Open, drain, and rinse the black beans.
In a large skillet, brown the ground beef with the minced onion and garlic powder. Drain and return to skillet.
Stir in the drained black beans, crushed tomatoes, taco seasoning, salt, and pepper. Bring to bubbling in the skillet.
Stir in the rotini pasta noodles with the chicken stock. (You could use beef stock or water, if preferred.)
Bring to bubbling again, then cover and let pasta cook for 10 minutes, or al dente. Immediately remove from heat, so the pasta doesn't over cook.
Prepare veggies for side dish.
Serve Swirly Taco Pasta Skillet with shredded cheese or sour cream garnish and fresh veggies.