One-Pot Taco Pasta (Printable Version)

A flavorful Tex-Mex dish combining ground beef, pasta, spices, and cheese in a single pot.

# 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 tablespoons taco seasoning
05 - 1/2 teaspoon salt, adjust to taste
06 - 1/4 teaspoon ground 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

# Steps to Follow:

01 - In a large skillet or Dutch oven over medium-high heat, cook the ground beef until fully browned, breaking it up with a spoon, about 5 minutes. Drain excess fat if needed.
02 - Add the diced onion and minced garlic to the beef and cook until softened, approximately 3 minutes.
03 - Stir in the taco seasoning, salt, and black pepper, ensuring the beef mixture is evenly coated.
04 - Pour in the broth and diced tomatoes with their juices, then stir in the dry pasta until combined.
05 - Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most liquid absorbed.
06 - Stir in shredded cheddar cheese until fully melted and creamy.
07 - Ladle into bowls and garnish with sliced green onions, sour cream, and chopped cilantro if desired.

# Additional Tips::

01 -
  • Everything cooks in one pot, which means minimal cleanup on nights when you're already exhausted.
  • The flavor is genuine taco comfort without any fussy technique or special ingredients you don't already have.
  • It stretches a pound of meat and transforms it into a filling, satisfying dinner for four people.
02 -
  • Don't skip draining the beef if there's a lot of fat—excess grease makes the final dish feel heavy instead of comforting.
  • Stir the pasta occasionally while it simmers so it doesn't clump together at the bottom of the pot.
  • If it looks too thick, you can always add a splash more broth at the end, but you can't take liquid back out.
03 -
  • Use medium-high heat when browning the beef so you get color, not steam—this is where flavor lives.
  • If your pasta looks like it's cooking too fast and drying out, immediately reduce the heat; every stove runs differently, so trust your senses over the timer.
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