Description
A delicious and easy one-pot taco pasta that combines ground beef, vegetables, and taco seasonings with tender pasta in a savory tomato-based sauce. Perfect for a quick and satisfying weeknight dinner.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 cup finely chopped sweet yellow onion
- 1 red bell pepper, chopped
- Salt and pepper, to taste
Liquids and Canned Goods
- 15-ounce can crushed tomatoes
- 1 cup jarred salsa (mild or medium)
- 15-ounce can corn, drained
- 15-ounce can black beans, rinsed and drained
- 1 ¾ cups low sodium chicken broth (one 14.5-ounce can)
- 1 ½ cups water
Spices
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
Pasta and Cheese
- 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 and brown beef: Heat the olive oil in a Dutch oven, large skillet, or other heavy pot over medium-high heat. Add the ground beef, finely chopped onion, and chopped bell pepper. Season with salt and pepper. Cook while crumbling the beef until browned. Drain excess grease as needed to keep the dish from becoming oily.
- Add tomatoes, salsa, vegetables, and seasonings: Stir in the crushed tomatoes, jarred salsa, drained corn, rinsed black beans, chili powder, ground cumin, onion powder, garlic powder, dried oregano, chicken broth, and water. Mix well to combine all ingredients thoroughly.
- Incorporate dry pasta: Add the raw pasta directly into the pot and stir it into the mixture, ensuring it is evenly distributed.
- Simmer the pasta: Bring the mixture to a simmer over medium heat. Once simmering, reduce heat to maintain a moderate simmer and cover the pot. Cook for 9 to 12 minutes, stirring every few minutes to prevent the pasta from sticking to the bottom. Continue until the pasta is tender and most of the liquid has been absorbed.
- Finish with cheese and serve: Turn off the heat and stir in the shredded cheddar cheese until melted and combined. Serve immediately. This taco pasta pairs excellently with a spoonful of sour cream, chopped avocado, and fresh cilantro if desired.
Notes
- Use a heavy-bottomed pot like a Dutch oven to prevent sticking and ensure even cooking.
- Stir frequently during simmering to avoid pasta sticking or burning.
- Adjust spice levels by choosing mild or medium salsa and adding extra chili powder if desired.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- For a vegetarian version, substitute ground beef with plant-based meat alternatives or omit it entirely.
