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ONE-POT TACO PASTA centered hero view, clean and uncluttered
Yesica Andrews

One-Pot Taco Pasta Easy Weeknight Dinner Recipe

This One-Pot Taco Pasta is a flavorful and simple recipe perfect for an easy dinner or quick weeknight meal. Combining the savory tastes of taco spices with an all-in-one cooking method, it makes an ideal family dinner that is both convenient and delicious.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 767
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive or avocado oil
  • 1 pound ground beef
  • 1/2 yellow onion, finely diced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons tomato paste
  • 1 (10-ounce) can diced tomatoes & green chiles, such as Rotel
  • 12 ounces brown rice pasta, such as fusilli
  • 4 cups chicken broth
  • 1 cup shredded cheese, optional
  • Freshly chopped cilantro (optional garnish)
  • Sliced avocado (optional garnish)
  • Sliced jalapeno peppers (optional garnish)
  • Sliced radishes (optional garnish)

Method
 

  1. Warm the oil in a large skillet on medium-high heat.
  2. Add the ground beef and diced onion, breaking up the meat as it cooks until browned and no longer pink, about 7 minutes.
  3. If needed, pour off any excess fat from the skillet.
  4. Sprinkle in salt, pepper, chili powder, cumin, oregano, and tomato paste, stirring well to mix all seasonings evenly.
  5. Pour in the brown rice pasta, diced tomatoes with green chiles, and chicken broth, then stir everything together.
  6. Bring the mixture to a rolling boil, then lower heat to maintain a steady simmer and cook, stirring occasionally, until the pasta is tender but firm, about 13 minutes.
  7. Turn off the heat; if desired, mix in the shredded cheese and let it melt for a few minutes.
  8. Serve the pasta topped with chopped cilantro, sliced avocado, jalapenos, and radishes for added freshness and flavor.

Notes

  • Feel free to omit the cheese for a dairy-free version. Leftovers store well in the refrigerator for up to 3 days and can be reheated with a splash of broth or water to loosen the sauce.