Description
One Pot Beef Taco Pasta is a quick and cheesy weeknight dinner loaded with Tex-Mex flavor. Made with ground beef, taco seasoning, pasta, and plenty of cheese, this hearty dish comes together in just one pan—no draining or boiling required!
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
Pasta and Sauce
- 2 cups uncooked pasta (penne or shells work well)
- 2 1/2 cups beef broth
- 1 cup salsa
- 1 cup canned corn (drained)
Cheese and Garnishes
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack or pepper jack cheese
- Salt and pepper to taste
- Chopped cilantro (optional)
- Sour cream for garnish (optional)
Instructions
- Cook the Beef and Onions: In a large skillet or Dutch oven, cook ground beef and diced onion over medium heat until browned, about 5–6 minutes. Drain excess fat if needed.
- Add Garlic and Seasoning: Add minced garlic and taco seasoning to the beef mixture. Stir and cook for 1 minute until fragrant.
- Combine Pasta and Liquids: Add the uncooked pasta, beef broth, salsa, and drained corn. Stir well to combine all ingredients and bring the mixture to a boil.
- Simmer the Pasta: Reduce heat to low, cover, and simmer for 12–15 minutes or until the pasta is tender, stirring occasionally to prevent sticking.
- Stir in Cheese: Remove the pan from heat and stir in the shredded cheddar and Monterey Jack or pepper jack cheeses until melted and creamy.
- Let it Thicken: Let the pasta sit for 2–3 minutes to thicken up before serving.
- Garnish and Serve: Garnish with chopped cilantro and a dollop of sour cream if desired. Serve hot and enjoy your cheesy taco pasta!
Notes
- Swap ground beef with ground turkey or plant-based crumbles for a lighter version.
- Add black beans or chopped bell peppers for extra flavor and texture.
- Use mild or spicy salsa to control the heat level of the dish.
- For a gluten-free option, substitute regular pasta with gluten-free pasta.
