Easy One Pot Taco Pasta
One Pot Taco Pasta is a quick 30-minute dinner made by simmering ground beef, taco seasoning, salsa, and pasta together so the noodles absorb all the flavor as they cook. This easy weeknight recipe is packed with protein and fiber, and made in just one pot for minimal cleanup. It’s a family-friendly alternative to hamburger helper with better ingredients and bold taco flavor!
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Servings: 6 people
INGREDIENTS
- 12 ounces shortcut pasta (Rotini, shell pasta, etc.) we used Jovial gluten-free Rotini
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 pound lean ground beef we used 90% lean beef
- 1 (1-ounce) package taco seasoning (Note 1)
- 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 the olive oil in a large pot or deep skillet over medium-high heat. Once it's hot and shimmering, add the onion and saute for 2-3 minutes until soft and translucent. Add the minced garlic and cook for another minute, until fragrant.
- Place the beef in the pan with the onion and garlic and cook, breaking up the meat for about 3 minutes, until completely browned and no pink remains.
- Sprinkle the packet of taco seasoning on top then pour ½ cup water on top and stir well until thickened and combined. Pour in the rest of the water and mild salsa and stir.
- Bring the mixture to a boil over high heat. Once it's boiling, stir in the pasta, turn the heat down to low, cover, and simmer for 12-15 minutes. Check the cooking time on your box of pasta and adjust the cooking time accordingly. Stir the pasta halfway through to avoid burning on the bottom.
- When the pasta is done, remove the pot from the heat and stir in the black beans, corn, and cherry tomatoes. Sprinkle with your favorite toppings like avocado, cilantro, and fresh lime juice. If you want cheese pasta, top it with shredded cheese, and close the lid for a few minutes to melt it on top. Taste and add salt as needed.
Recipe Equipment
Large skillet
Notes
Taco Seasoning: If making homemade seasoning, taste before adding extra salt because store-bought blends vary in sodium.
Gluten-Free Pasta Tip: Brown rice or chickpea pasta softens quickly. Start checking at 10 minutes and stir gently to prevent breakage.
Liquid Adjustments: If pasta looks dry before tender, add ¼ cup warm broth at a time. If too loose at the end, simmer uncovered for 1 to 2 minutes.
Protein Swap: Ground turkey or chicken works well.
To-store: Allow to cool completely then store in an airtight container for up to 4 days in the fridge.
To freeze: Allow to cool completely then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge then reheat on the stove until completely heated through.
Nutrition
Serving: 1serving | Calories: 487kcal | Carbohydrates: 62g | Protein: 28.9g | Fat: 14.3g | Cholesterol: 45.2mg | Sodium: 615mg | Fiber: 9.3g | Sugar: 6.2g | Vitamin A: 26.6IU | Vitamin C: 11mg
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