Stovetop Taco Pasta

Ingredients
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • olive oil
  • sea salt and fresh black pepper
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • 1 taco seasoning packet (or 1 tablespoon chile powder, 1 teaspoon cumin,1 teaspoon smoked or sweet paprika, 1 teaspoon sea salt, 1/4 teaspoon black pepper, 1/2 teaspoon onion powder)
  • 1 teaspoon oregano (crushed between your fingertips)
  • 1 (14 ounce) can petite diced tomatoes
  • 1 cup corn
  • 8 ounces small-medium pasta (bowties, shells, elbows, penne or rotini)
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, shredded, plus more for serving
  • 1 cup crushed tortilla chips
  • 2 cups shredded iceberg or romaine lettuce

Instructions
  1. In a large skillet saute onion and green pepper in a couple tablespoons of olive oil over medium-low heat until soft and tender; season well with salt and pepper; add garlic and saute until fragrant. Remove the vegetables to a small bowl and set aside.
  2. In the same skillet add the ground beef, cook over medium heat breaking it apart as it cooks. When beef is cooked through remove from heat and drain off the grease. Add the sauteed vegetables back in along with the taco packet/spices, oregano, tomatoes and corn. Cook over medium heat 15 minutes, stirring often.
  3. Meanwhile in an extra large saucepan cook the pasta in plenty of boiling, salted water to al dente. Before draining reserve a 1/4 cup of the pasta water and set aside.
  4. Drain pasta and add back to the pan along with the cooked meat, sour cream, cheddar cheese and reserved pasta water. Set the pan over medium-low heat and toss well, continue stirring and heating over low heat about 3 minutes. Remove from heat and stir in the crushed tortilla chips and lettuce. Serve immediately with additional cheese, sour cream and tortilla chips crushed over top if desired.