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- 12 oz (340 g) pasta (shells or rotini work well) - 1 lb (450 g) ground beef (or turkey) - 1 small onion, diced - 2 cloves garlic, minced - 1 packet taco seasoning - 1 can (15 oz) diced tomatoes with green chilies - 4 cups chicken or vegetable broth - 1 cup corn (frozen or canned) - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, chopped for garnish (optional) I love using simple ingredients to make this dish come alive. For the pasta, I often pick shells or rotini. They hold the cheesy sauce so well. Ground beef is my go-to meat, but turkey works too if you want a lighter option. For veggies, I always add a small diced onion and two cloves of minced garlic. They add great flavor. The canned diced tomatoes with green chilies give a nice kick. You can use chicken or vegetable broth for a rich base. Taco seasoning is key. It brings all the flavors together. I also like to toss in a cup of corn for sweetness. Now, let’s get cheesy! I use both cheddar and Monterey Jack cheese. They melt beautifully and make the dish creamy. Don’t forget the olive oil to sauté the onion. A little salt and pepper helps too. If you like, you can garnish with fresh cilantro. It adds color and freshness to the dish. Enjoy these ingredients to create a tasty, one-pot meal! - Sautéing the onion First, heat olive oil in a large pot over medium heat. Add the diced onion and sauté it for about 4-5 minutes. You want the onion to be soft and translucent. This step builds a great base flavor. - Cooking the garlic Next, add the minced garlic to the pot. Cook it for about one minute. You will know it's ready when it smells fragrant. Garlic adds depth to the dish. - Browning the ground meat Now, add the ground beef or turkey. Cook the meat until it is browned and no longer pink, which should take about 5-7 minutes. Make sure to break up any large pieces. If needed, drain excess fat to keep it lean. - Adding in the seasoning Sprinkle in the taco seasoning. Stir well to coat the meat evenly. This step gives your dish that classic taco flavor. - Incorporating liquid ingredients Pour in the can of diced tomatoes and the chicken or vegetable broth. Add the corn as well. Stir everything together until mixed. - Adding uncooked pasta Bring the mixture to a boil. Once boiling, add the uncooked pasta. Stir again to combine, then reduce the heat to low. - Simmering and stirring Cover the pot and let it simmer for about 12-15 minutes. Stir occasionally. You want the pasta to be al dente and most of the liquid absorbed. - Melting the cheeses Remove the pot from heat. Stir in the shredded cheddar and Monterey Jack cheeses. Mix until the cheeses melt and become creamy. - Seasoning and garnishing Taste your dish and season with salt and pepper as needed. If you want, add chopped cilantro for a fresh touch. - Recommended resting time before serving Let the pasta sit for a few minutes. This helps the dish thicken slightly. Now, it's ready to serve! - Choosing the right pasta: I often use shells or rotini. They hold sauce well and add a fun twist to each bite. - Adjusting seasoning to taste: Start with the taco seasoning packet. Then, taste and add more salt or pepper as needed. Your palate is the best guide! - How to avoid sticky pasta: Stir the pasta while it cooks. This helps separate the pieces and keeps them from clumping together. - Techniques for browning meat: Use medium heat and break the meat into small pieces. This helps it brown evenly and cook faster. - Effective ways to simmer pasta: Once you add the pasta, keep the pot covered. This traps steam and cooks the pasta perfectly. Stir occasionally to avoid sticking. - Tips for cheese melting: Add cheese at the end and stir until it melts. Reduce the heat to low to keep it creamy without burning. - Garnishing ideas with cilantro: Sprinkle chopped cilantro on top just before serving. This adds freshness and a pop of color. - Serving styles and dishware: Use a large bowl for a family-style meal. It makes serving easy and fun. - Accompanying side dishes: Pair your pasta with a simple salad or tortilla chips for crunch. This creates a well-rounded meal. {{image_2}} You can easily change up this dish to suit your needs. Here are some ideas: - Vegetarian alternatives: Use black beans or lentils instead of meat. This adds protein and fiber. - Different protein options: Ground turkey, chicken, or even tofu work well. Just adjust cooking times as needed. - Cheese substitutions: Try pepper jack for a spicy kick or a dairy-free cheese if you need it. Boost the taste of your One Pot Cheesy Taco Pasta with these simple tweaks: - Adding spices for extra heat: Toss in some cayenne pepper or jalapeños for a spicy twist. - Incorporating vegetables: Bell peppers, zucchini, or spinach make great additions. They add color and nutrients. - Using different broth types: Swap chicken broth for vegetable broth or even beef broth for a richer flavor. How you serve your dish can make it even better: - Pairing with toppings like sour cream: A dollop of sour cream adds creaminess and balances the spice. - Options for incorporating avocado: Sliced or mashed avocado brings a fresh taste and creamy texture. - Serving with tortilla chips: Crunchy chips add a fun texture. Use them to scoop up your cheesy pasta! To store leftover pasta, wait until it cools. Use a large bowl or container. I recommend glass or plastic containers with lids. They keep the pasta fresh. Store in the fridge for up to three days. To freeze the dish, let it cool completely. Then, transfer it to a freezer-safe container. You can also use freezer bags. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze for about three months. The best method for reheating is in a pot on low heat. Stir in a splash of broth or milk. This helps keep the pasta creamy. You can also use a microwave. Heat in short bursts, stirring often. This keeps it from drying out. Can I make One Pot Cheesy Taco Pasta ahead of time? Yes, you can make this dish ahead. Cook it, then let it cool. Store it in the fridge for up to three days. Reheat it on the stove or in the microwave. What can I serve with One Pot Cheesy Taco Pasta? You can serve this pasta with a simple side salad. Tortilla chips or garlic bread also work well. Consider adding sliced avocados for a fresh touch. How do I make this recipe spicy? To spice it up, add diced jalapeños or a pinch of cayenne pepper. You can also use spicy taco seasoning for more heat. Is it possible to make this dish gluten-free? Yes, simply swap regular pasta for gluten-free pasta. Check the broth and seasoning packets for gluten as well. Can I use dairy-free cheese in this recipe? Absolutely! Substitute regular cheese with your favorite dairy-free cheese. It will still melt nicely and taste great. This blog post covered the key ingredients and steps to make One Pot Cheesy Taco Pasta. You learned about the meat and veggie choices, along with tips for perfecting your dish. Remember, you can customize it with different flavors or ingredients. Store leftovers properly to keep them fresh. Make it your own by trying new variations. Enjoy this easy and tasty meal again and again. Cooking can be fun and creative!

One Pot Cheesy Taco Pasta

Indulge in a hearty One Pot Cheesy Taco Pasta that's sure to please the whole family! This simple yet delicious dish features pasta, ground beef, taunting taco seasoning, and creamy cheeses all cooked in one pot for easy cleanup. Perfect for busy weeknights, this recipe is bursting with flavor and makes dinner a breeze! Click to explore the full recipe and elevate your pasta game today! #OnePotMeals #TacoPasta #CheesyRecipes #EasyDinnerIdeas
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Ingredients
  

12 oz (340 g) pasta (shells or rotini work well)

1 lb (450 g) ground beef (or turkey)

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning

1 can (15 oz) diced tomatoes with green chilies

4 cups chicken or vegetable broth

1 cup corn (frozen or canned)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, chopped for garnish (optional)

Instructions
 

In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 4-5 minutes.

    Add minced garlic and cook for an additional minute until fragrant.

      Add the ground beef, cooking until browned and cooked through (about 5-7 minutes). Drain excess fat if needed.

        Stir in the taco seasoning, ensuring the meat is evenly coated.

          Pour in the diced tomatoes, corn, and chicken broth. Stir well.

            Bring the mixture to a boil, then add the uncooked pasta. Reduce heat to low and cover the pot, cooking for about 12-15 minutes, or until pasta is al dente and most of the liquid is absorbed, stirring occasionally.

              Once the pasta is cooked, remove the pot from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy.

                Season with salt and pepper to your taste.

                  Let sit for a few minutes before serving to thicken slightly.

                    Serve garnished with chopped cilantro, if desired.

                      Prep Time: 10 mins | Total Time: 30 mins | Servings: 4-6