One-Pot Taco Pasta

• 12 oz pasta (rotini or penne)
• 1 lb ground beef or turkey
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 (1.25 oz) packet taco seasoning
• 1 cup frozen corn
• 1 cup shredded cheddar cheese
• 1/2 cup water
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt to taste

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned.
2. 2 Stir in taco seasoning, cumin, and chili powder; cook for 1 minute.
3. 3 Add pasta, diced tomatoes, kidney beans, corn, and water. Stir to combine.
4. 4 Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until pasta is tender.
5. 5 Remove from heat and stir in shredded cheddar cheese until melted.
6. 6 Serve hot and enjoy!

Nutrition

Tips

• For a vegetarian option, swap ground beef for an extra can of black beans.
• Feel free to add diced bell peppers or onions for extra flavor and crunch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk to restore creaminess.

Serving Suggestions

• Pair with a fresh avocado lime crema.
• Serve with a side of tortilla chips and a zesty salsa.

FAQ