Vegetarian One-Pot Taco Pasta

Total time35 min

Prep time10 min

Cook time25 min

Every bit of flavor here builds in one pot, starting with softened onion and bell pepper, then a punch of garlic and taco seasoning that turns fragrant and bold in seconds. Two kinds of diced tomatoes and a hit of green chiles simmer together with rotini and hearty black beans until the pasta turns tender and soaks up all that spiced, saucy goodness. Melted cheddar stirred in at the end brings everything together into a creamy, cohesive finish, and the whole dish comes out rich, comforting, and satisfying with barely any cleanup. Top it with cilantro, sour cream, and sliced jalapeño for a fresh, zippy contrast to the deep taco-spiced base. It's a weeknight staple that works beautifully for a vegetarian table, with all the taco-night flavor you're craving in a single simmered pot.

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Ingredients

4 servings

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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 tip
Use 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
salt and pepper, to taste

For serving

sour cream, for serving (optional)
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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