Ingredients
1 can (14.5 oz) diced tomatoes with juice
1 can (8 oz) tomato sauce
12 oz pasta (penne, rotini, or any short pasta)
1 lb ground beef or turkey
1 small onion, finely chopped
1 packet taco seasoning mix
1 cup corn kernels (fresh, frozen, or canned)
1 cup black beans, drained and rinsed
1 cup shredded cheddar or Mexican blend cheese
1/2 cup sour cream
1/4 cup fresh cilantro, chopped (optional)
Salt and pepper to taste
Instructions
Prepare the Pasta: Cook the pasta in a large pot of boiling salted water according to the package instructions. Drain and set aside.
Cook the Meat: In a large skillet, brown the ground beef or turkey over medium heat until fully cooked. Add the chopped onion and cook for an additional 3-4 minutes until softened.
Add the Flavors: Stir in the taco seasoning, diced tomatoes (including their juice), tomato sauce, corn, and black beans. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
Combine Ingredients: Add the cooked pasta to the skillet and mix until the pasta is evenly coated with the sauce. Stir in the shredded cheese and sour cream until fully combined.
Cool and Store: Let the pasta mixture cool slightly before transferring it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
Reheat and Serve: When ready to eat, reheat the pasta in the microwave or on the stovetop until heated through. Garnish with chopped cilantro, if desired, and serve immediately.
Enjoy.