One-Pot Taco Pasta (Print Version)

A savory blend of seasoned beef, pasta, and melted cheese cooked together for an easy, hearty meal.

# 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
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

# How To Make:

01 - Cook ground beef in a large skillet or Dutch oven over medium-high heat 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; cook until softened, about 3 minutes.
03 - Sprinkle taco seasoning, salt, and black pepper over the mixture; stir well to coat evenly.
04 - Pour in broth and undrained diced tomatoes, then stir in 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 liquid is absorbed.
06 - Stir in shredded cheddar cheese until melted and creamy.
07 - Serve hot topped with sliced green onions, sour cream, and cilantro as desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means fewer dishes and more time enjoying the meal with people you love.
  • The pasta absorbs all those taco spices and tomato flavors, becoming something better than the sum of its parts.
  • It's flexible enough to feed a family but humble enough to feel like comfort food, not something that required hours of planning.
02 -
  • Undrained canned tomatoes are essential—that liquid becomes your sauce and keeps the pasta from drying out.
  • If your pasta is still hard when the liquid is mostly gone, add a splash more broth or water and keep simmering; every pasta brand cooks at a slightly different rate.
03 -
  • Use a Dutch oven if you have one; the heavier bottom means nothing sticks or burns, and the lid traps steam perfectly.
  • If you make your own taco seasoning from cumin, chili powder, paprika, and garlic powder, you'll taste the difference—store-bought works, but homemade feels like you're in control.
Go Back