One Pot Beef Taco Pasta with Corn, Tomatoes and Cheddar
Ground beef, dry short pasta, canned tomatoes, and corn simmered in seasoned broth and finished with cheese.
Ingredients
Pasta pot
- 1 pound ground beef
- 12 ounces dry short pasta
- 1 ounce taco seasoning
- 14.5 ounces canned diced tomatoes Undrained
- 3 cups low-sodium beef broth
- 1 cup corn Canned and drained, or frozen
- 1 tablespoon olive oil
- as needed hot water Small additions if pasta dries before tender
- 1 cup shredded cheddar
- 1 tablespoon chopped cilantro Optional
- to taste salt and black pepper
Instructions
- Brown crumbled beef in the oil to 160°F and drain surplus fat.
- Stir in taco spice, undrained tomatoes, 3 cups broth, dry pasta, and prepared corn.
- Simmer partly covered about 12–18 minutes, stirring the base repeatedly. Add small hot-water amounts if needed before the pasta softens.
- Remove from the burner when pasta is tender. Mix in cheddar and taste before adding salt. Finish with optional cilantro.
Notes
The initial broth and tomato-can size are specified. Stop the pasta simmer by texture; cheese goes in afterward.