Can I use a different type of pasta in this recipe?

Absolutely! While rotini works beautifully because its spirals catch the sauce, any short pasta like penne, bowties, or shells will work well. Cooking times may vary slightly depending on the pasta shape and thickness, so keep an eye on it as it cooks.

My family doesn't eat beef. Can I use something else?

Ground turkey or chicken makes an excellent substitute for beef in this recipe. If using poultry, you might want to add a tablespoon of olive oil when browning since it contains less fat. For a vegetarian version, you can use plant-based ground meat alternatives or add an extra can of beans.

Can I make this recipe less spicy for my kids?

Definitely! Choose a mild taco seasoning and mild salsa as your base. You can always set out hot sauce or diced jalapeños as optional toppings for family members who prefer more heat. The cheese also helps mellow any spiciness.

The recipe seems saucy at first – should I drain some liquid?

No need to drain anything! The pasta will continue absorbing liquid as it cooks and rests. If after the cooking time it still seems too soupy, let it sit uncovered for a few extra minutes. Conversely, if it looks dry, add a splash more broth.

One-Pan Taco Pasta Recipe

Description

This One-Pan Taco Pasta is a flavorful, quick, and easy recipe perfect for weeknights. It combines savory ground beef, taco spices, and a cheesy pasta base, all cooked in one pan for minimal cleanup.

Ingredients

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Main Ingredients

- 1 (15.25-ounce) can whole kernel corn, drained
- 1 1/2 pounds lean ground beef
- 2 cloves garlic, minced
- 1 (1-ounce) packet taco seasoning
- 1 cup jarred salsa
- 1 (15-ounce) can black beans, undrained
- 2 cups beef broth
- 8 ounces rotini spiral pasta
- 1 cup Mexican blend shredded cheese

Optional Toppings

Sour cream
Salsa
Chopped cilantro
Sliced avocado
Black olives

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Instructions

Brown the ground beef: In a large skillet over medium-high heat, cook the ground beef until browned. Drain away the excess grease for a healthier dish.
Add seasonings and liquids: Return the meat to the skillet and place over medium heat. Add the garlic and cook for 1 minute while stirring constantly. Mix in the taco seasoning, salsa, drained corn, undrained black beans, and beef broth. Stir everything thoroughly to combine.
Cook the pasta: Bring the mixture to a simmer and add the rotini pasta. Stir well, cover the skillet, and cook for 15 to 20 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
Melt the cheese: Once the pasta is cooked, sprinkle the shredded Mexican blend cheese over the top. Replace the lid and turn off the heat. Let the pasta rest for about five minutes to allow the cheese to melt.
Add optional toppings and serve: Before serving, garnish with optional toppings like sour cream, salsa, chopped cilantro, sliced avocado, or black olives for added flavor.

Notes

For a vegetarian version, substitute ground beef with plant-based protein options.
This dish can be made spicier by adding diced jalapeños or using spicier salsa.
Leftovers can be refrigerated in an airtight container for up to 3 days.
Feel free to use any pasta shape you prefer, but adjust the cooking time as needed.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 720mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 30g
Cholesterol: 80mg