One-Pot Taco Pasta (Printable Version)

Hearty Tex-Mex dish with beef, spices, pasta, and melted cheddar made in one pot for easy family meals.

# What You'll 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

# 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 needed.
02 - Add diced onion and minced garlic to the beef and sauté until softened, approximately 3 minutes.
03 - Stir in taco seasoning, salt, and black pepper, coating the beef mixture evenly.
04 - Pour in the broth and diced tomatoes with juices, then stir in the dry pasta.
05 - Bring to a boil, reduce heat to a simmer, cover, and cook for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquids are absorbed.
06 - Stir in shredded cheddar until melted and creamy.
07 - Serve hot, topped with sliced green onions, sour cream, and chopped cilantro if desired.

# Expert Suggestions:

01 -
  • One pot means one cleanup, and honestly that alone makes weeknights feel less chaotic.
  • The cheese melts right into the pasta as it cooks, creating this creamy, taco-seasoned comfort that tastes far fancier than the fifteen minutes it takes.
  • It's the kind of flexible dish that grows with your pantry—add beans, corn, peppers, whatever you've got.
02 -
  • Don't drain the tomatoes—those juices are flavor and moisture that your pasta needs to absorb and become creamy.
  • If your pasta looks too dry as it cooks, add a splash more broth; it should finish tender and slightly saucy, not stiff and stuck together.
03 -
  • Use a Dutch oven or deep skillet with a lid; you need enough surface area for the beef to brown properly and enough depth to hold all the liquid without spilling.
  • Stir occasionally as it simmers so the pasta doesn't stick to the bottom, but don't obsess over it—a gentle, occasional stir is all you need.
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