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One Pot Taco Pasta

30-Minute One Pot Taco Pasta Recipe

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 623
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp taco seasoning
  • 1 (14.5 oz) can fire-roasted diced tomatoes, with juices
  • 2 cups low-sodium beef broth
  • 8 oz dried rotini pasta
  • 4 oz cream cheese, cut into cubes
  • 1 cup shredded sharp cheddar cheese
  • Kosher salt and black pepper
  • 1 cup frozen corn (optional)
  • 1 can black beans, drained and rinsed (optional)

Method
 

  1. Cook the beef and onion in a large pot over medium-high heat until no longer pink, about 5 to 7 minutes, seasoning with a pinch of salt.
  2. Stir in the garlic and taco seasoning, cook for 30 seconds, then add the diced tomatoes with their juices and the beef broth, scraping up any browned bits.
  3. Add the rotini (and optional corn and black beans), stir, bring to a boil, then cover and simmer on low for 12 to 15 minutes, stirring occasionally.
  4. Turn off the heat, add the cream cheese and cheddar, cover and let sit for 1 minute, then stir until smooth and creamy. Add a splash of broth if needed.
  5. Spoon into bowls and top with cilantro, avocado, sour cream, and a squeeze of lime. Serve immediately.

Notes

If the pasta is a little tight after adding the cheese, stir in an extra tablespoon or two of broth. Leftovers thicken as they cool, but a splash of liquid while reheating brings them right back to creamy.