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One-Pot Healthy Taco Pasta

  • Author: Liz Moody


  • Avocado oil, for cooking
  • 1 pound grass-fed beef (omit for vegan option) ⁣
  • 4 cups cauliflower rice (make by pulsing one medium cauliflower in a food processor, or just use fresh or frozen pre-riced—double this for vegan option)⁣
  • 14 ounces tomato paste (2 small cans)⁣
  • 1 tablespoon chili powder⁣
  • 1 teaspoon cumin⁣
  • 1/2 teaspoon paprika or smoked paprika⁣
  • 2 cups unsweetened milk of choice⁣
  • 3 cups veggie stock 
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder ⁣
  • 3/4 teaspoon oregano ⁣
  • 3/4 teaspoon red chili flakes (or to taste, use more for spicier!)⁣
  • 16 ounces pasta of choice ⁣
  • Fine grain sea salt
  • Taco toppings of choice ⁣


  1. Heat a drizzle of oil in a large pot on medium high. Add beef & cauliflower rice & cook until brown, about 7 minutes, using a wooden spoon to break beef up.
  2. Stir in tomato paste, chili powder, cumin, and paprika & cook for 2 more minutes, until paste darkens in color and spices are fragrant.
  3. Add milk, broth, onion powder, garlic powder, oregano, and red chili flakes, and bring to boil. Taste & add more salt if necessary, then reduce heat to simmer and add pasta.
  4. Stir every few minutes, scraping bottom of pan and re-submerging pasta. Cook until pasta is al dente. Top with desired toppings!! Serves 4.

Keywords: healthy taco pasta