Description
A creamy, cheesy, and quick weeknight dinner that combines ground beef, rotini pasta, and taco seasoning in a single pot for minimal cleanup and maximum flavor.
Ingredients
Scale
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 12 oz rotini or penne pasta
- 1 packet (1 oz) taco seasoning
- 2.5 cups water
- 1.5 cups shredded Mexican blend cheese
- 1 cup frozen corn
- 1 cup canned black beans, rinsed
- 2 tbsp sour cream
Instructions
- Heat a large deep skillet or Dutch oven over medium-high heat. Add ground beef and break into small crumbles with a wooden spoon. Cook until no longer pink, about 4-5 minutes. Drain excess grease if necessary.
- Pour in taco seasoning and stir into the beef. Add corn and black beans if using. Stir for 30 seconds to toast the spices.
- Add dry pasta and water to the pot. Stir well to ensure pasta is submerged. Bring to a boil.
- Reduce heat to medium-low, cover with lid, and simmer for 8-10 minutes. Stir every 2-3 minutes to prevent sticking. Test pasta for tenderness.
- Turn off heat. Remove lid and stir in shredded cheese and sour cream. Use residual heat to melt cheese; cover for 1 minute if needed until creamy.
- Taste and add salt if needed. Serve immediately with optional toppings like diced tomatoes, avocado, or extra cheese.
Notes
Do not overcook the pasta; check frequently. Stir often to prevent burning and ensure even cooking. Use low heat for simmering to avoid boiling off water too quickly. If sauce is too thick, add a splash of water or milk. If too thin, cook uncovered for 2-3 minutes. This recipe does not freeze well as pasta becomes mushy and dairy separates.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sodium: 900
- Fat: 25
- Carbohydrates: 70
- Fiber: 6
- Protein: 35
Keywords: one-pot pasta, taco pasta, ground beef recipe, weeknight dinner, easy dinner, kid-friendly meals, quick recipes, comfort food