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one pot taco salad

One Pot Taco Salad: Flavorful Fun for Busy Weeknights

Enjoy this one pot taco salad, a quick and easy dinner that captures the essence of your favorite tacos in a comforting pasta form.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 1 pound Ground Beef Can be replaced with ground turkey or plant-based meat
  • 1 medium Onion Shallots or leeks can be used for milder taste
  • 2 cloves Garlic Use fresh for best results
  • 1 teaspoon Salt Adjust based on broth's saltiness
  • 2 tablespoons Taco Seasoning Homemade mix can be made with cumin, chili powder, and paprika
  • 4 cups Broth (beef or chicken) Vegetable broth works for vegetarian option
For the Filling
  • 1 can Tomatoes (diced) Fresh or canned
  • 2 tablespoons Tomato Puree Crushed tomatoes can be used for chunkier texture
  • 1 can Black Beans Kidney or pinto beans can be substituted
  • 1 cup Corn Use fresh, frozen, or drained canned corn
  • 8 ounces Short Pasta Options include penne, elbows, rotini, or gluten-free pasta

Equipment

  • Large Pot or Dutch Oven

Method
 

Step‑by‑Step Instructions
  1. Heat the oil in a large pot over medium-high heat. Add a drizzle of olive oil, swirling it around.
  2. Add ground beef to the pot, breaking it into smaller pieces as it cooks for 5-7 minutes.
  3. Lower the heat, stir in chopped onion and minced garlic with a pinch of salt and taco seasoning, and cook for 3-4 minutes.
  4. Pour in the broth, scraping the bottom of the pot to deglaze, and stir for about 1 minute.
  5. Stir in diced tomatoes, tomato puree, black beans, corn, and short pasta, ensuring everything is well combined.
  6. Cover the pot and bring the mixture to a boil, then reduce heat to low and simmer for about 10-12 minutes.
  7. Remove the pot from heat, give it a gentle stir, and serve hot garnished with cheese, cilantro, and avocado.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 10gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 20mg

Notes

This dish is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.

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