Save to Pinterest There's something wonderfully unpretentious about one-pot meals—no fussy plating, no stack of dishes mocking you from the sink. I discovered this taco pasta on a Tuesday night when my fridge was nearly empty but my family was loudly hungry. What started as improvisation became the kind of dish that now gets requested by name, the one where everyone gathers around the stove waiting for that moment the cheese melts into the broth.
My sister brought her kids over on a random weeknight, and I threw this together while they colored at the table. By the time I served it, my nephew had already declared it better than the boxed stuff his mom usually makes—a compliment that somehow felt bigger than it should have, coming from a six-year-old with ketchup on his face.
Ingredients
- Ground beef (1 lb): Lean beef browns faster and doesn't leave a slick of grease on top—I learned this the hard way after a particularly oily batch early on.
- Onion and garlic (1 small onion, 2 cloves): These build the flavor foundation that makes people ask if you added a secret ingredient.
- Taco seasoning (2 tbsp): Store-bought works perfectly fine, though homemade spice blends make the house smell incredible as you cook.
- Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Taste as you go—everyone's salt threshold is different.
- Beef or chicken broth (2 cups): This is what keeps everything from burning and creates the sauce that coats the pasta.
- Diced tomatoes (1 can): The juices are essential, so don't drain them no matter how tempting it feels.
- Dry pasta (2 cups): Penne, rotini, or shells all work—choose whatever you have or enjoy eating.
- Shredded cheddar cheese (1 1/2 cups): The cheese is what transforms this from a simple one-pot meal into something that feels indulgent.
Instructions
- Brown the beef:
- Heat your skillet over medium-high and let the ground beef break apart as it cooks, about 5 minutes. You'll hear it sizzle and smell that savory richness—that's your signal it's nearly ready. If there's a pool of fat sitting on top, tilt the pan and spoon it off.
- Soften the aromatics:
- Toss in the diced onion and garlic, stirring for about 3 minutes until the edges turn golden and the kitchen starts smelling like actual cooking. This is when you realize how something so simple can smell this good.
- Season everything:
- Sprinkle the taco seasoning, salt, and pepper over the beef mixture and stir constantly for a minute. The spices bloom in the heat and coat every bit of meat—this is where the flavor really begins.
- Add the liquids and pasta:
- Pour in the broth and tomatoes with all their juices, then stir in the dry pasta. It'll look soupy and slightly chaotic at this point, which is exactly right.
- Simmer until tender:
- Bring everything to a boil, then lower the heat and cover. Let it bubble gently for 12 to 15 minutes, stirring every few minutes so nothing sticks to the bottom. The pasta gradually softens and absorbs the liquid, creating its own sauce as it cooks.
- Melt in the cheese:
- Turn off the heat and stir in the cheddar until it disappears into the warm pasta. The residual heat is enough to make it creamy and rich without any risk of burning.
Save to Pinterest What makes this dish special isn't any single ingredient or technique—it's that it somehow feels homemade and comforting while being nearly impossible to mess up. There's freedom in cooking something this forgiving.
Why This Works as a Family Meal
One-pot dinners have a way of bringing people into the kitchen while you're still cooking. There's no need to plate everything separately or keep things warm in the oven, and honestly, people don't mind eating straight from a warm skillet the way they do from a formal platter. Plus, when someone wants extra cheese or a dollop of sour cream, they can serve themselves without you having to reheat anything.
How to Make It Your Own
The beauty of this recipe is that it's more of a formula than a rulebook. I've added jalapeños when I wanted heat, stirred in black beans for substance, and once even threw in corn because my daughter requested it. Ground turkey or chicken work just as well as beef if that's what you have on hand, and gluten-free pasta swaps in without changing anything else about the process.
Building Flavor and Texture
The magic happens in layers—the beef develops a brown crust, the onions and garlic release their sweetness, the spices wake everything up, and then the broth ties it all together. By the time the pasta is tender, you've built enough flavor that people forget this started with just ground beef and a packet of seasoning. Fresh toppings like green onions, cilantro, and sour cream add brightness and contrast without any extra cooking.
- Don't skip browning the beef properly—this creates the fond that gives everything depth.
- Fresh cilantro or green onions sprinkled on top make a surprising difference in how alive the dish tastes.
- A spoonful of sour cream stirred into each bowl softens the spice and adds creaminess without making the whole pot heavier.
Save to Pinterest This is the kind of dinner that satisfies without pretension, feeds people properly, and leaves you with time to actually enjoy your family instead of spending an hour at the sink. Make it once and you'll understand why it became a Tuesday night standard in my house.
Recipe FAQs
- → Can I use other ground meats instead of beef?
Yes, ground turkey or chicken can be substituted to lighten the dish while maintaining protein content.
- → What types of pasta work best for this dish?
Short pasta shapes like penne, rotini, or shells hold up well and soak in flavors evenly.
- → How do I adjust the spiciness level?
Adding a chopped jalapeño with the onions or using spicier taco seasoning can increase heat to taste.
- → Is it necessary to drain the beef fat?
Draining excess fat after browning helps reduce greasiness but can be skipped if preferred.
- → Can this dish be made gluten-free?
Yes, substituting gluten-free pasta ensures the dish accommodates gluten sensitivities.