Hearty One-Pot Taco Pasta (Printable View)

Flavorful Tex-Mex dish with beef, taco spices, pasta, and melted cheddar cooked in one pot.

# What You'll Need:

→ Meats

01 - 1 lb lean ground beef

→ Vegetables & Aromatics

02 - 1 small onion, diced
03 - 2 cloves garlic, minced

→ Spices & Seasonings

04 - 2 tbsp taco seasoning
05 - 1/2 tsp salt, adjust to taste
06 - 1/4 tsp black pepper

→ Pantry

07 - 2 cups beef or chicken broth
08 - 1 can (14.5 oz) diced tomatoes, undrained
09 - 2 cups dry pasta (penne, rotini, or shells)

→ Dairy

10 - 1 1/2 cups shredded cheddar cheese

→ Optional Toppings

11 - 1/4 cup sliced green onions
12 - 1/4 cup sour cream
13 - 1/4 cup chopped fresh cilantro

# How To Make It:

01 - In a large skillet or Dutch oven, cook ground beef over medium-high heat until browned, breaking it up with a spoon, about 5 minutes. Drain excess fat if needed.
02 - Add diced onion and minced garlic; sauté until softened, approximately 3 minutes.
03 - Sprinkle taco seasoning, salt, and black pepper over beef mixture; stir thoroughly to incorporate.
04 - Pour in broth and undrained diced tomatoes; stir in dry pasta.
05 - Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 12 to 15 minutes, stirring occasionally, until pasta is tender and liquid mostly absorbed.
06 - Stir in shredded cheddar until fully melted and creamy.
07 - Ladle into bowls and garnish with sliced green onions, sour cream, and chopped cilantro as desired.

# Expert Advice:

01 -
  • One pot means one pot to wash, which honestly might be the best part of this meal.
  • The pasta absorbs all those taco flavors as it cooks, so every bite tastes like you planned this masterpiece.
  • It stretches a pound of ground beef further than you'd think, making four generous servings without anyone noticing they're eating budget-friendly.
02 -
  • Don't skip draining the excess beef fat; a little is fine for flavor, but too much makes the final dish greasy instead of creamy.
  • If your pasta isn't tender after the initial simmer, add a splash more broth and cover it again rather than panicking and overworking it.
  • The cheese needs to be shredded from a block, not pre-shredded from a bag—the anti-caking powder in packaged cheese makes it clump instead of melting smoothly.
03 -
  • Use a Dutch oven instead of a skillet if you have one; the heavier bottom distributes heat more evenly and prevents sticking.
  • Taste the pasta a minute before you think it's done—al dente pasta continues cooking slightly after you turn off the heat, so don't overcook it.
Go Back