MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheesy Taco Pasta Skillet
Categories: Beef, Chilies, Vegetables, Beans, Pasta
Yield: 6 servings

MMMMM----------------FLAVOR FIESTA TACO SEASONING---------------------
1/4 c Chilli spice mix
2 tb Ground cumin
2 ts Paprika
2 ts Finely ground sea salt
2 ts Freshly ground black pepper
1 ts Granulated garlic
1 ts Onion powder
1 ts Dried oregano
1/2 ts Red pepper flakes; or more

MMMMM-----------------CHEESY TACO PASTA SKILLET----------------------
1 lb Lean ground beef
1/2 c Onion, chopped
1 ts Garlic, minced
2 tb Flavor Fiesta Taco Seasoning
- Mix
2 c Chicken stock
14 1/2 oz Can diced tomatoes;
- undrained
8 oz Can tomato sauce
15 1/2 oz Can black beans; drained,
- rinsed
4 oz Can chopped green chiles
8 oz Uncooked short dry pasta
1 c Frozen corn
1 c Shredded Monterey Jack;
- divided
1 c Shredded cheddar; divided

MMMMM--------------------------GARNISH-------------------------------
1/4 c Black olives; sliced
1/4 c Cilantro; chopped
3 Green onions; thin sliced
Sour cream

ASSEMBLE THE SEASONING MIX: Combine the chilli spice,
cumin, paprika, sea salt, black pepper, garlic powder,
onion powder, oregano, and chilli flakes in a small
bowl.

Note: This will make more than you need for this recipe.
Store leftovers in a covered glass jar.

COOK THE GROUND BEEF WITH ONIONS AND GARLIC: Place a
large deep skillet or sauté pan with a lid over medium
heat and add the ground beef, onion, and garlic. Cook
for 5 to 6 minutes, stirring to break up the meat, until
browned. Drain off as much of the excess grease from the
skillet as possible and return it to the heat.

SEASON AND SIMMER: Add the fiesta taco seasoning mix and
stir to combine it well with the beef. Add the stock,
tomatoes, tomato sauce, black beans, chiles, and pasta.
Bring the mixture to a boil, then reduce the heat to
low. Cover and cook for 15 minutes.

ADD THE CORN AND SIMMER: Remove the cover, stir in the
corn, and simmer for an additional 3 to 4 minutes, until
the sauce has been mostly absorbed.

STIR IN THE CHEESES: Turn the heat off and stir in half
of the Monterey jack and cheddar cheeses. Sprinkle the
remaining cheese over the top and cover the skillet for
2 to 3 minutes, until the cheese has melted. Top with
the black olives, cilantro, and green onions.

GARNISH AND SERVE: Garnish individual servings with sour
cream, if desired. The pasta will keep for 3 to 4 days
in the fridge in a covered container.

By: Carrie Havranek

RECIPE FROM: https://www.simplyrecipes.com

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