8ouncessmall dry pasta shapes (about 3-4 cups dry)
1small red onion chopped (about 1 cup)
114 oz. can diced tomatoes
1packet taco seasoning (I used mild)
1small red bell pepper, chopped
4curly kale leaves, roughly chopped
1/2cupfresh or frozen corn
Cook pasta according to the package directions. Drain.
Meanwhile, in a large skillet, cook the ground meat over medium-high heat until no longer pink. Add the taco seasoning and the can of diced tomatoes (do not drain the tomatoes.) Simmer over medium heat for about 3-5 minutes.
Stir in the kale until wilted. Add the rest of the vegetables (onions, bell pepper and corn) and Simmer over low heat for about 5 minutes.
Add the cooked and drained pasta a little at a time. Stir to coat.
Top with Mexican mix shredded cheese (about 1 cup) while hot.
Serve with a side of avocado crema (recipe below), chopped cilantro and chopped green onions to be added to the taco pasta to taste.