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One Pot Cheesy Taco Pasta

This One Pot Cheesy Taco Pasta is a simple dinner with Mexican flavor. It's hearty and perfect for a weeknight dinner. It reheats well, too.
Course Main Course
Cuisine American, Mexican
Keyword Pasta, Taco
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 629kcal
Author Debby - www.AFeastfortheEyes.net

Equipment

  • Dutch Oven (or large heavy pot with lid)

Ingredients

For the taco seasoning:

  • ½ tsp kosher salt
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp smoked paprika or sweet paprika
  • 1 tsp chili powder

For the pasta:

  • 1 tablespoon extra-virgin olive oil or other cooking oil
  • 1 yellow onion diced
  • 1 bell pepper diced; red, yellow, orange or green bell pepper is fine
  • 2 cloves garlic minced
  • 1 cup salsa
  • ¼ cup taco sauce
  • 1 lb. ground beef preferably extra lean or lean
  • 2.5 cups beef broth or water in a pinch
  • 8 oz. rotini pasta farfalle or penne is a good alternative. Spaghetti pasta isn't recommended.
  • 15 oz. canned black beans drained and rinsed
  • 1 cup fresh or frozen corn kernels
  • 2 cups cheese shredded ;Cheddar and Monterey jack is a good Mexican blend

For garnish:

  • chopped cilantro diced avocado, lime wedges, sour cream or any other taco fixings, for serving (optional)
  • lime wedges
  • 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 garlic and ground beef (1 lb.) 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 beef broth (2.5 cups) taco sauce, 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. Garnish with fixings of your choice.

Notes

Recipe source:  adapted from www.bowlofdelicious.com
If the pasta has too much liquid, allow to sit for about 5 minutes to cool in the pan-- after adding cheese.
Alternatively, if the pasta seems dry and undercooked, you can add 1/4-1/2 cup more toward the end of the pasta cooking step.

Nutrition

Calories: 629kcal | Carbohydrates: 52g | Protein: 34g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1556mg | Potassium: 857mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1460IU | Vitamin C: 30mg | Calcium: 348mg | Iron: 4mg