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ONE-POT TACO PASTA centered hero view, clean and uncluttered
Thomas Baker

One-Pot Taco Pasta Easy Weeknight Dinner Recipe

This One-Pot Taco Pasta is a flavorful and simple weeknight meal perfect for a family dinner. Combining the zesty tastes of a taco with the ease of a one pot dinner, this easy dinner recipe is both gluten-free and dairy-free, making it a crowd-pleaser for all.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 767
Ingredients Method Notes

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

Method
 

  1. Warm the olive or avocado oil in a large skillet over medium-high heat.
  2. Add the ground beef and diced onion, stirring frequently to break the meat apart, and cook until beef loses its pink color, about 7 minutes.
  3. If necessary, drain any excess fat from the skillet.
  4. Sprinkle in chili powder, cumin, oregano, salt, pepper, and mix in the tomato paste until the beef is well coated.
  5. Pour in the brown rice pasta, diced tomatoes with green chiles, and chicken broth, stirring everything to combine evenly.
  6. Bring the mixture to a rolling boil, then lower heat to maintain a gentle boil and cook, stirring occasionally, until the pasta is tender but still firm, around 13 minutes.
  7. Turn off the heat and gently fold in the shredded cheese, if using, letting it melt slightly.
  8. Allow the pasta to rest for a few minutes before serving.
  9. Top with freshly chopped cilantro, avocado slices, jalapeno slices, and radishes for garnish.

Notes

  • Feel free to omit the cheese for a dairy-free meal or add your favorite toppings to customize. Store leftovers in an airtight container in the refrigerator for up to 3 days.