Chop the onion, bell pepper to medium size pieces and mince the garlic.
In a large pot, heat half the oil over medium heat. Add the ground beef and cook until browned. Add salt and taco seasoning and cook for 2 minutes more. Transfer the meat into a bowl and set it aside.
Add the remaining oil, onion, garlic and bell pepper to the pot and cook until onion is softened. Return the meat to the pot and add pasta and tomato sauce. Stir the mixture, then add the stock. Cover the pot with the lid and bring to a boil.
Reduce the heat and cook until the liquid reduces down (about 14-15 minutes). When the pasta is fully cooked, stir in the parmesan cheese and sweet corn.
Garnish with chopped parsley and spring onion, then serve warm.
Notes
If the pasta is still a bit firm, you can add ½ cup water and continue cooking until done.
Don’t forget to taste and season with more salt if needed.
Use any shape of pasta you like. I prefer elbow or ditalini. If you choose large pasta shapes, add a bit more liquid and a few more minutes to ensure it is cooked.
Use canned or fresh sweetcorn; I used canned. Drain well before using.
Some variations
Make vegetarian taco pasta by omitting the meat and adding more veggies, such as celery, peas, carrots, or spinach leaves.
Swap parmesan for cheddar or mozzarella cheese, if you like.
Use other kinds of meat, such as chicken, steak, or shrimp.
If you like your taco pasta extra spicy, add 1 tablespoon of sriracha sauce or ½ teaspoon of red chilli flakes.