Hearty One-Pot Taco Pasta (Print View)

Savory Tex-Mex pasta with ground beef, taco spices, and melted cheddar cheese, all cooked in a single pot.

# 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, 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 deep skillet or Dutch oven, cook ground beef over medium-high heat until browned, breaking it up with a spoon, about 5 minutes. Drain excess fat if necessary.
02 - Add diced onion and minced garlic to the beef. Sauté until softened, approximately 3 minutes.
03 - Sprinkle taco seasoning, salt, and black pepper over the beef mixture. Stir to combine thoroughly.
04 - Pour in broth and diced tomatoes with their juices. Stir in the dry pasta evenly.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
06 - Stir in shredded cheddar cheese until melted and creamy.
07 - Dish out the pasta hot and garnish with green onions, sour cream, and cilantro if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means fewer dishes and more time actually eating with people instead of scrubbing.
  • The flavors meld as the pasta absorbs the savory, slightly spicy broth—it's hard to mess up because the dish gets better the longer it sits.
  • It's genuinely budget-friendly without tasting like you cut corners.
02 -
  • Stir occasionally while it simmers—the pasta can stick to the bottom if you ignore it, and scorched pasta tastes bitter no matter what you do.
  • The dish continues to absorb liquid even after you turn off the heat, so don't panic if it looks a little saucier than you expected right when you finish cooking.
03 -
  • Don't skip browning the beef properly—those caramelized edges are where most of the flavor comes from.
  • Taste as you go and adjust the salt and spice level before serving so you're not stuck with something too bland or too hot.
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