Taco Pasta Skillet using Al Dente Bonnetti Noodles by Adrienne! Check out her blog!

Taco Pasta Skillet

Servings 4


Pasta Skillet

  • 2 tsp paparika
  • 2 tsp chile powder
  • 2 tsp cumin
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 bag (10 oz) frozen corn
  • 8 oz Al Dente Bonnetti Pasta
  • 2 tbsp olive oil
  • 1 lb ground beef
  • 1 small shallot minced
  • 8 oz tomato sauce
  • 8 oz shredded mexican cheese

Topping Options

  • pico de gallo
  • sour cream
  • sliced green onions
  • minced cilantro
  • avocado slices
  • diced jalapeño


  • Preheat oven to 400 degrees
  • Whisk together paprika through garlic powder in a small bowl
  • Cook frozen corn and pasta according to package instructions.
  • Heat olive oil in a large, deep, oven-safe skillet over medium heat. Once oil is hot, add the ground beef to the pan then sauté for about 5-6 minutes, breaking up the beef as it cooks. Next, stir in the minced shallot and seasonings from step two then cook fo an additional 3 minutes.
  • Reduce heat to medium-low, mix in the tomato sauce then simmer for about 10 minutes. Once mixture has thickened, stir in the cooked pasta and corn until fully incorporated. Top pasta skillet with shredded cheese, then bake in oven for about 6 minutes or until cheese has melted.
  • Remove from heat and top with desired toppings , and enjoy!

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