Description
This easy one-pot taco pasta skillet is a weeknight dinner wonder. It’s creamy, flavorful, and perfect for the whole family. Enjoy a colorful medley of pasta enveloped in zesty taco flavors, simmered to perfection in one simple pot.
Ingredients
Scale
- 1 pound ground beef or turkey (or canned beans for a vegetarian option)
- 12 ounces pasta (like elbow macaroni or penne)
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, rinsed and drained
- 2 cups beef or vegetable broth
- 1 packet taco seasoning
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup corn (fresh, frozen, or canned)
- Optional toppings: sliced avocado, fresh cilantro, sour cream, lime wedges
Instructions
- In a large skillet over medium heat, brown the ground meat until fully cooked. Drain any excess grease.
- Stir in the pasta, diced tomatoes (with juices), black beans, corn, and broth. Toss in the taco seasoning and mix well.
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 12-15 minutes, or until the pasta is cooked al dente.
- Remove the skillet from heat. Stir in the shredded cheese until melted and creamy.
- Top with your favorite toppings like avocado and cilantro, and enjoy your dish hot!
Notes
- For ingredient substitutions, feel free to swap the ground meat for other proteins or go meatless with lentils or chickpeas.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.
- If using gluten-free pasta, adjust cooking time as needed.
- Use low-sodium broth and be mindful of salt in taco seasoning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: One-Pot Skillet
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A