Ingredients
Main ingredients
- 8 oz gluten-free pasta
- 1 lb ground beef (or turkey)
- 1 packet taco seasoning
- 15 oz can diced tomatoes
- 15 oz can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups chicken broth
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Method
Preparation
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- Add taco seasoning and stir well.
- Pour in the chicken broth, diced tomatoes, black beans, corn, and gluten-free pasta. Stir to combine.
Cooking
- Bring to a boil, then reduce heat and cover. Cook for about 10-12 minutes or until the pasta is tender, stirring occasionally.
- Once the pasta is cooked, stir in the shredded cheese until melted.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with chopped cilantro if desired. Add extra toppings like avocado, sour cream, or jalapeños if you like.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 38gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 8gSugar: 3g
Notes
For leftovers, let the pasta cool completely. Store in an airtight container and refrigerate for up to 3-4 days. Reheat in the microwave or on the stove, adding a splash of water or broth to keep it from drying out. Adjust spice level according to preference. For vegetarian options, replace the meat with additional beans or sautéed vegetables. Feel free to experiment with different cheeses.
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