Instructions

• Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.
• Add 1 pound lean ground beef to the skillet. Crumble and stir frequently as it cooks until no longer pink and cooked through, about 6–8 minutes. (You do not need to drain the beef.)
• Add one 1-ounce packet taco seasoning, 2 teaspoons cumin, and a pinch of cayenne if using. Stir to combine and cook about 30 seconds.
• Add 8 ounces dry uncooked pasta, 2 1/2 cups water, 1 1/2 cups frozen corn, the entire 15-ounce can petite diced tomatoes (do not drain), and the 15-ounce can black beans (drained and rinsed). Stir to combine and bring to a simmer.
• Cover the skillet, reduce heat to medium-low, and cook for 12–15 minutes, stirring once or twice, until the liquid is absorbed and the pasta is cooked through. While the pasta cooks, trim and slice 2 or 3 green onions into thin rounds.
• Remove the lid and evenly sprinkle 2 cups Mexican shredded cheese over the pasta. Stir until the cheese is melted and evenly distributed.
• If using, add 1/2 cup sour cream and stir until combined.
• Sprinkle the sliced green onions over the dish, taste, and add salt and pepper if desired. Serve immediately.