One Pot Taco Pasta

• servings: 7 servings
• active time: 18 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

1 pound lean ground beef

1 cup finely chopped sweet yellow onion

1 red bell pepper (chopped)

salt and pepper

15 ounce can crushed tomatoes

1 cup jarred salsa (mild or medium, depending on your spice preference)

15 ounce can corn (drained)

15 ounce can black beans (rinsed and drained)

2 teaspoons chili powder

1 ½ teaspoons ground cumin

1 teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon dried oregano

1 ¾ cups low sodium chicken broth (one 14.5 ounce can)

1 ½ cups water

8 ounces medium shell pasta (2 ½ cups dry) (or elbow macaroni pasta (2 cups dry)

1 cup shredded cheddar cheese

Directions

Heat the olive oil in a Dutch oven, large skillet or other heavy pot over medium-high heat. Add the ground beef, onion and bell pepper to the hot pan and season with salt and pepper. Cook, crumbling the beef, until beef is browned. Drain excess grease as needed.

Add the crushed tomatoes, salsa, corn, black beans, chili powder, cumin, onion powder, garlic powder, oregano, chicken broth and water. Stir.

Then stir in the dry pasta.

Bring to a simmer. Once simmering, reduce the heat to keep the pot at a moderate simmer and cover the pot. Cook, stirring every few minutes to keep the pasta from sticking to the bottom of the pot, until pasta is tender and most of the liquid has been absorbed, about 9-12 minutes.

Turn off the heat and stir in the shredded cheese, then serve. This taco pasta is delicious served with a spoonful of sour cream, chopped avocado and chopped fresh cilantro, if desired.

Nutrition

• Calories: 451 kcal
• Total Fat: 13 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Cholesterol: 56 mg
• Sodium: 839 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 8 g
• Total Sugars: 7 g
• Protein: 30 g