One-Pot Veggie-Loaded Tex-Mex Taco Pasta

Name: One-Pot Veggie-Loaded Tex-Mex Taco Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoons olive oil; 1 pound lean ground beef; ½ large onion (finely chopped); 1 large carrot (grated or finely chopped); 1 large red bell pepper (diced small); 1½ teaspoons kosher salt (divided, or to taste); 3 cloves garlic (minced); 2 teaspoons chili powder; 1 teaspoon garlic powder; 1 teaspoon paprika; ½ teaspoon cumin; 2 cups frozen riced cauliflower; 15 ounces canned diced tomatoes (I used fire roasted with green chilis ); 2 cups elbow macaroni or other small-shaped pasta (use gluten free for a gluten free option.); 3 cups low sodium chicken broth; 1 cup packed baby spinach (finely chopped); Optional topping: shredded cheddar cheese, sour cream/Greek yogurt, diced tomatoes, avocado, and fresh cilantro

Instructions

Prep:15minCook:25min

This Veggie-Loaded Tex-Mex Taco Pasta is hearty, flavorful, made all in one pot, and the perfect family dinner! Cooking up in under 30 minutes and easily made gluten free and dairy-free, this healthy family-friendly pasta is packed with riced cauliflower, carrots, bell pepper, tomatoes, and spinach!

Updated at: Sun, 24 May 2026 11:25:46 GMT