One-Pot Taco Pasta
A weeknight revelation, this one-pot taco pasta combines the zesty, savory flavors of a taco with the comforting embrace of a creamy pasta dish. Tender pasta shells and spicy ground beef are simmered in a rich tomato sauce that thickens naturally, all finished with a gooey blanket of melted cheddar cheese. This ultimate comfort food hybrid is ready in about 30 minutes and is guaranteed to become a family favorite.
Equipment
- Large skillet or Dutch oven with a lid
- Wooden spoon or spatula
- Chef's knife
- Cutting board
- Cheese grater
- Measuring cups and spoons
Ingredients
- 1 pound lean ground beef 90/10
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3-4 cloves garlic, minced
- 1 packet taco seasoning approx. 2-3 tablespoons
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 3 cups low-sodium beef broth
- 8 ounces medium shell pasta, uncooked
- 2 cups sharp cheddar cheese, freshly shredded
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the ground beef, break it up with a spoon, and cook for 5-7 minutes until browned. Drain any excess grease.
- Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the taco seasoning, chili powder, and smoked paprika. Stir constantly for 30-60 seconds to bloom the spices.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the undrained fire-roasted tomatoes and tomato sauce. Bring the mixture to a simmer.
- Stir in the uncooked pasta, ensuring it's mostly submerged in the liquid. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
- Turn off the heat. Sprinkle the shredded cheddar cheese evenly over the top. Replace the lid and let it sit for 2-3 minutes for the cheese to melt completely. Do not stir.
- Serve immediately, garnished with your favorite taco toppings.
Notes
Pro Tips: For the creamiest sauce, shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Cook pasta until just al dente, as it will continue to soften in the hot sauce. If the sauce becomes too thick while cooking, add a splash of extra beef broth or water.
Variations: Substitute ground beef with ground turkey, chicken, or a plant-based crumble. Use rotini, penne, or elbow macaroni instead of shells. Swap cheddar for Monterey Jack, Colby Jack, or pepper jack cheese. For extra flavor, add a tablespoon of adobo sauce from a can of chipotles, or stir in a half cup of sour cream or Greek yogurt off the heat at the end. For added fiber, stir in a can of drained black or pinto beans with the cheese.
Serving Suggestions: Set up a toppings bar with sour cream, diced avocado or guacamole, chopped cilantro, sliced jalapeños, and crushed tortilla chips for crunch. Serve with a simple green salad.
Variations: Substitute ground beef with ground turkey, chicken, or a plant-based crumble. Use rotini, penne, or elbow macaroni instead of shells. Swap cheddar for Monterey Jack, Colby Jack, or pepper jack cheese. For extra flavor, add a tablespoon of adobo sauce from a can of chipotles, or stir in a half cup of sour cream or Greek yogurt off the heat at the end. For added fiber, stir in a can of drained black or pinto beans with the cheese.
Serving Suggestions: Set up a toppings bar with sour cream, diced avocado or guacamole, chopped cilantro, sliced jalapeños, and crushed tortilla chips for crunch. Serve with a simple green salad.