One Pot Taco Pasta

$- 1 tablespoon olive oil - 1 pound ground beef or turkey - 1 small onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 packet taco seasoning - 1 can (14.5 oz) diced tomatoes with green chilies - 2 cups beef or chicken broth - 8 ounces pasta (penne or rotini works best) - 1 cup corn (frozen or canned) - 1 can (15 oz) black beans, rinsed and drained - 1 cup shredded cheddar cheese - 1/2 cup sour cream (optional) - Salt and pepper to taste - Cilantro for garnish Each ingredient plays a key role in this dish. The ground meat gives protein and flavor. I often use ground beef for a richer taste, but turkey works well too. The diced onion and minced garlic add a strong base to the mix. Bell pepper brings sweetness and color to the dish. I love using red or yellow for a nice pop. Taco seasoning is a must for that signature flavor. The diced tomatoes add juiciness and a bit of spice, thanks to the green chilies. The broth enhances the overall taste and helps cook the pasta. I recommend penne or rotini pasta, as they hold the sauce well. The corn and black beans add texture and fiber, making the dish hearty. Lastly, toppings like cheddar cheese, sour cream, and cilantro elevate the dish. The cheese melts into the pasta, while sour cream adds creaminess. Fresh cilantro gives a bright finish. Gather these ingredients, and you’re set for a fun cooking adventure! First, heat 1 tablespoon of olive oil in a large pot over medium heat. Once hot, add 1 pound of ground beef or turkey. Cook until the meat is browned. Use a spoon to break it up as it cooks. If there is extra fat, drain it away. Next, add 1 small diced onion, 2 minced cloves of garlic, and 1 diced bell pepper to the pot. Sauté these for about 5 minutes. This step makes the veggies soft and brings out their flavors. Now, stir in 1 packet of taco seasoning. Cook it for about 1 minute. This allows the spices to release their aroma. Then, pour in 1 can of diced tomatoes with green chilies, including the juices. Add 2 cups of beef or chicken broth next. Stir well to mix everything together. Add 8 ounces of pasta, like penne or rotini. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cover the pot and cook for 10 to 12 minutes. Stir occasionally until the pasta is al dente. After the pasta is cooked, stir in 1 cup of corn and 1 can of black beans, rinsed and drained. Let this heat through for about 2 to 3 minutes. Remove the pot from heat. Sprinkle 1 cup of shredded cheddar cheese on top. Cover the pot for 1 minute so the cheese melts. If you like, add 1/2 cup of sour cream for a creamy touch. Remember to season with salt and pepper to taste. Serve hot and enjoy! To prevent overcooking pasta, watch it closely. Start checking a minute or two before the time is up. For this recipe, the pasta should be al dente. It will continue to cook slightly after you remove it from the heat. Adjusting seasonings to taste is key. You can add more taco seasoning if you like it spicy. Start with a small amount and taste as you go. Don't be shy; the flavors should pop! For quicker meals, try meal prepping. Chop your veggies and cook your meat ahead of time. Store them in the fridge. This way, you can whip up the dish in no time. Using a pressure cooker can also save you time. You can cook the pasta and other ingredients faster than on the stove. Just follow the same steps, but reduce the cooking time by a few minutes. Serving ideas can make your dish more appealing. Use colorful bowls to show off the vibrant ingredients. A sprinkle of fresh cilantro on top adds a nice touch. For garnishing options, consider adding a dollop of sour cream or some extra cheese. These small details make your meal look gourmet and inviting. {{image_2}} You can easily switch up the protein in this dish. Ground chicken or turkey works well. If you need a meat-free option, try using tofu or tempeh. Both add great texture and soak up the taco flavors. For a vegetarian dish, just skip the meat and add more beans. You can also use lentils for extra protein. Want to kick up the flavor? Add spices like cayenne pepper or smoked paprika. These will give your dish a nice kick. You can also toss in some seasonal veggies. Zucchini, spinach, or corn add color and taste. Just chop them up and add them when you mix in the beans. While penne or rotini is perfect, feel free to swap in other pasta types. Fusilli or elbow macaroni also work great. If you need a gluten-free option, choose gluten-free pasta. They are available in most stores and cook similarly to regular pasta. Just follow the package instructions for the best results. To keep your One Pot Taco Pasta fresh, let it cool first. Place it in an airtight container. Glass or plastic containers work well. Store it in the fridge for up to four days. You can reheat in the microwave or on the stovetop. For the microwave, place it in a bowl and cover it. Heat in short bursts, stirring in between. On the stovetop, add a splash of broth to a pan. Heat over medium until warm, stirring often. This keeps the pasta's texture nice. To freeze your One Pot Taco Pasta, let it cool down completely. Then, pack it in a freezer-safe container. Leave some space at the top for expansion. It stays good for about three months. To thaw, move it to the fridge overnight. Reheat it on the stovetop, adding some broth if needed. Yes, you can make One Pot Taco Pasta in advance. To prep ahead, cook the dish as directed. Once it cools, store it in an airtight container. This keeps it fresh. You can keep it in the fridge for up to three days. If you want to save it longer, freeze it. Just use a freezer-safe container. When you're ready to eat, thaw it in the fridge overnight. Then, heat it on the stove or in the microwave. You can serve One Pot Taco Pasta with many tasty sides. Here are a few ideas: - A simple green salad with lettuce and tomatoes. - Tortilla chips with salsa or guacamole for crunch. - Garlic bread for a warm, buttery touch. - Steamed veggies like broccoli or carrots for color and nutrients. One Pot Taco Pasta is great for meal prep. It’s easy to portion out. Just scoop your desired amount into individual containers. This way, you have meals ready to go. You can freeze these portions if needed. They reheat well and stay tasty. Always remember to label your containers. Include the date, so you know when to eat them. One Pot Taco Pasta is a great dish to make. It blends easy cooking with tasty flavors. You can customize it with different meats and veggies. Remember to follow the steps for great results. Meal prep can save you time too. Store leftovers well, so they stay fresh. Enjoy experimenting with flavors and toppings. Each bite brings comfort and joy. You’ll love how simple and quick this meal can be. Happy cooking!$

Discover the deliciousness of One Pot Taco Pasta, the ultimate weeknight dinner that's easy to make and packed with flavor! This recipe combines ground beef or turkey, taco seasoning, pasta, and a mix of vibrant ingredients all cooked in one pot for convenience. Perfect for busy evenings, it’s sure to please everyone at the table.

Print Recipe Pin Recipe

Ingredients

1 tablespoon olive oil

1 pound ground beef or turkey

1 small onion, diced

2 cloves garlic, minced

1 bell pepper, diced (any color)

1 packet taco seasoning

1 can (14.5 oz) diced tomatoes with green chilies

2 cups beef or chicken broth

8 ounces pasta (penne or rotini works best)

1 cup corn (frozen or canned)

1 can (15 oz) black beans, rinsed and drained

1 cup shredded cheddar cheese

1/2 cup sour cream (optional)

Salt and pepper to taste

Cilantro for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.

Add the diced onion, garlic, and bell pepper to the pot. Sauté for about 5 minutes, or until the vegetables are softened.

Stir in the taco seasoning and cook for an additional minute until fragrant.

Pour in the diced tomatoes (with their juices) and the broth, stirring to combine.

Add the pasta and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente.

Once the pasta is cooked, stir in the corn and black beans. Allow it to heat through for about 2-3 minutes.

Remove the pot from heat and sprinkle the shredded cheddar cheese on top. Cover the pot for a minute to melt the cheese.

If desired, stir in sour cream for added creaminess and season with salt and pepper to taste.

Serve hot, garnished with fresh cilantro.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | serves 4-6