If you’re craving a dinner that’s as fun as it is flavorful, One-Pot Cheesy Taco Pasta is about to become your new weeknight hero. This dish brings together everything you love about tacos—spiced beef, zesty veggies, creamy cheese—swirled into tender pasta, all in a single pot for minimal cleanup. It’s hearty, comforting, and just the right level of cheesy, making it a surefire hit with both kids and adults. Whether you’re feeding a family or just looking for leftovers that taste even better the next day, this irresistible pasta is ready to wow your table!
Ingredients You’ll Need
Gathering these simple ingredients is all it takes to build layers of crave-worthy flavor in your One-Pot Cheesy Taco Pasta. Each element plays a special role, from the rich beef to the vibrant veggies and gooey cheese—so don’t skip a thing!
- Olive oil: Adds a smooth base and helps brown the beef for that irresistible savory flavor.
- Ground beef: The star protein, bringing hearty, juicy texture to every bite; swap for turkey or chicken if you prefer.
- Onion (finely diced): Adds mild sweetness and depth that mingles beautifully with the spices.
- Garlic (minced): Delivers a punch of aromatic warmth that makes the whole kitchen smell amazing.
- Taco seasoning: The backbone of the dish, lending those signature Tex-Mex notes.
- Chili powder: Ramps up the flavor with a gentle kick; adjust to your heat preference.
- Smoked paprika: Infuses a subtle, smoky complexity that sets this pasta apart.
- Diced tomatoes (canned): Bring a juicy tang and help make the sauce rich and luscious.
- Diced green chiles (canned): Offer mild heat and a pop of color—don’t worry, they’re not too spicy!
- Low-sodium beef broth: Provides savory depth and lets the pasta cook right in the sauce.
- Uncooked short pasta (rotini or penne): Perfect for catching every bit of cheesy, saucy goodness.
- Frozen corn: Sweet kernels add color and a fun crunch to each forkful.
- Black beans (rinsed and drained): Bring fiber, protein, and a creamy contrast to the beef.
- Shredded cheddar cheese: The essential gooey, melty finish that makes this dish irresistible.
- Salt and pepper: For balancing and brightening all those bold flavors.
- Fresh cilantro: Finishes the dish with a burst of fresh, herbal brightness.
How to Make One-Pot Cheesy Taco Pasta
Step 1: Sauté the Beef and Aromatics
Heat your olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once shimmering, add the ground beef and break it apart as it cooks, letting it brown and develop those delicious crispy bits. When the beef is nearly cooked, toss in the diced onion and minced garlic. Stir and cook for another 2 to 3 minutes until the onion is soft and fragrant—this is the foundation of your One-Pot Cheesy Taco Pasta’s incredible flavor.
Step 2: Add the Spices
Sprinkle in the taco seasoning, chili powder, and smoked paprika. Stir well to coat the beef evenly in all those spices. This step is where the taco magic happens; your kitchen will start to smell like your favorite Mexican restaurant!
Step 3: Build the Sauce
Pour in the canned diced tomatoes, diced green chiles, and beef broth. Give everything a good mix, making sure to scrape up any flavorful bits stuck to the bottom of the pan. This liquid will not only form a rich sauce but also cook the pasta right in the pot, locking in every ounce of flavor.
Step 4: Cook the Pasta
Add your uncooked pasta straight into the pot. Stir well, bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer for 12 to 15 minutes, stirring once or twice to prevent sticking. The pasta will soak up all the spicy, savory goodness as it cooks—no need for a separate pot!
Step 5: Finish with Beans, Corn, and Cheese
Once the pasta is tender and most of the liquid has been absorbed, stir in the frozen corn and rinsed black beans. Let them heat through for a couple of minutes. Remove the pot from the heat and fold in the shredded cheddar cheese until everything is creamy and melty. Taste and adjust with salt and pepper as needed—your One-Pot Cheesy Taco Pasta is ready to serve!
How to Serve One-Pot Cheesy Taco Pasta
Garnishes
For a burst of freshness, sprinkle plenty of chopped fresh cilantro over the top. If you like, add extra shredded cheese, a dollop of sour cream, or some sliced jalapeños for more color and kick. A squeeze of lime juice can brighten up the flavors beautifully, too.
Side Dishes
This pasta is a meal in itself, but it pairs perfectly with a simple green salad, crunchy tortilla chips, or a side of guacamole. If you’re feeding a crowd, consider serving with Mexican street corn or a tangy slaw for extra crunch and color alongside your One-Pot Cheesy Taco Pasta.
Creative Ways to Present
Try serving your One-Pot Cheesy Taco Pasta in individual bowls topped with crushed tortilla chips for a fun, taco-inspired twist. Or, scoop it into baked bell pepper halves for a colorful and nutrient-packed presentation. For parties, keep the pot warm on the stove and let guests build their own bowls with a toppings bar!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover One-Pot Cheesy Taco Pasta into an airtight container once cooled. It keeps beautifully in the refrigerator for up to 3 days, making it a fantastic option for meal prepping or easy lunches throughout the week.
Freezing
If you want to freeze your pasta, let it cool completely first. Portion it into freezer-safe containers or bags, removing as much air as possible. It will stay tasty for up to 2 months; just note that the texture of the pasta may soften a little once thawed.
Reheating
To reheat, simply microwave individual portions with a splash of water or beef broth to loosen the sauce, or warm gently on the stovetop over medium-low heat. Stir in a little extra cheese if desired to bring back that creamy, gooey magic.
FAQs
Can I use a different type Main Course
Absolutely! Any short pasta like rotini, penne, or shells works great in One-Pot Cheesy Taco Pasta. Just keep an eye on cooking times, as different shapes may cook more quickly or slowly.
Is there a vegetarian version of this recipe?
Definitely—swap the ground beef for plant-based crumbles or chopped mushrooms, and use vegetable broth instead of beef broth. The rest of the ingredients are already vegetarian-friendly!
Can I make this dish spicier?
Yes! For extra heat, add some diced jalapeños, a pinch of cayenne pepper, or use hot green chiles. You can also serve with spicy salsa on the side.
What cheese works best if I don’t have cheddar?
Cheddar melts beautifully, but Monterey Jack, Colby Jack, or even a Mexican cheese blend will all work well in One-Pot Cheesy Taco Pasta. Use what you have on hand for a deliciously gooey finish.
How do I prevent the pasta from sticking to the pot?
Give the pot a good stir once or twice while the pasta simmers, and make sure there’s enough liquid in the pan. If things are sticking, add a splash more broth and stir well to loosen everything up.
Final Thoughts
One-Pot Cheesy Taco Pasta is the kind of cozy, flavor-packed dinner that brings everyone running to the kitchen. It’s quick, easy, endlessly customizable, and sure to become a staple in your dinner rotation. Give it a try—you’ll be amazed how something so simple can taste so spectacular!
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One-Pot Cheesy Taco Pasta Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This One-Pot Cheesy Taco Pasta is a quick and flavorful weeknight dinner combining the zesty flavors of taco seasoning with tender pasta and melty cheddar cheese, all cooked together in a single pot for easy cleanup. Perfect for busy families, it delivers a hearty and satisfying meal packed with protein and vibrant Mexican-American flavors.
Ingredients
Protein and Vegetables
- 1 pound ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup frozen corn
- 1 can (15 ounces) black beans, rinsed and drained
Seasonings and Liquids
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) diced green chiles
- 3 cups low-sodium beef broth
Pasta and Cheese
- 2 cups uncooked short pasta (such as rotini or penne)
- 2 cups shredded cheddar cheese
Finishing Touches
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Brown the Beef: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon to ensure even cooking.
- Sauté Aromatics: Stir in the finely diced onion and minced garlic, cooking for 2 to 3 minutes until they soften and become fragrant, enhancing the dish’s base flavors.
- Add Spices: Mix in the taco seasoning, chili powder, and smoked paprika. Stir to evenly coat the beef mixture with these bold spices, building the taco flavor foundation.
- Add Liquids and Pasta: Pour in the diced tomatoes, diced green chiles, and beef broth. Stir well before adding the uncooked pasta. Bring the entire mixture to a boil to start cooking the pasta directly in the flavored liquid.
- Simmer: Reduce heat to medium-low, cover the pot, and let it simmer for 12 to 15 minutes. Stir occasionally to prevent sticking, and cook until the pasta is tender and most liquid is absorbed.
- Add Corn and Beans: Stir in the frozen corn and rinsed black beans. Cook for an additional 2 minutes to heat them through without overcooking, maintaining their texture and sweetness.
- Incorporate Cheese: Remove the pot from heat and fold in the shredded cheddar cheese. Stir gently until the cheese melts completely, creating a creamy and cheesy sauce coating the pasta.
- Season and Garnish: Taste and adjust salt and pepper as needed. Garnish with fresh cilantro before serving to add a bright, herbal note to the dish.
Notes
- You can substitute ground turkey or chicken for the beef to reduce fat content.
- For additional heat, add diced jalapeños or a pinch of cayenne pepper along with the spices.
- This pasta dish reheats well and can be stored in the refrigerator for up to 3 days in an airtight container.
- Using low-sodium beef broth helps control salt levels.
- Serve with a side of sour cream or avocado for extra creaminess and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, One-Pot
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 7 g
- Protein: 27 g
- Cholesterol: 65 mg
