One Pot Taco Pasta
This One Pot Taco Pasta is a cheesy, flavor-packed dinner that comes together in just 30 minutes. With ground beef, tender pasta, and bold taco-inspired spices, it’s a comforting, family-friendly meal made all in one pan—perfect for busy weeknights and easy cleanup!
Servings: 5
Calories: 574kcal
Ingredients
- 1 tablespoon oil
- 1 small onion finely diced
- 1 red bell pepper chopped
- 1 pound lean ground beef cooked or raw
- 2 tablespoons taco seasoning
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon salt adjust based on broth sodium level
- ½ teaspoon cumin
- 2¼ cups low sodium beef broth
- ½ cup heavy cream
- ½ cup tomato sauce
- 3 cups uncooked pasta lumaconi, shellbows, macaroni, or small shells – about 240 grams
- 2 cups shredded cheddar cheese
Instructions
- Heat a large skillet over medium-high heat and add the oil.
- Add the diced onion and chopped red bell pepper. Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the ground beef, taco seasoning, garlic, oregano, salt, and cumin. Cook until the beef is browned and fully cooked, breaking it apart as it cooks. Drain excess fat if needed.
- Stir in the beef broth, heavy cream, and tomato sauce. Bring to a gentle simmer.
- Add the uncooked pasta, cover, and reduce heat to medium-low. Cook for about 10 minutes, stirring occasionally, until the pasta is al dente.
- Remove the lid and stir in the shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning as needed. Serve hot.
Notes
Add extra veggies like zucchini or carrots with the onions and peppers; stir in spinach or corn near the end.
Swap ground beef for ground turkey, chicken, or black beans for a vegetarian version.
Use low sodium broth and adjust added salt accordingly.
Use short pasta shapes like macaroni, shells, or rotini.
Add red pepper flakes or diced jalapeño for extra spice.