Description
A speedy weeknight meal that combines seasoned ground meat, tomatoes, beans, corn, and pasta in one pot for minimal cleanup and maximum comfort.
Ingredients
Scale
- 8 oz pasta (small shapes like penne, rotini, or shells)
- 1 lb ground beef or turkey
- 1 packet taco seasoning (or 2 tbsp homemade blend)
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn (frozen or canned; drained)
- 1 can black beans, drained and rinsed (optional)
- 2 cups chicken or vegetable broth
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Heat a large pot over medium heat. Add the ground beef and cook, breaking it up, until no pink remains (about 5–7 minutes). Drain excess fat if needed.
- Sprinkle in the taco seasoning and stir for 30 seconds to bloom the spices.
- Add the diced tomatoes (with their juices), corn, black beans, and broth. Bring the mixture to a gentle simmer.
- Stir in the pasta, pushing it down so it’s mostly submerged, and simmer uncovered. Stir every few minutes to prevent sticking. Cook until the pasta is tender and the liquid is mostly absorbed, about 10–12 minutes.
- Remove the pot from heat. Stir in the shredded cheese until melted and well combined.
- Taste and season with salt and pepper as needed. Garnish with chopped cilantro before serving.
Notes
Use gluten-free pasta and vegetable broth to make it gluten-free. Swap the ground beef for turkey to cut calories. If you like a saucier result, add 1/2 cup more broth.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg
Keywords: taco pasta, one pot meal, weeknight dinner, easy recipe, Tex-Mex