Save to Pinterest My husband came home on a Wednesday evening looking absolutely wiped out, and I realized I'd forgotten to plan dinner. I had ground beef thawing, a box of pasta in the cabinet, and maybe twenty minutes before he'd need to eat. Instead of panicking, I threw everything into one pot with some taco seasoning and broth, and something magical happened—the pasta soaked up all those flavors while cooking, the cheese melted into creamy pockets, and what started as improvisation became the meal he now requests by name.
I made this for a potluck once, skeptical that something so simple would impress anyone, but people came back for seconds and asked for the recipe. That's when I realized comfort food doesn't need to be complicated—it just needs to taste like someone cared enough to cook it all the way through.
Ingredients
- Ground beef (1 lb, lean): Brown it thoroughly to build a flavorful base; you want those caramelized bits clinging to the pan.
- Onion and garlic (1 small onion, diced; 2 cloves garlic, minced): These two aromatics are non-negotiable—they soften into the sauce and create an invisible foundation of flavor.
- Taco seasoning (2 tbsp): Store-bought works perfectly fine here; it's your shortcut to authentic taco spice without measuring five different things.
- Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Taste as you go because broth levels vary, and you might need to adjust.
- Beef or chicken broth (2 cups): This liquid becomes your cooking medium and sauce, so use something you'd actually drink on its own.
- Diced tomatoes (1 can, 14.5 oz, undrained): The juice matters as much as the tomatoes; pour everything in, no draining.
- Dry pasta (2 cups, penne or rotini work best): Smaller shapes catch the sauce better than long noodles do in this one-pot situation.
- Shredded cheddar cheese (1 1/2 cups): This is what transforms the dish into something creamy and indulgent at the very end.
Instructions
- Brown the beef:
- Heat a large skillet or Dutch oven over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks. You're looking for deep brown color and those little caramelized bits stuck to the bottom, which takes about 5 minutes.
- Soften the aromatics:
- Drain any excess fat if there's more than a thin film, then add the diced onion and minced garlic. Let them sizzle and soften for about 3 minutes, until the raw edge disappears and the kitchen smells incredible.
- Toast the spices:
- Sprinkle in the taco seasoning, salt, and pepper, stirring everything together so the spices coat the meat evenly. This quick step blooms the flavors and prevents clumpy seasoning.
- Add liquids and pasta:
- Pour in the broth and the entire can of diced tomatoes with their juice, then stir in the dry pasta. It'll look loose and soupy, which is exactly right.
- Simmer until tender:
- Bring everything to a boil, then drop the heat to a simmer, cover the pot, and cook for 12 to 15 minutes, stirring now and then. The pasta absorbs the liquid as it cooks, and you want just enough sauce left to coat everything without drowning it.
- Finish with cheese:
- Remove from heat and stir in the shredded cheddar until it melts into a creamy, cohesive dish. Taste and adjust salt if needed.
- Serve and celebrate:
- Spoon into bowls and top with green onions, sour cream, and fresh cilantro if you have it. This is honest, family-style eating.
Save to Pinterest My daughter surprised me by asking to help make this one night, and watching her break apart the ground beef with such concentration, tasting the spices with a careful tongue—that's when I understood that recipes like this aren't just about feeding people quickly. They're about the quiet moments when someone decides a meal is worth their attention.
Why This Stays in My Rotation
There's real intelligence in dishes that do their own work while you step back. This pasta cooks itself down into tenderness without you hovering or worrying about timing going sideways. It's the kind of recipe that builds your confidence in the kitchen because nothing goes wrong—the liquid evaporates, the pasta softens, the cheese melts, and you end up with something that tastes like you planned it all along.
Variations That Actually Work
I've swapped in ground turkey when beef felt too heavy, and it was equally good. I've thrown in a handful of black beans or corn when I had them, and they add texture without needing any adjustments to cooking time. If someone's watching heat, a minced jalapeño stirred in with the onions gives you that taco-night fire without harsh spice.
Serving and Storage
Serve this straight from the pot while it's warm and the cheese is still melty. Leftovers actually improve slightly as they sit in the fridge for a day or two, and reheating is as easy as stirring it over medium heat with a splash of extra broth or milk to loosen it back up. This is the kind of weeknight dinner that tastes even better when you don't have to think about it the second time around.
- The toppings—green onions, sour cream, cilantro—are worth having on hand because they turn a simple bowl into something that feels finished and intentional.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- This dish doesn't freeze beautifully because pasta changes texture, so plan to eat it fresh or within a few days.
Save to Pinterest This is the recipe I make when I want to prove to someone that good cooking doesn't require hours or a long ingredient list—just intention and paying attention to what's in the pot. That's all.
Common Recipe Questions
- → Can I use ground turkey instead of beef?
Yes, ground turkey works well and offers a lighter alternative while maintaining protein content.
- → What type of pasta is best for this dish?
Short shapes like penne, rotini, or shells hold sauce well and cook evenly in one pot.
- → How can I make the dish spicier?
Add chopped jalapeños with the onions or increase the amount of taco seasoning to elevate heat.
- → Is it possible to prepare this gluten-free?
Absolutely — simply substitute regular pasta with your favorite gluten-free alternative.
- → Can I add vegetables for extra nutrition?
Yes, adding drained black beans or corn enhances texture and boosts nutritional value.