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
Scale
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.
