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One-Pot Taco Pasta

A quick and easy weeknight meal featuring taco-seasoned pasta with ground beef, black beans, corn, and melty cheese, all cooked in one pot.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta (shells or rotini)
  • 1 lb ground beef or turkey
  • 1 packet taco seasoning
  • 1 can diced tomatoes (14.5 oz)
  • 1 can black beans (15 oz), drained and rinsed
  • 1 cup corn (frozen or canned)
  • 2 cups chicken broth
  • 1 cup shredded cheese (cheddar or Mexican blend) For melting into pasta
  • to taste Salt and pepper
  • Fresh cilantro for garnish (optional)

Method
 

Cooking
  1. Heat a large pot over medium. Add ground beef or turkey and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes.
  2. Reduce heat slightly and stir in taco seasoning, diced tomatoes (with juices), black beans, and corn. Pour in chicken broth and scrape browned bits from the bottom.
  3. Add pasta and stir to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10-12 minutes, stirring every 3-4 minutes.
  4. When pasta is al dente and most liquid is absorbed, remove from heat and stir in shredded cheese until melted.
  5. Taste and season with salt and pepper as needed. Serve hot, garnished with cilantro if desired.
  6. For a browned-cheese finish, spoon pasta into an oven-safe dish and crisp the top in an air fryer for 1-2 minutes.

Notes

Storage: Store leftovers in an airtight container for up to 3-4 days. Reheat in air fryer or skillet for best texture. Can be frozen for up to 2 months, but texture may loosen after thawing.