One-Pot Taco Pasta Dish (Printable)

Hearty blend of beef, pasta, and cheddar melted together in one pot for an easy Tex-Mex dinner.

# 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 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 It:

01 - In a large deep skillet or Dutch oven, cook ground beef over medium-high heat, breaking it up with a spoon until browned, about 5 minutes. Drain excess fat if necessary.
02 - Add diced onion and minced garlic to the skillet, sauté until softened, approximately 3 minutes.
03 - Sprinkle taco seasoning, salt, and black pepper over the beef mixture. Stir well to coat evenly.
04 - Pour in broth and diced tomatoes with their juices, then stir in dry pasta until fully combined.
05 - Bring mixture to a boil, then 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 throughout.
07 - Serve hot, garnished with sliced green onions, sour cream, and chopped cilantro if desired.

# Expert Suggestions:

01 -
  • Everything happens in one pot, which means minimal cleanup and maximum time with the people you're feeding.
  • The pasta absorbs all those savory, spiced flavors as it cooks, so every bite tastes intentional and delicious.
  • It's genuinely budget-friendly without tasting like you're cutting corners, which is its own kind of magic.
02 -
  • Stir the pasta occasionally while it simmers—I learned this the hard way when a batch stuck stubbornly to the bottom and required rescue with an extra splash of broth.
  • Don't skip draining the beef fat; it prevents the final dish from feeling overly heavy and lets all the seasoning shine instead of getting masked.
  • Check the liquid level midway through cooking and add a splash more broth if it's drying too fast; every pasta shape and stovetop cooks differently, so your eyes are your best guide.
03 -
  • Don't drain the tomatoes—those juices are flavor and moisture you actually need for the pasta to cook properly in the pan.
  • If your pasta is still slightly firm when the liquid looks almost gone, add broth gradually until it's tender; the timing varies based on pasta shape and your specific stove heat.
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