Description
A quick and easy one-pot taco pasta that combines the bold flavors of taco night with the creamy comfort of pasta. Ready in just 20 minutes with minimal cleanup.
Ingredients
1 lb ground beef (or ground turkey/chicken)
1 small onion, diced
1 packet taco seasoning
1 (10 oz) can diced tomatoes with green chilies, undrained
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can whole kernel corn, drained
2 cups chicken broth
1 cup heavy cream or half-and-half
8 oz rotini or elbow pasta, uncooked
1 cup shredded cheddar cheese
Salt and pepper to taste
Optional toppings: sour cream, cilantro, jalapeños
Instructions
1. In a large pot, cook ground beef and onion over medium-high heat until browned. Drain grease if needed.
2. Stir in taco seasoning and cook 1 minute until fragrant.
3. Add diced tomatoes, black beans, corn, chicken broth, heavy cream, and uncooked pasta. Stir to combine.
4. Bring to a boil, then reduce heat to low. Cover and simmer 12–15 minutes, stirring occasionally, until pasta is tender.
5. Remove from heat and stir in shredded cheddar until melted and creamy.
6. Taste and season with salt and pepper.
7. Serve with optional toppings like sour cream, cilantro, or jalapeños.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave with a splash of broth or water.
Best enjoyed the next day as flavors develop more.
Do not freeze if using heavy cream—sauce may separate.
For a spicier version, add diced jalapeño with the onion.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: One-Pot
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 6
- Sodium: 820
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 7
- Protein: 26
- Cholesterol: 85