One-Pot Taco Pasta

My kids were circling the kitchen like hawks one Tuesday when I realized I had about twenty minutes before someone got cranky. Ground beef, pasta, and whatever spices were rattling around in the cabinet became this one-pot miracle that's now requested so often I keep the ingredients stocked like emergency supplies. The beauty of it hit me immediately—everything happens in one pot, which meant one less thing to clean and everything tasting like it actually belongs together.

The first time I made this for my book club potluck, I almost didn't bring it because it felt too casual. Then three people asked for the recipe before they'd even finished eating, and someone texted me the next day saying their family had devoured the leftovers straight from the fridge. That's when I knew this wasn't just dinner—it was the kind of dish that sneaks into people's regular rotation.

Ingredients

• Ground beef (1 lb, lean): Lean cuts mean less grease pooling on top, though I've learned that a little fat adds flavor—drain only what visibly separates.
• Onion and garlic (1 small onion, diced; 2 cloves garlic, minced): These create the aromatic foundation that makes people ask what smells so good before they even sit down.
• Taco seasoning (2 tbsp): Store-bought works perfectly fine, but homemade gives you control over salt levels and a fresher taste.
• Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): These are adjustments—taste as you go because every broth brand salts differently.
• Beef or chicken broth (2 cups): The liquid backbone that cooks your pasta and carries all the flavor, so don't skimp on quality here.
• Diced tomatoes (1 can, 14.5 oz, undrained): Use the juices—that's where concentrated tomato flavor lives and it helps create a silky sauce.
• Dry pasta (2 cups, penne, rotini, or shells): Shapes with ridges or hollows catch sauce better than straight noodles; avoid thin spaghetti as it breaks down too quickly.
• Shredded cheddar cheese (1 1/2 cups): The final flourish that makes this feel indulgent; sharp cheddar adds depth if you want bolder flavor.
• Optional toppings (green onions, sour cream, cilantro): These aren't just garnish—they add freshness and texture that cuts through the richness.

Instructions

Brown your beef:

Heat a large, deep skillet or Dutch oven over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks. You want it broken into small pieces, golden, and smelling incredible—about five minutes. Some fat will release; drain off the obvious excess but leave a little behind for flavor.

Build your flavor base:

Add the diced onion and minced garlic to the beef, stirring until they're soft and fragrant, roughly three minutes. This is when the kitchen starts smelling like someone who knows what they're doing.

Season everything:

Sprinkle the taco seasoning, salt, and pepper over the beef mixture and stir until everything's coated evenly. The spices will wake up and bloom as they heat.

Add liquids and pasta:

Pour in the broth and the entire can of diced tomatoes with their juices, then stir in the dry pasta. The pasta will seem like it's floating in too much liquid, but trust the process—it's about to absorb all of it.

Simmer and soften:

Bring everything to a boil, then immediately lower the heat and cover the pot. Let it simmer for twelve to fifteen minutes, stirring occasionally so the pasta doesn't stick to the bottom. You're looking for tender pasta and liquid that's mostly absorbed, leaving behind a saucy coating rather than soup.

Melt in the cheese:

Stir in the shredded cheddar and let it melt into creamy ribbons throughout. Taste and adjust salt and pepper here if you need to—this is your final chance to make it exactly right.

Serve and celebrate:

Transfer to bowls and top with green onions, a dollop of sour cream, and fresh cilantro if you have it. Even without toppings, it's complete and satisfying.

Save

There's a moment right after the cheese melts when someone leans over the pot and their face lights up—that's when you know you've made something worth making. It's simple and honest food that fills bellies and somehow makes everyone happier than when they walked in.

Why This Works as a Weeknight Dinner

The genius of one-pot meals is that cleanup doesn't keep you awake at night, and your weeknight doesn't disappear into dishes. This particular recipe respects your time while delivering something that tastes intentional and satisfying, not like you just threw things together in desperation. When you're standing at five o'clock wondering what's for dinner, this is the answer that makes everyone grateful you're the one doing the cooking.

Ways to Make It Yours

The beauty of this dish is that it's a launching point, not a rulebook. I've made it with ground turkey when beef was on sale for chicken, added a can of drained black beans for texture and nutrition, and once threw in a handful of diced jalapeños because someone in my house was craving heat. Some people add corn, some add a splash of salsa instead of plain tomatoes, and I've even seen it made with taco seasoning replaced by chili powder and cumin for a slightly different vibe.

Storage and Reheating Tips

Leftovers actually taste better the next day once the flavors have settled and gotten to know each other. Store it in an airtight container in the fridge for up to four days, and when you reheat it, add a splash of broth or water to loosen it back up since the pasta continues absorbing liquid as it sits. It also freezes beautifully for up to three months, though the texture shifts slightly—it's more of a hearty pasta situation than a one-pot wonder after thawing.

• Reheat gently on the stovetop over medium heat rather than blasting it in the microwave, which can scorch the cheese.
• Fresh toppings make reheated portions feel exciting again, so don't skip the green onions and sour cream second time around.
• If you're freezing it, leave off the cheese and stir it in after reheating for the best melted texture.

Save

This dish became a regular in my house because it works—not because it's complicated, but because it's comforting, quick, and reliably delicious. Make it tonight and find out why everyone keeps asking for it.

Recipe FAQ Section

→ What type of pasta works best?

Short pasta shapes like penne, rotini, or shells hold sauce well and cook evenly in this dish.

→ Can I make it spicier?

Yes, add chopped jalapeño with the onions or use a spicier taco seasoning blend to boost heat.

→ Is it possible to use other meats?

Ground turkey or chicken can be substituted for ground beef for a lighter version.

→ How do I prevent the pasta from sticking?

Stir occasionally while simmering and ensure there's enough broth to cover the pasta for even cooking.

→ Can this dish be made gluten-free?

Yes, simply use gluten-free pasta and verify all seasonings and broth are gluten-free.