30-minute taco pasta recipe with juicy beef, beans, corn, tomatoes, and pasta in one pot that’s taco-seasoned, cheese-topped, customizable, and family-loved!
Servings: 9 1-cup servings
- 2 tablespoons Olive Oil or preferred oil
- 1/2 large Onion diced (about 1 cup)
- 1 pound Uncooked Ground Beef
- 2 tablespoons Taco Seasoning same as 1-ounce packet *see recipe notes
- 8 ounces Uncooked Pasta about 225 grams *see recipe notes for pasta types
- 1 (15-ounce can) Diced Tomatoes (drained) or 1 cup salsa picante
- 1 (15-ounce can) Black Beans drained and rinsed
- 1 cup Corn fresh, frozen, or canned
- 2 1/4 cups Chicken Broth *see recipe notes for stove amount
- Salt and Pepper to taste
- 8 ounces Cheddar Cheese shredded (2 cups)
- topping options: sour cream, salsa, chives, cilantro, jalapenos, etc.
Instant Pot Instructions (Stove method in recipe notes)
Heat OLIVE OIL using the “Sauté” function on the pressure cooker until the display reads “HOT”.
Add ONIONS, GROUND BEEF, and TACO SEASONING. Sauté until cooked through, stirring as needed. Drain any excess fat.
Add a splash of broth and use a flat-edged utensil to release any browned bits (aka deglaze).
Press “Cancel” on the cooker. Add PASTA and scatter into an even layer. Do the same with TOMATOES, BEANS, and CORN.
Add BROTH (it’s ok if the top ingredients aren’t fully submerged, as long as the pasta is).
Secure the lid and turn the pressure valve to the “Sealing” position.
Select “Manual” or “Pressure Cook” for ZERO minutes (thin pasta) or ONE minute (thick pasta). THIS IS NOT A TYPO and step #8 is crucial to the process. *See pasta types in recipe notes.
When the cook cycle ends, let the pot sit undisturbed for a FULL 10-minute (NPR) natural pressure release. DO NOT SKIP THIS STEP … the pasta is still cooking.
Carefully turn the pressure release valve to the “Venting” position to release any remaining steam.
Carefully open the lid. There will be a small amount of excess liquid. Stir this into the pasta, cover, and rest the pasta for 5 minutes to absorb it.
Add SALT and PEPPER, to taste.
Serving options: 1) stir CHEDDAR CHEESE into the pot of pasta OR 2) sprinkle cheese over individual servings along with your favorite toppings.
Store taco pasta in an airtight container up to 5 days in the refrigerator or up to 90 days in the freezer. During reheat, add splashes of broth to revive the creamy texture.
* Taco seasoning – Reader feedback says 2 tablespoons (1 packet) of taco seasoning is kid-friendly and 4 tablespoons (2 packets) make grown-ups happy. You get to pick.
Taco pasta STOVE INSTRUCTIONS:
- Heat OIL in 3.5 quart saucepan over medium-high.
- Add ONIONS, BEEF, and TACO SEASONING. Sauté until cooked through, stirring as needed.
- Add PASTA, TOMATOES, BEANS, CORN, and BROTH (adjust broth to cover the ingredient surface by ½-inch)
- Bring everything just to a boil, then simmer 8-12 minutes, or until pasta is cooked, stirring as needed. Add splashes of broth as needed to maintain a little surface moisture.
- Continue with step #11 above.
Serving: 1cup | Calories: 316kcal | Carbohydrates: 24g | Protein: 21g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 455mg | Potassium: 352mg | Fiber: 1g | Sugar: 2g | Vitamin A: 354IU | Vitamin C: 6mg | Calcium: 198mg | Iron: 2mg