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–+ servings
a serving spoon full of taco pasta

Easy One Pot Taco Pasta

4.18 from 174 votes
Get a healthy and delicious dinner on the table with this one pot taco pasta. It's made with rotini, ground beef, tomatoes, black beans and brown rice pasta and simmered so the pasta absorbs all the taco flavor.
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 people
Author: Molly Thompson

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

Note 1. Taco Seasoning: To make your own taco seasoning, mix 1 tablespoon chili powder, 1 teaspoon ground cumin, 3/4 teaspoon kosher salt, 1/4 teaspoon oregano and 1/2 teaspoon EACH of garlic powder, paprika, and onion powder.
Gluten-Free: use a gluten-free noodle like brown rice or chickpea pasta. Double-check the cook times and adjust accordingly because chickpea pasta can become mushy if overcooked. In addition, double-check the ingredients on your taco seasoning.
Recipe Variations
  • Cheesy taco pasta: top the pasta after it's cooked with shredded Mexican cheese then close the lid and melt for a minute or two.
  • Different protein: swap the ground beef for ground turkey or ground chicken if that's what you have on hand.
  • More veggies: dice bell peppers  and cook with the onion.
 
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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