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Cheesy Taco Pasta One-Pot Wonder: 10-Minute Meal

Cheesy Taco Pasta One-Pot Wonder

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This one-pot Cheesy Taco Pasta is a family-friendly meal that brings delicious taco flavors to your dinner table with minimal cleanup. It’s quick, easy, and guaranteed to be a hit!

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef or turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 4 cups low-sodium beef or chicken broth
  • 12 ounces uncooked elbow macaroni
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • Optional toppings: sour cream, salsa, chopped cilantro, sliced jalapeƱos

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the diced tomatoes, black beans, Rotel, and broth. Bring to a boil.
  5. Stir in the uncooked macaroni. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until pasta is cooked al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
  6. Remove from heat. Stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy.
  7. Serve hot, with your favorite taco toppings.

Notes

  • For a milder flavor, reduce the chili powder or omit the Rotel.
  • You can substitute ground chicken or plant-based crumbles for the ground meat.
  • Feel free to add other vegetables like corn or bell peppers with the onions.

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