Taco Pasta

1 tbsp Avocado Oil

• 1 lb Extra Lean Ground Beef
• 4 stalks Green Onion (finely chopped)
• 2 Garlic (cloves, minced)
• 1 tsp Cumin (ground)
• 1 tsp Chili Powder
• 1/4 tsp Salt
• 1 Tomato (large, diced)
• 1/2 cup Frozen Corn (thawed)
• 1/2 cup Black Beans (cooked, from the can)
• 1 Red Bell Pepper (diced)
• 2 1/2 cups Organic Vegetable Broth
• 1 cup Organic Salsa
• 2 cups Kaslo Sourdough Millet Pasta

1. Heat oil in a large pot with a lid over medium-high heat. Add beef, and break it up with a spatula as it cooks. Once it is cooked through and no longer pink, drain any excess drippings.
2. Add onions and garlic to the pan with the beef and cook for 3 to 5 minutes..
3. Add cumin, chili powder, salt, diced tomato, corn, black beans and bell pepper to the pot and stir to incorporate with the meat. Cook the vegetables for 2 to 3 minutes.
4. Stir in the broth, salsa and pasta. Bring everything to a boil, then cover and reduce heat to medium-low.
5. Let simmer for 10-12 minutes or until pasta is cooked. Check at 8 minutes if you prefer al dente. Stir every 3 to 4 minutes to prevent the pasta from sticking to bottom of the pot.
6. Remove from heat, divide into bowls.

Serve and enjoy!

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