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One Pot Beef Taco Pasta

One Pot Beef Taco Pasta

This One Pot Beef Taco Pasta combines the zesty flavors of tacos with the comfort of a hearty pasta dish, all cooked in a single pot for minimal cleanup. It's a simple, efficient, and delicious meal that transforms pantry staples into a satisfying dinner perfect for chaotic weeknights. The pasta cooks directly in the flavorful tomato and beef broth, ensuring every bite is infused with savory goodness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • Olive Oil: 1 tablespoon (optional, for browning)
  • Ground Beef: 1 pound (450g), preferably lean
  • Garlic: 2 cloves, minced (optional, but recommended)
  • Taco Seasoning: 2 tablespoons (use your favorite store-bought or homemade blend)
  • Pasta: 8 ounces (225g) of a short pasta like penne, rotini, or medium shells
  • Diced Tomatoes: 1 can (14.5 ounces), undrained
  • Tomato Sauce: 1 cup
  • Beef Broth or Water: 2 cups
  • Shredded Cheese: 1 cup, such as cheddar, Monterey Jack, or a Mexican blend
  • Optional Add-ins: 1/2 cup black beans (rinsed), 1/2 cup corn kernels, 1/4 cup diced jalapeños or bell peppers

Equipment

  • Large skillet
  • Dutch oven

Method
 

Instructions
  1. Brown the Beef: If using, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and minced garlic. Cook, breaking the meat apart with a spoon, until it's no longer pink. Drain off any excess grease.
  2. Season the Beef: Sprinkle the taco seasoning over the cooked beef and stir well to coat everything evenly. Let it cook for another minute until the spices are fragrant.
  3. Add Liquids and Pasta: Pour in the beef broth (or water), the can of diced tomatoes (with their juice), and the tomato sauce. Stir everything together, then add the dry pasta. If you're using optional beans, corn, or peppers, add them now. Stir until the pasta is submerged in the liquid.
  4. Simmer Until Tender: Bring the mixture to a gentle simmer. Once it’s bubbling, reduce the heat to low, cover the pot, and let it cook for about 12-15 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
  5. Melt the Cheese: Once the pasta is cooked and most of the liquid has been absorbed, turn off the heat. Sprinkle the shredded cheese over the top, place the lid back on for a minute or two to let the cheese melt into a gooey, delicious topping.
  6. Garnish and Serve: Give everything one final stir to incorporate the melted cheese. Serve the Taco Pasta hot, garnished with your favorite toppings like sour cream, cilantro, or chopped green onions.

Notes

For best results, use a wide-bottomed skillet or a Dutch oven. After cooking, let the pot sit, covered and off the heat, for about five minutes to allow the sauce to thicken. If the sauce seems watery after the pasta is cooked, remove the lid and let it simmer for an extra 2-3 minutes to evaporate excess liquid.