One Pot High Protein Pasta 🏻

Ingredients

• 2 tbsp Olive Oil (extra virgin)
• 1 medium Onion (diced)
• 1 medium Bell Pepper (any color, diced)
• 1 lb Ground Beef (93% lean)
• 1 clove Garlic (minced)
• 1 can Diced Jalapeños (about 4 oz, drained)
• 1 packet Taco Seasoning (approx. 1 oz)
• 1 can Rotel Diced Tomatoes with Green Chilies (14.5 oz, undrained)
• 1 tbsp Tomato Paste
• 2 cups Bone Broth (store‑bought or homemade)
• 8 oz Goodles Noodles (or any short pasta)
• 1 cup Shredded Cheese (cheddar, Mexican blend, or pepper jack)

Instructions

1. Sauté aromatics

   Add olive oil to the skillet and heat over medium. Add the diced onion and bell pepper and sauté until softened, about 3 minutes.

   Time: PT3M

   Temperature: medium

2. Brown the ground beef

   Add the ground beef and minced garlic to the skillet. Break the meat up with a spoon and cook until fully browned, about 5 minutes. Drain excess fat if desired.

   Time: PT5M

   Temperature: medium‑high

3. Add seasonings and liquids

   Stir in the canned diced jalapeños, taco seasoning packet, Rotel tomatoes (with juice), tomato paste, and bone broth. Mix well.

   Time: PT2M

   Temperature: medium

4. Introduce the noodles

   Add the Goodles noodles (or your chosen pasta) to the skillet. Increase heat to bring the mixture to a rolling boil.

   Time: PT3M

   Temperature: high

5. Simmer until pasta is cooked

   Place a lid on the skillet, reduce heat to low, and let the pasta simmer until it has absorbed most of the liquid, about 10‑12 minutes. Stir once halfway through.

   Time: PT10M

   Temperature: low

6. Grate the cheese

   While the pasta is finishing, grate the cheese using a fine grater.

   Time: PT2M

7. Finish with cheese

   Remove the skillet from heat and stir in the grated cheese until it melts and coats the pasta.

   Time: PT2M

8. Serve

   Dish out the hot one‑pot taco pasta into bowls and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

300

Protein

20g

Carbohydrates

30g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot
• Instead of Bell Pepper: additional onion, poblano pepper
• Instead of Ground Beef: ground turkey, ground chicken, plant‑based mince
• Instead of Garlic: garlic powder (¼ tsp)
• Instead of Diced Jalapeños: fresh jalapeños, diced
• Instead of Taco Seasoning: homemade blend (cumin, chili powder, paprika, garlic powder, onion powder)
• Instead of Rotel Diced Tomatoes with Green Chilies: canned diced tomatoes + 1 tsp green chilies
• Instead of Tomato Paste: tomato sauce (1 tbsp)
• Instead of Bone Broth: beef broth, water + bouillon cube
• Instead of Goodles Noodles: penne, rotini, gluten‑free pasta
• Instead of Shredded Cheese: mozzarella, monterey jack

Equipment Needed

• Large Skillet or Dutch Oven
• Cutting Board
• Chef's Knife
• Grater
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Lid for Skillet

Critical Steps — Do Not Skip

• Brown the ground beef until fully cooked (no pink).
• Simmer the pasta until it absorbs most of the liquid and reaches al dente texture.
• Stir in the cheese off the heat to ensure a smooth, creamy finish.

Chef Tips from the Video

• Use a high‑quality taco seasoning or make your own for a fresher flavor.
• Bone broth adds extra protein and depth; if unavailable, use regular beef broth.
• For a spicier kick, add a pinch of cayenne or extra fresh jalapeños.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: Can freeze for up to 2 months; reheat gently and add a splash of broth to loosen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Dice onion, bell pepper, and mince garlic up to a day ahead and store in the fridge.
• Grate the cheese in advance and keep it covered in the refrigerator.
• The entire dish reheats well in a skillet with a splash of broth.

Frequently Asked Questions