Description
A bold and hearty pasta dinner that brings taco night into one skillet—cheesy, zesty, and done in under 30 minutes.
Ingredients
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 pound ground beef
2 tablespoons taco seasoning
1 teaspoon salt
½ teaspoon black pepper
1 can (10 oz) diced tomatoes with green chilies
3 cups beef broth
2 cups rotini pasta, uncooked
1½ cups shredded cheddar cheese
Fresh cilantro or parsley, chopped (optional)
Instructions
1. Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sauté for 2–3 minutes until soft and fragrant.
2. Add ground beef. Cook until browned, breaking it up with a spoon. Drain any excess grease.
3. Stir in taco seasoning, salt, and pepper. Cook for 1 minute to bloom the spices.
4. Add diced tomatoes with green chilies and beef broth. Stir to combine.
5. Add rotini pasta. Stir well, ensuring pasta is mostly submerged. Bring to a boil.
6. Reduce heat, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is tender.
7. Remove from heat. Stir in shredded cheddar cheese until fully melted.
8. Garnish with chopped cilantro or parsley if desired. Serve hot.
Notes
Add a splash of broth when reheating to keep it creamy.
Customize spice level with hot or mild taco seasoning.
Mix in extra veggies like corn or bell peppers during simmering.
Nutrition
- Serving Size: 1 generous bowl
- Calories: 565
- Sugar: 5g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
Keywords: taco pasta, one pot pasta, easy dinner