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One-Pot Beef Taco Pasta
Faiza Shabir

Easy One-Pot Beef Taco Pasta Recipe

This Easy One-Pot Beef Taco Pasta is bold, cheesy, and packed with classic taco flavor in every bite. Ground beef, pasta, and a creamy taco-seasoned sauce cook together in one pan for easy cleanup. It’s hearty, family-friendly, and perfect for busy weeknights. Top it with fresh cilantro or sour cream for extra flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: dinner
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 tbsp olive oil if needed
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 packet taco seasoning or 2 tbsp homemade
  • 2 cups beef broth
  • 1 cup tomato sauce
  • 1 can 14 oz diced tomatoes (undrained)
  • 8 oz uncooked pasta elbow or shells
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup corn optional
  • 1/2 cup black beans optional
  • Salt and black pepper to taste
  • Fresh cilantro or sour cream optional garnish

Method
 

  1. Heat a large skillet or pot over medium heat and cook ground beef until browned, then drain excess grease.
  2. Add onion and garlic and sauté 2–3 minutes until softened.
  3. Stir in taco seasoning, beef broth, tomato sauce, diced tomatoes, and uncooked pasta.
  4. Bring to a gentle boil, then reduce heat and simmer 12–15 minutes until pasta is tender.
  5. Stir occasionally to prevent sticking and adjust seasoning if needed.
  6. Remove from heat and stir in cheddar and Monterey Jack until melted and creamy.
  7. Let sit 2–3 minutes to thicken slightly before serving.
  8. Garnish with cilantro or sour cream if desired and serve hot.

Notes

  • Stir occasionally while simmering so the pasta cooks evenly and doesn’t stick.
  • Add a splash of broth if the pasta absorbs too much liquid.
  • Use lean ground beef or swap it with ground turkey for a lighter option.
  • Store leftovers airtight up to 3 days and reheat with a little broth or milk.

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