One-Pot Taco Pasta

Whether you’re gathering around the table or feeding picky eaters, these bold taco flavors are a guaranteed hit. It turns a stressful weeknight into a shared, comforting experience that everyone can agree on. As an elite grab and go solution, the pasta holds its texture perfectly, making it great for reheating and grab and go.

Full recipe by Julie & Amy Luxemberg here.

Ingredients Needed:

Ground beef (1lb lean)

Elbow pasta (8oz)

Beef or vegetable broth (2 cups)

Shredded cheddar cheese (1 cup)

Diced tomatoes (1 (14.5oz) can)

Chopped green chilis (1 (4oz) can)

White onion (1)

Rell pepper (1 red)

Lime (2 tbsp juice)

Fresh cilantro (1/4 cup)

Taco seasoning (2 tbsp)

Smoked paprika (1 tsp)

Ground cumin (1 tsp)

Hot sauce

Pantry staples: salt, olive oil

Tips:

This dish makes amazing leftovers! Store it in an airtight container in the fridge for 3 to 4 days and reheat in a pot on medium-low heat with a splash of broth until it’s warmed through. Cover the pot and stir occasionally as it reheats.

Try serving one-pot taco pasta with your favorite toppings like scallions, sour cream, jalapeños, red onion, lime, extra shredded cheese, and a chipotle-flavored hot sauce.