This one-pot paleo taco pasta is a simple and delicious weeknight meal made with ground beef. It’s paleo, gluten-free, and can be made AIP.
- 1 lb ground beef
- 1 tsp oregano
- 3/4 tsp salt, divided
- 1/4 tsp black pepper, omit for AIP
- 1/2 yellow onion, diced
- 3 cloves of garlic, minced
- 2 cup gluten-free fusilli pasta (use this for paleo/AIP)
- 2 1/2 cups water
- 1 1/2 cups salsa (I used Sprouts mild salsa. See notes to make it AIP)
- 1 tbsp nutritional yeast
- Juice of half a lime
- 1 medium avocado, diced
- 1/4 cup black olives, sliced
- 2 tbsp cilantro, chopped
- 1 tbsp green onion, chopped
- Use a large, deep pot to brown the ground beef and season with salt, pepper and oregano. Set aside, leaving about 2 tbsp of fat in the pot.
- Add the onion and garlic and saute for 3-4 minutes or until lightly translucent.
- Add the beef back to the pot and stir in the water, salsa, and pasta. Stir well to combine.
- Turn the heat to high and bring to a boil. Reduce the heat, bringing the pot to a simmer. Allow to simmer for about 12-15 minutes, stirring often, until the pasta is cooked through and the sauce is reduced. See notes in the pasta needs more time to cook to your liking.
- Stir in nutritional yeast to taste, lime juice, avocado (or reserve if saving for later), black olives, and green onion. Serve fresh.
To make this AIP, rather than using salsa, you can use this homemade AIP enchilada sauce. Of course, the flavor is different, but it’s still a great swap to keep it nightshade-free.
If the pasta needs more time to cook to your liking, add about 1/3 cup of water and simmer for 2-3 more minutes until the pasta reaches your desired doneness.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 20
- Category: One Pot
- Method: Stove Top
- Serving Size: 1 serving
- Calories: 429
- Fat: 11.1g
- Carbohydrates: 47.6g
- Fiber: 6.4g
- Protein: 33.7g
Keywords: one pot taco pasta, taco pasta