Description
A creamy, cheesy, and spicy weeknight dinner that cooks entirely in one pot. This easy recipe uses pantry staples like ground beef, rotini, salsa, and cheese to create a flavorful meal in under 30 minutes with minimal cleanup.
Ingredients
Scale
- 1 pound ground beef (80/20 recommended)
- 12 ounces rotini or penne pasta
- 1 cup chicken broth (low-sodium)
- 1 cup medium salsa
- 1 cup water
- 1 packet taco seasoning (or 1 tbsp homemade)
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons sour cream
- Optional: 1/2 cup corn, 1/2 cup black beans, 2 tablespoons diced jalapeños, 1/4 cup fresh cilantro, 1 avocado, crushed tortilla chips, lime wedges
Instructions
- Prep ingredients: Chop onion, mince garlic, and measure out spices and cheese.
- Brown the meat: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook for 5-7 minutes until browned, breaking it up with a spoon. Drain excess fat if necessary.
- Add aromatics: Add diced onion to the meat and cook for 2 minutes until softened. Add minced garlic and taco seasoning, stirring for 1 minute until fragrant.
- Add pasta and liquid: Pour in salsa, chicken broth, and water. Stir to combine. Add uncooked pasta, ensuring it is submerged in the liquid.
- Simmer: Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring every 3-4 minutes to prevent sticking. Check for doneness; pasta should be al dente.
- Add cheese: Remove pot from heat. Gradually stir in cheddar and Monterey Jack cheese until melted and smooth. Stir in sour cream.
- Serve: Taste and adjust salt if needed. Serve immediately topped with optional garnishes like cilantro, avocado, tortilla chips, and lime wedges.
Notes
Stir the pasta frequently while simmering to prevent sticking and burning. Remove the pot from heat before adding cheese to prevent it from becoming grainy or oily. If the sauce is too thick, add a splash of milk or broth. If too thin, let it sit off heat to thicken. This recipe does not freeze well due to the dairy content; store leftovers in the refrigerator for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 480
- Sugar: 4
- Sodium: 680
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 2
- Protein: 22
Keywords: one pot pasta, taco pasta, cheesy pasta, weeknight dinner, easy dinner, ground beef recipes, family friendly meals, quick dinners