This hearty one-pot dinner starts with browned ground beef, softened onion and bell pepper, and a generous dose of taco seasoning for that unmistakable savory kick. Diced tomatoes with green chiles and a splash of chicken broth build a rich simmering base, while black beans add heartiness and a good dose of fiber to every bite. Everything cooks together in a single pot, so the pasta soaks up all that smoky, spiced flavor as it simmers down to a thick, saucy finish. A blanket of melted cheddar stirred in right at the end gives it that classic, gooey taco-night pull. Top your bowl with sour cream, fresh cilantro, and sliced jalapeño for extra brightness and heat. It's a fast, crowd-pleasing weeknight dinner that fits neatly into a gluten free kitchen, with easy cleanup to boot.
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Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes, reaching an internal temperature of 160°F (71°C). Drain off excess fat using a colander, then return the beef to the pot.
Reduce the heat to medium. Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes.
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