One-Pot Taco Pasta (Print Version)

A savory one-pot Tex-Mex dish combining ground beef, taco spices, pasta, and creamy cheddar.

# 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, 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

# Method:

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

# Expert Advice:

01 -
  • One pot means you're done with dishes before dessert even sounds appealing.
  • The pasta soaks up all that taco-seasoned, tomato-rich broth while melting cheese into every bite.
  • It costs about as much as takeout but tastes like you actually tried, which is the best kind of magic.
02 -
  • Stirring occasionally prevents the pasta from sticking and burning on the bottom, which ruins everything—learned that the hard way once.
  • Don't add pasta until the broth is simmering; cold pasta in cold liquid takes forever and never cooks evenly.
  • If it seems too thick at the end, resist the urge to add more liquid; cheese and residual heat will continue to soften everything.
03 -
  • Use sharp or extra-sharp cheddar for deeper flavor, or mix in a handful of Monterey Jack for creaminess.
  • If your pasta is still crunchy after the suggested time, cover it and let it simmer another few minutes rather than adding more liquid.
Return