Description
Easy One Pot Taco Pasta delivers a flavorful, satisfying meal using simple steps. You cook everything in one pot, minimizing cleanup for a quick weeknight dinner.
Ingredients
- 12 ounces shortcut pasta (Rotini, shell pasta, etc.)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound lean ground beef (90% lean)
- 1 (1-ounce) package taco seasoning
- 2 1/2 cups water or beef broth
- 1 cup mild salsa
- 1 cup black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 cup cherry tomatoes, diced
- Toppings: fresh chopped cilantro, lime juice, red onion, cheddar cheese, jalapeno, black olives, avocado
Instructions
- Drizzle olive oil in a large pot or deep skillet over medium-high heat. Sauté onion for 2-3 minutes until soft.
- Add minced garlic and cook for 1 more minute.
- Add ground beef. Cook, breaking up the meat, for about 3 minutes until browned.
- Sprinkle taco seasoning, pour ½ cup water, and stir until thickened. Add remaining water and mild salsa; stir.
- Bring mixture to a boil over high heat. Stir in pasta.
- Reduce heat to low, cover, and simmer for 12-15 minutes. Stir halfway through to stop sticking.
- Remove pot from heat. Stir in black beans, corn, and cherry tomatoes.
- Add your preferred toppings like avocado, cilantro, and lime juice. Sprinkle cheese on top and cover briefly to melt if desired.
- Taste and add salt if needed.
Notes
- To make taco seasoning: Mix 1 tablespoon chili powder, 1 teaspoon ground cumin, ¾ teaspoon kosher salt, ¼ teaspoon oregano, and ½ teaspoon each of garlic powder, paprika, and onion powder.
- For gluten-free, use brown rice or chickpea pasta; watch cook times closely.
- For cheesy pasta, melt shredded Mexican cheese on top after cooking.
- Swap ground beef for ground turkey or chicken.
- Add diced bell peppers with the onion for more vegetables.
- Store cooled leftovers in an airtight container in the fridge for up to 4 days.
- Freeze leftovers completely cooled in an airtight container up to 3 months. Thaw overnight in the fridge and reheat on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: Mexican Inspired