Vegan One-Pot Taco Pasta
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Learn more →Ingredients
4 servings
- 1 lb ground beef (80/20)
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp taco seasoning
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (10 oz) diced tomatoes with green chiles
- 2 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 8 oz rotini or penne pasta
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - salt and pepper, to taste
For serving
- sour cream, for serving (optional)
Can be omittedsour cream
- fresh cilantro, chopped, for serving (optional)
- sliced jalapeño, for serving (optional)
Instructions
- 1
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.
- 2
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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