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Let’s talk about weeknight dinners for a sec. If you’re anything like me, you want to feed your family something that is healthy, easy to make and cheap on the budget. Can all of these things exist together!? You betcha they can – and today I’m showing you how to make a recipe that is one of my family’s all-time favorites. Like, when I say favorite, I mean “your husband eats almost all of the pot in one day because he loves it so much” kind of good.
This Taco Pasta uses only one pot which makes prep, cooking time and clean up sooo much easier. I used my 7 qt Cast Iron Dutch Oven for this recipe because it’s basically my favorite pot in the kitchen for a variety of amazing reasons. But if you don’t have one yet, a regular pot will also do the trick!
We are a family that doesn’t eat a lot of cheese. My husband is lactose intolerant, my daughter will only eat cheese strings, and I could eat a whole brick of marble cheese if you’d let me. But cheese is quite high in calories, so I try to keep my cheese to a minimum. That’s why sprinkling a little on top at the end is a much better idea than dousing this dish with loads of it. Plus, you won’t even notice the difference because this taco pasta really is that good.
One last thing I should mention in case you’re new here to my site – I never use regular pasta and almost always use brown rice pasta noodles or chickpea pasta noodles. Guys, the difference in nutrition is like night and day when compared to regular wheat durum pasta. Both chickpea and brown rice noodles are a good source of fiber and protein. I highly recommend you give them a try because they are a much healthier alternative to the regular pasta. But, if you’ve got a box of the regular noodles already in your cupboard, then those will be just fine. I don’t want you to waste any food you’ve already purchased. Just consider this alternative on your next grocery shopping trip.
- 1 Tbsp coconut oil
- 1 pound lean ground beef
- 1 yellow onion, diced
- 1 celery stalk, diced
- 2 Tbsp homemade taco seasoning
- 1 cup medium salsa
- 1 cup canned corn (or frozen)
- 1 cup black beans
- 2 cups beef broth (or water)
- 1.5 cups uncooked pasta noodles
- Cherry tomatoes, sliced
- In a cast iron dutch oven or large pot, add coconut oil and brown the ground beef over medium-high heat. Drain any excess fat.
- Add in onions, celery, taco seasoning mix, salsa, and beef broth (or water), corn, black beans and mix together. Bring the pot to a simmer, then add in pasta noodles and stir. Place lid on the dutch oven and let cook for 15 to 20 minutes, or until pasta is cooked. Add sliced cherry tomatoes right before serving.
- Add taco pasta to serving bowls and sprinkle with your favorite toppings, such as grated cheese, sour cream, salsa, and cilantro. Serve and enjoy!
See more family-friendly recipes on our website: www.andianne.com