One-Pot Taco Pasta (Printable)

A comforting dish with ground beef, taco spices, pasta, and cheddar cooked together in one pot.

# Ingredient list:

→ Meats

01 - 1 lb ground beef, lean

→ 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

# Cooking steps:

01 - Heat a large skillet or Dutch oven over medium-high heat. Add ground beef and cook 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, approximately 3 minutes.
03 - Sprinkle taco seasoning, salt, and black pepper over the mixture. Stir well to evenly coat the beef and aromatics.
04 - Pour in beef or chicken broth and undrained diced tomatoes. Stir in the dry pasta until fully incorporated.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
06 - Remove from heat and stir in shredded cheddar cheese until melted and creamy.
07 - Plate the pasta and garnish with sliced green onions, sour cream, and chopped cilantro as desired.

# Expert advice:

01 -
  • Everything happens in one pot, so you spend more time eating and less time scrubbing.
  • The pasta absorbs all the seasoning as it cooks, giving you layers of flavor that feel intentional, not rushed.
  • It stretches a pound of ground beef into a meal that actually satisfies four people without feeling skimpy.
02 -
  • Don't skip draining the excess fat after browning the beef—it sounds like one more step, but it prevents the whole dish from tasting greasy.
  • Keep the lid on while simmering, but stir occasionally so the pasta cooks evenly and nothing sticks to the bottom.
  • If the pasta isn't quite tender when the liquid is almost gone, add a splash more broth and give it another 2-3 minutes.
03 -
  • Use a broth you actually like drinking—it flavors everything, so quality matters more than you'd think.
  • Stir the pasta every few minutes while it simmers so it cooks evenly and nothing burns on the bottom.
  • Add the cheese off heat if you're worried about it clumping, though stirring it in while everything is still hot usually works beautifully.
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