Taco Pasta Recipe
One-pot taco pasta is made with juicy beef, beans, corn, salsa, and pasta using the stove or Instant Pot. It's taco-seasoned, cheese-topped, ready in 30 minutes, and family-loved!
Servings: 9 cups
Calories: 224kcal
Equipment
- 3.5 quart saucepan or dutch oven
Ingredients
- 1 tablespoon Olive Oil or preferred oil
- 1 medium Onion diced (about 1 cup)
- 1 pound Ground Beef
- 2 tablespoons Taco Seasoning or a 1-ounce packet
- 8 ounces Uncooked Pasta (225 g) such as medium shells, macaroni, or rotini
- 1 (15-ounce can) Diced Tomatoes (don't drain) or 1 cup salsa picante
- 1 (15-ounce can) Black Beans drained and rinsed
- 1 cup Corn fresh or frozen
- 2 cups Chicken Broth
- 4 ounces Cheddar Cheese shredded (1 cup)
- 1 teaspoon Salt or more to taste
- ½ teaspoon Black Pepper
Optional toppings
- Sour cream, salsa, green onions, cilantro, jalapenos, or lime.
Instructions
Stove instructions (see Instant Pot instructions below)
- Heat OIL in a 3.5-quart saucepan over medium-high.
- Add ONION and GROUND BEEF. Sauté until beef is cooked through, stirring as needed. Drain excess fat.
- Stir in TACO SEASONING and saute for a few minutes until fragrant, stirring as needed.
- Stir in UNCOOKED PASTA, DICED TOMATOES, BLACK BEANS, CORN, and CHICKEN BROTH.
- Bring to a boil, reduce heat, and simmer for 8-12 minutes, stirring occasionally to prevent sticking. Add splashes of broth or water as needed to keep the surface ingredients moist.
- Stir CHEDDAR CHEESE into the pot for a creamy, cheesy finish.
- Stir in SALT and PEPPER, give it a taste, and add more salt, if needed.
- Serve warm garnished with optional toppings.
Storage and reheat
- To store, cool completely and refrigerate up to 5 days or freeze for up to 90 days.
- To reheat, add a splash of broth or water to revive the creamy texture.
Video
Notes
Taco seasoning – Reader feedback says 2 tablespoons (1 packet) of taco seasoning is kid-friendly and 4 tablespoons (2 packets) make grown-ups happy.
Using low-sodium ingredients gives you more control over the sodium amount. Feel free to adjust the flavor by adding salt as needed.
For a cheesier dish, double the cheddar and add a splash of broth to help blend the cheese smoothly.
Experiment with different pasta shapes – Penne, shells, or elbows work well and hold the sauce.
Press "Sauté" on a 6-quart pressure cooker. When the display reads "Hot", add OIL, then sauté ONIONS and GROUND BEEF until cooked. Drain excess fat. Add TACO SEASONING and sauté until fragrant. Deglaze with BROTH. Press "Cancel." Stir in PASTA, TOMATOES, BEANS, CORN, and CHICKEN BROTH. Press PASTA down to submerge it. Secure the lid, set the valve to "Sealing," and pressure cook for 0 minutes (for shells) or 1 minute (for macaroni or rotini). Allow a 10-minute natural release, then turn the valve to "Venting," open, and stir the pasta. Continue with step #6 above.
Press "Sauté" on a 6-quart pressure cooker. When the display reads "Hot", add OIL, then sauté ONIONS and GROUND BEEF until cooked. Drain excess fat. Add TACO SEASONING and sauté until fragrant. Deglaze with BROTH. Press "Cancel." Stir in PASTA, TOMATOES, BEANS, CORN, and CHICKEN BROTH. Press PASTA down to submerge it. Secure the lid, set the valve to "Sealing," and pressure cook for 0 minutes (for shells) or 1 minute (for macaroni or rotini). Allow a 10-minute natural release, then turn the valve to "Venting," open, and stir the pasta. Continue with step #6 above.
Nutrition
Serving: 1cup | Calories: 224kcal | Carbohydrates: 6g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 436mg | Potassium: 248mg | Fiber: 1g | Sugar: 2g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 1mg