoning* (recipe below - it makes more than you need so measure)
1/2 cup diced onion
1/2 cup diced red bell pepper
3 cups fusilli pasta (can sub other short macaroni)
2 1/4 cups water
1 cup frozen corn kernels
1 can black beans, rinsed and drained
1 1/2 cups shredded Mexican Blend cheese (cheddar or Monterrey Jack would be good too)
3/4 cup sour cream
1 cup salsa
avocado and tortilla chips, for garnish, and extra sour cream if you like
Method:
In a very large high sided skillet or pot, brown turkey in oil over medium high heat. Add onions and pepper and stir to combine. Sauté for two minutes. Season with taco seasoning and stir.
Add pasta, corn, beans and salsa and stir. Add water. Bring to a boil. Reduce to a simmer and cover. Simmer and stir occasionally for 15 minutes or until pasta is cooked.
Mix in sour cream and cheese, stirring until cheese is melted. Serve with avocado and crushed tortilla chip (or tortilla strips) on top.
*Homemade Taco Seasoning
2 tbsp chili powder
1 tbsp ground cumin
1 tsp garlic powder
1/2 tsp onion powder
2 tsp salt
1 tsp paprika
1/2 tsp dried Mexican oregano
1/2 tsp black pepper
Mix everything together and keep in a sealed jar.
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