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!

      5-Ingredient Chicken and Rice Casserole

      An easy and inexpensive 5 ingredient chicken and rice casserole.  Perfect for weeknights, weekends or when you need to feed a group.

      Growing up, we had a lot of casseroles for dinner.  It was one of the fastest, easiest and most inexpensive ways to feed a family.  I danced and played other sports and had a high metabolism which was the perfect combination for needing to consume a lot of calories each day.  Forget boys, I was a growing girl!  *wink*  As a mom now, I totally understand why my mom made casseroles as often as she did.  I just don’t have time to slave over a meal that takes hours to prepare.  The recipe I’m sharing today is perfect for an easy weekday dinner, a Sunday meal or when you need to feed a lot of people without spending a lot of money.

      I first had chicken and rice casserole while over to dinner at my dad and step-mom’s house a couple of years ago.  My step-mom is a great cook, but when she pulled this out of the oven, I was a little bit skeptical because it’s certainly not pretty.  But hey, it’s chicken and rice, which I always like and know my kids will eat so we piled it on our plates and ate it all.  Then went back for seconds.  My husband might have even had thirds.  A couple of days later, I texted my step-mom asking for the recipe and was surprised at how short the ingredient list was: 5.  Five ingredients to make a tasty, filling meal.

      Here’s what you’ll need:

      • 1 (10.5 oz) can cream of chicken
      • 1 (10.5 oz) can cream of mushroom
      • 3 lb. chicken breasts
      • 1 pkg onion soup mix
      • 2 c. Minute/instant rice
      • 2 cans water

        An easy and inexpensive 5 ingredient chicken and rice casserole.  Perfect for weeknights, weekends or when you need to feed a group.

        Okay, so it’s 6 ingredients, but who counts water?

        To get started, you need to preheat your oven to 350 degrees F and get out a 9×13 pan and some tin foil.  Next, remove the fat and cut your chicken into large chunks.

        An easy and inexpensive 5 ingredient chicken and rice casserole.  Perfect for weeknights, weekends or when you need to feed a group.

        Open the cans of soup and pour them straight into the pan, along with the rice and water.  Also, make sure you use minute/instant rice.  The real stuff won’t cook all the way through.  Stir it all together until thoroughly mixed. 

        An easy and inexpensive 5 ingredient chicken and rice casserole.  Perfect for weeknights, weekends or when you need to feed a group.

        Put the chicken in, spacing it throughout the pan as evenly as possible but don’t stress out about it.

        Take your packet of onion soup mix and sprinkle it over the top of the chicken and rice/soup.  Cover the pan with tin foil and pop it in the oven.

        An easy and inexpensive 5 ingredient chicken and rice casserole.  Perfect for weeknights, weekends or when you need to feed a group.

        Start checking the chicken at about an hour and a half, but it could take up to 2 hours to cook through.  Don’t go any longer than that, or you will end up with dry, overcooked chicken.

        We usually serve this with salad or steamed veggies, fruit and rolls.

        An easy and inexpensive 5 ingredient chicken and rice casserole.  Perfect for weeknights, weekends or when you need to feed a group.

        5 Ingredient Chicken and Rice Casserole
        Makes (1) 9×13 pan, serves 6

        Ingredients:

        • 1 can cream of chicken
        • 1 can cream of mushroom
        • 3 lb chicken breasts
        • 1 pkg onion soup mix
        • 2 c. minute/instant rice
        • 2 cans water

         Directions:

        1. Preheat your oven to 350 degrees F and get out a 9×13 pan and some tin foil.  
        2. Remove the fat and cut your chicken into large chunks.
        3. Open the cans of soup and pour them straight into the pan, along with the rice and water.  (Make sure you use minute/instant rice.  The real stuff won’t cook all the way through.)  Stir it all together until thoroughly mixed.  Put the chicken in, spacing it throughout the pan as evenly as possible.
        4. Sprinkle the onion soup mix over the top of the chicken and rice/soup.  Cover the pan with tin foil and pop it in the oven.
        5. Start checking the chicken at about an hour and a half, but it could take up to 2 hours to cook through.  (Don’t go any longer than that, or you will end up with dry, overcooked chicken.)
        6. Serve warm with salad, steamed veggies, fruit and rolls.

        If you’re looking for another tasty chicken dish, check out my Parmesan Chicken!

        Simple, inexpensive, but most of all, moist and flavorful!  Makes great leftovers!

          Crock Pot Pork Roast

          Throw this pork roast in the crock pot on low for 8 hours and you've got dinner!

          Sunday dinner in my house means enjoying time with family.  Sometimes it’s just dinner with my husband and two kids.  Other times we eat with my siblings and parents or my in-laws.  When it comes to Sunday dinner, I try to make it as easy on myself as possible so I have more time to spend with my family and less time in the kitchen.

          When I was in college, I was introduced to the slow cooker, or crock pot, method of cooking.  Don’t ask me how I was unaware of this amazing appliance before then but I was.  After seeing how awesome they were, I asked for one for Christmas so I could use it on days when I was going to be gone at school and work and didn’t want to worry about food.  When I was single and in college, my roommates and I often had friends over for Sunday dinner (or any night really) and a crock pot could feed a lot of people.  It was perfect!

          Now that I’m in charge of Sunday dinner most weeks, I usually turn to my crock pot.  It’s so easy to throw everything in before church and come home to some mouthwatering smells.  One of my most often cooked Sunday dinners is pork roast.  I always try to keep my eye out for when they are on sale and stock up on two or three.  They are cheaper than beef roasts and by using a crock pot, I can maintain the juiciness and add flavor.

          So let’s get started!

          To make a crock pot pork roast, you’ll need the following ingredients:

          Throw this pork roast in the crock pot on low for 8 hours and you've got dinner!

          Begin by prepping the veggies.  Wash and cut the potatoes into cubes.  I don’t generally peel them but you definitely can if you don’t like them on.  If you use baby carrots, then there isn’t any prep required but you could also use whole carrots chopped down to size.

          Measure 4 cups of water into a microwavable bowl or measuring cup and add 4 beef bouillon cubes.  Microwave on high for a couple of minutes and stir to get the cubes dissolved.  They don’t have to be completely dissolved but most of the way is best.  If you want to use beef broth from a can or box, then just measure out 4 cups.  Same thing goes for a beef base.  Just use enough to make 4 cups of broth.

          Place the pork roast into the crock pot.  You can put it in frozen or thawed depending on whether or not you remembered to pull it out of the freezer. *wink*  Put the potatoes and carrots into the crock pot.

          Throw this pork roast in the crock pot on low for 8 hours and you've got dinner!

          Pour in the beef broth.

          Throw this pork roast in the crock pot on low for 8 hours and you've got dinner!

          Add the Worcestershire sauce, onion powder, garlic powder, rosemary, basil, black pepper and salt.

          Throw this pork roast in the crock pot on low for 8 hours and you've got dinner!

          Put the lid on top and cook for 7-8 hours on LOW or 3-4 hours on HIGH.  (Although I really recommend cooking it on LOW, especially if it is frozen when you started.)

          Throw this pork roast in the crock pot on low for 8 hours and you've got dinner!

          Crock Pot Pork Roast
          serves 4-6

          Ingredients:

          • 2-3 potatoes
          • 3-4 lb pork roast
          • 2 c. baby carrots
          • 4 beef bouillon cubes
          • 4 c. water 
          • 2 1/2 Tbsp Worcestershire sauce
          • 2 tsp onion powder
          • 1/2 tsp garlic powder
          • 1 1/2 tsp dried rosemary
          • 1 tsp dried basil
          • 1 tsp black pepper
          • 1 tsp salt

          Directions:

          1. Begin by prepping the veggies.  Wash and cut the potatoes into cubes.  I don’t generally peel them but you definitely can if you don’t like them on.  If you use baby carrots, then there isn’t any prep required but you could also use whole carrots chopped down to size.
          2. Measure 4 cups of water into a microwavable bowl or measuring cup and add 4 beef bouillon cubes.  Microwave on high for a couple of minutes and stir to get the cubes dissolved.  They don’t have to be completely dissolved but most of the way is best.  If you want to use beef broth from a can or box, then just measure out 4 cups.  Same thing goes for a beef base.  Just use enough to make 4 cups of broth.
          3. Place the pork roast into the crock pot.  You can put it in frozen or thawed.  Put the potatoes and carrots into the crock pot.  Pour in the beef broth.
          4. Add the Worcestershire sauce, onion powder, garlic powder, rosemary, basil, black pepper and salt.
          5. Put the lid on top and cook for 7-8 hours on LOW or 3-4 hours on HIGH.  (Although I really recommend cooking it on LOW, especially if it is frozen when you started.) 
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