One Pot Taco Pasta Recipe for Flavorful Weeknight Dinner

One-Pot Taco Pasta

A gluten-free-friendly, dairy-free-friendly one-pot pasta that captures all the flavors of tacos in a single skillet. Ready in about 25 minutes and serves 4.

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

Optional for Garnish

• Freshly chopped cilantro
• Sliced avocado
• Sliced jalapeño peppers
• Sliced radishes

Instructions

1. Heat the oil in a large skillet over medium-high heat. Add the ground beef and diced onion, and cook, breaking up the meat with the back of a spoon, until no longer pink, about 7 minutes. Drain any excess fat if needed.
2. Season the cooked beef with salt, pepper, chili powder, ground cumin, dried oregano, and tomato paste. Toss to coat evenly.
3. Add the pasta, the can of diced tomatoes with green chiles, and the chicken broth. Stir to combine so the pasta is submerged in liquid.
4. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Stir occasionally and cook until the pasta is al dente, about 13 minutes (cook time can vary slightly with pasta brand). If using cheese, turn off the heat and stir it in until melted. Let the pasta rest a few minutes before serving so the sauce thickens slightly.
5. Garnish with chopped cilantro, sliced avocado, jalapeños, and radishes as desired.

Tips & Variations

– To make this vegetarian, swap ground beef for crumbled tempeh or a plant-based ground “meat” and use vegetable broth instead of chicken broth.

– For a leaner version, use ground turkey or lean ground beef and reduce the oil to 1 tablespoon.

– If you prefer a creamier texture, stir in a splash of milk or dairy-free milk at the end, or finish with a dollop of Greek yogurt if you are not dairy-free.

– Adjust the heat level by choosing mild or hot diced tomatoes with chiles, or by adding more or less chili powder and jalapeño.

– Leftovers keep well in the refrigerator for 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the pasta has absorbed too much liquid.

Nutrition

Calories: 767 kcal, Carbohydrates: 72 g, Protein: 34 g, Fat: 38 g, Saturated Fat: 14 g, Sodium: 1211 mg, Fiber: 7 g. Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4

Calories: 767