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The Ultimate Family-Friendly Weeknight Dinner
Are you struggling to get a nutritious, delicious dinner on the table that your entire family will love? This One-Pot Cheesy Taco Pasta combines two family favorites—tacos and pasta—into one simple, crowd-pleasing meal that’s ready in just 30 minutes!
Perfect for busy weeknights, this recipe requires minimal cleanup and uses ingredients you likely already have in your pantry. The familiar taco flavors will appeal to picky eaters, while the complete protein and vegetable content makes parents happy.
Why This Recipe Works
- Quick & Easy: Everything cooks in one pot in under 30 minutes
- Kid-Approved: Combines familiar taco flavors with beloved pasta
- Budget-Friendly: Uses affordable pantry staples and ground beef
- Customizable: Easy to adjust spice levels and add favorite taco toppings
- Meal-Prep Friendly: Reheats beautifully for lunches or leftovers
Ingredients
For the taco pasta:
- 1 tablespoon olive oil
- 1 pound lean ground beef (or turkey for a lighter option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 packet (1 oz) taco seasoning (or 2 tablespoons homemade blend)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 3 cups low-sodium chicken broth
- 8 oz rotini pasta (about 3 cups)
- 1 cup shredded Mexican-blend cheese
Optional toppings:
- Sour cream or Greek yogurt
- Diced avocado
- Fresh cilantro, chopped
- Green onions, sliced
- Crushed tortilla chips
- Lime wedges
Instructions
- Prep your base: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
- Add aromatics: Add the diced onion and bell pepper to the beef and cook until softened, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Season the mixture: Sprinkle the taco seasoning over the meat mixture and stir to coat everything evenly.
- Build your one-pot meal: Add the diced tomatoes with their juice, black beans, corn, chicken broth, and pasta to the pot. Stir well to combine.
- Cook the pasta: Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, or until pasta is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Cheese time: Remove the pot from heat. Sprinkle the shredded cheese over the pasta mixture and stir until melted and creamy.
- Serve and customize: Let the pasta rest for 5 minutes before serving. Set out optional toppings in small bowls and let everyone customize their own bowl.
Recipe Notes and Tips
- Make it spicier: Add a diced jalapeño with the bell pepper or use pepper jack cheese instead of the Mexican blend.
- Make it milder: Use mild taco seasoning and omit any additional spices.
- Vegetarian version: Skip the meat and double the beans, or substitute with plant-based ground meat alternative.
- Storage: Leftovers keep well in the refrigerator for up to 4 days in an airtight container.
- Freezer-friendly: Portion cooled leftovers into freezer containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information
Per serving (6 servings total):
- Calories: 450
- Protein: 28g
- Carbohydrates: 45g
- Fat: 18g
- Fiber: 6g
- Sugar: 4g
FAQ About This One-Pot Cheesy Taco Pasta
Can I make this ahead of time?
Yes! You can prepare this dish up to 2 days ahead. Reheat in the microwave or on the stovetop with a splash of broth to loosen it up.
My family doesn’t like spicy food. How can I adjust this?
Use mild taco seasoning and skip any hot sauce or spicy add-ins. The cheese and pasta balance out the flavors nicely.
Can I use different pasta shapes?
Absolutely! Any medium pasta shape with ridges to hold the sauce works well—penne, fusilli, or farfalle are great alternatives.
How do I know when the pasta is done?
Test a piece of pasta to ensure it’s tender but still has a slight firmness (al dente). Most of the liquid should be absorbed, creating a slightly creamy sauce.
What can I serve with this?
This one-pot meal is complete on its own, but a simple green salad or steamed vegetables make great side dishes if desired.
Why Families Love This Recipe
This One-Pot Cheesy Taco Pasta has become a staple in thousands of family kitchens because it solves the eternal weeknight dinner dilemma: creating a nutritious meal everyone will eat without spending hours in the kitchen.
Parents appreciate the simple preparation and cleanup, while kids love the familiar flavors and fun pasta shapes. The customizable toppings mean everyone gets exactly what they want—a rare win at the family dinner table!
Give this recipe a try tonight and watch it become a regular request in your home. Don’t forget to save this recipe for those hectic weeknights when you need dinner on the table fast!
One-Pot Cheesy Taco Pasta
This family-friendly One-Pot Cheesy Taco Pasta combines two favorites—tacos and pasta—into one simple meal ready in just 30 minutes! Perfect for busy weeknights with minimal cleanup.
Equipment
- 1 Large Dutch oven or deep skillet with lid
- 1 Wooden spoon
- Measuring Cups and Spoons
Ingredients
- 1 tablespoon olive oil
- – 1 pound lean ground beef or ground turkey
- – 1 medium onion diced
- – 2 cloves garlic minced
- – 1 bell pepper diced (any color)
- – 1 packet 1 oz taco seasoning (or 2 tablespoons homemade blend)
- – 1 can 14.5 oz diced tomatoes, undrained
- – 1 can 15 oz black beans, drained and rinsed
- – 1 cup corn kernels fresh, frozen, or canned
- – 3 cups low-sodium chicken broth
- – 8 oz rotini pasta about 3 cups
- – 1 cup shredded Mexican-blend cheese
- – Optional toppings: sour cream diced avocado, fresh cilantro, green onions, crushed tortilla chips, lime wedges
Instructions
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
- Add the diced onion and bell pepper to the beef and cook until softened, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the taco seasoning over the meat mixture and stir to coat everything evenly.
- Add the diced tomatoes with their juice, black beans, corn, chicken broth, and pasta to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, or until pasta is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Remove the pot from heat. Sprinkle the shredded cheese over the pasta mixture and stir until melted and creamy.
- Let the pasta rest for 5 minutes before serving. Set out optional toppings in small bowls and let everyone customize their own bowl.
Notes
Recipe Notes
– Time-saving tip: Prep your veggies ahead of time and store in the refrigerator to make this meal even faster on busy weeknights.
– Make it healthier: Use whole wheat pasta for added fiber, or substitute ground turkey for the beef to reduce fat content.
– Leftovers transformation: Turn leftover taco pasta into a new meal by stuffing it into bell peppers and baking with additional cheese on top.
– Slow cooker method: Brown the meat, onions, and peppers, then transfer everything to a slow cooker and cook on low for 3-4 hours. Add the pasta during the last 30 minutes.
– Serving suggestion: This pairs beautifully with a simple side salad dressed with lime vinaigrette.
– Homemade taco seasoning: Make your own by combining 1 Tbsp chili powder, 1 tsp each of cumin and paprika, ½ tsp each of garlic powder, onion powder, oregano, and salt, and ¼ tsp black pepper.
– Heat level customization: Serve with hot sauce on the side so family members can adjust to their preferred spice level.
– For picky eaters: The vegetables can be finely diced or even pulsed in a food processor to “hide” them in the sauce.
– Make ahead strategies: Prepare through step 3, refrigerate, then finish cooking the day of serving for a partially prepped meal.
– Party serving idea: Set up a “taco pasta bar” with all the toppings in separate bowls for a fun, interactive dinner party option.
FAQ
Can I make this recipe gluten-free?
Yes! Simply substitute your favorite gluten-free pasta and ensure your taco seasoning is gluten-free. The cooking time may vary slightly with gluten-free pasta, so check for doneness a few minutes earlier. My family doesn’t like black beans. What can I substitute?
Pinto beans or kidney beans work great as substitutes. You can even use white beans or chickpeas if preferred. If your family doesn’t like beans at all, you can simply omit them and add a bit more ground beef. Can this be made in an Instant Pot?
Absolutely! Use the sauté function for steps 1-3, then add remaining ingredients except cheese. Cook on high pressure for half the time listed on your pasta package, then quick release, stir in cheese, and let sit for 5 minutes. Is this recipe freezer-friendly?
Yes, but the pasta may soften slightly upon thawing and reheating. For best results, slightly undercook the pasta if you plan to freeze portions, and add a splash of fresh broth when reheating. How spicy is this dish?
Using standard taco seasoning creates a mild to medium heat level. For a milder version, use mild taco seasoning and omit any additional spices. For more heat, add diced jalapeños or a pinch of cayenne pepper. Can I double this recipe for a larger crowd?
Yes! Double all ingredients and use a large Dutch oven or stock pot. You may need to increase cooking time by a few minutes to ensure all pasta cooks evenly. What if the mixture seems too dry during cooking?
Simply add ¼ cup of broth or water at a time until you reach your desired consistency. Different pasta shapes and brands may absorb liquid differently. Can I add more vegetables to boost nutrition?
Definitely! Diced zucchini, spinach, or shredded carrots make excellent additions. Add firmer vegetables with the bell pepper and softer greens in the last 2-3 minutes of cooking.
Yes! Simply substitute your favorite gluten-free pasta and ensure your taco seasoning is gluten-free. The cooking time may vary slightly with gluten-free pasta, so check for doneness a few minutes earlier. My family doesn’t like black beans. What can I substitute?
Pinto beans or kidney beans work great as substitutes. You can even use white beans or chickpeas if preferred. If your family doesn’t like beans at all, you can simply omit them and add a bit more ground beef. Can this be made in an Instant Pot?
Absolutely! Use the sauté function for steps 1-3, then add remaining ingredients except cheese. Cook on high pressure for half the time listed on your pasta package, then quick release, stir in cheese, and let sit for 5 minutes. Is this recipe freezer-friendly?
Yes, but the pasta may soften slightly upon thawing and reheating. For best results, slightly undercook the pasta if you plan to freeze portions, and add a splash of fresh broth when reheating. How spicy is this dish?
Using standard taco seasoning creates a mild to medium heat level. For a milder version, use mild taco seasoning and omit any additional spices. For more heat, add diced jalapeños or a pinch of cayenne pepper. Can I double this recipe for a larger crowd?
Yes! Double all ingredients and use a large Dutch oven or stock pot. You may need to increase cooking time by a few minutes to ensure all pasta cooks evenly. What if the mixture seems too dry during cooking?
Simply add ¼ cup of broth or water at a time until you reach your desired consistency. Different pasta shapes and brands may absorb liquid differently. Can I add more vegetables to boost nutrition?
Definitely! Diced zucchini, spinach, or shredded carrots make excellent additions. Add firmer vegetables with the bell pepper and softer greens in the last 2-3 minutes of cooking.
Nutrition
Serving: 6gCalories: 450kcalCarbohydrates: 45gProtein: 28gFat: 18gSaturated Fat: 7gCholesterol: 65mgSodium: 680mgFiber: 6gSugar: 4g
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