Description
A quick and delicious one-pot beef taco pasta recipe that combines the flavors of classic tacos with the comfort of pasta, perfect for busy weeknights.
Ingredients
- Ground beef: 1 lb (450 g)
- Elbow macaroni: 2 cups (about 200 g)
- Taco seasoning: 1 packet (about 1 oz or 28 g)
- Diced tomatoes: 1 can (14.5 oz or 410 g)
- Black beans: 1 can (15 oz or 425 g), drained and rinsed
- Corn: 1 cup (frozen or canned)
- Shredded cheese: 1 cup (about 100 g), preferably cheddar or Mexican blend
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Cilantro: 1/4 cup, chopped (for garnish)
- Olive oil: 1 tablespoon
- Water or broth: 3 cups (720 ml)
- Salt and pepper: to taste
Instructions
- Gather all the ingredients.
- Heat olive oil in a large pot over medium heat, add diced onion and minced garlic, and sauté for 3-4 minutes.
- Add ground beef, breaking it up as it cooks for 5-7 minutes until browned, and drain excess fat.
- Sprinkle in taco seasoning and stir for 1-2 minutes.
- Add diced tomatoes, black beans, and corn, stirring until well combined.
- Add elbow macaroni and water or broth, stir to ensure pasta is submerged, and bring to a boil.
- Reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally.
- Remove from heat, stir in shredded cheese until melted, and adjust seasoning with salt and pepper.
- Garnish with chopped cilantro and serve.
Notes
- Be careful not to overcook the pasta.
- Drain excess fat from the beef to avoid greasiness.
- Stir occasionally while the pasta cooks to prevent sticking.
- Taste and adjust seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: one-pot, beef, taco, pasta, quick meal, family recipe