Taco Pasta
This Taco Pasta is an easy one-pot dinner, with taco meat, beans, corn, and pasta all coated in a cheesy sauce. It’s hearty, cheesy, and ready in just 30 minutes. Perfect for busy weeknights!
Servings: 6 to 8 people
Calories: 541kcal
Ingredients
- 1 Tablespoon olive oil
- 1 pound lean ground beef 93/7
- 1 red bell pepper chopped
- 1 ounce taco seasoning
- 16 ounces salsa
- 10 ounces frozen corn
- 15 ounces black beans drained and rinsed
- 4 cups beef broth
- 12 ounces pasta shells medium sized
- 3 cups shredded cheddar cheese divided
- Scallions sour cream, diced tomatoes for garnish
Instructions
- Heat the oil in a large skillet or dutch oven, over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles, about 5–7 minutes.
- Stir in the bell pepper and cook for 3 minutes or until slightly softened. Stir in the taco seasoning. Add the salsa, corn, and black beans. Stir well.
- Pour in the beef broth. Bring the mixture to a boil. Stir in the dry pasta. Return to a boil, then reduce heat to low. Cover and simmer for 10 minutes. Cook until the pasta is tender.
- Remove from heat and stir in 2 cups of cheddar cheese until melted. Sprinkle the remaining 1 cup cheese over the top. Cover for 3 minutes until melted.
- Season to taste with salt and pepper. Garnish with scallions, sour cream, tomatoes, or your favorite taco toppings and serve.
Video
Notes
Store leftover taco pasta in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 541kcal | Carbohydrates: 38g | Protein: 41g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 1594mg | Potassium: 1253mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1999IU | Vitamin C: 32mg | Calcium: 450mg | Iron: 4mg