Easy One-Pot Taco Pasta Skillet
A quick and delicious one-pot meal combining traditional taco flavors and hearty pasta, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground beef or turkey (or canned beans for a vegetarian option) Choose your protein based on dietary preferences.
- 12 ounces pasta (like elbow macaroni or penne) Gluten-free pasta can be used if needed.
- 1 can diced tomatoes (14.5 ounces)
- 1 can black beans, rinsed and drained (15 ounces)
- 2 cups beef or vegetable broth Ensure it's low-sodium to control salt content.
- 1 packet taco seasoning Adjust based on spice preference.
- 1 cup shredded cheese (cheddar or Mexican blend) Use your preferred cheese for topping.
- 1/2 cup corn (fresh, frozen, or canned)
Optional Toppings
- 1 unit sliced avocado
- 1 unit fresh cilantro
- 1 unit sour cream
- 1 unit lime wedges
Instructions
Cooking Instructions
- In a large skillet over medium heat, brown the ground meat until fully cooked. Drain any excess grease.
- Stir in the pasta, diced tomatoes (with juices), black beans, corn, and broth. Toss in the taco seasoning and mix well.
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 12-15 minutes, or until the pasta is cooked al dente.
- Remove the skillet from heat. Stir in the shredded cheese until melted and creamy.
- Top with your favorite toppings like avocado and cilantro, and enjoy your dish hot!
Notes
For ingredient substitutions, feel free to swap the ground meat for other proteins or go meatless with lentils or chickpeas. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.