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30-Minute One-Pot Taco Pasta

Seasoned ground beef, black beans, corn, and rotini simmered in a spiced tomato sauce with melted cheese — one pot, 30 minutes, about 33g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 lb ground beef (93% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 3 tbsp homemade taco seasoning see note
  • 1 (14.5 oz) can diced tomatoes undrained
  • 1 (10 oz) can diced tomatoes with green chiles undrained
  • 3 cups low-sodium beef broth
  • 12 oz rotini pasta uncooked
  • 1 (15 oz) can black beans drained and rinsed
  • 1 cup frozen corn kernels
  • 1 1/2 cups shredded cheddar-Monterey Jack blend
  • 1/4 cup fresh cilantro chopped, plus more for serving
  • Sour cream, sliced jalapeños, diced avocado, and lime wedges for serving

Equipment

  • Large deep skillet with lid (12-inch) or a Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until no pink remains, about 6–7 minutes. Drain off any excess fat.
  2. Stir in the onion and bell pepper; cook until softened, about 3 minutes. Add the garlic and taco seasoning; cook 1 minute more, until fragrant.
  3. Pour in both cans of diced tomatoes with their juices and the beef broth, scraping up any browned bits. Stir in the rotini, pressing it down so it’s mostly submerged. Bring to a lively simmer.
  4. Reduce the heat to medium-low, cover, and cook until the pasta is tender and most of the liquid is absorbed, about 10–11 minutes. Stir once halfway through so nothing sticks.
  5. Uncover and stir in the black beans and corn. Cook 2–3 minutes, until heated through and the mixture is thick but still saucy. If it looks dry, splash in 1/4 cup broth.
  6. Sprinkle the cheese evenly over the top, cover, and cook 1–2 minutes, until melted. Shower with cilantro and serve with sour cream, jalapeños, avocado, and lime wedges.

Notes

Food safety: ground beef must reach 160°F internally (ground turkey to 165°F). The rotini cooks directly in the seasoned broth — no draining. Leftovers 4 days refrigerated / 3 months frozen; reheat to 165°F. Protein ~33g/serving estimated from USDA FoodData Central; not lab-tested.