Hearty One-Pot Taco Pasta (Print View)

A comforting blend of seasoned beef, pasta, tomatoes, and melted cheddar made in one pot.

# Components:

→ 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

# Directions:

01 - In a large skillet or Dutch oven over medium-high heat, cook the ground beef until browned, breaking it up with a spoon, about 5 minutes. Drain excess fat if necessary.
02 - Add diced onion and minced garlic to the beef and sauté until softened, approximately 3 minutes.
03 - Sprinkle taco seasoning, salt, and black pepper over the beef mixture and stir to coat evenly.
04 - Pour in beef or chicken broth and diced tomatoes with juices; stir in dry pasta until well combined.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Stir in shredded cheddar cheese until fully melted and creamy.
07 - Serve hot, optionally garnished with sliced green onions, sour cream, and chopped cilantro.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time enjoying dinner instead of scrubbing dishes.
  • The cheese melts right into the pasta, creating a naturally creamy sauce without any cream or heavy ingredients.
  • It tastes indulgent but costs less than takeout, making it perfect for feeding a family on a tight budget.
02 -
  • Don't walk away while the pasta cooks and forgets to stir—the bottom can stick or scorch if left unattended, so stay nearby and stir every few minutes.
  • The key to creamy pasta without cream is using cheese at the very end when the liquid is mostly absorbed; if you add cheese too early it can separate and look greasy instead of luscious.
  • Check your taco seasoning and broth labels if anyone eating has soy allergies, as these common ingredients sometimes hide soy as a binder.
03 -
  • Use a Dutch oven instead of a skillet if you have one; the deeper sides prevent splashing and give the pasta more room to cook evenly without overflow.
  • Brown the beef without moving it constantly at first—let it sit for a minute before breaking it up, which creates deeper flavor through better browning.
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