Recipe: Taco Black Bean Pasta

Published 4/21/14 by:

Taco Pasta Photo



The week before spring break, you’re trying to empty your refrigerator before departing to your (hopefully exciting) destination. Am I right? So when I found myself with a hefty sum of hamburger, and an entire sack of onions, I figured it was time to break out one of my most reliable recipes: Taco Pasta! This recipe has actually evolved over time because I’ve cooked it more than once – a major feat for this young chef! You can add pretty much anything to this recipe, and it won’t suffer (that much). Enjoy!



1/2 jar of your favorite salsa (or one can of Rotel)

1 box or bag of pasta

1 can of drained black beans

1 pound of ground hamburger (or you could do turkey burger!)

8 ounces of sour cream

3 ounces of cream cheese

4 tablespoons of taco seasoning

1 onion diced

1 shallot diced



Cook pasta according to directions and set aside (I would recommend starting this process prior to dicing your onions etc.)

In a large skillet (the deeper the better) cook your shallots, onions and hamburger on high heat until meat is no longer red.

Add taco seasoning and salsa into skillet. Stir until it’s mixed in evenly. Then add in your sour cream and cream cheese. Stir until there are no lumps left.

Add in your drained black beans and distribute them evenly in the skillet.

Once your skillet’s contents are nice and creamy add in the pasta.

For garnish you can add green onions or sprinkle shredded cheese on the top!



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Recipe: Creamy Tomato, Kale & Sausage Pasta Bake

Published 3/13/14 by:


Creamy Tomato Sausage Kale Recipe


I’m a teacher, so preparing a casserole dish or a soup that I can take for lunch all week is pretty glorious. So this past Sunday I literally took my soup ingredients (I was planning on making a sausage soup all week long) and said to myself, “what else can I do with all of these things?” Well, I was shocked with the result. This may be my favorite casserole/bake I’ve ever made! I’ve been eating it all week, and I’m still not sick of it! The tomato sauce is creamy without being heavy, and the sweet and spicy sausage create a fun tastebud dynamic! I hope you all enjoy it! Next time I may add more veggies like tri-colored peppers. I know – I’m so fancy.




1 jar of tomato sauce (I used Giada’s garlic roasted marinara)

8 ounces of plain Greek yogurt

2 cups of Kale

2 packages of chicken sausage (I used Apple and Jalapeño)

1 cup of shredded cheese (I used a Mexican blend)

1 box of pasta

1 shallot

1 sweet onion



Preheat your oven to 350 degrees Fahrenheit

Cook the pasta according to directions. When the pasta is fully cooked, strain it OVER your kale to wilt it.

Dice your sausage, shallots, and onions and place them in the bottom of an oven safe casserole dish (I used my Dutch Oven).

In a separate bowl mix your jar of tomato sauce with your Greek yogurt until it’s creamy.

Add pasta, kale and creamy tomato sauce to the casserole dish and mix until all items are covered in your red sauce.

Sprinkle your cheese on the top, and bake for 20 minutes.

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