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One Pot Taco Pasta - A Cozy Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil (1 tablespoon) for sautéing
  • Ground beef (1 pound), or use ground turkey or chicken
  • Yellow onion (1 small), diced
  • Garlic (3 cloves), minced
  • Taco seasoning (2–3 tablespoons), store-bought or homemade
  • Tomato paste (1 tablespoon) for depth
  • Salsa (1 cup), mild, medium, or hot
  • Diced tomatoes (1 can, 14.5 ounces), with juices
  • Low-sodium chicken or beef broth (3 cups)
  • Dry pasta (12 ounces), such as rotini, shells, or penne
  • Corn kernels (1 cup), canned and drained or frozen
  • Black beans (1 cup), drained and rinsed
  • Cream cheese (2–3 ounces), softened, for creaminess
  • Shredded cheddar or Mexican blend cheese (1–1½ cups)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Optional toppings: sour cream, lime wedges, sliced jalapeños, green onions

Method
 

  1. Warm the pot. Set a large, deep skillet or Dutch oven over medium heat. Add olive oil and let it shimmer.
  2. Brown the meat. Add ground beef and break it up with a spoon. Cook until no longer pink, about 5–7 minutes. If there’s excess fat, spoon off most of it.
  3. Sauté aromatics. Stir in the diced onion and cook 3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  4. Season it up. Sprinkle in taco seasoning and tomato paste. Stir well so the spices coat the meat and toast for 30–60 seconds for fuller flavor.
  5. Add the liquids and pasta. Pour in salsa, diced tomatoes with juices, and broth. Stir, then add dry pasta. Press the pasta under the liquid so it cooks evenly.
  6. Simmer. Bring to a boil, then reduce to a steady simmer. Cover and cook 10–12 minutes, stirring once or twice to prevent sticking, until the pasta is al dente.
  7. Add mix-ins. Stir in corn and black beans. Simmer uncovered 2–3 more minutes to warm through and thicken slightly.
  8. Make it creamy. Reduce heat to low. Add cream cheese and stir until fully melted and creamy.
  9. Cheesy finish. Sprinkle in shredded cheese and stir until melted. Taste and adjust with salt and pepper. If it’s too thick, splash in a bit more broth; if too loose, simmer a minute longer.
  10. Serve. Top with chopped cilantro and any extras you like—sour cream, jalapeños, green onions, or a squeeze of lime. Serve hot.