One-Pan Mexican Pasta

Heat 1 tablespoon olive oil in a large skillet or Dutch oven. Add ground beef and onion. Cook until beef is not longer pink and is browned. Drain excess fat and set aside.

Add remaining 1 tablespoon of olive oil to the same pan. Toss in green pepper and garlic and sauté for 3–4 minutes, or until tender. Add beef back to the pan and stir in black beans, corn, pasta sauce, taco sauce, salsa, pasta and water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10–15 minutes.

Serve immediately with avocado, cilantro and tomato on top.