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Taco pasta in an enameled cast iron skillet.
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One Pot Taco Pasta

from kristineskitchenblog.com
This taco pasta recipe is a delicious mash-up of taco flavors and pasta, in a 30 minute, one pot meal! Salsa, taco seasonings, ground beef and cheese bring lots of flavor to this family-friendly dinner.
Prep Time18 minutes
Cook Time12 minutes
Total Time30 minutes
Servings: 7 servings
Calories: 451kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 cup finely chopped sweet yellow onion
  • 1 red bell pepper chopped
  • salt and pepper
  • 15 ounce can crushed tomatoes
  • 1 cup jarred salsa mild or medium, depending on your spice preference
  • 15 ounce can corn drained
  • 15 ounce can black beans rinsed and drained
  • 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
  • 8 ounces medium shell pasta (2 ½ cups dry) or elbow macaroni pasta (2 cups dry)
  • 1 cup shredded cheddar cheese

Instructions

  • Heat the olive oil in a Dutch oven, large skillet or other heavy pot over medium-high heat. Add the ground beef, onion and bell pepper to the hot pan and season with salt and pepper. Cook, crumbling the beef, until beef is browned. Drain excess grease as needed.
    1 tablespoon olive oil, 1 pound lean ground beef, 1 cup finely chopped sweet yellow onion, 1 red bell pepper, salt and pepper
  • Add the crushed tomatoes, salsa, corn, black beans, chili powder, cumin, onion powder, garlic powder, oregano, chicken broth and water. Stir.
    15 ounce can crushed tomatoes, 1 cup jarred salsa, 15 ounce can corn, 15 ounce can black beans, 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, 1 ½ cups water
  • Then stir in the dry pasta.
    8 ounces medium shell pasta (2 ½ cups dry)
  • Bring to a simmer. Once simmering, reduce the heat to keep the pot at a moderate simmer and cover the pot. Cook, stirring every few minutes to keep the pasta from sticking to the bottom of the pot, until pasta is tender and most of the liquid has been absorbed, about 9-12 minutes.
  • Turn off the heat and stir in the shredded cheese, then serve. This taco pasta is delicious served with a spoonful of sour cream, chopped avocado and chopped fresh cilantro, if desired.
    1 cup shredded cheddar cheese

Video

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Leftovers can also be frozen for up to 3 months. Thaw overnight in the refrigerator and then reheat in the microwave.
Recipe Variations:
  • For a lighter dish, substitute ground turkey for the ground beef.
  • Make it vegetarian: Omit the ground beef. You can add another can of beans if desired.
  • Make it dairy-free: Omit the cheddar cheese.
  • You can substitute 2-3 tablespoons of taco seasoning for the individual spices.

Nutrition

Calories: 451kcal | Carbohydrates: 54g | Protein: 30g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 839mg | Potassium: 986mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1183IU | Vitamin C: 33mg | Calcium: 200mg | Iron: 5mg
Nutrition information is only an estimate.
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