One-Pot Taco Pasta (Printable)

Savory blend of ground beef, taco spices, pasta, and melted cheese cooked together.

# 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

# Directions:

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

# Expert Tips:

01 -
  • It's genuinely one pot, which means less time scrubbing dishes and more time actually enjoying your meal.
  • The pasta absorbs all those taco flavors directly, tasting better than if you made them separately.
  • Ground beef stretches further when mixed with pasta, so your budget goes further without sacrificing flavor.
02 -
  • Don't skip stirring occasionally while it simmers—the pasta on the bottom can stick if left alone, and you want even cooking.
  • The liquid should mostly absorb into the pasta; if you end up with soup, your heat was too low or your pasta absorbs more liquid than expected (different brands vary slightly).
03 -
  • Don't walk away while it simmers—stir it a few times so nothing sticks to the bottom and the pasta cooks evenly.
  • If you find yourself with extra liquid at the end, remove the lid, raise the heat slightly, and let it cook off for another minute or two while stirring.
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