One-Pot Taco Pasta
A gluten-free, dairy-free one-pot pasta with the flavors of a delicious taco all made in one pot!
Servings: 4
Ingredients
- 2 tbsp. olive or avocado oil
- 1 lb. grass beef
- 1/2 onion diced fine
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. dried oregano
- salt and pepper to taste
- 2 tbsp. tomato paste
- 10 oz. can Diced Tomatoes & Jalapenos Rotel or Hatch Brand
- 12 oz. box Jovial Brown Rice Pasta Fusilli Pasta any fusilli, elbow, or penne pasta works
- 4 cups chicken broth for a richer dish, use 2 cups broth + 2 cups milk
- 1 cup shredded cheese optional
Optional for Garnish
- Freshly chopped cilantro
- Sliced avocado
- Sliced Jalapenos
- Sliced Radishes
Instructions
- Heat oil over medium-high heat. Add beef and onion and brown the beef, breaking it up with the back of a spoon, until it is no longer pink. About 7 minutes.
- Drain excess fat off of the beef if necessary.
- Season the beef with salt, pepper, chili powder, cumin, oregano, and add the tomato paste. Toss to coat evenly.
- Add the pasta, the can of diced tomatoes + jalapenos, and the broth (or milk if using). Stir to combine.
- Bring to a boil, then adjust heat to a slow steady boil, stirring occasionally and cook pasta for 13 minutes.
- Turn off heat and stir in cheese (if using).
- Let stand a few minutes before serving.
- Garnish (optional) with freshly chopped cilantro, sliced avocado, sliced jalapeños, and radishes.