We are excited to be partnered with Jenn Fillenworth from Grand Rapids, MI for this recipe! Jenn is a registered dietitian who puts a focus on making simple and flavorful dishes while also working to inform people that a healthy diet can include all foods. She runs a great blog called Jenny With the Good Eats, can be seen in televised media segments and works as a food liaison for GRNow.com. 

I love comfort foods during chilly winter months in Michigan. But more importantly, I love when my comfort meals are easy. This one pot recipe meets my comfort food and quick meal expectations. It also shakes up my traditional pasta dishes by giving it an unexpected taco flavor.


1 tablespoon olive oil

1 package of Schaendorf Ground Beef

Salt and pepper, to taste

1 package of low sodium taco seasoning

¼ teaspoon red pepper flakes

8 ounces of rotini or penne pasta

2 cups of water

1 cup of salsa, any flavor or spice level will work

1 cup of Mexican blend cheese, shredded

½ cup of light sour cream

Optional toppings: fresh cilantro, salsa


1) In a Dutch oven pan, heat of medium-high heat and add oil once pan is hot. Once oil is hot, add ground beef and season with salt and pepper as desired.  Brown the ground beef for 5-7 minutes. Drain off excess fat from the ground beef and return to the pan.

2) Next, season the beef with the taco seasoning and red pepper flakes. Add pasta, water, and salsa to the pan. Once the mixture has come to a boil, cover the pan and turn the heat down to low and simmer the ingredients for 10-12 minutes or until pasta is al dente.

3) Once pasta is cooked, remove from the heat and add in the shredded Mexican cheese, stir until melted into the pasta. Next, stir in the sour cream until well incorporated.

4) Serve immediately topped with additional salsa and fresh cilantro.

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