One Pot Cheesy Taco Pasta

$- Pasta options: shells or rotini - Ground meat choice: beef or turkey - Aromatics: onion and garlic For this dish, pasta is the base. I like using shells or rotini because they hold sauce well. You can choose ground beef for a classic taste or ground turkey for a lighter meal. Diced onion adds sweetness, while minced garlic gives a bold flavor. - Taco seasoning - Diced tomatoes with green chilies - Chicken or vegetable broth Taco seasoning is key for flavor. It brings that classic taco taste right into your pasta. Diced tomatoes with green chilies add a bit of heat and tang. I prefer chicken or vegetable broth for a rich base that brings everything together. - Corn: fresh, frozen, or canned - Cheeses: cheddar and Monterey Jack - Garnish: fresh cilantro Corn adds sweetness and texture. You can use fresh, frozen, or canned corn based on what you have. For cheese, I use a mix of cheddar and Monterey Jack. They melt well and make the pasta creamy. Fresh cilantro is a great garnish that adds a burst of flavor and color. Start by heating one tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add one small diced onion. Sauté the onion for about 4 to 5 minutes. It should turn translucent and smell great. After that, add two minced garlic cloves. Cook the garlic for one more minute. This step makes your base tasty. Next, add one pound of ground beef or turkey to the pot. Break up the meat with a spoon. Cook it until it's browned and no longer pink. This should take about 5 to 7 minutes. If there is extra fat, drain it off. Now it's time to add flavor! Sprinkle one packet of taco seasoning over the cooked meat. Stir well to coat every piece evenly. Then, pour in one can of diced tomatoes with green chilies. This adds a nice kick! Next, add one cup of corn, whether it's frozen or canned. Finally, pour in four cups of chicken or vegetable broth. Stir everything together until well mixed. Increase the heat until the mixture comes to a boil. Once boiling, add 12 ounces of uncooked pasta, like shells or rotini, directly into the pot. Reduce the heat to low and cover the pot. Let it cook for about 12 to 15 minutes. Stir occasionally to keep the pasta from sticking. Check the pasta for doneness. It should be al dente and most of the liquid should be absorbed. When the pasta is just right, remove the pot from the heat. Stir in one cup of shredded cheddar cheese and one cup of shredded Monterey Jack cheese. Keep stirring until the cheese melts and coats the pasta. Finally, taste and add salt and pepper as needed to enhance the flavor. Let the dish sit for a few minutes to thicken up. Serve warm, and if you like, garnish with fresh chopped cilantro for a burst of color and taste. To make your One Pot Cheesy Taco Pasta even tastier, consider adjusting the spices. I enjoy adding extra chili powder or cayenne for a kick. If you prefer milder flavors, reduce the spice. You can also add more veggies. Bell peppers, zucchini, or black beans blend well. They add nutrition and color to your dish! Preventing pasta from sticking is key. Stir the pasta often as it cooks. This helps keep it from clumping together. If you want even cooking, ensure the pot isn’t overcrowded. Use enough broth so all the pasta has room to cook properly. Serve your pasta in bright bowls for a fun look. Sprinkle more cheese on top, along with fresh cilantro for color. You can also add a side of tortilla chips. They give a nice crunch and pair well with the creamy pasta. {{image_4}} For a vegetarian twist, you can use plant-based meat instead of ground beef. This option keeps the dish hearty and flavorful. You can find many tasty brands that mimic meat well. If you need a gluten-free option, swap regular pasta for gluten-free pasta. There are many great choices made from rice or corn that work well. To kick up the flavor, consider adding jalapeños or black olives. These ingredients add heat and a briny taste that pairs well with the cheesy goodness. For cheese lovers, try using pepper jack for a spicy twist. Cream cheese also works well, adding a rich and creamy layer to the dish. If you prefer using an Instant Pot, start by sautéing the onion and garlic using the sauté function. Then add the meat, taco seasoning, and other ingredients. Cook on high pressure for about 8 minutes and let it release naturally. For a skillet version, use a large skillet over medium heat. Follow the original recipe but cook the pasta separately and combine it with the sauce at the end. This method is quicker and still delicious. After you make your One Pot Cheesy Taco Pasta, let it cool down. You should move any leftovers to an airtight container. Store it in the fridge for up to three days. This keeps the flavors fresh and safe to eat. If you wait too long, it might spoil. For long-term storage, freezing is a great option. Portion your pasta into freezer-safe containers. Make sure to leave some space at the top for expansion. You can freeze it for up to three months. When you want to eat it, thaw it overnight in the fridge. Then, reheat it on the stove over low heat. Stir it often to warm it evenly. If it seems dry, add a splash of broth. This dish is perfect for meal prep. You can make it ahead for busy nights. Portion out servings into individual containers. This way, dinner is ready to go. You can also pack it for lunch. It tastes great warm or cold. Just remember to store it correctly for the best flavor. How do I make One Pot Cheesy Taco Pasta in advance? You can prepare One Pot Cheesy Taco Pasta ahead of time. Cook it, let it cool, and store it in the fridge. When you're ready to eat, just reheat it in a pot over low heat. Add a splash of broth if it seems dry. Can I use different types of cheese? Absolutely! You can mix different cheeses based on your taste. Try pepper jack for a spicy kick or cream cheese for extra creaminess. What can I substitute for ground beef? You can use ground turkey or chicken for a leaner option. For a vegetarian dish, try lentils, black beans, or plant-based meat. How long does One Pot Cheesy Taco Pasta last in the fridge? It can last for about 3 to 5 days in the fridge. Just keep it in an airtight container to keep it fresh. Can I freeze leftovers for future meals? Yes, you can freeze it! Place it in a freezer-safe container, and it will last for up to 3 months. How to make this recipe spicier? Add diced jalapeños or a pinch of cayenne pepper to the mix. You can also use spicy taco seasoning for an extra kick. What can I serve with One Pot Cheesy Taco Pasta? This dish pairs well with tortilla chips, a side salad, or guacamole. You can also add sour cream or fresh salsa for added flavor. This blog post shared a simple and tasty recipe for One Pot Cheesy Taco Pasta. We covered ingredients, step-by-step instructions, and tips to boost flavor. You now know different cooking methods and variations to fit your needs. Prepare this dish for a fun meal or great leftovers. Enjoy experimenting with flavors and ingredients. With this guide, you can make a delicious dish every time. Happy cooking!$

One Pot Cheesy Taco Pasta

Dive into this delicious One Pot Cheesy Taco Pasta that's sure to become a family favorite! With tender pasta, seasoned ground beef, and gooey cheese, this meal is packed with flavor and ready in just 30 minutes. Perfect for busy weeknights, it's quick, cheesy, and utterly satisfying. Click through to explore the full recipe and make your dinner stress-free and tasty tonight! #TacoPasta #OnePotMeals #EasyDinner #CheesyRecipes

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Ingredients

12 oz (340 g) pasta (shells or rotini are excellent choices)

1 lb (450 g) ground beef (or substitute with ground turkey for a lighter option)

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning

1 can (15 oz) diced tomatoes with green chilies

4 cups chicken or vegetable broth (choose your preference)

1 cup corn (can use frozen or canned)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, chopped for garnish (optional but recommended)

Instructions

Begin by heating the olive oil in a large pot over medium heat. Once heated, add the diced onion and sauté for about 4-5 minutes until it becomes translucent and fragrant.

Next, add the minced garlic to the pot and cook for an additional minute, allowing the garlic to release its aromatic flavors.

Incorporate the ground beef (or turkey) into the pot, breaking it apart with a spoon. Cook until the meat is browned and fully cooked through, which should take around 5-7 minutes. If there's excess fat, drain it off.

Sprinkle the taco seasoning over the meat, stirring well to coat every morsel evenly with the spices.

Pour in the can of diced tomatoes (with the juices), the corn, and the chicken (or vegetable) broth, stirring to combine all ingredients thoroughly.

Increase the heat to bring the mixture to a boil. Once boiling, add the uncooked pasta directly into the pot. Reduce the heat to low, cover the pot, and let it cook for approximately 12-15 minutes. Stir occasionally to prevent sticking until the pasta is al dente and most of the liquid has been absorbed.

After the pasta is cooked to your liking, remove the pot from the heat and stir in the shredded cheddar and Monterey Jack cheeses. Continue to stir until the cheeses have melted into a creamy coating over the pasta.

Taste and season with salt and pepper as desired, adjusting the flavor to your liking.

Allow the dish to sit for a few minutes; this will help it thicken slightly for a better texture.

Serve warm, garnished with freshly chopped cilantro if desired for added flavor and freshness.

Prep Time: 10 mins | Total Time: 30 mins | Servings: 4-6

- Presentation Tips: Serve in vibrant bowls and sprinkle extra cheese and cilantro on top for a pop of color. Consider pairing with tortilla chips on the side for added crunch!