Description
One Pot Taco Pasta is a flavorful and easy weeknight dinner combining taco-seasoned ground beef, vegetables, and pasta all cooked together in a single pot. This hearty dish features a perfect blend of spices, beans, corn, and cheese, making it a comforting, quick meal that requires minimal cleanup.
Ingredients
Scale
Protein and Veggies
- 1 pound ground beef (or turkey, chicken, or vegetarian crumbles)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
Spices and Seasonings
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Taco seasoning packet (optional, adjust other spices accordingly)
Carbohydrates and Liquids
- 1 (16 ounce) package pasta (elbow macaroni, penne, or rotini work well)
- 3 cups beef broth or vegetable broth
Dairy and Garnishes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or Greek yogurt (optional)
- Chopped cilantro or green onions for garnish (optional)
Instructions
- Brown the Meat: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain off any excess grease to keep the dish from being too oily.
- Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 3-5 minutes. Stir in minced garlic and cook for about 1 minute until fragrant, being careful not to burn the garlic as it turns bitter quickly.
- Season the Mixture: Mix in chili powder, cumin, cayenne pepper if using, salt, and black pepper, or alternatively add a taco seasoning packet. Stir and cook for 1 minute to allow spices to bloom and deepen their flavors.
- Add Vegetables: Pour in the undrained diced tomatoes, rinsed black beans, and drained corn. Stir everything to combine and bring the mixture to a gentle simmer to marry the flavors.
- Add Pasta and Broth: Add the pasta to the pot, ensuring it is submerged in the liquid. Pour in 3 cups of beef or vegetable broth. Stir gently to distribute the pasta evenly throughout the mixture.
- Simmer to Cook Pasta: Bring the pot to a boil, then reduce the heat to low, cover, and let simmer for 15-20 minutes until the pasta is cooked and most of the liquid is absorbed. Stir occasionally to prevent sticking and add more broth as needed depending on pasta type.
- Incorporate Cheese: Remove the pot from heat and stir in shredded cheddar cheese until melted and the dish is creamy and cohesive.
- Add Creaminess: Stir in sour cream or Greek yogurt if using, to add richness and a tangy contrast to the spiced pasta.
- Garnish: Sprinkle chopped cilantro or green onions over the top for a fresh herbal note and vibrant color if desired.
- Serve: Serve immediately while warm for a satisfying one-pot meal.
Notes
- You can substitute ground beef with ground turkey, chicken, or vegetarian crumbles for a different protein option.
- Adjust spices and chili heat according to your preferred spice level; cayenne is optional.
- If using a taco seasoning packet, reduce or omit some of the individual spices to avoid over-seasoning.
- Add more broth if the pasta absorbs too quickly and seems dry before fully cooked.
- Leftovers can be refrigerated and reheated, adding a splash of broth or water to loosen the sauce.
- For a lower-fat version, use lean ground meat and opt for Greek yogurt instead of sour cream.
