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  • Writer's pictureTerri Windover

One Pot Taco Pasta

What I love most about this One Pot Taco Pasta is how pretty and colorful it is, because you know we eat with our eyes first. If you're a cheese lover then the more cheese the better.  I know I only list one cup of shredded cheese in the ingredients list, but hell, go big or go home. Some of you will be like "omg the calories!"  I say forget about them, go for the cheese! And then maybe go for a walk :) 

Serves: 6


1 lb ground beef

1 small onion, chopped

3 cloves garlic, minced

1 red bell pepper, chopped

2 cups dry orzo or other pasta

2 cups taco skillet sauce

2 1/2 cups low sodium chicken broth

salt and pepper to taste

1 tbsp hot sauce

1 cup shredded cheese I used a blend of Mozzarella and Cheddar

Toppings (optional)

chopped tomatoes

chopped olives

chopped green onions

chopped fresh cilantro


Add the ground beef to a large skillet and brown it over medium-high heat until it's no longer pink, breaking it up as you go along.

Add the chopped onion and garlic to the skillet and let it cook for about a minute, then add the chopped bell pepper. Stir everything together and cook for about 3 minutes until the onion is translucent and the pepper is tender.

Add the dry orzo to the skillet and turn the heat down to medium low. Stir in the taco skillet sauce and the chicken broth, season with salt and pepper then add the hot sauce. Cook for about 10 to 12 minutes or until all of the liquid is absorbed, stirring occasionally.

Stir in the cheese and remove from heat. Top with tomatoes, olives, green onions and fresh cilantro before serving.

Notes: If you cannot find taco skillet sauce, regular taco sauce or enchilada sauce can be used. 

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