One-Pot Taco Pasta

5 from 8 votes

Made in one skillet and ready in under 30 minutes, this One-Pot Taco Pasta is an easy family dinner win. It has the comfort and flavors of both pasta and tacos, and it's super versatile so you can tailor it to the preferences of your own family.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Servings:

Calories: 432kcal

Author: Amy Palanjian

Equipment

Greenpan Nonstick Pan
Storage Containers

Ingredients

1 tablespoon olive oil
½ pound ground beef
½ cup grated or minced onion
½ cup crushed tomatoes
2 teaspoons cumin
1 teaspoon garlic powder
½ teaspoon salt
2 cups small pasta, such as elbow macaroni
1 quart broth (reduced-sodium if desired)
14.5 ounces black beans
2 cups sweet corn
1½ cups shredded cheddar cheese
Sour cream, avocado, crushed tortilla chips, cilantro, salsa, hot sauce (optional)

US Customary - Metric

Instructions

Set a large pot over medium heat. Add the oil to warm. Then, add the beef and onions, and cook until the beef has browned, about 8-10 minutes, breaking up the meat as it cooks. Drain any excess fat from the pot.
Stir in the tomatoes, cumin, garlic powder, and salt.
Add the broth and turn the heat to high. When it boils, reduce to medium so the liquid simmers with steady but calm bubbles (so just not vigorously).
Add the pasta to the pot and stir gently.
Cook until the pasta is just tender and most of the liquid is absorbed, or for about 14 minutes. It's OK if there's some liquid remaining, as it will be absorbed as the pasta sits.
Turn off the heat and stir in the beans, corn and cheese to melt.
Serve with optional toppings as desired. (And feel free to add hot sauce or hot salsa to your own serving for extra spice!)

Notes

Store leftovers in an airtight container for up to 5 days. To reheat, sprinkle with water and cover with a plate or wax paper and warm for 30-60 seconds, stirring halfway through.
Use lean ground beef if desired, or drain off any excess fat once the meat is done cooking—or try ground turkey or ground chicken.
Vegetarian: Omit the beef, use vegetable broth, and double the beans.
Dairy-free: Omit the cheese or use nondairy cheese.
Add 1 cup finely diced mushrooms or shredded carrots to the pan with the onion and beef to easily add another veggie.
Add an additional 8 ounces tomato sauce at the end of cooking for a more robust tomato flavor.
Top with minced fresh cilantro if desired.
Use taco seasoning instead of the spices listed or increase the spices if you prefer more flavor.

Nutrition