Heat the olive oil in a Dutch oven, large skillet or other heavy pot over medium-high heat. Add the ground beef, onion and bell pepper to the hot pan and season with salt and pepper. Cook, crumbling the beef, until beef is browned. Drain excess grease as needed.
1 tablespoon olive oil, 1 pound lean ground beef, 1 cup finely chopped sweet yellow onion, 1 red bell pepper, salt and pepper
Add the crushed tomatoes, salsa, corn, black beans, chili powder, cumin, onion powder, garlic powder, oregano, chicken broth and water. Stir.
15 ounce can crushed tomatoes, 1 cup jarred salsa, 15 ounce can corn, 15 ounce can black beans, 2 teaspoons chili powder, 1 ½ teaspoons ground cumin, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried oregano, 1 ¾ cups low sodium chicken broth, 1 ½ cups water
Then stir in the dry pasta.
8 ounces medium shell pasta (2 ½ cups dry)
Bring to a simmer. Once simmering, reduce the heat to keep the pot at a moderate simmer and cover the pot. Cook, stirring every few minutes to keep the pasta from sticking to the bottom of the pot, until pasta is tender and most of the liquid has been absorbed, about 9-12 minutes.
Turn off the heat and stir in the shredded cheese, then serve. This taco pasta is delicious served with a spoonful of sour cream, chopped avocado and chopped fresh cilantro, if desired.
1 cup shredded cheddar cheese