One Pot Taco Casserole

A great, easy recipe to feed a crowd, or enjoy after an afternoon of skating or tobogganing. It also freezes well and heats up easily as leftovers. 

One Pot Taco Casserole

  • 1 onion, diced
  • 1 large green pepper, diced
  • 1 lb extra lean or lean ground meat (beef, turkey or chicken)
  • 2 cups reduced sodium chicken stock
  • 8 oz. whole wheat pasta (2 ½ cups)
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 1/2 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 cup pasta sauce
  • 1 can of corn, drained (could also use fresh or frozen corn)
  • 1 can of black beans, drained (or your favourite beans try Kidney, Navy or Chick Peas)

Optional Toppings
  • Shredded cheese
  • Diced tomatoes
  • Green onions
  • Black olives
  • Plain Greek yogurt

  1. In a large pot, heat 1-2 tsp of vegetable oil over medium heat
  2. Saute the onions and peppers for about 5 minutes, until the onions become translucent.
  3. Add the ground meat to the pan and brown. Breaking up the meat as it cooks. Drain fat from the pan.
  4. Add stock, pasta, diced tomatoes, cumin, chili powder, garlic powder, paprika, and tomato sauce. Mix well. Try to keep the pasta under the liquid.
  5. Cover pot, reduce heat to medium low and simmer for 12-15 minutes or until the pasta is tender and the liquid has been absorbed.
  6. Stir in the corn and black beans and keep on the heat for 2 minutes.
  7. Serve as is or top with your favourite toppings. 
My families favourite toppings are shredded cheese, green onions and a dollop of plain Greek yogurt.

What toppings would you use?


Shannon RD
Registered Dietitian

Recipe adapted from