If your weeknights could use a whole lot more comfort and a lot less hassle, you need to try One-Pot Cheesy Taco Pasta. This crowd-pleaser brings together everything we love about taco night and the heartwarming allure of cheesy pasta, all in a single pot. With rich, savory beef, tender pasta, zesty tomatoes, and a creamy, cheesy finish, each forkful is a celebration of flavor. There’s nothing fussy here, just simple ingredients and approachable steps that will save you time but never skimp on taste. Whether you’re feeding hungry kids or just want a cozy meal to share, this recipe is about to become your new kitchen hero.
Ingredients You’ll Need
The beauty of One-Pot Cheesy Taco Pasta is how a handful of everyday staples can transform into something magical. Every ingredient is there for a reason—each adding its own dimension of flavor, color, and, of course, a little cheesy joy!
- Ground beef (1 lb): Delivers the heartiness and savory richness that anchors the whole dish—swap for turkey or chicken if you’d like!
- Yellow onion, diced (1 small): Adds sweet depth that caramelizes into the beef for serious flavor-building.
- Garlic, minced (2 cloves): Brings aromatic punch; don’t skip it if you want bold, classic taco notes.
- Taco seasoning (2 tbsp): The flavor booster—this makes every bite taste unmistakably taco-inspired.
- Salt (1/2 tsp): Just enough to balance and heighten all the other flavors.
- Beef broth (2 cups): Infuses the pasta with richness and keeps everything perfectly moist.
- Diced tomatoes with green chilies (1 can, 10 oz, undrained): Brings a tangy kick plus vibrant color and a subtle heat.
- Uncooked pasta shells or rotini (8 oz): Their shape is perfect for catching all that cheesy, meaty sauce.
- Frozen corn (1 cup, optional): Pops of sweetness and a hint of crunch—adds color and another veggie bonus.
- Shredded cheddar cheese (1 1/2 cups): The star of the show! Melts into everything for gooey, irresistible creaminess.
- Sour cream (1/2 cup): The secret to ultra-silky sauce and a little tang that brightens the dish.
- Fresh cilantro, chopped (for garnish): A generous sprinkle makes every serving pop with freshness and color.
How to Make One-Pot Cheesy Taco Pasta
Step 1: Brown the Beef and Onion
Start by grabbing your largest, deepest skillet or a reliable Dutch oven—this is where the magic happens. Crumble the ground beef into the pan with the diced onion over medium heat. Stir frequently so the meat cooks evenly and the onion softens right alongside it. You’re aiming for about 5 to 6 minutes, until everything smells mouthwatering and the beef is nicely browned. Don’t forget to drain any excess fat to avoid a greasy sauce.
Step 2: Add Aromatics and Spices
Once the beef and onion are ready, sprinkle in the minced garlic. Stir for just about 30 seconds, letting the garlic bloom and perfume your kitchen—this is one of those small steps that adds giant flavor. Next, shower in the taco seasoning and salt, stirring so every little bit of beef gets coated in those bold, savory spices.
Step 3: Build the Sauce and Pasta
Now comes the signature One-Pot Cheesy Taco Pasta trick: pour in the beef broth, diced tomatoes with green chilies (don’t drain them!), uncooked pasta, and corn if you’re using it. Give everything a nice stir so the pasta is submerged. Bring the pot to a gentle boil, then immediately lower the heat, cover, and let it all simmer. Stir occasionally during the 12–15 minutes to keep the pasta from sticking, and watch as the shells soak up that tomatoey, spiced broth.
Step 4: Make It Cheesy and Creamy
When the pasta is cooked and most of the liquid has been absorbed, stir in all that glorious cheddar cheese and sour cream. This is where your One-Pot Cheesy Taco Pasta turns from good to downright swoon-worthy. As you mix, watch the cheese melt into gooey ribbons and the sour cream give the sauce a beautifully creamy texture.
Step 5: Let It Rest and Garnish
Turn off the heat and let the pot sit uncovered for 5 minutes. This is the secret for thickening the sauce just enough so it clings to every single noodle. Before you serve, shower the top with chopped fresh cilantro for a burst of color and a bright, herby finish.
How to Serve One-Pot Cheesy Taco Pasta
Garnishes
Don’t underestimate the power of fresh toppings! Beyond a generous sprinkle of cilantro, try spooning on diced avocado, a handful of sliced green onions, or a little more shredded cheese for extra flair. If you like a bit of heat, add some pickled jalapeños or a drizzle of your favorite hot sauce right before digging in.
Side Dishes
Since One-Pot Cheesy Taco Pasta is a main event in itself, a simple green salad with a zesty lime vinaigrette makes a breezy pairing. Some warm tortilla chips, fresh guacamole, or a tangy slaw are also perfect for scooping and balancing those savory, cheesy flavors. You really don’t need much—this pasta is a meal and a half all on its own!
Creative Ways to Present
If you’re feeding a group, set out the pot alongside bowls of toppings so everyone can make their bowl just the way they like it. For something fun, serve the pasta in taco shells for a “pasta taco” experience, or use it to stuff bell peppers and bake until bubbly. The playful, taco-inspired flavors mean the possibilities for presentation are as limitless as your imagination.
Make Ahead and Storage
Storing Leftovers
One of the best perks of making One-Pot Cheesy Taco Pasta is that it tastes fantastic the next day! Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will meld even more, making each bite extra delicious.
Freezing
If you want to stash some away for busy nights, just portion the cooled pasta into freezer-safe containers or bags. It will keep for up to 2 months. When you’re ready to enjoy, let it thaw overnight in the fridge for best results.
Reheating
Reheat leftover One-Pot Cheesy Taco Pasta gently on the stovetop or in the microwave. If it seems a bit dry, stir in a splash of beef broth or a little extra sour cream to revive that creamy texture. A quick stir and a minute or two of heat, and it’s good as new!
FAQs
Can I make One-Pot Cheesy Taco Pasta vegetarian?
Absolutely! Swap the ground beef for your favorite plant-based crumbles or even cooked lentils. Vegetable broth works perfectly, and you’ll still get all those bold taco flavors in every bite.
What kind of pasta works best in this recipe?
Short pasta like shells or rotini are ideal because they hold onto all that cheesy, beefy sauce, but you can use penne, elbows, or even bowties—just adjust simmer time if needed.
Is it possible to make this dish gluten free?
Yes! Choose your favorite gluten-free pasta and check that your taco seasoning and broth are certified gluten-free. Watch the cooking time, as some gluten-free pastas cook faster than wheat varieties.
How spicy is One-Pot Cheesy Taco Pasta?
This recipe is mild enough for most palates thanks to the balance of cheese and sour cream, but if you’re craving more kick, there’s plenty of room to add cayenne or hot sauce when seasoning or serving.
Can I double the recipe for a crowd?
Definitely! Just use a bigger pot and double every ingredient. Stir a bit more often to ensure even cooking, and you’ll have enough One-Pot Cheesy Taco Pasta to feed a hungry group with ease.
Final Thoughts
The next time you’re craving something cozy, full of flavor, and downright fun, give One-Pot Cheesy Taco Pasta a try. It’s quick, hearty, and guaranteed to bring smiles to the table. Trust me, this one’s going to earn a spot in your regular rotation in no time!
Print
One-Pot Cheesy Taco Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
A delicious and easy one-pot cheesy taco pasta recipe that combines all the flavors of tacos in a comforting pasta dish. Perfect for a quick weeknight dinner!
Ingredients
Ground Beef Mixture:
- 1 lb ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp taco seasoning
- 1/2 tsp salt
Remaining Ingredients:
- 2 cups beef broth
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 8 oz uncooked pasta shells or rotini
- 1 cup frozen corn (optional)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- Chopped fresh cilantro for garnish
Instructions
- Cook Ground Beef: In a large pot or deep skillet, cook the ground beef and diced onion until browned and onion is softened. Drain excess fat if needed.
- Add Seasonings and Broth: Add garlic, taco seasoning, salt, beef broth, diced tomatoes, uncooked pasta, and corn if using. Bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 12-15 minutes until pasta is cooked and liquid is absorbed.
- Finish: Stir in cheddar cheese and sour cream until melted. Let sit for 5 minutes to thicken. Garnish with cilantro and serve.
Notes
- For extra heat, add cayenne or hot sauce.
- Ground turkey or chicken can be used instead of beef.
- Leftovers reheat well for a tasty lunch.
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