Save There's something about a one-pot meal that makes a weeknight feel less like a chore and more like a small victory. I discovered this taco pasta on an evening when I'd promised dinner but had zero energy to juggle multiple pans, and honestly, it became the kind of dish I now make when I want something hearty without the cleanup headache. The beauty of it is how the pasta soaks up all those taco flavors as it cooks, turning into something that tastes way more complicated than it actually is.
I made this for my neighbor when she mentioned feeling too overwhelmed to cook, and watching her face light up when she realized it was this comforting and this easy felt like the best kind of magic. She's made it at least a dozen times since, and I love that it's become her go-to weeknight answer too.
Ingredients
- Ground beef (1 lb, lean): The foundation here—lean ground beef keeps things from getting greasy, but don't stress if that's all you have on hand.
- Small onion and garlic (2 cloves): These build the flavor base before anything else goes in, and they soften into the beef so perfectly you'll forget they were separate ingredients.
- Taco seasoning (2 tbsp): Store-bought works beautifully, though homemade is magic if you have cumin, chili powder, and paprika hanging around.
- Salt and black pepper (1/2 tsp and 1/4 tsp): These seem small but they're your final adjustment tool—taste as you go.
- Beef or chicken broth (2 cups): This becomes your pasta cooking liquid and your sauce all at once, so choose one you'd actually drink if you had to.
- Diced tomatoes (1 can, 14.5 oz, undrained): The juice matters as much as the tomatoes—pour it all in.
- Dry pasta (2 cups): Penne, rotini, or shells all work—pick what makes you happy.
- Shredded cheddar cheese (1 1/2 cups): The moment this melts in is pure comfort.
- Optional toppings (green onions, sour cream, cilantro): These are your finishing touches that make it feel fresh and alive.
Instructions
- Brown the beef:
- Heat your skillet over medium-high and let the ground beef hit the pan with a satisfying sizzle. Break it up with your spoon as it cooks—you're looking for it to lose that raw color and start smelling deeply savory, about 5 minutes. If there's a puddle of fat when you're done, pour it off.
- Build the flavor base:
- Toss in your diced onion and garlic, and listen for that quiet sizzle as they hit the hot beef. Stir them around for about 3 minutes until they soften and start to smell like something wonderful.
- Season everything:
- Sprinkle and stir:
- Add your taco seasoning, salt, and pepper, stirring so every bit of beef gets coated with that spice mixture. You'll notice the smell shift—that's when you know it's working.
- Add the liquids and pasta:
- Pour in your broth and tomatoes (juice and all), then scatter the dry pasta over the top. Stir it so nothing sticks to the bottom.
- Simmer to doneness:
- Bring everything to a boil, then turn the heat down and cover it. Let it bubble gently for 12 to 15 minutes, stirring now and then, until the pasta is tender and the liquid has mostly soaked in. You want it creamy, not soupy.
- Finish with cheese:
- Stir in your shredded cheddar until it's melted and everything looks glossy and warm. Taste it now—this is your moment to add more salt if it needs it.
- Serve and celebrate:
- Scoop it into bowls and top with green onions, a dollop of sour cream, and cilantro if you're feeling fancy. Eat it while it's hot.
Save The real moment this became a favorite was when my daughter asked for seconds without being asked, and my partner mentioned casually that it was now in regular rotation. That's when I knew it wasn't just convenient—it was actually delicious in a way that mattered.
Making It Your Own
The skeleton of this dish is solid, but the fun part is how you can bend it to your mood. If you want heat, add a chopped jalapeño when you're sautéing the onions and garlic—it'll soften into the background but still make itself known. If ground beef isn't your thing, ground turkey or chicken works just fine and cooks the same way. Even ground lamb has shown up in my kitchen version when I was feeling adventurous.
Texture and Nutrition Variations
One night I opened a can of black beans halfway through cooking and stirred them in, and suddenly the whole thing felt more substantial. Corn works the same way—it adds sweetness and keeps things from feeling too heavy. If you're eating gluten-free, swap the pasta for a gluten-free version and the timeline stays exactly the same.
Timing and Storage
This entire meal comes together in about 35 minutes, which means you can go from empty kitchen to eating in less time than some takeout would take to arrive. Leftovers actually improve the next day because the pasta continues soaking up flavor, though it might be a bit thicker—add a splash of broth when you reheat it.
- Leftovers keep in the refrigerator for up to 3 days in a covered container.
- Freeze it in individual portions if you want an easy lunch that just needs microwaving.
- Reheat gently with a splash of extra broth so it doesn't dry out.
Save This is the kind of recipe that quietly earns its place in your regular cooking rotation, not because it's fancy but because it's honest and it works. Make it, feed people you love, and watch how something this simple becomes something they'll actually remember.
Common recipe questions
- → Can I use ground turkey instead of beef?
Yes, ground turkey can be substituted for beef for a leaner option while maintaining similar flavors.
- → What type of pasta works best for this dish?
Short shapes like penne, rotini, or shells hold sauce well and cook evenly in this one-pot method.
- → How can I make this dish spicier?
Add chopped jalapeño peppers during the sauté stage or increase the amount of taco seasoning.
- → Is it possible to make a vegetarian version?
Yes, substitute ground beef with plant-based crumbles or add additional beans and vegetables.
- → Can I prepare this meal ahead of time?
The dish can be partially cooked ahead, then reheated gently while stirring in cheese before serving.