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4.9 from 45 votes

One Pot Cheesy Taco Pasta

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 531 kcal
Course: Main Course
Cuisine: American

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 or other similar shape- see notes
  • 15 oz. canned black beans drained and rinsed
  • 1 cup frozen corn or fresh corn kernels
  • 2 cups shredded Mexican cheese such as cheddar, Monterey jack, a blend, etc.
  • chopped cilantro, diced avocado, lime wedges, sour cream or any other taco fixings, for serving (optional)

Instructions

    Cup of Yum
  1. 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).
  2. 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).
  3. 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.
  4. 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

Calories 531kcal (27%) Carbohydrates 54g (18%) Protein 37g (74%) Fat 19g (29%) Saturated Fat 9g (45%) Cholesterol 80mg (27%) Sodium 1332mg (56%) Potassium 962mg (27%) 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

% 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.