Instructions

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
• Add 1 pound lean ground beef. Cook, crumbling and stirring frequently, until no pink remains (about 5–7 minutes). Do not drain the beef.
• Stir in one 1-ounce packet taco seasoning, 2 teaspoons cumin, and a pinch cayenne (optional). Cook 30–60 seconds until fragrant and evenly coated.
• Add 8 ounces dry uncooked pasta, 2 ½ cups water, 1 ½ cups frozen corn, one 15-ounce can petite diced tomatoes (do not drain), and one 15-ounce can black beans (drained and rinsed). Stir to combine and bring to a gentle simmer over medium-high heat.
• Once simmering, cover the skillet, reduce heat to medium-low, and cook for 12–15 minutes, stirring once or twice, until the pasta is cooked through and most of the liquid is absorbed.
• Remove the lid and evenly sprinkle 2 cups Mexican shredded cheese blend over the pasta. Stir until the cheese is melted and evenly distributed.
• If using, stir in ½ cup sour cream until fully combined and creamy.
• Sprinkle 2 or 3 green onions (trimmed and sliced into thin rounds) over the top. Taste and add salt and pepper to taste if desired. Serve immediately.