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One-Pot Cheesy Taco Pasta in 20 Minutes

Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: American, Tex-Mex
Ingredients Method

Ingredients
  

Ingredients
  • 1 tablespoon olive oil 15 ml/14 g
  • 12 ounces 90% lean ground beef 340 g
  • ½ cup finely diced yellow onion 75 g
  • 2 teaspoons minced garlic 6 g
  • 2 tablespoons mild chili powder 16 g
  • 1½ teaspoons ground cumin 3 g
  • 1 teaspoon smoked paprika 2 g
  • ½ teaspoon dried oregano 0.5 g
  • ½ teaspoon kosher salt 3 g
  • ¼ teaspoon ground black pepper 0.5 g
  • 2 tablespoons tomato paste 32 g
  • 1 cup mild chunky salsa 240 g
  • 2½ cups low-sodium beef broth 590 ml/590 g
  • 8 ounces dry small pasta shells 227 g
  • 1 cup frozen corn 145 g
  • 1½ cups freshly shredded sharp cheddar cheese 170 g
  • 2 tablespoons chopped cilantro 8 g, optional
  • 2 sliced green onions 30 g, optional

Method
 

Instructions
  1. Heat the olive oil in a deep skillet over medium-high heat. Brown the beef and onion for 4–5 minutes, breaking the meat into small crumbles.
  2. Add the garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 30 seconds, then cook the tomato paste for another 30 seconds.
  3. Stir in the salsa, broth, dry pasta, and frozen corn. Bring the mixture to an active simmer.
  4. Reduce the heat to medium and cook uncovered for 8–10 minutes, stirring every two minutes, until the pasta is al dente.
  5. Remove the skillet from the heat and gradually stir in the cheddar until completely melted.
  6. Rest the pasta for 2–3 minutes, adjust the seasoning, and add the desired garnishes.