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One pot taco pasta recipe simmering in a Dutch oven with ground beef, salsa, corn, and shell pasta absorbing the seasoned broth

One Pot Taco Pasta

A bold and cheesy one pot taco pasta made with ground beef, salsa, black beans, corn, and taco seasonings. Ready in 30 minutes and perfect for busy weeknight dinners.
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Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 7 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 451
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb lean ground beef 90/10 recommended to minimize excess grease
  • 1 cup sweet yellow onion finely chopped
  • 1 red bell pepper chopped
  • salt and pepper to taste
  • 15 oz crushed tomatoes one can
  • 1 cup jarred salsa mild or medium depending on spice preference
  • 15 oz canned corn drained
  • 15 oz black beans rinsed and drained
  • 2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 3/4 cups low sodium chicken broth one 14.5 oz can
  • 1 1/2 cups water
  • 8 oz medium shell pasta about 2 1/2 cups dry, or elbow macaroni about 2 cups dry
  • 1 cup shredded cheddar cheese freshly shredded from block recommended for smoother melt

Equipment

  • Dutch oven or large heavy-bottomed pot with lid
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Can opener

Method
 

  1. Heat olive oil in a Dutch oven or large heavy pot over medium-high heat. Add the ground beef, chopped onion, and bell pepper. Season with salt and pepper. Cook, crumbling the beef, until fully browned with no pink remaining. Drain excess grease.
  2. Add the crushed tomatoes, salsa, drained corn, rinsed black beans, chili powder, cumin, onion powder, garlic powder, oregano, chicken broth, and water. Stir everything together until fully combined.
  3. Stir in the dry pasta and make sure it is fully submerged in the liquid. Bring the mixture to a simmer over medium-high heat.
  4. Once simmering, reduce heat to maintain a steady moderate simmer and cover with a lid. Cook for 9 to 12 minutes, stirring every 2 to 3 minutes to prevent sticking, until the pasta is tender and most of the liquid has been absorbed. Add a small splash of water if the pasta seems dry before fully cooked.
  5. Turn off the heat. Stir in the shredded cheddar cheese until completely melted. Serve immediately topped with sour cream, chopped avocado, and fresh cilantro if desired.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3 to 4 days. Add a splash of water or broth before reheating to restore sauce consistency. Freezes well for up to 3 months. Ground turkey or ground chicken can replace ground beef as a direct 1-to-1 swap. For spicier taco pasta, use hot salsa or add a pinch of cayenne. For mild, use mild salsa and reduce chili powder to 1 teaspoon.