Save There's something magical about weeknight cooking when you've got hungry mouths waiting and minimal time. I discovered this one-pot taco pasta on a Tuesday evening when my usual rotation felt stale, and I needed something that could go from pantry to table without dirtying half my kitchen. The beauty of it hit me immediately: everything gets thrown into one pot, the pasta cooks right in the broth, and by the time you smell that cheese melting in, dinner is done. No separate side dishes needed, no complicated plating—just comfort that actually tastes like you tried.
I remember making this for my neighbor's family when they were moving in down the street, and watching their kids actually finish their bowls without complaint was its own kind of victory. They asked for the recipe before they'd even unpacked their kitchen boxes, which tells you everything you need to know about how satisfying a single pot of this stuff really is.
Ingredients
- Ground beef (1 lb): Lean is better here because you want the taco flavors to shine, not fat pooling on top; I've learned to brown it properly so it breaks into small, evenly cooked bits.
- Onion and garlic (1 small onion, 2 cloves): These create an aromatic base that makes your kitchen smell incredible within minutes.
- Taco seasoning (2 tbsp): Store-bought is fine, but homemade (chili powder, cumin, paprika, garlic powder, onion powder) gives you control over heat level.
- Beef or chicken broth (2 cups): This is your liquid gold here—it's what the pasta cooks in, so it carries all the flavor straight into every bite.
- Diced tomatoes (1 can, undrained): The juice matters; don't drain them, because that liquid builds the sauce.
- Dry pasta (2 cups): Smaller shapes like penne or rotini work best; they catch the sauce beautifully and cook evenly in the broth.
- Shredded cheddar cheese (1½ cups): The final stir-in that transforms everything into something creamy and cohesive.
Instructions
- Brown the beef:
- Heat your pot over medium-high and add the ground beef, breaking it apart with a spoon as it cooks—you want little crumbles, not chunks. Listen for that sizzle and watch until the pink is completely gone, around 5 minutes, then drain any excess fat pooling at the bottom.
- Build the flavor base:
- Lower the heat slightly and add your diced onion and garlic, stirring until the kitchen smells like something amazing (about 3 minutes). This is when you know everything's on track.
- Season and combine:
- Sprinkle in the taco seasoning, salt, and pepper, stirring constantly so every bit of meat gets coated and the spices wake up.
- Add liquids and pasta:
- Pour in the broth and tomatoes with their juice, then stir in the dry pasta directly into the pot. Don't break the pasta; it'll soften and fit as it cooks.
- Simmer until creamy:
- Bring to a boil, then drop the heat to a simmer, cover, and let it cook for 12–15 minutes. Stir occasionally so nothing sticks to the bottom; you'll see the pasta soften and the liquid gradually disappear, leaving behind a thick, saucy dish.
- Finish with cheese:
- When the pasta is tender and most liquid is absorbed, remove from heat and stir in the shredded cheddar until it melts completely into a creamy sauce.
Save The moment I realized this had become a keeper was when my picky eater asked me to make it again—unprompted—and ate seconds. That's when a recipe stops being about efficiency and becomes about something that actually lands on your table and makes people happy.
Making It Hotter
If your household likes heat the way mine does, add a diced jalapeño when you're sautéing the onion and garlic. I've also stirred in a pinch of cayenne pepper along with the taco seasoning for a slower burn that builds as you eat, which feels more sophisticated somehow and keeps people reaching for seconds.
Customizing Your Protein
Ground turkey works beautifully if you're watching calories, though it dries out faster, so watch it closely while browning. Chicken tastes lighter and less rich, which some nights is exactly what I want when the weather's warm and I don't want anything too heavy sitting in my stomach.
Stretching It and Building on It
A can of black beans or corn stirred in right before the cheese makes it more filling and adds textural contrast that honestly transforms the whole dish. Fresh cilantro and a dollop of sour cream on top aren't optional in my house—they're the difference between a weeknight meal and something that actually tastes special.
- For a gluten-free version, swap in your favorite gluten-free pasta and double-check that both your taco seasoning and broth are certified gluten-free.
- Leftovers keep well in the fridge for three days, and reheating with a splash of broth brings back the creamy texture.
- If you're doubling this for a crowd, use a larger pot and increase cooking time by just a few minutes.
Save This dish proves that one-pot meals don't have to be boring shortcuts—they're actually where some of the most honest, satisfying cooking happens. Keep this in your back pocket for nights when you need something real, fast, and good.
Kitchen Guide
- → Can I use other meats instead of ground beef?
Yes, ground turkey or chicken can be substituted for a leaner option without altering the cooking process.
- → What type of pasta works best for this dish?
Short pasta shapes like penne, rotini, or shells hold sauce well and cook evenly in this one-pot method.
- → How can I make this dish spicier?
Adding chopped jalapeño peppers with the onions boosts heat, or increase taco seasoning if desired.
- → Is it possible to make a vegetarian version?
Yes, substituting ground beef with plant-based protein or adding beans can create a meat-free variation.
- → Can I prepare this meal ahead of time?
It can be made in advance and reheated gently, though fresh cheese topping is best added just before serving.