Description
Hearty, flavorful one‑pot beef taco pasta that brings together ground beef, taco spices, pasta, and cheese for an easy Tex‑Mex dinner in under 30 minutes.
Ingredients
Units
Scale
- 1 lb (450 g) ground beef
- 1 small onion, diced (about 1 cup)
- 1 bell pepper, diced (about 1 cup)
- 2 cloves garlic, minced
- 2 tbsp taco seasoning
- 1 can (14.5 oz / 410 g) diced tomatoes (undrained)
- 1 cup (240 ml) beef broth
- 8 oz (225 g) uncooked pasta (rotini or penne)
- 1 cup (100 g) shredded cheddar cheese
- 1/2 cup (50 g) shredded Monterey Jack cheese
- Salt and pepper, to taste
- Fresh cilantro or green onions for garnish (optional)
Instructions
- In a large pot or deep skillet over medium heat, cook ground beef until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add diced onion and bell pepper; sauté 3–4 minutes until softened.
- Stir in minced garlic and taco seasoning; cook 1 minute until fragrant.
- Add diced tomatoes with juice, beef broth, and uncooked pasta. Stir to combine and bring to a simmer.
- Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
- Remove from heat, stir in cheddar and Monterey Jack cheese until melted and creamy.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro or green onions if desired. Serve hot straight from the pot.
Notes
- Swap ground turkey or chicken for beef to lighten it up.
- Use gluten‑free pasta and ensure taco seasoning is gluten‑free to make it celiac‑safe.
- Add a can of black beans or corn for extra fiber and volume.
- Spice it up with chopped jalapeño or hot sauce.
- Leftovers freeze well—store in freezer‑safe containers for up to 3 months.
Nutrition
- Serving Size: 1 cup (about 200 g)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg