One-Pot Taco Pasta (Printable Version)

A savory Tex-Mex dish blending ground beef, spices, pasta, and melted cheddar cheese.

# 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, or 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

# Step-by-Step Directions:

01 - Heat a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned, about 5 minutes. Drain excess fat if necessary.
02 - Add diced onion and minced garlic to the beef. Cook, stirring frequently, until softened, approximately 3 minutes.
03 - Sprinkle in taco seasoning, salt, and black pepper. Stir well to combine and evenly coat the meat mixture.
04 - Pour in broth and diced tomatoes with their juices. Stir in dry pasta until evenly distributed.
05 - Bring mixture to a boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes. Stir occasionally until pasta is tender and most liquid is absorbed.
06 - Stir shredded cheddar cheese into the hot pasta until fully melted and creamy.
07 - Serve immediately topped with sliced green onions, sour cream, and chopped cilantro as preferred.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means minimal cleanup while everyone's still hungry.
  • The pasta absorbs all those beautiful taco flavors as it simmers, so every bite tastes better than it looks.
  • It costs almost nothing to make but tastes like you splurged on takeout.
02 -
  • Don't add the cheese while the pot is boiling—it'll separate and look grainy instead of creamy, so always let it come off the heat first.
  • If your pasta looks too dry at the end, you added too much pasta or your broth wasn't quite enough; next time measure carefully or add a splash more liquid.
03 -
  • Brown your beef aggressively—don't move it around too much in that first minute, because that's where the flavor crust forms that makes everything taste richer.
  • Keep your cheese shredded from a block if you can, because pre-shredded cheese has anti-caking agents that make it harder to melt into a smooth, creamy sauce.
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