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For Cheesy One Pot Taco Pasta, you will need the following ingredients: - 1 tablespoon olive oil - 1 pound ground beef (or turkey, if preferred) - 1 medium onion, diced - 2 cloves garlic, minced - 1 packet taco seasoning - 1 can (14.5 oz) diced tomatoes with green chilies - 3 cups beef or vegetable broth - 8 oz rotini or penne pasta - 1 cup corn kernels (can be fresh, frozen, or canned) - 1 cup black beans, drained and rinsed - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - Salt and pepper, to taste - Fresh cilantro, chopped (for garnish) - Sour cream and lime wedges (for serving) These ingredients come together to create a rich, cheesy, and zesty dish. The ground meat adds protein, while the pasta delivers heartiness. The taco seasoning gives bold flavors and the cheese makes it creamy. You can swap the ground beef for turkey for a lighter option. I like to use rotini pasta because the sauce clings to its curves. If you want a veggie boost, add more corn or beans. Make sure to have fresh cilantro and lime ready for serving. They will brighten the dish and add a fresh twist. Enjoy this meal that is both quick to make and packed with flavor! {{ingredient_image_2}} Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add 1 pound of ground beef or turkey. Use a wooden spoon to break it apart. Cook it for about 5 to 7 minutes until it is evenly browned. If there is extra fat, drain it off before moving on. Next, add 1 diced medium onion and 2 minced cloves of garlic to the pot. Stir them in and cook until the onion turns soft and translucent. This should take about 3 to 4 minutes. You want these flavors to blend well. Now it’s time to add in the fun stuff! Pour in 1 can of diced tomatoes with green chilies along with 3 cups of beef or vegetable broth. Then, add 8 ounces of uncooked rotini or penne pasta. Stir everything gently and bring it to a gentle boil. Cover the pot with a lid. Once it reaches a boil, reduce the heat to a simmer. Cook it covered for 12 to 15 minutes. Stir occasionally to keep the pasta from sticking to the bottom. Check for al dente texture. It should be firm but cooked through. After the pasta is done, fold in 1 cup of corn and 1 cup of drained black beans. Then, gradually stir in 1 cup each of shredded cheddar and Monterey Jack cheese. Keep stirring until the cheese melts into a creamy sauce. This is where the magic happens! Before serving, taste the dish and adjust seasoning with salt and pepper if needed. When ready, serve the taco pasta hot. Garnish each bowl with freshly chopped cilantro. Offer sour cream and lime wedges on the side for an extra burst of flavor. Enjoy every cheesy bite! - To keep pasta from sticking, stir it often while cooking. - Use enough broth to cover the pasta and help it cook evenly. - If the pasta sticks, add a splash of broth and stir. - Taste your dish before serving. Adjust salt and pepper as needed. - For a milder taste, use less taco seasoning. Increase for more spice. - If you want to switch from beef, use ground chicken or a plant-based meat. - For cheese, try pepper jack for some heat or cream cheese for creaminess. - You can replace black beans with pinto beans or kidney beans. - If you’re out of corn, frozen peas are a great substitute. - Serve the pasta in deep bowls for a cozy look. - Top with extra cheese for a melty finish. - Add fresh cilantro for a pop of color. - A lime wedge on the side adds a fun touch and bright flavor. - Consider using colorful bowls to make the dish more inviting. Pro Tips Brown the Meat Properly: Make sure to cook the meat until it's nicely browned for the best flavor. This adds depth to your taco pasta. Use Quality Broth: Opt for low-sodium beef or vegetable broth to control the saltiness of the dish while still adding rich flavor. Stir Occasionally: Stirring the pasta occasionally while it simmers helps prevent it from sticking to the bottom of the pot and ensures even cooking. Customize Your Cheese: Feel free to mix different types of cheese like pepper jack or gouda for a unique twist on the cheesy flavor. {{image_4}} For a vegetarian twist, swap the meat for plant-based options. You can use lentils, chickpeas, or meatless crumbles. These keep the dish hearty and filling. Adding more veggies is also a smart choice. Consider bell peppers, zucchini, or spinach. They add color and nutrients. You can even toss in some black olives for a salty bite. If you love heat, try adding jalapeños or hot sauce. This gives your pasta a nice kick. You can also use spicy cheese, like pepper jack. This melts well and gives a warm flavor. Adjust the amount based on your spice level. Just remember, you can always add more heat, but it's hard to take it out! You can change up the pasta type to keep it fun. Rotini and penne work great, but try farfalle or fusilli for a new shape. You might also add unique ingredients like bell peppers or even corn salsa. These give extra texture and flavor. Just remember, keep it simple and one-pot for easy cooking and cleanup! To keep your Cheesy One Pot Taco Pasta fresh, follow these steps: - Cool Quickly: Let the pasta cool down before storing. - Use Airtight Containers: Store leftovers in airtight containers to prevent air exposure. - Refrigerate: Place the containers in the fridge. They will stay good for 3 to 4 days. When you're ready to enjoy your leftovers, you have two great options: - Stovetop Method: Heat a pot over medium heat. Add a splash of water or broth to prevent sticking. Stir in the pasta until warmed through. - Microwave Method: Place the pasta in a microwave-safe bowl. Add a bit of water and cover with a lid. Heat in short bursts, stirring in between, until hot. - Texture Tips: Always add moisture when reheating to keep the pasta creamy and delicious. If you want to save some for later, freezing works well: - Cool First: Allow the pasta to cool completely before freezing. - Use Freezer Bags or Containers: Place the pasta in freezer bags or airtight containers. Squeeze out as much air as possible. - Label and Date: Write the date on the bags or containers to track freshness. - Thawing: To thaw, move the pasta to the fridge overnight before reheating. - Retain Quality: Consume frozen pasta within 2 to 3 months for the best taste and texture. It takes about 30 minutes to cook Cheesy One Pot Taco Pasta. Here’s the breakdown: - Prep Time: 10 minutes - Cook Time: 20 minutes - Total Time: 30 minutes Yes, you can make Cheesy One Pot Taco Pasta in advance. Cook it and let it cool. Store it in an airtight container in the fridge for up to three days. You can also freeze it for up to three months. Just thaw it overnight in the fridge before reheating. I recommend using a mix of shredded cheddar and Monterey Jack cheese. Cheddar gives a sharp flavor, while Monterey Jack adds creaminess. You can also try pepper jack for a spicy kick. Absolutely! You can use ground turkey, chicken, or even plant-based meat. If you want a vegetarian option, try black beans or lentils. These will add great texture and flavor. You can serve it with a fresh salad or tortilla chips. Guacamole and salsa are great sides too. For a full meal, pair it with some sour cream and lime wedges. Enjoy! This blog discussed how to cook Cheesy One Pot Taco Pasta, covering all essential steps. We explored ingredients, from meat and spices to various cheeses. I shared tips on cooking, ingredient swaps, and creative variations for everyone. Remember, you can customize this dish to match your taste. Prepare it for a quick dinner or meal prep. Enjoy making this simple and tasty dish that everyone loves. Your kitchen will soon be filled with delicious smells that invite everyone to the table.

Cheesy One Pot Taco Pasta

A delicious and easy one pot pasta dish with taco flavors, cheese, and vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef (or turkey)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 3 cups beef or vegetable broth
  • 8 oz rotini or penne pasta
  • 1 cup corn kernels
  • 1 cup black beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • for serving sour cream and lime wedges

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef (or turkey) and cook, breaking it apart with a wooden spoon until evenly browned, approximately 5-7 minutes. If there's excess fat, drain it off.
  • Incorporate the diced onion and minced garlic into the pot. Sauté until the onion becomes translucent and soft, which should take about 3-4 minutes.
  • Stir in the taco seasoning, ensuring it coats the meat evenly. Cook for an additional 1-2 minutes to activate the spices and deepen their flavors.
  • Pour in the diced tomatoes along with their juices and the beef (or vegetable) broth. Then add the uncooked pasta, stirring gently to combine. Bring the mixture to a gentle boil, then cover the pot with a lid.
  • Once boiling, reduce the heat to a simmer and cook covered for 12-15 minutes, or until the pasta reaches an al dente texture. Stir occasionally to avoid sticking at the bottom.
  • After the pasta is cooked, fold in the corn and black beans. Gradually add the cheddar and Monterey Jack cheeses, stirring until everything is melted and creamy, creating a luscious sauce.
  • Taste and adjust seasoning with salt and pepper as needed. Remove the pot from heat.
  • Serve the taco pasta hot, garnished with freshly chopped cilantro. Offer sour cream and lime wedges on the side for extra flavor.

Notes

Serve in deep bowls and garnish with extra cheese and cilantro.
Keyword cheesy, one-pot, pasta, taco