Ingredients
Base Ingredients
- ½ tablespoon olive oil
- 1 pound ground beef (extra-lean recommended)
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 tablespoon taco seasoning
- 3 cups chicken broth (more if needed during cooking)
- 1 cup salsa (mild and chunky preferred)
- 1 (12-oz) box small pasta shapes (spirals, elbow macaroni, or shells)
- 1 red bell pepper, chopped
- ½ cup sweetcorn (frozen or canned, drained)
- Salt & pepper to taste
- ½ cup shredded Mexican blend cheese or cheddar, more to taste
Instructions
- Sauté vegetables: Heat olive oil in a large, deep skillet or pot over medium heat. Add chopped onion and celery and cook for 3-4 minutes until softened but not browned.
- Brown beef: Increase heat to medium-high and add ground beef to the skillet. Cook until browned, breaking up the meat as it cooks. Stir in taco seasoning, then pour in chicken broth while scraping up any browned bits from the bottom.
- Add remaining ingredients: Add salsa, uncooked pasta, chopped red pepper, corn, salt, and pepper. Stir well and bring mixture to a boil.
- Simmer: Reduce heat to a simmer and cover with a lid. Cook for 10-15 minutes, stirring every 2-3 minutes to prevent sticking. Add up to ½ cup additional broth if the pasta looks dry. Remove lid for the final 2-3 minutes of cooking to thicken the sauce.
- Finish: Remove skillet from heat. Adjust seasoning with salt and pepper as needed. Stir in shredded cheese and let the pasta sit for 1-2 minutes until the cheese melts. Serve immediately.
Notes
- Beef: Extra-lean ground beef minimizes greasiness and eliminates the need to drain. Ground turkey can be substituted.
- Pasta: Use small shapes like spirals, elbow macaroni, or shells. Different types may require more broth during cooking.
- Broth: Chicken broth adds great flavor but beef broth or water can be used. Adjust seasoning accordingly if water is used.
- Salsa: Mild and chunky without added fruit is best. Hot salsa can be used for more spice.
- Corn: Frozen or canned corn works fine. Drain canned corn well and do not defrost frozen corn beforehand.
- Vegetables: Feel free to omit bell pepper, celery, or onion if desired but they add flavor and texture.
- Cheese: A Mexican blend or shredded cheddar works well for finishing.
- Do not pre-cook pasta: Use dry pasta right from the box to avoid watery sauce.
- Dicing tips: Dice vegetables to about the size of corn kernels for best texture.
- Stir regularly: Prevent pasta from sticking by stirring every few minutes while cooking.
- Extra broth caution: Adding too much broth will create a taco soup effect.
- Storing leftovers: Refrigerate for up to 2 days and reheat with extra cheese in 375°F oven 20-25 minutes. Freeze cooked al-dente pasta in casserole dish wrapped in plastic and foil for up to 3 months. Thaw overnight and reheat with cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
