One-Pot Taco Pasta (Printable Version)

Hearty Tex-Mex dish with seasoned beef, pasta, tomatoes, and melted cheddar cheese cooked in one pot.

# What You 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, adjusted 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:

01 - In a large deep 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 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 mixture and stir thoroughly to evenly coat the beef.
04 - Pour in beef or chicken broth and undrained diced tomatoes, then stir in the dry pasta.
05 - Bring 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 shredded cheddar cheese into the pasta mixture until melted and creamy.
07 - Serve hot, garnished with optional sliced green onions, sour cream, and chopped cilantro.

# Cooking Tips:

01 -
  • Everything cooks in one pot, which means less cleanup and more time doing literally anything else.
  • The cheese melts right into the pasta, creating this creamy, comforting texture without any cream or heavy ingredients.
  • Ground beef and taco spices combine to deliver real flavor without fussing over a dozen different components.
02 -
  • Don't drain the tomato juice—it's moisture your pasta needs to cook evenly and become tender, not mushy.
  • Stir occasionally as it simmers so the pasta doesn't stick to the bottom; this prevents burnt spots and ensures even cooking.
  • Taste before serving because every broth and seasoning blend is different; you might need a pinch more salt to make the flavors sing.
03 -
  • If your pasta looks too dry at the end, add a splash of broth or water to get back to that creamy consistency—timing varies based on pasta shape and heat.
  • Sharp cheddar adds personality, but if you only have mild on hand, bump up the taco seasoning slightly to compensate for the gentler cheese flavor.
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