Description
One-Pot Taco Pasta is a quick and flavorful meal that combines the heartiness of ground beef, the zest of taco spices, and the convenience of cooking everything in one pot. This recipe melds tender pasta with a spicy tomato base and is topped with melted cheese and fresh garnishes for a satisfying dinner perfect for busy weeknights.
Ingredients
Units
Scale
Main Ingredients
- 2 tbsp. olive or avocado oil
- 1 lb. grass-fed ground beef
- 1/2 onion, diced fine
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. dried oregano
- Salt and pepper, to taste
- 2 tbsp. tomato paste
- 10 oz. can diced tomatoes & jalapeños (Rotel or Hatch Brand)
- 12 oz. box Jovial Brown Rice Fusilli Pasta (or any fusilli, elbow, or penne pasta)
- 4 cups chicken broth (for a richer dish, use 2 cups broth + 2 cups milk)
- 1 cup shredded cheese (optional)
Optional Garnishes
- Freshly chopped cilantro
- Sliced avocado
- Sliced jalapeños
- Sliced radishes
Instructions
- Heat the oil and brown beef: Heat olive or avocado oil over medium-high heat in a large pot. Add the ground beef and diced onion. Brown the beef while breaking it up with the back of a spoon, cooking until no longer pink, about 7 minutes.
- Drain excess fat: If there is excess fat collected in the pot after browning, drain it off carefully to avoid greasiness.
- Season the beef: Season the cooked beef with salt, pepper, chili powder, cumin, and dried oregano. Add tomato paste and toss everything together to coat evenly, allowing the spices and tomato paste to blend into the beef.
- Add pasta, tomatoes, and broth: Stir in the pasta, the entire can of diced tomatoes and jalapeños, and chicken broth (or the broth + milk mixture if using). Mix well to combine all ingredients.
- Cook pasta: Bring the mixture to a boil over medium-high heat. Then reduce heat to a slow, steady boil and cook the pasta uncovered, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 13 minutes.
- Incorporate cheese: Turn off the heat and stir in the shredded cheese if using. The residual heat will melt the cheese, making the dish creamy and rich.
- Let it stand and garnish: Allow the pasta to sit for a few minutes to thicken slightly. Then serve hot, garnished with freshly chopped cilantro, sliced avocado, jalapeños, and radishes as desired.
Notes
- Use any short pasta shapes like fusilli, elbow, or penne if fusilli is not available.
- For a creamier texture, substitute half of the broth with milk.
- Customize the heat level by adjusting or omitting jalapeños in the canned tomatoes and garnish.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- This recipe can be made gluten-free by choosing gluten-free pasta.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 60mg
