Description
This One Pot Taco Pasta is a flavorful, easy-to-make dish combining seasoned ground beef, tender pasta, vegetables, and Mexican spices all cooked together in a single pot. Ready in just 30 minutes, it’s a perfect weeknight dinner that’s both comforting and full of vibrant taco-inspired flavors.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 cup finely chopped sweet yellow onion
- 1 red bell pepper, chopped
- Salt and pepper, to taste
Tomato and Beans
- 15 ounce can crushed tomatoes
- 1 cup jarred salsa (mild or medium)
- 15 ounce can corn, drained
- 15 ounce can black beans, rinsed and drained
Spices and Broth
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 ¾ cups low sodium chicken broth (one 14.5 ounce can)
- 1 ½ cups water
Pasta and Cheese
- 8 ounces medium shell pasta (2 ½ cups dry) or elbow macaroni pasta (2 cups dry)
- 1 cup shredded cheddar cheese
Instructions
- Prepare the meat and vegetables: Heat the olive oil in a Dutch oven, large skillet, or heavy pot over medium-high heat. Add the lean ground beef, finely chopped sweet yellow onion, and chopped red bell pepper. Season with salt and pepper. Cook while crumbling the beef until it is fully browned and onions and peppers have softened. Drain excess grease if necessary.
- Add the tomato and bean ingredients: Stir in the crushed tomatoes, jarred salsa, drained corn, rinsed and drained black beans, chili powder, ground cumin, onion powder, garlic powder, and dried oregano. Mix everything thoroughly to combine the flavors.
- Incorporate broth and pasta: Pour in the low sodium chicken broth and water, then stir in the uncooked pasta. Give the mixture a good stir to evenly distribute the pasta with the sauce and other ingredients.
- Simmer the pasta: Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to maintain a moderate simmer, cover the pot, and cook for about 9-12 minutes. Stir every few minutes to prevent the pasta from sticking to the bottom. Cook until the pasta is tender and most of the liquid is absorbed.
- Finish with cheese and serve: Turn off the heat and stir in the shredded cheddar cheese until melted and evenly distributed. Serve the taco pasta hot. Optionally, top with a spoonful of sour cream, chopped avocado, and fresh chopped cilantro for extra flavor.
Notes
- You can substitute the ground beef with ground turkey or a plant-based meat alternative for different dietary preferences.
- If you prefer a spicier dish, use medium or hot salsa instead of mild.
- To make it vegetarian, omit the meat and use vegetable broth instead of chicken broth.
- Stirring frequently while the pasta cooks is key to prevent sticking and ensure even cooking.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
