Posted by 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!
Duration:
Servings: 9 1-cup servings
Calories: 316kcal
Ingredients
- 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.
Instructions
Instant Pot Instructions (Stove method in recipe notes)
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Heat OLIVE OIL using the “Sauté” function on the pressure cooker until the display reads “HOT”.
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Add ONIONS, GROUND BEEF, and TACO SEASONING. Sauté until cooked through, stirring as needed. Drain any excess fat.
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Add a splash of broth and use a flat-edged utensil to release any browned bits (aka deglaze).
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Press “Cancel” on the cooker. Add PASTA and scatter into an even layer. Do the same with TOMATOES, BEANS, and CORN.
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Add BROTH (it’s ok if the top ingredients aren’t fully submerged, as long as the pasta is).
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Secure the lid and turn the pressure valve to the “Sealing” position.
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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.
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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.
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Carefully turn the pressure release valve to the “Venting” position to release any remaining steam.
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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.
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Add SALT and PEPPER, to taste.
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Serving options: 1) stir CHEDDAR CHEESE into the pot of pasta OR 2) sprinkle cheese over individual servings along with your favorite toppings.
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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.
Notes
* 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.
Nutrition
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