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Budget-Friendly Taco Pasta Skillet

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If you need dinner on the table in 35 minutes without blowing your grocery budget, this Taco Pasta Skillet is the answer. Everything cooks in one pan, the pasta absorbs all those taco flavors as it simmers, and the whole batch comes in under $5 for a family of four when you use ground turkey instead of beef. Ground turkey runs about half the price of ground beef right now, and in a dish this well-seasoned you genuinely cannot tell the difference. The black beans and corn stretch everything further, the cheese melts right in at the end, and you still have enough left over for lunch the next day.

Ingredients

Scale
  • 3/4 lb ground turkey (or ground beef if it’s on sale)
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 3/4 cup salsa
  • 1 (8 oz) can tomato sauce
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels, frozen or canned
  • 1 cup uncooked pasta shells or rotini
  • 1 1/2 cups beef or chicken broth
  • 1 cup shredded cheddar cheese

Instructions

  • Brown the ground turkey, onion, and garlic in a large skillet over medium-high heat, breaking up the meat as it cooks, until no longer pink, about 5 minutes. Drain off any excess liquid.
  • Stir in the taco seasoning and cook for about 1 minute until fragrant.
  • Add the salsa, tomato sauce, black beans, corn, broth, and pasta. Stir to combine.
  • Bring to a boil, then cover and reduce heat to medium-low.
  • Simmer, stirring occasionally, until the pasta is tender, about 18 to 20 minutes. If the skillet looks dry before the pasta is done, add a splash of water or broth and keep going.
  • Remove from heat and stir in the shredded cheddar until melted.
  • Serve with your favorite toppings.

Notes

Budget notes. The swap that gets this under $5 is ground turkey instead of ground beef. Ground turkey runs about half the price of beef right now, and in a dish this heavily seasoned with taco spices, salsa, and tomato sauce, the difference in flavor is not noticeable. Buy it in a larger package when it goes on sale and freeze what you don’t use. Store-brand shredded cheese, canned beans, and a store-brand salsa will shave another dollar or two off the total compared to name brands.

Make it meatless. Skip the turkey entirely and add a second can of black beans or pinto beans. This brings the total cost down to around $3.50 for four servings and adds more fiber than the meat version.

Use water if you don’t have broth. Add 1 to 2 teaspoons of bouillon paste or a bouillon cube to make up the flavor difference.

Storage. Refrigerate leftovers in an airtight container for up to 5 days. The pasta will absorb more liquid as it sits, so add a splash of water when reheating.

 

Topping ideas. Sour cream, diced avocado, sliced green onions, fresh cilantro, diced tomatoes, black olives, or crushed tortilla chips.

Find it online: https://pennypinchinmom.com/budget-taco-pasta-skillet-4/