Description
One-Pot Taco Pasta is a quick and flavorful weeknight dinner that combines seasoned ground beef, pasta, and a spicy tomato base all cooked together in one pot. This dish is easy to prepare, packed with bold Mexican-inspired flavors, and perfect for busy nights when you want something hearty and comforting without a lot of cleanup.
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 & Jalapenos (Rotel or Hatch Brand)
- 12 oz box Jovial Brown Rice Fusilli Pasta (or any fusilli, elbow, or penne pasta)
- 4 cups chicken broth (or for a richer dish, use 2 cups broth + 2 cups milk)
- 1 cup shredded cheese (optional)
Optional Garnish
- Freshly chopped cilantro
- Sliced avocado
- Sliced jalapeños
- Sliced radishes
Instructions
- Brown the Beef and Onion: Heat oil over medium-high heat in a large pot. Add the ground beef and diced onion. Cook, breaking up the beef with the back of a spoon, until beef is no longer pink, about 7 minutes.
- Drain Excess Fat: If there is excess fat in the pot after cooking the beef, carefully drain it off to reduce greasiness.
- Season the Meat: Sprinkle salt, pepper, chili powder, cumin, and dried oregano over the beef. Add the tomato paste and toss to coat all the meat evenly with the spices and tomato paste.
- Add Pasta and Liquids: Pour in the fusilli pasta, canned diced tomatoes with jalapeños, and chicken broth (or broth and milk mixture). Stir well to combine all ingredients evenly.
- Cook the Pasta: Bring the mixture to a boil, then reduce the heat to maintain a slow, steady boil. Stir occasionally as the pasta cooks for about 13 minutes or until tender and most of the liquid is absorbed.
- Finish with Cheese: Turn off the heat and stir in the shredded cheese if using, allowing it to melt into the pasta for a creamy texture.
- Let it Rest and Garnish: Let the pasta stand a few minutes to thicken slightly. Serve hot, topped with optional freshly chopped cilantro, sliced avocado, jalapeños, and radishes for added freshness and texture.
Notes
- Use grass-fed beef for a healthier, richer flavor.
- If you prefer a creamier pasta, substitute half the broth with milk as suggested.
- Adjust spice levels by adding more or fewer jalapeños depending on heat preference.
- To keep it gluten-free, opt for brown rice pasta or another gluten-free variety.
- This dish reheats well and can be stored in an airtight container for up to 3 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg
