If you’re craving a dinner that tastes like pure comfort, is ready in just 30 minutes, and only messes up a single skillet, look no further than One-Pot Cheesy Taco Pasta. This saucy, beefy, ultra-cheesy mashup brings together all the best parts of taco night and pasta night in one glorious, crowd-pleasing dish. Creamy melted cheeses, juicy beef, and a jolt of taco-spiced flavor make this a guaranteed hit whether you’re feeding picky kids, hungry adults, or just yourself after a busy day.
Ingredients You’ll Need
What’s truly magical about One-Pot Cheesy Taco Pasta is how big the flavor is, compared to how short the ingredient list is! Each element adds its own signature touch, building layers of taste and making the final dish impossible to resist.
- Olive oil: Just a little gets the beef deliciously browned and keeps everything from sticking to the skillet.
- Ground beef: The heart of this recipe, offering savory, satisfying richness that soaks up all those taco spices.
- Yellow onion: Adds essential sweetness and depth, balancing out the big flavors of the spices and cheese.
- Garlic: Two cloves might not sound like much, but they infuse the whole pot with irresistible aroma and warmth.
- Taco seasoning: The shortcut to that classic taco punch—feel free to use a favorite store blend or homemade!
- Salt and black pepper: These basic seasonings boost all the other flavors, making the entire pot pop.
- Rotel diced tomatoes with green chilies: Brings zesty tomato flavor plus just a hint of heat to keep each bite interesting.
- Beef broth: Adds body and a savory backbone that keeps this pasta from ever tasting flat.
- Uncooked pasta shells: Their cup-like shape is perfect for catching every bit of cheesy taco goodness.
- Shredded cheddar cheese: Offers bold color and a tangy, melty pull that absolutely makes the dish.
- Shredded Monterey Jack cheese: It’s the soft, mellow counterpart to cheddar, so your cheese sauce turns out creamy and rich.
- Sour cream: A swirl of this at the end gives everything a creamy, slightly tangy finish.
- Chopped fresh cilantro (optional): Sprinkle some on top for a flash of color and a burst of freshness right before serving.
How to Make One-Pot Cheesy Taco Pasta
Step 1: Brown the Beef
Start by heating olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef and break it apart with a spoon as it cooks. Let it brown until there’s no more pink—this not only builds flavor, but sets the stage for a seriously satisfying pasta later on!
Step 2: Sauté the Onion and Garlic
Once your beef is browned, toss in the chopped yellow onion and minced garlic. Sauté for 2 to 3 minutes until the onion softens and everything smells absolutely mouthwatering—you’ll know you’re headed for taco pasta greatness!
Step 3: Season It Up
Next, stir in the taco seasoning, salt, and black pepper. This is when the magic really begins, as the spices mingle with the beef and onion and fill your kitchen with those classic taco-night aromas.
Step 4: Add Tomatoes, Broth, and Pasta
Pour in the entire can of Rotel (juices included) and beef broth, then stir in your uncooked pasta shells. Give everything a good stir, making sure the pasta is mostly submerged so it cooks evenly.
Step 5: Simmer Until Tender
Turn up the heat and bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes. Stir it a couple of times as it cooks to keep the pasta from sticking. You’ll know it’s ready when the shells are perfectly tender and the liquid is mostly absorbed.
Step 6: Stir in the Cheese and Sour Cream
Remove your skillet from the heat and immediately stir in both cheeses and the sour cream. This is where the One-Pot Cheesy Taco Pasta becomes seriously luxurious! Stir until everything is silky smooth, and watch that cheese melt into every nook and cranny.
Step 7: Let It Rest and Serve
Let the pasta sit for a couple of minutes to thicken slightly, then give it one last gentle stir. Top with chopped cilantro if you like a pop of color and fresh flavor, and serve it up warm. That’s it—dinner’s ready!
How to Serve One-Pot Cheesy Taco Pasta
Garnishes
You can take your One-Pot Cheesy Taco Pasta over the top with the right garnish. A handful of chopped fresh cilantro adds brightness, while sliced green onions, extra shredded cheese, or even a dollop of extra sour cream can turn each bowl into a fiesta. Don’t forget a dash of hot sauce if you like it spicy!
Side Dishes
Keep it simple with buttery corn on the cob or a crisp, citrusy salad to balance out the richness of the pasta. Tortilla chips are perfect for scooping up any leftover sauce, and if you want to go all-out, try serving alongside Mexican street corn or a bowl of black bean salad for a full-on taco-inspired feast.
Creative Ways to Present
For a fun, party-style twist, serve One-Pot Cheesy Taco Pasta in wide shallow bowls and let everyone customize their own toppings at the table—think salsa, avocado, jalapeño, or crushed corn chips. You can even spoon it into taco shells as a playful, hearty filling or use it as a base for a southwestern pasta bake with an extra blanket of cheese on top.
Make Ahead and Storage
Storing Leftovers
Once the One-Pot Cheesy Taco Pasta cools to room temperature, transfer any leftovers to an airtight container and refrigerate. The flavors get even bolder overnight, making tomorrow’s lunch just as exciting as tonight’s dinner! It will stay fresh for up to 3 or 4 days.
Freezing
If you want to freeze extra portions, let the pasta cool completely first. Spoon single servings into freezer-safe containers, leaving a little room for expansion. Freeze for up to 2 months. When you’re ready, thaw overnight in the refrigerator before reheating for the best texture.
Reheating
To bring leftover One-Pot Cheesy Taco Pasta back to creamy, melty perfection, reheat it on the stovetop over low heat or in the microwave in 1-minute bursts, stirring occasionally. If it looks a little thick, just splash in a bit of milk or broth to loosen it up. The flavors are even more delicious the second time around!
FAQs
Can I use a different type Main Course
Absolutely! Ground turkey or chicken both work beautifully in place of the beef for a lighter option, and you can even use a plant-based ground for a vegetarian twist. The seasoning and cheese make sure every version is packed with flavor.
What other pasta shapes can I use?
Shells are fun for catching sauce, but virtually any short pasta will do—penne, rotini, or bowties are great alternatives. Cooking time may vary slightly, so keep an eye on the texture and add a splash of broth if needed.
How can I make One-Pot Cheesy Taco Pasta spicier?
If you love heat, add a finely chopped jalapeño with the onion and garlic, or use hot Rotel instead of the mild variety. A drizzle of your favorite hot sauce or a sprinkle of crushed red pepper right before serving can also do the trick.
Can I prep this ahead of time?
While One-Pot Cheesy Taco Pasta is at its best right after cooking, you can brown the meat and sauté the onions and garlic ahead of time, then refrigerate. When ready to eat, just finish the recipe from Step 3 on—it’ll shave several minutes off your dinnertime routine.
Is this kid-friendly?
Absolutely! This is a serious family favorite thanks to the mild spices, gooey cheese, and easy-to-eat pasta. If serving little ones, opt for mild taco seasoning and Rotel, and offer extra sour cream to cool it down if needed.
Final Thoughts
If you’re looking for a meal that feels like a warm hug and comes together with zero fuss, you’ll be hooked on One-Pot Cheesy Taco Pasta after the very first forkful. With minimal prep, easy cleanup, and all the flavors you love from taco night, this dish is the weeknight hero you’ve been searching for. Give it a try and see just how quickly it disappears from your table!
Print
One-Pot Cheesy Taco Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
This One-Pot Cheesy Taco Pasta is a quick and easy weeknight dinner that combines all the flavors of a classic taco in a comforting pasta dish. With seasoned ground beef, gooey melted cheese, and a hint of spice, it’s a family-friendly meal that’s sure to please.
Ingredients
For the Cheesy Taco Pasta:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 2 tablespoons taco seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 oz) Rotel diced tomatoes with green chilies (undrained)
- 2 cups beef broth
- 8 ounces uncooked pasta shells
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
- Chopped fresh cilantro (optional for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add diced onion and garlic, and sauté for 2–3 minutes until softened. Stir in taco seasoning, salt, and pepper.
- Add the Rotel tomatoes with their juices and beef broth, then stir in the uncooked pasta. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes or until pasta is tender, stirring occasionally.
- Remove from heat and stir in cheddar cheese, Monterey Jack cheese, and sour cream until fully melted and combined. Let sit for 2–3 minutes to thicken slightly.
- Garnish with chopped cilantro if desired and serve warm.
Notes
- You can substitute ground turkey or chicken for the beef.
- For a spicier version, add a diced jalapeño or use hot Rotel.
- Any short pasta like penne or rotini can be used in place of shells.
Nutrition
- Serving Size: 1¼ cups
- Calories: 560
- Sugar: 5g
- Sodium: 820mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 95mg
