salt and pepper to taste(optional for omnivore version)
6ozshort pastaof your choice
15ozcan of diced tomatoes
1/2taco seasoningsee notes above on how to make your own
1red bell pepperchopped
11ozcan of corn
15ozcan of black beansoptional for vegan/vegetarian version
1cupshredded cheeseof your choice
1jalapenooptional, chopped and seeded
1/2cupolivesblack, sliced, optional
avocadooptional, chopped, add right before eating
Add 1 TBSP oil of your choice to a large skillet over medium heat, followed by the onion and garlic. Cook and stir often for about 5 minutes or until fragrant.
Add the ground meat at this point with salt and pepper to taste and cook the meat, breaking it up and stirring often, for about 7 minutes until it’s completely cooked through.
Add the pasta, water and diced tomatoes with 1/2 a packet of taco seasoning to the skillet. Stir well and bring to a boil. Cook uncovered for 10-12 minutes, until the pasta is fully cooked through. The extra water will evaporate as it cooks (and it’s okay if there’s some left). If the pan looks dry and the pasta is really sticking to the bottom of the pan, add more water.
When the pasta is done, add the bell pepper, corn, black beans, cilantro, cheese olives and jalapeno. You can also add more taco seasoning (1-2 tsp) if desired. Stir well and cook for five minutes on medium/low heat.
Assemble: divide the mixture between three meal prep containers. Top with any remaining cilantro leaves for garnish.