Description
This One Pot Beef Taco Pasta is a hearty and flavorful dish that combines tender ground beef, taco seasoning, creamy cheese sauce, and pasta all cooked together in a single pot. Ready in just 25 minutes, it’s perfect for busy weeknight dinners and offers the comforting taste of tacos in a convenient pasta form.
Ingredients
Scale
Beef and Vegetables
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Seasonings and Liquids
- 1 packet taco seasoning (or homemade seasoning blend)
- 1 (14.5 oz) can diced tomatoes with green chilies, undrained
- 3 cups beef broth (or chicken broth)
Pasta and Dairy
- 8 oz elbow macaroni or rotini pasta (uncooked)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (plus extra for garnish)
Additional
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish, optional)
- Sour cream (optional, for serving)
- Lime wedges (optional, for serving)
Instructions
- Brown the Beef: In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat from the pot.
- Sauté the Onion and Garlic: Add the diced onion to the pot with the beef and cook for 2-3 minutes until softened. Then add the minced garlic and sauté for another 1 minute, until fragrant, stirring occasionally.
- Add Seasonings and Tomatoes: Stir in the taco seasoning, making sure it coats the beef and onions well. Pour in the undrained diced tomatoes with green chilies and add the beef broth. Stir to combine all ingredients evenly.
- Add the Pasta: Add the uncooked pasta to the pot, ensuring it is fully submerged in the liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 10-12 minutes, or until the pasta is tender and most of the liquid has absorbed. Stir occasionally to prevent sticking.
- Add Cream and Cheese: Once the pasta is cooked and the liquid mostly absorbed, pour in the heavy cream and stir to combine. Let the sauce simmer for another 1-2 minutes to thicken. Then add the shredded cheddar cheese and stir until it melts and creates a creamy sauce.
- Taste and Adjust: Taste the pasta and adjust seasoning with salt and pepper as needed, stirring well after adjustments.
- Serve: Serve the One Pot Beef Taco Pasta hot, garnished with extra shredded cheddar cheese, chopped fresh cilantro, and a dollop of sour cream if desired. Optionally, serve with lime wedges for a fresh citrus squeeze.
Notes
- You can substitute the ground beef with ground turkey for a leaner option.
- Use gluten-free pasta to make this recipe gluten free.
- For extra spice, add a pinch of cayenne pepper or a few drops of hot sauce with the taco seasoning.
- Leftovers store well in the fridge for up to 3 days; reheat gently on the stovetop or microwave with a splash of broth or cream to loosen the sauce.
- If preferred, you can use evaporated milk instead of heavy cream for a lighter sauce.
