One-Pot Taco Pasta (Printable)

A hearty, budget-friendly dish combining beef, spices, pasta, and melted cheese all in one pot.

# 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 tablespoons taco seasoning
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground 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 - Heat a large skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon, about 5 minutes. Drain excess fat if needed.
02 - Add diced onion and minced garlic to the beef; sauté until softened, about 3 minutes.
03 - Mix in taco seasoning, salt, and black pepper. Stir well to evenly coat the beef mixture.
04 - Pour in broth and undrained diced tomatoes. Stir in dry pasta until well combined.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until pasta is cooked through and most liquid is absorbed.
06 - Stir shredded cheddar cheese into the pasta until melted and creamy.
07 - Dish out portions and garnish with green onions, sour cream, and cilantro if desired.

# Expert Advice:

01 -
  • One pot means one cleanup, which becomes a bigger win than you'd think on busy weeknights.
  • The cheese melts right into the pasta, creating pockets of creaminess that make it taste way fancier than the effort required.
  • Ground beef stretches further when cooked this way, feeding four people for less than you'd spend ordering out.
02 -
  • Stir occasionally while it simmers because pasta sticks ruthlessly to the bottom of the pot and creates burnt spots that flavor the whole dish.
  • The pasta continues absorbing liquid even after you turn off the heat, so if it looks slightly loose at the end, that's actually perfect.
03 -
  • Lean ground beef is worth the extra dollar because it won't leave a grease slick on top of your finished pasta.
  • If your kitchen smells a little burnt after cooking, you know you caught that sticky situation—it happens to everyone and doesn't ruin anything that's already melted in the cheese.
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