One Pot Beef Taco Pasta

This One Pot Beef Taco Pasta is all about bold, comforting flavors that come together effortlessly in a single pot. As the pasta cooks in the savory, seasoned beef broth, it absorbs all those delicious taco spices—like cumin, chili powder, and garlic—creating a rich, hearty sauce that clings to each noodle. The moment you take that first bite, you get a mouthful of warmth, spice, and just the right amount of creamy cheesiness that makes every bite feel indulgent.

What I love about this dish is its versatility. You can easily tweak the flavor profile by adding more heat with jalapeños or even a dash of smoked paprika for an extra smoky kick. And don’t forget the toppings! A dollop of sour cream, a sprinkle of fresh cilantro, and maybe even a handful of crunchy tortilla chips add just the right contrast to the creamy, spiced pasta. It’s the kind of meal that’s perfect for busy weeknights, but feels like something special, all thanks to the layers of flavor and comfort in every bite.

Key Ingredients in One Pot Beef Taco Pasta

Each ingredient in this dish plays a role in creating that perfect blend of flavors and textures. From the savory beef to the creamy cheese, these key ingredients come together to make this one pot wonder a true comfort food favorite.

* Ground beef – The base of the dish, providing a rich, savory flavor that gives the pasta its hearty depth. Brown it up and let it soak in all those taco spices for a deliciously seasoned bite in every forkful.

* Olive oil – Used to sauté the onions and garlic, olive oil brings a touch of richness and helps to create a flavorful foundation for the dish.

* Onion – Adds sweetness and depth of flavor. As it cooks down, it caramelizes slightly, adding a savory note that complements the beef perfectly.

* Garlic – Fresh, aromatic garlic adds a punch of flavor that infuses the entire dish, giving it that irresistible aroma as it cooks.

* Taco seasoning – The magic packet that brings all the taco spices together. A blend of cumin, chili powder, and other spices adds warmth, complexity, and just the right amount of kick to the pasta.

* Diced tomatoes – These tomatoes provide a juicy, tangy base to the sauce, adding a slight acidity that balances out the richness of the beef and cheese.

* Diced green chilies – They bring a gentle heat and a slight tang that enhances the taco flavor profile, giving the dish an extra layer of flavor without being too spicy.

* Beef broth – Adds depth and a savory richness to the sauce, infusing the pasta with a beefy goodness that pulls the entire dish together.

* Water – Helps to cook the pasta and dilute the broth slightly, ensuring the noodles cook evenly and soak up all the delicious flavors.

* Elbow macaroni – The perfect pasta shape for this dish, holding onto the sauce and cheese in every bite. Its small size makes it a great vessel for all the taco goodness.

* Shredded cheddar cheese – The creamy, melty cheese that ties it all together, adding richness and a satisfying gooey texture that coats every noodle.

* Sour cream – A cooling, creamy topping that adds a touch of tang and balances the spices in the dish. It’s the perfect finishing touch to each bite.

* Chopped cilantro – Fresh and vibrant, cilantro adds a burst of brightness and a bit of herbaceous flavor that cuts through the richness of the beef and cheese. It’s a great way to bring a little freshness to the dish.

How to Make One Pot Beef Taco Pasta

1. Heat a large pot over medium-high heat. When you turn on the stove, give your pot a few moments to warm up—it makes a difference for even cooking and helps prevent sticking later on.

2. Add the olive oil to the pot and swirl it to coat the bottom. About 1-2 tablespoons should do it. The oil provides a nice barrier so the onions and garlic sauté without sticking or burning.

3. Once the oil is hot, add the diced onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 3-4 minutes. This step unlocks the natural sweetness in the onions, adding a lovely depth to your dish.

4. Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring constantly to prevent the garlic from burning. Keep the heat moderate; you want all that aroma to bloom without turning bitter.

5. Add the ground beef to the pot, breaking it up with a wooden spoon or spatula as it cooks. Use a sturdy spoon to crumble the beef so it cooks evenly and becomes tender.

6. Cook the ground beef, stirring occasionally, until it is fully browned and no longer pink, about 5-7 minutes. Make sure to stir and break it apart to get a uniform, juicy texture.

7. Once the beef is cooked, drain any excess grease from the pot if necessary. Use a spoon or carefully pour it out—this keeps the dish from feeling greasy and keeps flavors balanced.

8. Sprinkle the taco seasoning over the beef and stir to combine. Coat every bit of beef with the spices so each bite has that signature taco flavor.

9. Pour in the can of diced tomatoes (with juices) and the can of diced green chilies, stirring everything together. The tomatoes add tang, moisture, and acidity, while the chilies lend gentle heat.

10. Add the beef broth and water to the pot, stirring until well mixed. This creates a flavorful liquid that will cook the pasta and soak up all those wonderful flavors.

11. Bring the mixture to a simmer, then add the elbow macaroni to the pot. Turn the heat up to get that bubbling, hot sauce, then gently stir in the pasta.

12. Stir the macaroni into the liquid, making sure it is submerged. Ensuring the pasta is covered helps it cook evenly and absorbs delicious flavors.

13. Cover the pot with a lid and reduce the heat to low. This simulates an oven environment, allowing the pasta to cook gently and evenly without drying out.

14. Let the macaroni cook for about 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed. Keep an eye on it—stirring prevents clumping and sticking.

15. Once the pasta is done, remove the pot from heat. Turn off the stove so you can finish off the dish with all the good stuff.

16. Stir in the shredded cheddar cheese until it is melted and fully incorporated into the mixture. The cheese will add creaminess and richness, binding all the flavors together.

17. Add the sour cream and stir until smooth and creamy. For a cool, tangy contrast that balances the spices, this step makes the dish extra indulgent.

18. Taste and adjust the seasoning with salt and pepper if necessary. Feel free to add a pinch more salt or a dash of pepper to perfect the flavors.

19. Top the pasta with chopped cilantro for a fresh finish. Bright, herbal notes lift the whole dish, making it even more delicious.

20. Serve the beef taco pasta immediately, garnished with additional cilantro if desired. Dish it out hot, and enjoy every cheesy, flavorful bite!

Serving Suggestions for One Pot Beef Taco Pasta

– Top with crispy tortilla chips – For a fun, crunchy contrast, sprinkle some crushed tortilla chips on top of the pasta. They add an extra layer of texture and that perfect “taco night” vibe!

– Pair with a side of Mexican street corn – If you’re in the mood for something extra, serve this with some grilled Mexican street corn (elote). The creamy, tangy, and slightly smoky flavors complement the beef taco pasta beautifully.

– Serve with a fresh salad – Balance the richness of the pasta with a light, crisp side salad. A simple mix of romaine, avocado, and a tangy lime dressing can bring a refreshing contrast to the warmth of the dish.

How to Store One Pot Beef Taco Pasta

Leftover One Pot Beef Taco Pasta is a total win for meal prep or enjoying a cozy lunch later. Here’s how to store it so it stays just as delicious the next day:

– Refrigerate in an airtight container – Store your pasta in a sealed container in the fridge for up to 3-4 days. The flavors will continue to meld, making it even tastier after a day or two!

– Freeze for longer storage – If you have more leftovers than you can eat in a few days, freeze it! Just let the pasta cool completely, then transfer it into a freezer-safe container or bag. It will last up to 3 months in the freezer. When you’re ready to eat, simply thaw in the fridge overnight and reheat on the stove or in the microwave.

– Reheat with a splash of broth – When reheating, add a little beef broth or water to keep the pasta moist and bring back that creamy texture. Give it a quick stir as it warms up, and you’re good to go!

Conclusion

Well, there you have it—a hearty, flavorful, and oh-so-easy One Pot Beef Taco Pasta that’s sure to become a staple in your weeknight rotation! From the savory beef to the creamy cheese, every bite is a comforting explosion of taco goodness. The best part? You get all of that deliciousness without having to dirty up a bunch of pots and pans. It’s a win-win!

I hope you have as much fun making (and eating) this dish as I do. I’d love to hear how it turns out for you—whether you tried a fun twist, added extra heat, or even made it your own in some other way. Drop a comment below if you have any questions, or if you just want to share your experience with the recipe. And of course, if there’s anything you need help with, I’m always here to chat!

Enjoy your meal and happy cooking!

Print Recipe

One Pot Beef Taco Pasta

Author: Daniel Carter Courses: Dinner

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Rest Time 5 mins Total Time 40 mins

Calories: 600

Description

This One Pot Beef Taco Pasta is a savory fiesta in a dish! Ground beef, zesty taco seasoning, and perfectly cooked pasta come together in a rich, creamy sauce, bursting with bold flavors. It's a satisfying, quick meal that’s sure to please everyone at the table!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound ground beef

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 packet taco seasoning

• 1 can (14.5 ounces) diced tomatoes

• 1 can (4 ounces) diced green chilies

• 1 cup beef broth

• 1 cup water

• 8 ounces elbow macaroni

• 1 cup shredded cheddar cheese

• ¹⁄₂ cup sour cream

• ¹⁄₄ cup chopped cilantro

Instructions

1. Heat a large pot over medium-high heat.
2. Add the olive oil to the pot and swirl it to coat the bottom.
3. Once the oil is hot, add the diced onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 3-4 minutes.
4. Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring constantly to prevent the garlic from burning.
5. Add the ground beef to the pot, breaking it up with a wooden spoon or spatula as it cooks.
6. Cook the ground beef, stirring occasionally, until it is fully browned and no longer pink, about 5-7 minutes.
7. Once the beef is cooked, drain any excess grease from the pot if necessary.
8. Sprinkle the taco seasoning over the beef and stir to combine.
9. Pour in the can of diced tomatoes (with juices) and the can of diced green chilies, stirring everything together.
10. Add the beef broth and water to the pot, stirring until well mixed.
11. Bring the mixture to a simmer, then add the elbow macaroni to the pot.
12. Stir the macaroni into the liquid, making sure it is submerged.
13. Cover the pot with a lid and reduce the heat to low.
14. Let the macaroni cook for about 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed.
15. Once the pasta is done, remove the pot from heat.
16. Stir in the shredded cheddar cheese until it is melted and fully incorporated into the mixture.
17. Add the sour cream and stir until smooth and creamy.
18. Taste and adjust the seasoning with salt and pepper if necessary.
19. Top the pasta with chopped cilantro for a fresh finish.
20. Serve the beef taco pasta immediately, garnished with additional cilantro if desired.

Note

• For a leaner version, use ground turkey or chicken instead of ground beef.
• Add a squeeze of lime juice before serving for a burst of freshness.
• To make it spicier, add jalapenos or a few dashes of hot sauce when adding the diced green chilies.
• You can substitute the elbow macaroni with other short pasta shapes, like penne or rotini.
• For a dairy-free option, skip the cheese and sour cream, or use plant-based alternatives.

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