One Pot Taco Pasta

$- 1 lb (450 g) ground beef or turkey - 1 tablespoon olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 packet taco seasoning - 2 cups (480 ml) chicken or vegetable broth - 1 can (14.5 oz) diced tomatoes, with juices - 2 cups (200 g) uncooked pasta (penne or macaroni) - 1 cup (150 g) black beans, drained and rinsed - 1 cup (100 g) corn (fresh or frozen) - 1 cup (240 ml) heavy cream - 1 cup (120 g) shredded cheddar cheese - Salt and pepper to taste - Fresh cilantro or parsley, for garnish The main ingredients create a rich and tasty dish. I love using ground beef or turkey for protein. Taco seasoning adds that classic flavor. Pasta like penne or macaroni soaks up the sauce perfectly. - Fresh cilantro or parsley - Additional toppings like sour cream or avocado Fresh herbs add color and taste. You can also top your dish with sour cream or avocado for creaminess. These extras make it even better! - Large pot or deep skillet - Cooking spoon - Measuring cups and spoons You need a large pot or deep skillet to cook everything together. A cooking spoon helps mix the ingredients well. Don’t forget measuring cups and spoons for accuracy. For the full recipe, check out the details above. 1. First, heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Add 1 diced onion and sauté for about 5 minutes until it turns soft. 3. Next, stir in 2 minced garlic cloves and cook for another minute. 4. Now, add 1 pound of ground beef or turkey. Break it up with a spoon. 5. Cook the meat for about 6-7 minutes until it is brown. Drain any fat if needed. 1. Sprinkle the taco seasoning over the browned meat and mix it well. 2. Pour in 2 cups of chicken or vegetable broth. Add 1 can of diced tomatoes, with juices. 3. Stir everything to combine. 4. Add 2 cups of uncooked pasta, 1 cup of black beans, and 1 cup of corn. 5. Bring this mix to a boil. Then, reduce the heat and cover the pot. 6. Let it simmer for 10-12 minutes. Stir often to prevent sticking. 1. Once the pasta is cooked, lower the heat. 2. Stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese. 3. Mix until the cheese melts and the dish is creamy. 4. Season with salt and pepper to taste. Adjust if needed. 5. Let it sit for a minute to thicken. Serve hot! For the full recipe, click here. To ensure your pasta cooks evenly, use enough liquid. The broth should cover the pasta. Stir the pot often to prevent any sticking. If you notice pasta sticking, add a splash of broth or water. This keeps everything moving and creamy. For more flavor, think about adding spices. A pinch of cayenne or smoked paprika can add a kick. Fresh herbs like cilantro or parsley can brighten the dish. You can vary the cheese too. Try pepper jack for heat or a mix of cheeses for depth. Pair your One Pot Taco Pasta with simple sides. A fresh salad or tortilla chips works well. For presentation, use colorful bowls. Garnish with extra cheese and herbs. This adds a nice touch and makes the meal feel special. {{image_2}} You can use different proteins for this dish. Ground chicken is a great option. It has a lighter taste. You can also try plant-based proteins. Crumbled tofu or tempeh works well. These choices keep the meal hearty and satisfying. To make a meatless One Pot Taco Pasta, skip the meat. Add more beans for protein. Black beans or pinto beans are perfect. You can also add lentils for extra flavor and texture. The heavy cream and cheese still add richness to the dish. You can play with the flavors in your taco pasta. Add vegetables like bell peppers, zucchini, or spinach. These will make the dish colorful and healthy. You can also try different sauces. A splash of salsa or hot sauce can add a kick. Sprinkle in extra spices like cumin or paprika for depth. Each variation can make your meal unique and fun. To keep your One Pot Taco Pasta fresh, store leftovers in an airtight container. Let the pasta cool before sealing it. Place it in the fridge within two hours of cooking. Use it within three to four days for the best taste. You can freeze One Pot Taco Pasta for later. Cool the dish completely first. Then, portion it into freezer-safe containers. This way, you can easily grab a serving when you need it. It should last about three months in the freezer. For reheating frozen servings, let the pasta thaw overnight in the fridge. You can heat it on the stove or in the microwave. Add a splash of water or broth to keep it moist. Stir well to combine all the flavors again. One Pot Taco Pasta lasts about three to four days in the fridge. If frozen, it can stay fresh for up to three months. Always check for signs of spoilage, like off smells or unusual textures, before eating. Yes, you can use other pasta shapes. I recommend using rotini, fusilli, or shells. These shapes hold the sauce well and add fun texture. Just make sure to adjust the cooking time based on the pasta you choose. To make this recipe gluten-free, use gluten-free pasta. Many brands offer great options. You can also check the taco seasoning for gluten. Some brands have gluten-free mixes, which work well. To add heat, try these tips: - Use spicy taco seasoning instead of mild. - Add diced jalapeños or serrano peppers while cooking. - Stir in some hot sauce before serving. - Top with spicy salsa for extra kick. These changes will give your dish a nice zing! This blog post covered the main ingredients and steps for making One Pot Taco Pasta. You learned about key ingredients like ground beef or turkey, taco seasoning, and pasta types. I shared tips for enhancing flavor and how to create variations like vegetarian options. In conclusion, this recipe is simple yet tasty. It allows for creativity in flavor and presentation. You can enjoy it fresh or saved for later. Have fun cooking and make it your own!$

Savor the flavors of comfort with our delicious One Pot Taco Pasta! This easy recipe combines ground beef or turkey, hearty pasta, black beans, corn, and rich cheddar cheese all in one pot for a hassle-free meal. Perfect for busy weeknights, it's quick to prepare in just 30 minutes. Ready to satisfy your cravings? Click through to explore the full recipe and enjoy a tasty dinner that the whole family will love!

Print Recipe Pin Recipe

Ingredients

1 lb (450 g) ground beef or turkey

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1 packet taco seasoning

2 cups (480 ml) chicken or vegetable broth

1 can (14.5 oz) diced tomatoes, with juices

2 cups (200 g) uncooked pasta (penne or macaroni)

1 cup (150 g) black beans, drained and rinsed

1 cup (100 g) corn (fresh or frozen)

1 cup (240 ml) heavy cream

1 cup (120 g) shredded cheddar cheese

Salt and pepper to taste

Fresh cilantro or parsley, for garnish

Instructions

In a large pot or deep skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the ground beef (or turkey) to the pot, breaking it up with a spoon. Cook until browned and fully cooked, about 6-7 minutes. Drain any excess fat if necessary.

Sprinkle the taco seasoning over the cooked meat and mix well.

Pour in the chicken or vegetable broth and add the diced tomatoes with their juices. Stir to combine.

Add the uncooked pasta, black beans, and corn. Bring the mixture to a boil, then reduce the heat and cover. Let it simmer for about 10-12 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.

Once the pasta is cooked, reduce the heat to low and stir in the heavy cream and shredded cheddar cheese until melted and creamy.

Season with salt and pepper to taste, adjusting as needed.

Remove from heat and let it sit for a minute to thicken slightly before serving.

Prep Time: 10 min | Total Time: 30 min | Servings: 4-6

- Presentation Tips: Spoon the taco pasta into bowls, and garnish with fresh cilantro or parsley and a sprinkle of extra cheddar cheese on top for a pop of color. Serve with tortilla chips on the side for added crunch!