Description
One-pot taco pasta with ground beef, taco seasoning, beans, corn, cheese, and elbow macaroni for a quick, flavorful meal.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 packet taco seasoning
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 8 ounces elbow macaroni, uncooked
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes, shredded lettuce, crushed tortilla chips
Instructions
- Brown the Beef: In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Sauté Onion: Add the chopped onion to the skillet and cook until softened, about 5-7 minutes.
- Add Taco Seasoning: Stir in the taco seasoning and cook for 1 minute, stirring constantly.
- Add Remaining Ingredients: Pour in the tomato sauce, diced tomatoes and green chilies (Rotel), black beans, corn, and beef broth. Stir to combine.
- Add Pasta: Add the uncooked elbow macaroni to the skillet, ensuring it’s submerged in the liquid. Add more beef broth or water if needed.
- Simmer: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through and the liquid has been absorbed. Stir occasionally to prevent sticking.
- Add Cheese: Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
- Serve: Let sit for a few minutes to allow the cheese to fully melt. Serve hot, topped with your favorite taco toppings.
Notes
- Spice it up: Add cayenne pepper or hot sauce for extra heat.
- Meat Alternatives: Use ground turkey or chicken instead of ground beef.
- Vegetable Additions: Add diced bell peppers, zucchini, or mushrooms.
- Vegetarian Option: Omit the ground beef and add more beans or vegetables.
- Creamy Version: Stir in sour cream or cream cheese at the end.
- Slow Cooker Method: Brown beef and onion, then transfer all ingredients to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Stir in cheese before serving.
- Make Ahead: Can be made ahead and reheated. Store in the refrigerator for up to 3 days.
- Freezing: Taco pasta freezes well. Cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Pasta Alternatives: Use rotini, penne, or shell pasta. Adjust cooking time accordingly.
- Cheese Variations: Try pepper jack or Monterey Jack cheese.
- Topping Bar: Set up a topping bar for customization.
- Serving Suggestions: Serve with tortilla chips and salsa. Add guacamole or chopped cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes