Start by heating your skillet over medium heat. Add the lean ground beef and cook until it’s browned and no longer pink, breaking it up with your wooden spoon as it cooks.
Once the beef is cooked, sprinkle the taco seasoning over the meat. Stir to combine, ensuring every bit of beef is coated in that flavorful spice mix.
Pour in the 2 cups of water and the canned fire-roasted diced tomatoes (don’t drain them). Stir to combine everything well.
Bring the mixture to a gentle boil. Once boiling, add the uncooked pasta. Stir it in and reduce the heat to a simmer.
Cover the skillet and let it simmer for about 10-12 minutes, stirring occasionally, until the pasta is cooked al dente and has absorbed most of the liquid.
Add the drained and rinsed kidney beans and frozen corn to the skillet. Mix them in thoroughly and cook for an additional 2-3 minutes to heat through.
Remove the skillet from heat. Stir in the shredded Mexican cheese blend and sour cream until they are melted and creamy, creating a luscious sauce.
Top your One-Skillet Beef Taco Pasta with sliced green onions and avocado, if desired. Serve warm and enjoy!
