One-Pot Cheesy Taco Pasta
If you ever thought taco night and pasta night were mutually exclusive, prepare to have your mind blown! This One-Pot Cheesy Taco Pasta combines all the bold, zesty flavors of taco seasoning with creamy, melty cheese and tender pasta, all cooked in one pot—meaning less washing up and more eating. The sizzle of browned beef mixed with aromatic spices fills the kitchen, and the gooey cheese pulls it all together into a delicious, comforting hug in a bowl. Whether you’re feeding hungry kids or just craving a quick weeknight dinner, this recipe is a guaranteed winner that brings fun and flavor straight to your table without fuss or fancy ingredients.
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
For the Main Dish:
- 1 lb ground beef (or turkey for leaner option)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 2 cups uncooked elbow macaroni
- 1 (14.5 oz) can diced tomatoes with green chilies
- 2 ½ cups beef broth (or chicken broth)
- 1 packet (1 oz) taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper, to taste
For the Garnish (Optional):
- Chopped fresh cilantro
- Sour cream
- Avocado slices
- Sliced jalapeños
How I Make It
Step 1:
Heat 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the diced onion and cook until translucent, about 3 minutes. Toss in minced garlic and cook for 30 seconds until fragrant. Then add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if desired.
Step 2:
Sprinkle the taco seasoning over the beef and stir to coat evenly. Pour in the diced tomatoes with green chilies (undrained) and beef broth. Bring the mixture to a simmer.
Step 3:
Add the uncooked macaroni to the pot, stirring well to submerge all the pasta in the liquid. Reduce heat to medium-low and cover with a lid.
Step 4:
Let it simmer gently for about 10–12 minutes, stirring occasionally to prevent sticking. The pasta should be tender and will absorb most of the liquid.
Step 5:
Once the pasta is cooked, lower the heat to low. Stir in both kinds of cheese until melted and creamy. Taste and season with salt and pepper as needed.
Step 6:
Turn off the heat and let the pasta sit covered for a couple of minutes. This makes it extra melty. Serve hot with your favorite garnishes like cilantro, sour cream, or avocado slices.
Variations & Tips
- Swap ground beef for ground chicken or turkey for a leaner option.
- Use rotini or small shells if you don’t have elbow macaroni on hand.
- Add a can of black beans or corn for some extra veggie goodness.
- If you like spice, stir in a diced jalapeño or hot sauce with the taco seasoning.
- For a dairy-free version, use vegan cheese or omit the cheese and add a dollop of guacamole on top.
- To make it vegetarian, skip the meat and use seasoned crumbled tofu or extra beans.
How I Like to Serve It
This taco pasta is perfect for busy weeknights when you want something cozy but fun. Pair it with a simple green salad or crispy tortilla chips for crunch. My favorite way is to serve it during casual game nights with friends, where everyone can scoop up their portions and top with whatever they like—creamy sour cream, fresh avocado, or spicy jalapeños all do the trick!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it feels too thick.
- The pasta will soak up the sauce as it sits, so you might want to add a little extra broth or water when reheating.
Closing: This One-Pot Cheesy Taco Pasta always hits the spot because it’s quick, flavorful, and wonderfully cheesy—all the good stuff in one comfy bowl.