There is something wonderfully satisfying about a dish that combines bold taco flavors with comforting pasta all in one easy-to-make meal. This One Pot Beef Taco Pasta Recipe is exactly that kind of dinner — a perfect weeknight solution that feels indulgent without any fuss. Think juicy seasoned ground beef mingling with tender pasta, all simmered in a creamy, cheesy sauce infused with zesty diced tomatoes and just the right hint of spice. It’s a vibrant blend of textures and tastes that will have everyone reaching for seconds and asking for the recipe. Plus, it only requires one pot, which means less cleanup and more time to enjoy your meal and company.
Ingredients You’ll Need
Gathering simple ingredients that pack a punch is key to bringing out the best flavors and textures in this dish. Each element plays a unique role in creating the creamy, savory, and slightly spicy profile that makes the One Pot Beef Taco Pasta Recipe a family favorite.
- 1 lb ground beef: Provides the hearty protein base essential for rich flavor and satisfying texture.
- 1 small onion, diced: Adds subtle sweetness and depth to the savory beef.
- 2 cloves garlic, minced: Infuses a fragrant kick that complements the taco seasoning perfectly.
- 1 packet taco seasoning: Or use your own homemade blend for a customizable spice level and bold taco flavor.
- 1 (14.5 oz) can diced tomatoes with green chilies, undrained: Brings a saucy tang and a touch of heat for exciting complexity.
- 3 cups beef broth (or chicken broth): The liquid component that helps cook the pasta and infuses savory undertones.
- 1 cup heavy cream: Adds richness and creaminess, turning this pasta into a luscious comfort food.
- 8 oz elbow macaroni or rotini pasta (uncooked): The perfect vehicle for soaking up all those delicious flavors.
- 1 cup shredded cheddar cheese (plus extra for garnish): Melts beautifully to make the sauce irresistibly cheesy and gooey.
- Salt and pepper to taste: Enhances all the flavors and balances the dish.
- Fresh cilantro, chopped (optional for garnish): Adds a fresh, bright pop that elevates the finished dish.
- Sour cream (optional for serving): Offers cooling creaminess that pairs wonderfully with the spicy taco seasoning.
- Lime wedges (optional for serving): A squeeze of fresh lime juice cuts through the richness and brightens each bite.
How to Make One Pot Beef Taco Pasta Recipe
Step 1: Brown the Beef
Start by heating a bit of oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and break it apart with a wooden spoon as it cooks. Browning it well for 5 to 7 minutes until fully cooked builds the rich, savory base flavor every great taco pasta needs. Once browned, drain off any excess fat to keep the dish from feeling greasy.
Step 2: Sauté the Onion and Garlic
Next, toss the diced onion into the pot with the beef. Cook together for 2 to 3 minutes until the onion softens and starts to release its sweetness. Then add the minced garlic and let it cook for another minute. This step ensures the garlic aroma permeates the dish without burning.
Step 3: Add Seasonings and Tomatoes
Sprinkle the taco seasoning over the meat and onions, stirring well so every bite is bursting with that classic Mexican-inspired flavor. Then pour in the entire can of diced tomatoes with green chilies, making sure to include the juices. Add the broth, and stir everything together to create the flavorful liquid that will cook the pasta.
Step 4: Cook the Pasta
Add the uncooked pasta directly into the pot, pushing it down so it is fully submerged in the sauce. Bring the mixture to a boil, then lower the heat to a simmer and cover the pot. Let it cook for 10 to 12 minutes, stirring occasionally to keep the pasta from sticking, until it’s tender and has soaked up much of the flavorful liquid.
Step 5: Finish with Cream and Cheese
Pour in the heavy cream and stir to combine. Let it simmer gently for a couple of minutes until the sauce thickens slightly. Then add the shredded cheddar cheese, stirring just until melted into a luscious, creamy sauce. Finally, taste everything and adjust with salt and pepper to your liking.
Step 6: Serve Hot
Your delicious One Pot Beef Taco Pasta Recipe is ready to enjoy immediately. The cheesy, savory goodness makes it perfect for a cozy meal any day of the week.
How to Serve One Pot Beef Taco Pasta Recipe
Garnishes
Garnishing elevates this dish from simply satisfying to absolutely memorable. Sprinkle extra shredded cheddar cheese on top for ooey-gooey cheesiness, chopped fresh cilantro for refreshing brightness, and a dollop of cool sour cream to balance out the spices perfectly.
Side Dishes
This taco pasta is a complete meal on its own, but you can serve it alongside crisp green salads or steamed veggies like corn or sautéed bell peppers for extra color and crunch. A warm tortilla on the side is always a welcome addition to mop up the cheesy sauce.
Creative Ways to Present
For a fun twist, try serving the One Pot Beef Taco Pasta Recipe in small cast-iron skillets or even mini bread bowls for individual portions. You can also top it with your favorite taco toppings like sliced jalapeños, diced avocado, or a drizzle of hot sauce to customize each plate.
Make Ahead and Storage
Storing Leftovers
Leftover One Pot Beef Taco Pasta keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld and deepen, making it an even tastier option for lunch or dinner the next day.
Freezing
If you want to save some for later, this dish freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. Just be aware that the creamy sauce may separate slightly upon thawing but will still taste great once reheated and stirred well.
Reheating
To reheat, warm leftovers gently in a skillet over medium-low heat, adding a splash of broth or cream if needed to loosen the sauce. You can also reheat in the microwave, stirring halfway through to ensure even heating. This way, you’ll get that fresh-from-the-pot creaminess all over again.
FAQs
Can I make this recipe vegetarian?
Absolutely! Swap the ground beef for plant-based crumbles or hearty vegetables like mushrooms and bell peppers. Adjust the seasoning and broth accordingly to keep that deep flavor in your One Pot Beef Taco Pasta Recipe.
What pasta shape works best?
Elbow macaroni or rotini are perfect because their shapes hold onto the creamy sauce well, but feel free to use whatever small pasta shape you have on hand. Just be sure it cooks in roughly the same time.
Can I use store-bought taco seasoning?
Yes, store-bought taco seasoning packets work great for convenience, but making your own blend lets you control the heat and salt levels, which is a fun way to personalize your One Pot Beef Taco Pasta Recipe.
Is this dish spicy?
The heat mostly comes from the taco seasoning and diced tomatoes with green chilies, so it has a mild to moderate spice level. You can adjust by choosing a mild seasoning or adding fresh jalapeños for more kick.
Can I prepare this in advance?
You can chop ingredients and measure spices ahead of time for quick assembly. However, since it’s best enjoyed fresh, it’s ideal to cook the pasta right before serving to avoid mushiness.
Final Thoughts
There is nothing quite like the convenience and comfort of whipping up a meal in one pot that tastes like you spent hours in the kitchen. This One Pot Beef Taco Pasta Recipe is a stellar example. With its perfect balance of creamy, cheesy, and zesty taco flavors, it’s sure to become a go-to dinner for weeknights, potlucks, or anytime you want a crowd-pleaser without the hassle. Trust me, once you try it, you’ll be making it over and over again!
Print
One Pot Beef Taco Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Description
A delicious and hearty One Pot Beef Taco Pasta combining seasoned ground beef, tender pasta, and a creamy cheddar cheese sauce. This easy-to-make dish blends Tex-Mex flavors with comforting pasta for a quick meal perfect for weeknights.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 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)
- 1 cup heavy cream
- 8 oz elbow macaroni or rotini pasta (uncooked)
- 1 cup shredded cheddar cheese (plus extra for garnish)
- Salt and pepper to taste
Optional Garnishes
- Fresh cilantro, chopped
- Sour cream
- Lime wedges
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.
- Sauté the Onion and Garlic: Add the diced onion to the pot with the beef and cook for 2-3 minutes until softened. Add the minced garlic and sauté another 1 minute until fragrant.
- Add Seasonings and Tomatoes: Stir in the taco seasoning, making sure it coats the beef and onions well. Pour in the can of diced tomatoes with green chilies (undrained) and add the beef broth. Stir to combine.
- Add the Pasta: Add the uncooked pasta to the pot, ensuring it is submerged in the liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10-12 minutes, or until the pasta is tender and most liquid has absorbed. Stir occasionally to prevent sticking.
- Add Cream and Cheese: Once pasta is cooked and liquid is mostly absorbed, pour in the heavy cream and stir to combine. Let it simmer for 1-2 minutes to thicken. Add shredded cheddar cheese and stir until melted and sauce is creamy.
- Taste and Adjust: Taste the dish and adjust seasoning with salt and pepper as needed.
- Serve: Serve hot, garnished with extra cheddar cheese, chopped cilantro, and a dollop of sour cream if desired. Optionally serve with lime wedges.
Notes
- Use any elbow macaroni or rotini pasta you prefer.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce may be less creamy.
- You can make your own taco seasoning blend using chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.
- Leftovers store well in the fridge for up to 3 days and reheat with a splash of broth or cream.
- Add diced bell peppers or corn when sautéing onions for extra veggies.
