One Pot Taco Pasta

Quick, easy and delicious!  This one pot taco pasta only takes 30 minutes to make and your family will love it!

One day I was browsing through my saved recipes on Pinterest and found one that looked promising.  It was a one pot dish that only took 30 minutes to make.  If you’ve been following me for long, you know that those two things are like magic words.  I love cooking, but don’t usually have a lot of time to devote to it so the majority of meals I make take about 30 minutes or less to prep and then leave all day in the crock pot or take 30 minutes from prep to table.  This new one pot taco pasta I’m sharing today will have you jumping for joy because it’s quick, easy and delicious.  Plus it uses basic ingredients that I always have on hand.

So before we get started, I have to point out that I can’t take 100% credit for the birth of this dish.  I found a recipe from Mel’s Kitchen Cafe and then just made it my own.  It’s different enough that I feel comfortable saying that it’s simply been adapted from her recipe.  Let’s get started!

Here’s what you need:

Quick, easy and delicious!  This one pot taco pasta only takes 30 minutes to make and your family will love it!

It might look like a lot of ingredients, but like I mentioned above, this is a one pot dish so it’s not complicated at all.

First, grab a large pot.  Brown your ground beef or turkey, drain and then put it onto a towel lined plate or bowl to soak up any additional grease.

Quick, easy and delicious!  This one pot taco pasta only takes 30 minutes to make and your family will love it!

Next, add the diced tomatoes, tomato sauce, kidney beans, chili powder, oregano, pasta, chicken broth, Worcestershire sauce and brown sugar to your pot.  Simmer over medium-low heat for 15-20 minutes, stirring often to make sure pasta doesn’t stick, until pasta is tender and most of the liquid has been absorbed.

Quick, easy and delicious!  This one pot taco pasta only takes 30 minutes to make and your family will love it!

Turn off the heat and add the ground beef, salt, pepper, onion salt and garlic powder.  Stir together to incorporate all the ingredients.

Top with shredded cheese and cover for 1-2 minutes to let the cheese melt.  The sauce will thicken as it stands.  Serve warm.

Quick, easy and delicious!  This one pot taco pasta only takes 30 minutes to make and your family will love it!

I’m not even kidding when I say that my family LOVES this meal.  It’s one of those meals that pleases everyone and I don’t have to fight the kids to eat it all.  In fact, they usually ask for seconds!  If we happen to have leftovers, this dish reheats really well and we just have it for lunch the next day.  It’s been perfect for when we have company over because one batch of this taco pasta will serve 4 adults and 2 kids if we pair it with salad and rolls.  I hope you and your family love it!

Quick, easy and delicious!  This one pot taco pasta only takes 30 minutes to make and your family will love it!

One Pot Taco Pasta
(adapted from Mel’s Kitchen Cafe)
serves 4-6

Ingredients:

  • 1 pound ground turkey or beef
  • 14.5-ounce can diced tomatoes
  • 8-ounce can tomato sauce
  • 15-ounce can kidney beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 2 1/2 cups bowtie pasta
  • 2 1/2 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon brown sugar 
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon onion powder
  • 1/2 tsp garlic powder
  • 1 cup shredded sharp cheddar cheese 

 Directions:

  1. Using a large pot, brown the ground beef.  Drain the fat and pour beef into a paper towel lined bowl to soak up any additional grease.  Set aside.
  2. In the same pot, combine the diced tomatoes, tomato sauce, kidney beans, chili powder, oregano, pasta, chicken broth, Worcestershire sauce and brown sugar.  Simmer over medium-low heat for 15-20 minutes, stirring often to make sure pasta doesn’t stick, until pasta is tender and most of the liquid has been absorbed.
  3. Turn off the heat and stir in the ground beef, salt, pepper, garlic powder and onion powder.
  4. Top with shredded cheese and cover for 1-2 minutes to let the cheese melt.  The sauce will thicken as it stands.
  5. Serve warm.
  6. Store leftovers in a covered container for up to a week. 

Quick, easy and delicious!  This one pot taco pasta only takes 30 minutes to make and your family will love it!

      20 Minute White Bean Chicken Chili

      Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

      Over the weekend, I saw a lot of Christmas in July sales and it kind of freaked me out for a minute!  I feel like the summer just started, but if I think about it, my daughter is going to be starting her second year of preschool in about 6 weeks, which means fall is just around the corner and then it’s Halloween and Thanksgiving and Christmas!  If there is one thing you need to know about me, it is that I don’t like the cold. And living in Utah, we get some cold winter days.  I’m definitely not ready for it to be cold any time soon.  Give me 90 degree weather and a pool and I will be one happy camper.

      However, I do love me some good soup, which is why I like to have it year round.  It’s such an easy meal to prepare because you can often throw in a bunch of ingredients and–voila!–you have soup.  Some soups, like my Crock Pot Minestrone Soup or Homemade Chicken Noodle, are super yummy, but take a little longer to cook and sometimes there just isn’t time.  But this white bean chicken chili recipe is perfect for those days when you don’t have a lot of time to cook and need something quick and filling.  Not to mention the fact that it only takes about 20 minutes from start to finish, and you’ve definitely got a winner here!
      Here’s what you’ll need to make it:

      Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

      Start with your chicken.  You can either cook some chicken and then shred it, get a rotisserie and cut it up into pieces, or use a can of cooked chicken (I like the Kirkland brand).  I generally just use whatever I happen to have on hand.

      After you’re chicken is prepped, put it in a large pot.  Add the beans, chicken broth, green chilies and corn.  The amount of chicken broth you add is completely up to you.  If you like thicker chili, or don’t need it to serve as many people, then use 2 cups.  If you like thinner chili, or need to serve more people, use 4 cups.  It won’t affect the flavor, just the amount you end up with.

      Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

      Next, measure the onion powder, garlic powder, salt, cumin, oregano, black pepper and cayenne pepper into a small bowl and mix together.  Put it in the pot with the above ingredients.

      Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

      Turn the heat onto medium high and let it all heat though.  When it begins to boil, turn down the heat and slowly add the half and half.  Return to medium high heat and allow the soup to heat through again.  Serve immediately.

      Make a flavorful white bean chicken chili in only 20 minutes from stove to bowl!

      White Bean Chicken Chili
      serves 6-8

      Ingredients: 

      • 1 12.5-oz can of cooked chicken (I like Kirkland brand) or 1 lb chicken, cooked and shredded
      • 2 15-oz cans Great Northern beans, drained and rinsed
      • 1-2 cans chicken broth (between 2-4 cups)
      • 1-2 cans green chilies (depending on how hot you like your chili)
      • 1 15-oz can corn, drained
      • 1 Tbsp onion powder
      • 1 1/2 tsp garlic powder
      • 1 tsp salt 
      • 1 tsp cumin 
      • 1 tsp oregano
      • 1/2 tsp black pepper 
      • 1 tsp cayenne pepper 
      • 1 pint half & half 

      Directions:

      1. Cook and shred chicken if you are not using canned chicken.  
      2. Add chicken, beans, chicken broth, green chilies and corn into a large pot. The amount of chicken broth you use is up to you, depending on if you want thicker or thinner chili.
      3. Measure onion powder, garlic powder, salt, cumin, oregano, black pepper and cayenne pepper into a small bowl.  Mix together and then put into pot with other ingredients.
      4. Heat all ingredients together over medium high heat.
      5. Add half and half and heat again until heated through.
      6. Serve immediately.
      7. Store in air tight container and refrigerate for up to 1 week.

      One Pot Chicken Noodle Pasta

      One Pot Chicken Noodle Pasta--only uses one pot and done in 20 minutes!

      When my husband and I were first married, we went out to Buffalo, NY, where he sold security systems for the summer.  As a new wife, I was determined to make good, balanced meals for him, ready when he came home at the end of the day.  If you know anything about summer sales, you know that the time when your day ends is varied.  On average, my husband didn’t get home until at least 6 (if he was lucky) and sometimes as late as 10 (not so lucky).  As much as I wanted to provide a good, hot meal for him, I realized that trying to plan a time to have dinner ready each night was pointless and it was better to have something that was easy to reheat that still tasted good.  I made some winning dishes and some that were not so great.  This dish actually started out as a casserole, but has evolved into an easy one-pot dish that takes about 20 minutes from start to finish.  There are some dishes that I come back to time and again when I’m doing my meal planning and this is one of them: one pot chicken noodle pasta.

      Here’s what you’ll need:

      One Pot Chicken Noodle Pasta--only uses one pot and done in 20 minutes!
      I love that these ingredients are ones that I generally have on hand and won’t break the bank.

      To start out, grab a large pot.  You want it to be big enough to cook the noodles in, plus have space to add in the other ingredients without it spilling over the side.  Pour the noodles in and add water.  Cook until al dente.  If you overcook them, the result is slightly mushy noodles.

      Drain the water and put the noodles back in the pan.

      Turn the heat to a medium low and add the two cream soups (you could use two of the same cream soup if you want).  Add the chicken and stir until combined.  It will be thick, so add some milk.  I usually start with about 3/4 cup of milk and add more if needed.  The consistency should be creamy.

      One Pot Chicken Noodle Pasta--only uses one pot and done in 20 minutes!

      Then throw in the cheese, adding about 1 cup at a time and stirring until combined.  You may need to add more milk to get the desired consistency.

      One Pot Chicken Noodle Pasta--only uses one pot and done in 20 minutes!

      Lastly, season with pepper and onion salt.  (I also like to add a little bit of cajun seasoning called Slap Ya Mama.)

      Serve hot and garnish with a little more cheese if desired.

      One Pot Chicken Noodle Pasta--only uses one pot and done in 20 minutes!

      One Pot Chicken Noodle Pasta

      Ingredients: 

      • 16-oz bag/box of noodles (I generally use bowtie)
      • 1 10.5-oz can cream of chicken soup
      • 1 10.5-oz can cream of mushroom soup
      • 1 12.5-oz can chicken or 2 c. shredded chicken 
      • 3/4-1 c. milk
      • 3 c. shredded cheese
      • pepper
      • onion salt

      Directions:

      1.  Grab a large pot.  You want it to be big enough to cook the noodles in, plus have space to add in the other ingredients without it spilling over the side.  Pour the noodles in and add water.  Cook until al dente.  (If you overcook them, the result is slightly mushy noodles.)
      2. Drain the water and put the noodles back in the pan.  
      3. Turn the heat to a medium low and add the two cream soups (you could use two of the same cream soup if you want).  Add the chicken and stir until combined.  It will be thick, so add some milk.  I usually start with about 3/4 cup of milk and add more if needed.  The consistency should be creamy.
      4. Add in the cheese, about 1 cup at a time and stirring until combined.  You may need to add more milk to get the desired consistency.
      5. Lastly, season with pepper and onion salt to taste.
      6. Serve hot and garnish with a little more cheese if desired.

      What are your favorite one pot meals?