One Pot Taco Pasta
This quick and easy one pot taco pasta recipe is a great 30-minute meal, requiring simple ingredients. Packed with Mexican flavors, beans, beef, and cheese!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Mexican
Servings: 4 Servings
Calories: 350kcal
- 2 tablespoon Olive oil
- ½ pound Ground beef
- ¼ teaspoon Ginger paste
- ¼ teaspoon Garlic paste
- Salt and pepper To taste
- ½ cup Red beans
- ½ cup Corn
- 1 cup Mild salsa
- 3 tablespoon Taco seasoning
- 8 oz Rotini pasta Uncooked
- 2 cups Water
- 1½ cups Shredded Mexican cheese blend
- Toppings Lettuce, sour cream, jalapenos, avocado slices, additional salsa, cilantro
In a wide non-stick pot, heat some oil on medium high heat. Add ground beef, ginger paste, garlic paste, salt, pepper and mix it together. Cook for a few minutes, while stirring occasionally until the beef is thoroughly cooked and the excess liquid evaporates. You can also drain the excess liquid, if you are in a rush.
Add red beans, corn, salsa, taco seasoning, uncooked pasta, water, additional salt and pepper (if needed) and mix everything together.
Bring everything to a boil. The, cover and let cook for about 15 minutes or until the pasta is fully cooked.
If the mixture is getting too thick and the pasta still needs some time to cook, add a little more water (no more than a ¼ cup). Then, cover and cook for a few more minutes.
Remove from heat and sprinkle shredded cheese, which will melt in about 2 minutes.
Garnish with additional toppings of your choice and enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the refrigerator for up to 3 days and can be reheated in the microwave.
Calories: 350kcal | Carbohydrates: 11g | Protein: 22g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 559mg | Potassium: 319mg | Fiber: 2g | Sugar: 1g | Vitamin A: 530IU | Vitamin C: 2.2mg | Calcium: 297mg | Iron: 2.2mg