One Pot Taco Pasta

Preheat a large pot like a Dutch oven.

Add 1 tablespoon of oil to the pot.

Add 1 pound of ground beef and break it up with a spatula, letting it brown.

Prepare 1 onion by peeling, cutting in half, cutting off the ends, and chopping it.

Mince 3 garlic cloves by hand or using a garlic press.

Once the beef is browned, add the chopped onion and minced garlic to the pot.

Add 1 teaspoon of salt and 1 tablespoon of taco seasoning to the pot.

Deglaze the pot with 4 cups of chicken broth, scraping up any brown bits from the bottom.

Add 1 can of diced tomatoes (or 2 fresh chopped tomatoes), 1 can of tomato puree, 1 can of rinsed black beans, 1 can of corn (or 1.5 cups of frozen corn), and 1 pound of short pasta to the pot.

Stir everything up carefully, pushing down the pasta into the liquid.

Close the lid and cook on medium-low heat until the pasta is done and most of the liquids are absorbed.

Carefully open the lid and taste test, adjusting seasoning if necessary.

Add chopped herbs like parsley or cilantro, and optionally add shredded cheese to melt into the pasta.

Stir everything up carefully and serve with Tex-Mex toppings like more cilantro, sliced avocado, more shredded cheese, sour cream, or a squeeze of lime.

Equipment Needed

Spice Level: