Pin it There's something magical about dumping everything into one pot and walking away knowing dinner will turn into pure comfort. My kid came home from school completely wiped out one Tuesday, and I remembered having ground beef and pasta in the pantry—nothing fancy. Twenty-five minutes later, we had this taco pasta bubbling away, the kitchen smelling like cumin and tomatoes, and suddenly the exhausted mood lifted.
I made this for a potluck once, slightly nervous because I was bringing a one-pot dish to someone's nice kitchen. It turned out to be the first thing people went back for, and I overheard someone asking if it was complicated. The honesty of that moment—realizing something so simple could be genuinely delicious—stuck with me.
Ingredients
- Ground beef (1 lb, lean): Brown it first to build flavor, and don't skip draining the excess fat—that's what keeps the sauce from getting greasy.
- Onion and garlic (1 small onion, diced; 2 cloves garlic, minced): These are your flavor foundation, so take the 3 minutes to sauté them properly until they're soft and fragrant.
- Taco seasoning (2 tbsp): Store-bought is totally fine and saves time, but make your own if you have cumin, chili powder, and paprika on hand for more control.
- Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Taste as you go because the seasoning blend will vary depending on your brand.
- Broth (2 cups beef or chicken): This is where the pasta cooks and absorbs all the flavors, so use broth you'd actually drink.
- Diced tomatoes (1 can, 14.5 oz, undrained): Keep those juices in—they add acidity and moisture that balances the richness.
- Dry pasta (2 cups, penne or rotini work best): Smaller shapes catch the sauce better than long noodles in this one-pot situation.
- Cheddar cheese (1 1/2 cups, shredded): Shred it yourself if you can because pre-shredded has anti-caking agents that sometimes interfere with melting smoothly.
Instructions
- Brown the beef first:
- Heat your skillet over medium-high and add the ground beef, breaking it apart with your spoon as it cooks. After about 5 minutes you'll hear it sizzle less frequently, which is your signal it's mostly browned—don't wait for it to be completely dry.
- Build the flavor base:
- Add the onion and garlic to the browned beef and let them soften, stirring occasionally. You'll notice the kitchen starts smelling like real food when the garlic hits the pan.
- Season and toast:
- Sprinkle the taco seasoning, salt, and pepper over everything and stir for about 30 seconds so the spices bloom. This quick step makes a noticeable difference in depth.
- Add the liquid and pasta:
- Pour in the broth and tomatoes with their juices, then add the dry pasta right on top. Stir everything together so the pasta isn't clumped in one spot.
- Simmer gently:
- Bring the whole thing to a boil, then drop the heat to a simmer and cover it. Stir every few minutes so nothing sticks to the bottom, and cook for 12-15 minutes until the pasta is tender and most liquid has been absorbed.
- Finish with cheese:
- Turn off the heat and stir in the shredded cheddar until it's completely melted and creamy. The residual heat does the work here.
Pin it My partner surprised me by saying this tastes like comfort tastes—like someone cares enough to cook but not so much that you feel like you owe them a fancy compliment. That's when I realized this dish isn't fancy, and it doesn't need to be.
Making It Spicier
If your household likes heat like mine does, finely chop a jalapeño and add it with the onion and garlic. The warmth builds gradually rather than hitting you all at once, which means you can actually taste everything else in the dish too. Fresh jalapeños give a cleaner kick than dried peppers would here.
Swapping Proteins and Extras
Ground turkey or chicken works beautifully if you want something slightly leaner, though you might need an extra minute or two for it to brown properly. I've also thrown in a drained can of black beans or corn in the last few minutes, and it adds texture without throwing off the cooking time. Sometimes I add both because my freezer has whatever's in there.
Toppings and Serving
Let everyone build their own bowl with the toppings they actually want. Sour cream cools things down if you went heavy on the spice, fresh cilantro adds brightness, and sliced green onions give a little crunch. The base is hearty enough to stand alone, but toppings make it feel like you did something special.
- Set out sour cream, cilantro, and green onions so people can customize their own bowls.
- If making this gluten-free, swap in your favorite gluten-free pasta and check your broth labels for sneaky wheat.
- Leftovers keep well in the fridge for 3 days and actually taste better the next day after everything mingles overnight.
Pin it This pasta sits somewhere between weeknight survival and actual joy, which is exactly where most home cooking lives. Make it, feed people, and let them ask for the recipe.
Recipe FAQ
- → Can I use different meat in this dish?
Yes, ground turkey or chicken can be substituted for ground beef to suit your preference.
- → Is it possible to make this with gluten-free pasta?
Absolutely, simply swap regular pasta for a gluten-free variety without affecting the cooking process.
- → How can I add more spice to this dish?
Including a chopped jalapeño with the onions during sautéing will give it an extra kick.
- → What are some good toppings for this meal?
Green onions, sour cream, and chopped fresh cilantro add fresh flavors and texture as toppings.
- → Do I need any special equipment to prepare this meal?
A large skillet or Dutch oven with a lid is ideal for cooking all ingredients together efficiently.