Samantha Nicole This dish is the type of fusion-dish people go nuts for, and you’ll certainly be raving about it! This Bistro Taco Pasta features tender pasta to scoop up a delicious medley of juicy ground beef, classic Southwestern poblano peppers, and a rich Tex-Mex-inspired tomato sauce! Top it with some classic taco favorites like creamy avocado and salty cotija cheese, and Bistro Taco Pasta becomes a true world-class meal!
Ingredients
For the taco pasta:
- 6 ounces pasta, such as whole-grain medium shells or rotini, dried
- 12 ounces lean ground beef
- 1 small yellow or orange bell pepper, chopped
- 1/2 cup poblano pepper, chopped
- 1/2 cup onion, chopped
- 1 (15-ounce) can reduced-sodium black beans, rinsed and drained
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
Optional toppings:
- 1 avocado, pitted and peeled, chopped
- 1/2 cup cotija cheese, crumbled, can substitute Mexican blend cheese, shredded
- 1/3 cup plain Greek yogurt, optional
- 1/4 cup fresh cilantro, chopped
Directions
Step 1 –In a 12-inch skillet, cook the pasta according to the package directions.
Step 2 –Drain the pasta and set it aside.
Step 3 –In the same skillet, cook the beef, the bell pepper, the poblano, and the onion over medium heat, while crumbling, until the meat is browned and the vegetables are tender, about 5-7 minutes.
Step 4 –Drain the fat from the skillet.
Step 5 –Add the black beans, the fire-roasted tomatoes, the tomato sauce, the garlic, the paprika, and the cumin to the meat mixture and cook, while stirring, until just boiling.
Step 6 –Stir in the pasta and stir to heat through.
Step 7 –Top with the avocado, the cheese, the yogurt, and the cilantro.
Step 8 –Serve.
