Cheesy Taco Pasta Skillet with Corn and Bell Peppers
15min
25min
4
520
Chef's Note
For a spicier version, add a diced jalapeño with the bell peppers or serve with hot sauce on the side. You can also set out additional toppings like sour cream, sliced avocado, or crushed tortilla chips for a fun DIY topping bar that kids will love.
Tags
Ingredients
1 pound lean ground beef
1 medium yellow onion
1 medium red bell pepper
1 cup corn kernels
1.5 cups orzo pasta
1 packet taco seasoning
1 can (14.5 oz) diced tomatoes
2 cups chicken broth
1.5 cups shredded cheddar cheese
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh cilantro
Instructions
- 1
Dice the yellow onion and red bell pepper into small pieces.
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 3
Add the ground beef to the skillet and cook for 5-6 minutes, breaking it up with a wooden spoon until browned.
- 4
Add the diced onion to the skillet and cook for 2-3 minutes until softened.
- 5
Add the diced red bell pepper and corn kernels, cooking for another 2 minutes.
- 6
Sprinkle the taco seasoning over the meat and vegetable mixture, stirring to coat everything evenly.
- 7
Add the uncooked orzo pasta to the skillet and stir to combine.
- 8
Pour in the can of diced tomatoes with their juice and 2 cups of chicken broth. Stir well.
- 9
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- 10
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
- 11
Sprinkle 1.5 cups of shredded cheddar cheese over the top. Cover and let sit for 2 minutes until the cheese melts.
- 12
Garnish with chopped fresh cilantro before serving.
Nutrition Information (per serving)
520
35g
45g
22g
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