One Pot Beef Taco Pasta
Seasoned ground beef, pasta, corn, and tomatoes simmer together in one pot, then finish with melted cheese for an easy taco night dinner.
Equipment
- Large pot with lid
- Wooden spoon
Ingredients
Main Ingredients
- 1 lb ground beef or ground turkey or chicken
- 1 medium onion diced
- 2 cloves garlic minced
- 1 packet taco seasoning
- 2 cup dry pasta penne or rotini
- 1 can (15 oz) diced tomatoes with juices
- 2 cup low-sodium beef broth plus extra if needed
- 1 cup corn frozen or fresh
- 1 cup shredded cheddar or Mexican blend cheese
- black pepper to taste
- chopped cilantro or green onions for garnish
Instructions
Cooking
- Brown the beef. Cook the beef in a large pot over medium heat for 6 to 8 minutes until no pink remains and it reads 160 degrees F. Drain the excess fat.
- Cook the aromatics. Add the onion and cook about 3 minutes until translucent, then the garlic for 30 seconds.
- Toast the seasoning. Stir in the taco seasoning for 30 seconds until fragrant.
- Add pasta and liquids. Stir in the pasta, tomatoes, broth, and corn, then bring to a boil.
- Simmer. Cover and simmer over medium-low for 12 to 15 minutes, stirring occasionally, until the pasta is tender and the sauce is thick. Add a splash of broth or water if it looks dry.
- Melt the cheese. Off the heat, stir in the cheese about 2 minutes until creamy, and season with pepper.
- Garnish. Top with cilantro or green onions and serve hot.
Notes
Substitutions: Ground turkey or chicken makes a leaner pot. A little cajun seasoning can join the taco seasoning.
Tips: Keep extra broth nearby because pasta shapes absorb liquid differently. Skip added salt since the taco seasoning and cheese are salty.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat with a splash of broth to 165 degrees F.