Taco Pasta with Peppers
This Taco Pasta with Peppers brings bold flavor and cheesy comfort to your plate—with a Tex-Mex twist and only one pot to clean!
Ingredients
- ½ lb rigatoni pasta
- 1 tbs olive oil
- 1 cup frozen corn
- 10 oz bag of frozen bell peppers and onions
- 2 tbs taco seasoning
- ⅓ cup water
- 1 10 oz can of rotel
Instructions
- In a pot of boiling water add the pasta and cook according to the package directions, drain and set aside.
- To a large pot or dutch oven add the olive oil, once it’s hot add the corn and frozen peppers and onions. Sauté for about 10 minutes or until all of the liquid is gone from the pot. Now add in the water and taco seasoning stir to combine. Then add in the Rotel and stir. Add the drained pasta stir once again then serve. I like to serve mine with toppings that would go on tacos like cheese, sour cream, salsa, lettuce, and tomatoes!
Video
Nutrition
Calories: 256kcal | Carbohydrates: 49g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 96mg | Potassium: 472mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1967IU | Vitamin C: 83mg | Calcium: 41mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!
