Creamy Taco Pasta Skillet
This one pot Creamy Taco Macaroni Skillet is comfort food at its finest! Serve it up topped with sour cream and fresh, minced cilantro.
Servings: 6 servings
Calories: 534kcal
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 green bell pepper diced
- 1 pound ground beef
- 14 ounces can diced tomatoes with chiles
- 14 ounces can black beans drained and rinsed
- 1 package taco seasoning homemade or store-bought
- 3 cups water
- 2 cups whole wheat elbow macaroni
- 1 cup full fat coconut milk
- Sour cream shredded cheese, minced cilantro, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add in the onion, garlic, and bell pepper. Sauté until just tender and fragrant, about five minutes. Add in the ground beef, and cook until browned.
- Stir in the diced tomatoes, black beans, taco seasoning, water, and elbow macaroni. Bring to a boil, reduce heat, and cover with the lid to simmer for 10-15 minutes, stirring occasionally, or until the pasta is done and the sauce has thickened.
- Remove from heat and stir in the coconut milk. Spoon into bowls and top with desired toppings to taste.
Notes
Feel free to sub in plain Greek yogurt for the coconut milk. Just make sure you remove the skillet from the heat and let it cool for 5-10 minutes before stirring in the yogurt, or it will separate.
Nutrition
Serving: 1serving | Calories: 534kcal | Carbohydrates: 53g | Protein: 26g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 341mg | Potassium: 781mg | Fiber: 6g | Sugar: 3g | Vitamin A: 170IU | Vitamin C: 26mg | Calcium: 94mg | Iron: 6mg
