One Pot Cheesy Taco Pasta
User Reviews
4.9
30 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
-
Total Time
30 mins
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Servings
6 servings
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Calories
531 kcal
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Course
Main Course
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Cuisine
American
One Pot Cheesy Taco Pasta
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This Cheesy Taco Pasta is made in one pot for easy clean-up and a no-fuss weeknight dinner in only 30 minutes, with ground beef, corn, and beans!
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Ingredients
- 1 tablespoon extra-virgin olive oil or other cooking oil
- 1 yellow onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 tablespoon taco seasoning see notes
- 1 cup salsa
- 1 lb. ground beef (preferably extra lean or lean)
- 2.5 cups chicken broth or vegetable broth, or water in a pinch
- 8 oz. farfalle pasta or other similar shape- see notes
- 15 oz. black beans drained and rinsed, canned
- 1 cup corn or fresh corn kernels, frozen
- 2 cups Mexican cheese such as cheddar, Monterey jack, a blend, etc, shredded
- cilantro or any other taco fixings, for serving (optional, chopped cilantro, diced avocado, lime wedges, sour cream
- avocado
- lime
- sour cream
Instructions
- In a large pot or Dutch oven, heat the olive oil (1 tablespoon) over medium high heat. Add the diced onion and bell pepper and sauté until softened and starting to brown (about 3 minutes).
- Add the ground beef (1 lb.), minced garlic (2 cloves) and taco seasoning (1 tablespoon). Cook until ground beef is fully cooked, breaking it into small pieces with a wooden spoon, (about 5 minutes).
- Add the chicken broth (2.5 cups) and salsa (1 cup). Bring to a boil. Add the pasta (8 oz.) and stir together. Cover and cook on low for 10-12 minutes, or until pasta is cooked all the way and liquid has mostly been absorbed, stirring occasionally.
- Stir in the drained and rinsed black beans and frozen corn (1 cup). Continue heating for 2 minutes or so, stirring occasionally, until corn and beans are heated through. Stir in the shredded cheese (2 cups) until melted. Serve, garnished with fixings if desired.
Notes
- Other pasta shapes: While I haven't tried this with any other pasta shape, I do think you can substitute rotini, large macaroni, penne, or a pasta shape of a similar size and density for the farfalle. Something like spaghetti might not do as well with this timing and liquid amounts, since it's thinner and may require less liquid.
- If it seems too liquidy, allow it to sit for about 5 minutes to cool in the pan after adding the cheese. It should thicken as it cools. Alternatively, if it seems like there isn't enough liquid and the pasta seems dry and undercooked, you can add 1/4-1/2 cup more toward the end of the pasta cooking step.
- About the taco seasoning: I used a homemade taco seasoning mix that had ample salt, so no more salt was needed. If you don't have taco seasoning on hand, you can use 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked (or regular) paprika, and 1 teaspoon chili powder in this recipe. If you use a taco seasoning without salt, be sure to adjust seasoning if necessary.
Nutrition Information
Show Details
Calories
531kcal
(27%)
Carbohydrates
54g
(18%)
Protein
37g
(74%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Cholesterol
80mg
(27%)
Sodium
1332mg
(56%)
Potassium
962mg
(20%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
1197IU
(24%)
Vitamin C
40mg
(44%)
Calcium
347mg
(35%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 54g | 18% |
| Protein | 37g | 74% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 80mg | 27% |
| Sodium | 1332mg | 56% |
| Potassium | 962mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 1197IU | 24% |
| Vitamin C | 40mg | 44% |
| Calcium | 347mg | 35% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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