Hearty One-Pot Taco Pasta (Printable)

Savory Tex-Mex pasta with seasoned beef, tomatoes, and melted cheddar cooked in a single 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, 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 ground beef until browned, breaking it apart with a spoon, about 5 minutes. Drain excess fat if necessary.
02 - Add diced onion and minced garlic to the beef; cook until softened, approximately 3 minutes.
03 - Stir in taco seasoning, salt, and black pepper, mixing evenly to coat the beef.
04 - Pour in broth and undrained diced tomatoes, then stir in the dry pasta.
05 - Bring mixture to a boil, reduce heat to a simmer, cover, and cook for 12 to 15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Stir shredded cheddar cheese into the hot mixture until melted and creamy.
07 - Serve immediately, garnished with sliced green onions, sour cream, and chopped cilantro as desired.

# Expert Advice:

01 -
  • It's genuinely a one-pot wonder—no pasta water to drain, no separate cheese sauce to make.
  • Your family won't suspect you took the shortcut of letting everything cook together instead of layering flavors separately.
  • Ground beef costs almost nothing, and somehow this tastes like you spent way more effort than you did.
02 -
  • If your pasta isn't tender after 15 minutes, add a splash more broth and give it another minute or two—dried pasta brands vary wildly in how long they take.
  • Never skip draining the excess fat from the raw beef, but don't go overboard—a little fat carries flavor into the sauce.
  • Stir frequently during the simmer, especially in the last few minutes, because the pasta loves to stick to the bottom if you're not paying attention.
03 -
  • If your skillet doesn't have a lid, cover it tightly with foil—you need the steam to cook the pasta evenly.
  • Taste it before you serve it; taco seasoning varies by brand, and you might want a pinch more salt or a crack of black pepper.
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