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One Pot Taco Pasta: Easy Weeknight Dinner Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican-American

Description

This One Pot Taco Pasta is an easy and flavorful weeknight dinner recipe that combines ground beef, taco spices, vegetables, pasta, and cheese all cooked together in one pot for a hearty and satisfying meal. Perfect for busy evenings, it offers a comforting blend of Mexican-inspired flavors with the convenience of minimal cleanup.


Ingredients

Scale

Protein and Vegetables

  • 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 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)

Other Ingredients

  • 1 tablespoon olive oil
  • 1 (16 ounce) package pasta (elbow macaroni, penne, or rotini work well)
  • 3 cups beef broth or vegetable broth
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream or Greek yogurt (optional)
  • Chopped cilantro or green onions for garnish (optional)


Instructions

  1. 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.
  2. Sauté Onion and Garlic: Add the chopped onion to the pot and cook until softened, approximately 3-5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to burn the garlic as it can impart a bitter taste.
  3. Add Spices: Sprinkle in the chili powder, cumin, cayenne pepper (if using), salt, and black pepper or taco seasoning packet. Stir and cook the spices for 1 minute to enhance their flavors and blend with the meat and vegetables.
  4. Combine Vegetables: Pour in the undrained diced tomatoes, rinsed black beans, and drained corn. Stir everything together and bring the mixture to a simmer over medium heat, allowing the flavors to meld.
  5. Add Pasta and Broth: Add the pasta to the pot, making sure it is fully submerged in the mixture. Pour in the beef or vegetable broth and stir gently to evenly distribute the pasta throughout the pot.
  6. Simmer and Cook Pasta: Bring the pot to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The pasta should be cooked through and the liquid mostly absorbed. Adjust the cooking time if using different pasta types, and add more broth if needed to avoid dryness.
  7. Melt Cheese: Remove the pot from heat. Stir in the shredded cheddar cheese until it melts thoroughly, creating a creamy texture that binds the ingredients together.
  8. Optional Creaminess: Stir in sour cream or Greek yogurt if desired, for extra creaminess and tang that complements the savory taco flavors.
  9. Garnish: Sprinkle chopped cilantro or green onions over the top for a fresh, vibrant finish that adds color and an herbal note.
  10. Serve: Serve the taco pasta immediately while warm for the best flavor and texture. Enjoy your one-pot meal with minimal cleanup required.

Notes

  • You can substitute ground turkey, chicken, or vegetarian crumbles for the beef to cater to different dietary preferences.
  • Adjust the cayenne pepper to control the heat level according to your taste.
  • Use vegetable broth for a vegetarian version, and omit meat accordingly.
  • Adding sour cream or Greek yogurt is optional but enhances creaminess and balances the spiciness.
  • Stir occasionally during simmering to prevent pasta from sticking and scorching on the bottom of the pot.
  • Leftovers store well in the refrigerator for up to 3 days and reheat with a splash of broth or water to maintain moisture.