Introduction
Taco Pasta is the ultimate answer to the weeknight dilemma: a meal that delivers maximum flavor with minimal cleanup. This dish takes the beloved, zesty flavors of Tex-Mex tacos—seasoned ground beef, rich tomatoes, and creamy cheese—and marries them with comforting pasta. Originating from the desire for quick, satisfying family meals, this one-pot method ensures the pasta cooks directly in the flavorful broth, absorbing every spice and creating a wonderfully creamy, saucy texture without needing heavy cream. It’s fast, customizable, and guaranteed to become a regular fixture in your dinner rotation.
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 pound ground beef (450 g), 80/20 lean recommended
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1 packet (1 ounce / 28 g) taco seasoning mix
- 1 (14.5 ounce / 411 g) can diced tomatoes, undrained
- 1 (10 ounce / 283 g) can Rotel (diced tomatoes and green chilies), undrained
- 4 cups beef or chicken broth (950 ml)
- 8 ounces elbow macaroni or rotini pasta (225 g)
- 1 cup shredded cheddar or Monterey Jack cheese (115 g)
- Optional toppings: sour cream, cilantro, hot sauce
Step-by-step Preparation
- Brown the Meat and Aromatics (10 minutes): Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat with a spoon, until the beef is fully browned and the onions are translucent. Drain any excess grease.
- Season and Deglaze (3 minutes): Stir in the minced garlic and the entire packet of taco seasoning. Cook for 1 minute until fragrant. Pour in the diced tomatoes and Rotel, stirring to scrape up any browned bits from the bottom of the pot (this adds flavor and prevents scorching).
- Simmer the Pasta (15–20 minutes): Pour in the 4 cups of broth and bring the mixture to a boil. Once boiling, add the dry pasta. Reduce the heat immediately to medium-low, cover the pot, and simmer for 15 to 20 minutes, or until the pasta is tender (al dente).
Tip: Stir the pasta every 5 minutes to prevent it from sticking to the bottom of the pot. If the liquid evaporates too quickly, add a splash more broth or water. - Finish and Rest (5 minutes): Once the pasta is cooked and most of the liquid has been absorbed, remove the pot from the heat. Stir in the shredded cheese until fully melted and creamy. Cover the pot again and let the dish rest for 5 minutes before serving. This allows the sauce to thicken slightly.
Nutritional Information
This recipe yields approximately 6 servings. Per serving (estimated, without optional toppings), Taco Pasta contains around 450 calories, 30g of protein, 35g of carbohydrates, and 20g of fat. This dish is a good source of protein and provides essential nutrients like iron and fiber (especially if whole-wheat pasta is used). To make it leaner, substitute ground beef with ground turkey or chicken breast.
Storage
Store any leftover Taco Pasta in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, the pasta tends to absorb the remaining sauce, making it drier. To restore moisture and creaminess, add a splash of water or extra broth (about 1–2 tablespoons per serving) before microwaving or reheating gently on the stovetop.
Conclusion
This One-Pot Taco Pasta is the ultimate weeknight hero—flavorful, hearty, and unbelievably easy. Serve it immediately topped with cool dollops of sour cream or Greek yogurt, fresh chopped cilantro, and sliced avocado for healthy fats. For a fun variation, try adding a can of black beans or corn along with the tomatoes, or swap out the cheddar for pepper jack cheese to introduce a spicy kick!