One-Pot Taco Pasta

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 137.

	this recipe	typical
liquid	64%	0%
fat	1%	1%
aromatics	27%	8%
salt	0%	0%
vegetables and beans	59%	17%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #136 of 137 for saltiness

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon olive oil
454 g	1 pound lean ground beef (I used 90%)
28 g	1 1-ounce packet taco seasoning (I used reduced sodium, medium heat)
4 g	2 teaspoons cumin
	pinch cayenne (optional and to taste)
227 g	8 ounces dry uncooked pasta (I used wagon wheels; bowtie, rotini, penne, small shells, etc. are ok)
592 g	2 1/2 cups water
231 g	1 1/2 cups frozen corn
425 g	1 15-ounce can petite diced tomatoes (do not drain, I used no salt added)
425 g	1 15-ounce can black beans (drained and rinsed (I used no salt added))
226 g	2 cups Mexican shredded cheese blend
115 g	1/2 cup sour cream (optional)
300 g	2 or 3 green onions (trimmed and sliced into thin rounds)
	salt and pepper (optional and to taste)

Method: 7 steps, published by www.averiecooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Good stuff! Recipe makes a lot so good for a family or company. I used the med. taco seasoning & it was a kind of spicy (I like spicy) so if you’re not fond of spicy food you might want to use the reg/mild taco seasoning. I plan on making it again in the n” — a cook, 4★

“Good stuff! Recipe makes a lot so good for a family or company. I used the med. taco seasoning & it was a kind of spicy (I like spicy) so if you’re not fond of spicy food you might want to use the reg/mild taco seasoning. I plan on making it again in the next ” — a cook, 4★