One-Pot Taco Pasta (Printable)

Ground beef, taco spices, and pasta melded with melted cheddar for a comforting dish.

# 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, 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 over medium-high heat, cook the ground beef until browned, breaking it up with a spoon, about 5 minutes. Drain excess fat if needed.
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 the broth and diced tomatoes with juices, then stir in the dry pasta.
05 - Bring the mixture to a boil, reduce heat to a simmer, cover, and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and most liquid is absorbed.
06 - Stir in shredded cheddar cheese until melted and creamy.
07 - Serve hot, garnished with green onions, sour cream, and cilantro if desired.

# Expert Suggestions:

01 -
  • Everything finishes in one pot, which means you're not scrubbing dishes until midnight.
  • The cheese melts right into the pasta, creating this creamy, taco-seasoned dreamscape that feels way fancier than it actually is.
  • It's affordable enough to make on a budget but tasty enough that nobody suspects you spent less than a fancy takeout order.
02 -
  • If you drain the tomatoes, you'll end up with gluey pasta instead of a silky sauce—keep those juices in, trust the process.
  • Stir occasionally while simmering so nothing sticks to the bottom; it keeps the texture creamy and prevents burnt spots that are hard to recover from.
  • Add the cheese off the heat or on low heat to prevent it from separating and becoming oily.
03 -
  • Use a Dutch oven or deep skillet with a lid so everything stays moist and cooks evenly without splattering.
  • If your taco seasoning is overly salty, reduce the added salt and taste before adjusting—different brands vary wildly in sodium content.
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