One Pot Taco Pasta

The whole family will enjoy this easy pasta dish with all the flavors of tacos. Even the pasta is cooked in the pot.

You know how much I love one-pot meals. These are easy to make, and cleanup is a breeze. Dishwashing isn’t my favorite chore, so the fewer dishes I have to wash, the better. This is especially true when making tacos.

Tacos are my favorite food, but making them at home is a lot of work. This taco pasta comes together quickly and easily in one pan. If I am being honest, this taco pasta is my favorite!

Ingredients

• 1 pound of ground beef
• One onion, diced
• Two cloves garlic, minced
• To taste, add Kosher Salt and freshly ground Black Pepper
• 1 cup canned corn kernels drained
• 1 cup black beans in cans, rinsed and drained
• One 4.5-ounce can of Old El Paso ™ chopped Green Chiles, drained
• One 14.5-ounce diced tomato can, undrained
• Old El Paso(tm), mild taco sauce 1 cup
• 1 cup of salsa
• 2 cups elbow macaroni
• 3/4 cup shredded cheddar cheese, divided
• Fresh cilantro leaves chopped into two tablespoons

Instructions

• Over medium heat, heat olive oil in a large Dutch oven or stockpot. Add the ground beef, garlic, and onion. Cook beef until it has browned (about 3-5 minutes), crumbling the meat while cooking. Season with salt and pepper to taste. Drain the excess fat.
• Mix corn, green chiles, and black beans. Add tomatoes, salsa, taco sauce, and pasta. Stir well. Bring to a rolling boil, cover, reduce the heat, and simmer for 13-16 minutes.
• Remove from heat, and add cheese. Cover the pan until cheese is melted (about 2 minutes). Stir in cilantro.
• Serve immediately