Description
This One-Pot Cheesy Taco Pasta is a quick and flavorful weeknight dinner combining the zesty flavors of taco seasoning with tender pasta and melty cheddar cheese, all cooked together in a single pot for easy cleanup. Perfect for busy families, it delivers a hearty and satisfying meal packed with protein and vibrant Mexican-American flavors.
Ingredients
Scale
Protein and Vegetables
- 1 pound ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup frozen corn
- 1 can (15 ounces) black beans, rinsed and drained
Seasonings and Liquids
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) diced green chiles
- 3 cups low-sodium beef broth
Pasta and Cheese
- 2 cups uncooked short pasta (such as rotini or penne)
- 2 cups shredded cheddar cheese
Finishing Touches
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Brown the Beef: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon to ensure even cooking.
- Sauté Aromatics: Stir in the finely diced onion and minced garlic, cooking for 2 to 3 minutes until they soften and become fragrant, enhancing the dish’s base flavors.
- Add Spices: Mix in the taco seasoning, chili powder, and smoked paprika. Stir to evenly coat the beef mixture with these bold spices, building the taco flavor foundation.
- Add Liquids and Pasta: Pour in the diced tomatoes, diced green chiles, and beef broth. Stir well before adding the uncooked pasta. Bring the entire mixture to a boil to start cooking the pasta directly in the flavored liquid.
- Simmer: Reduce heat to medium-low, cover the pot, and let it simmer for 12 to 15 minutes. Stir occasionally to prevent sticking, and cook until the pasta is tender and most liquid is absorbed.
- Add Corn and Beans: Stir in the frozen corn and rinsed black beans. Cook for an additional 2 minutes to heat them through without overcooking, maintaining their texture and sweetness.
- Incorporate Cheese: Remove the pot from heat and fold in the shredded cheddar cheese. Stir gently until the cheese melts completely, creating a creamy and cheesy sauce coating the pasta.
- Season and Garnish: Taste and adjust salt and pepper as needed. Garnish with fresh cilantro before serving to add a bright, herbal note to the dish.
Notes
- You can substitute ground turkey or chicken for the beef to reduce fat content.
- For additional heat, add diced jalapeños or a pinch of cayenne pepper along with the spices.
- This pasta dish reheats well and can be stored in the refrigerator for up to 3 days in an airtight container.
- Using low-sodium beef broth helps control salt levels.
- Serve with a side of sour cream or avocado for extra creaminess and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, One-Pot
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 7 g
- Protein: 27 g
- Cholesterol: 65 mg
