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- 1 pound ground beef (or turkey) - 1 onion, diced - 3 cloves garlic, minced - 1 bell pepper, chopped - 2 cups rotini pasta - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) diced tomatoes with green chilies - 2 cups chicken broth - 1 tablespoon taco seasoning - 1 cup corn (frozen or fresh) - 1 cup shredded cheese (cheddar or Mexican blend) - Salt and pepper to taste - Fresh cilantro, for garnish - Optional toppings: sour cream, sliced jalapeños, diced avocado One Pot Taco Pasta shines with its simple yet vibrant ingredients. You start with ground beef or turkey. This choice adds a hearty base. Next, you bring in onion and garlic. They give a strong, savory smell as they cook. I love to add a bell pepper for color and crunch. Rotini pasta is perfect here. It grabs all that tasty sauce. Then, you need black beans and diced tomatoes. The beans add protein and fiber. The tomatoes bring a nice tang. Chicken broth gives depth and helps cook the pasta well. Taco seasoning is key for flavor. It blends all the spices you need in one scoop. Corn adds sweetness and texture. Finally, shredded cheese melts in, creating creaminess. I also love fresh cilantro for a finishing touch. You can add sour cream or jalapeños for more flavor. This dish offers fun and easy ways to make it your own! {{ingredient_image_1}} - Browning the meat: Start by heating a large pot over medium heat. Add 1 pound of ground beef or turkey. Cook until the meat is brown. This takes about 5 to 7 minutes. Drain any extra fat from the pot. - Sautéing vegetables: Next, add 1 diced onion, 3 cloves of minced garlic, and 1 chopped bell pepper to the pot. Stir and cook for about 3 to 4 minutes. You want the veggies to be soft and fragrant. - Adding beans, tomatoes, and broth: Now it’s time to mix in flavor. Add 1 can of black beans (drained and rinsed), 1 can of diced tomatoes with green chilies, and 2 cups of chicken broth. Stir everything well. - Incorporating taco seasoning: Sprinkle in 1 tablespoon of taco seasoning. Mix thoroughly again. This will give the dish its tasty taco flavor. - Bringing to a boil: Raise the heat to bring the mixture to a boil. Once boiling, add 2 cups of rotini pasta. - Simmering and stirring: Reduce the heat to low. Cover the pot and let it simmer for 10 to 12 minutes. Stir occasionally to keep the pasta from sticking. The pasta should be tender and have soaked up most of the liquid. - Adding corn and cheese: Stir in 1 cup of corn, either frozen or fresh. Then add half of the shredded cheese (1 cup of cheddar or Mexican blend). Mix until the cheese melts and combines. - Melting the cheese: Remove the pot from the heat. Sprinkle the rest of the cheese on top. Cover the pot for a few minutes. This helps the cheese melt perfectly. Fluff the pasta with a fork before serving. Don’t forget to garnish with fresh cilantro for color and taste. Enjoy your delicious One Pot Taco Pasta! When making One Pot Taco Pasta, you can choose between ground turkey and ground beef. Ground turkey is leaner and lower in fat. It adds a mild flavor that works well with spices. Ground beef gives a richer taste and is juicier. Both options are great; it just depends on your preference. If you want a vegetarian dish, try using black beans or lentils. These options are high in protein and add a nice texture. You can also use veggie crumbles for a meat-like feel. To boost flavor, you can adjust the taco seasoning. Try adding more or less based on your taste. If you want extra zing, consider adding lime juice or hot sauce. Fresh herbs can also take your dish to the next level. Chopped cilantro works well as a garnish. You can also mix in fresh parsley or green onions for added flavor. Get the pasta cook time just right by checking it often. Start checking a few minutes before the time is up. This keeps the pasta from getting too soft. To avoid sticky pasta, stir it gently while it cooks. This helps prevent clumping. If you find it sticky, add a splash of chicken broth to loosen it up. Pro Tips Use Leftovers: This recipe is perfect for using up leftover ingredients. Feel free to add vegetables or beans that you have on hand to customize your dish. Spice it Up: If you prefer a spicier taco pasta, add some diced jalapeños or a few dashes of hot sauce to the mix during cooking. Cheese Variations: Experiment with different types of cheese for added flavor. Pepper jack or a sprinkle of feta can give your pasta a unique twist. Meal Prep Friendly: This dish stores well in the fridge. Make a big batch and enjoy it for lunch or dinner throughout the week. {{image_2}} You can easily change up the ingredients in One Pot Taco Pasta. - Alternative pasta shapes: Try penne, fusilli, or even elbow macaroni for a fun twist. - Using different beans: If you want, swap black beans for pinto or kidney beans. Each type brings its own taste and texture. Adjust the spice level to fit your taste. - Making it milder or spicier: If you like mild flavors, use less taco seasoning. For more heat, add extra seasoning. - Adding heat with jalapeños: Chopped jalapeños add a kick. Mix them in with the onions for a great flavor boost. You can make your meal look great and taste even better. - Pairing with sides like salad or bread: A fresh salad or warm bread pairs well with this dish. They add balance to the meal. - Creative plating ideas: Serve in bowls and top with cheese, cilantro, or avocado. It makes the dish pop and taste amazing! To store your One Pot Taco Pasta, let it cool first. Use airtight containers. Divide it into smaller portions for easy access. This helps keep it fresh. I suggest using glass or BPA-free plastic containers. They are durable and safe. Store it in the fridge for up to three days. To freeze One Pot Taco Pasta, let it cool completely. Place it in freezer-safe bags or containers. Remove as much air as possible. Label the bags with the date. It can last for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Add a bit of water or broth to keep it moist. For food safety, always check for signs of spoilage. Look for changes in color or smell. If it smells off or looks moldy, toss it. Properly stored, it can last in the fridge for three days and three months in the freezer. Always trust your senses! Yes, you can make One Pot Taco Pasta ahead of time. This dish stores well in the fridge. To prep, cook the pasta as directed. Let it cool before storing in an airtight container. It will stay fresh for up to three days. When ready to eat, reheat in a pot on low heat. Add a splash of broth to keep it moist. Yes, you can easily make this dish vegetarian. Swap the ground beef or turkey for a plant-based meat substitute. Lentils or mushrooms also work well. Use vegetable broth instead of chicken broth for flavor. You can add extra beans or veggies to boost the meal. Leftovers can be fun to repurpose. You can turn them into a taco salad. Just add fresh greens, diced tomatoes, and avocado. Another option is to make stuffed peppers. Fill halved bell peppers with the pasta and bake until heated through. You could also add it to scrambled eggs for a tasty breakfast. You've learned how to make delicious One Pot Taco Pasta. We covered the key ingredients, step-by-step cooking instructions, and some helpful tips. You can customize the dish to fit your taste by swapping ingredients or adjusting spice levels. It’s perfect for meal prep and easy to store or freeze. Enjoy trying this recipe; it's simple and tasty. I hope you now feel ready to create your own flavorful One Pot Taco Pasta at home! Your kitchen adventure awaits.

One Pot Taco Pasta

A delicious and easy one-pot meal featuring taco flavors and pasta.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 pound ground beef (or turkey)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, chopped
  • 2 cups rotini pasta
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can diced tomatoes with green chilies (15 oz)
  • 2 cups chicken broth
  • 1 tablespoon taco seasoning
  • 1 cup corn (frozen or fresh)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • to taste salt and pepper
  • for garnish fresh cilantro
  • optional sour cream
  • optional sliced jalapeños
  • optional diced avocado

Instructions
 

  • In a large pot or Dutch oven, brown the ground beef (or turkey) over medium heat until fully cooked; drain excess fat if necessary.
  • Add the diced onion, minced garlic, and chopped bell pepper to the pot. Sauté for about 3-4 minutes until the vegetables are soft.
  • Stir in the black beans, diced tomatoes with green chilies, chicken broth, and taco seasoning. Mix thoroughly.
  • Bring the mixture to a boil, then add the rotini pasta. Reduce heat to a simmer and cover the pot. Cook for 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the liquid.
  • Stir in the corn and half of the shredded cheese until melted and combined. Season with salt and pepper to your taste.
  • Remove from heat and sprinkle the remaining cheese over the top. Cover the pot again for a couple of minutes to allow the cheese to melt.
  • Fluff the pasta with a fork and garnish with fresh cilantro.
  • Serve with optional toppings like sour cream, sliced jalapeños, and diced avocado for extra flavor and creaminess.

Notes

Optional toppings can enhance the flavor.
Keyword easy meal, one pot, pasta, taco