Skillet Taco Pasta

• 1 pound ground beef
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 C finely chopped onion (or 1 tsp onion powder)
• 1 tsp minced garlic or garlic powder
• 14.5 oz. can diced tomatoes
• 8 oz. can tomato sauce
• 1/2 C green salsa or green enchilada sauce
• 15 oz. can beans (black or pinto), rinsed and drained
• 3/4 tsp chili powder
• 1/2 tsp dried oregano
• 2 1/2 C penne or medium pasta shells (about 8.5 oz.)
• 1 1/3 C chicken broth
• 1 tsp Worcestershire sauce
• 1 tsp brown sugar
• 1 C shredded sharp cheddar cheese
• fresh cilantro, sour cream, and avocado for garnish

In a large non-stick skillet, ground beef, salt, perpper, onion, and garlic over medium heat until meat is cooked through.

Drain excess grease and scrape meat mixture onto a paper towel-lined plate.

Add diced tomatoes, tomato sauce, green salas, beans, chili powder, oregano, pasta, chicken brother, Worcestershire, and brown sugar to the skillet.

Bring to a gentle simmer and cook, stirring often, until pasta is tender and most of the liquid has been absorbed, 15-20 minutes.

Stir in the ground beef and top with shredded cheese.

Cover the skillet for 1-2 minutes to let cheese melt.

Garnish and serve.