Description
A quick and easy one pot taco pasta that combines ground beef, fusilli pasta, fresh vegetables, and classic taco flavors in a cheesy, comforting dish perfect for busy weeknights.
Ingredients
Scale
Meat and Aromatics
- 1 pound lean ground beef
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
Vegetables
- 1 yellow bell pepper, diced
- 1 large Roma tomato, chopped
Dry and Seasonings
- 1 pound fusilli pasta, uncooked
- 3 tablespoons taco seasoning
- 3 tablespoons tomato paste
Liquids and Dairy
- 4 cups chicken or vegetable broth
- 1 cup Cheddar cheese, shredded
Additional
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the ground beef and onions: In a large pot over medium heat, add the ground beef, chopped onion, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Break the beef into small pieces as it cooks for 3-4 minutes, until browned. Drain any excess liquid from the pot.
- Add pasta and seasonings: To the pot, add the uncooked fusilli pasta, minced garlic, chopped tomatoes, diced yellow bell pepper, taco seasoning, tomato paste, and chicken or vegetable broth. Stir well to combine all ingredients evenly.
- Simmer the pasta: Increase heat to medium-high and bring the mixture to a boil. Once boiling, cover the pot and reduce heat to let it simmer for 11-13 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent sticking.
- Incorporate the cheese: Once pasta is tender, add the shredded Cheddar cheese into the pot. Stir continuously until the cheese is fully melted and well incorporated, creating a creamy texture.
- Serve and store: Serve the taco pasta warm. Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- Use either chicken or vegetable broth to keep the dish flavorful; vegetable broth is good for a lighter taste.
- For a spicier option, add more taco seasoning or a pinch of chili powder.
- Swap Cheddar cheese for a Mexican cheese blend for extra authenticity.
- Make sure not to overcook the pasta; al dente texture will give the best result.
- Leftovers can be reheated on stovetop or microwave with a splash of broth or water to revive creaminess.
