One Pot Beef Taco Pasta
A delicious and easy one-pot meal featuring beef, pasta, and taco flavors.
Equipment
- Deep skillet
- Lid
- Measuring cups
- Knife
- Cutting board
Ingredients
- 1 Tbsp olive oil for cooking
- 1 yellow onion diced
- 2 garlic cloves minced
- ½ lb. ground beef
- 1 packet taco seasoning about 28 g
- 15 oz. diced tomatoes with juices
- 4 oz. diced green chiles can, with juices
- ½ lb. small pasta shells uncooked
- 2 cups beef broth
- 1 cup cheddar cheese shredded
- 2 green onions sliced
- 1 packet taco seasoning for flavor
- Salt and pepper to taste (optional)
Instructions
- Start by warming the olive oil in your pot over medium heat. You will know it is ready when it shimmers just a bit. This step adds richness and depth to the dish, so do not skip it.
- Add the diced onion and garlic to the pot, stirring them for about 3-5 minutes until they are soft and fragrant. Keep an eye on them to avoid burning.
- Toss the ground beef into the pot, breaking it apart as it cooks. This should take about 5-7 minutes until it is well-browned and no longer pink.
- Sprinkle the taco seasoning over the cooked beef, stirring to coat it evenly.
- Pour in the diced tomatoes and green chiles, juices included. Mix everything well.
- Stir in the uncooked pasta shells along with the beef broth. Ensure the pasta is fully submerged.
- Cover the pot and let it simmer for about 15-20 minutes. Stir occasionally while keeping the lid on to retain steam.
- Once the pasta is cooked, remove the pot from heat and stir in the shredded cheddar cheese until it melts smoothly.
- Top with sliced green onions before serving. Serve hot and enjoy this hearty meal.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. For freezing, let cool completely and freeze in individual portions for up to 3 months; thaw before reheating.
Keep the pot covered to cook pasta evenly. Stir occasionally but replace the lid quickly to retain steam.
When reheating leftovers, add a splash of broth or water to help moisten the dish for better texture.
Top with sliced green onions and extra cheese. Serve alongside garlic bread or pair with a fresh salad or corn salsa for a light addition.
Add jalapeños for extra spice or incorporate black beans for a fiber boost. Replace cheddar with Monterey Jack or a Mexican blend for variety.
Experiment with short pasta shapes like rotini or penne for a different texture. Adjust seasoning with taco seasoning or salt if the flavors seem bland.