One-Pot Taco Pasta Dish (Print Version)

Hearty Tex-Mex dish combining ground beef, taco spices, pasta, and melted cheddar in one pot.

# Components:

→ Meats

01 - 1 lb lean ground beef

→ 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

# Directions:

01 - Cook ground beef in a large skillet or Dutch oven over medium-high heat until fully 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; cook until softened, approximately 3 minutes.
03 - Sprinkle in taco seasoning, salt, and black pepper. Stir well to coat the beef evenly.
04 - Pour in broth and undrained diced tomatoes, then stir in dry pasta.
05 - Bring to a boil, reduce heat to simmer, cover, and cook for 12 to 15 minutes, stirring occasionally until pasta is tender and most liquid absorbed.
06 - Stir shredded cheddar cheese into the pot until melted and creamy.
07 - Ladle into bowls and garnish with sliced green onions, sour cream, and fresh cilantro as desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time enjoying dinner with people you care about.
  • The pasta absorbs all those taco spices and beef flavors directly, so every bite tastes intentional and deeply satisfying.
  • It's budget-friendly enough to make on a regular Tuesday but tasty enough that guests think you've planned something special.
02 -
  • Don't drain the fat immediately after browning the beef—a little of that rendered fat carries flavor into the rest of the dish.
  • Stir the pasta occasionally as it simmers so it cooks evenly and doesn't stick to the bottom where it might scorch.
  • If the pasta absorbs liquid faster than it cooks, add a splash more broth; if it's too soupy at the end, you can leave the lid off for the last few minutes.
03 -
  • Keep the heat at a genuine simmer once the liquid comes to a boil—a rolling boil will cook the pasta unevenly and might boil off liquid too quickly.
  • Always taste before serving and adjust the salt, because different broths and seasonings vary in saltiness, and what you season matters more than what the recipe says.
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