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One Pot Taco Pasta

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: gut health, midweek, quick, summer
Servings: 6
Author: erinoneillapd


  • 1 Tbs Extra Virgin Olive Oil
  • 500 grams extra lean beef mince
  • 4 stalks shallots finely chopped
  • 2 cloves garlic or 2 tsp minced
  • 1 tsp cumin ground
  • 1 tsp chilli powder
  • 1 large tomato diced
  • ½ cup frozen corn
  • ½ cup black beans canned
  • 1 capsicum diced
  • cups beef stock
  • 1 cup salsa bottled
  • 2 cups pasta shells dry, uncooked


  • Heat oil in a large fry-pan or pot with a tight-fitting lid over medium-high heat. Add onions and garlic to the pan and cook for 3 to 5 minutes or until onions are translucent.
  • Add the beef, and break it up with a wooden spoon or spatula until it is cooked through and no longer pink.
  • Add cumin, chilli powder, diced tomato, corn, black beans and capsicum to the pot and stir to incorporate with the meat. Cook the vegetables for 2 to 3 minutes.
  • Stir in the stock, salsa and pasta. Bring everything to the boil, then cover and reduce heat to medium-low. Let simmer for 12-15 minutes or until pasta is cooked through and tender. Stir every 3 to 4 minutes as it cooks, to ensure the pasta isn't sticking to the bottom.
  • Remove from the heat, divide into bowls and serve immediately. Enjoy!


Calories 380
Fibre 5g
Protein 24g
Fat 13g
Saturated fat 4g
Carbohydrate 44g
Sodium 770mg