One-Pot Creamy Taco Pasta
A comforting, family-friendly dinner that combines the flavors of your favorite tacos with cheesy pasta. Cooked entirely in one pot for quick cleanup, this meal is ready in under 30 minutes.
Equipment
- Large Dutch oven or deep skillet with a lid
- Wooden spoon
- Measuring cups and spoons
Ingredients
Main
- 1 lb Lean ground beef — 80/20 or 90/10 work best
- 0.5 cup Yellow onion — finely diced
- 2 cloves Garlic — minced
- 3 tablespoons Taco seasoning — about 1 standard packet
- 2.5 cups Beef broth — low sodium preferred
- 1 cup Chunky salsa — mild or medium based on preference
- 8 ounces Medium pasta shells — uncooked
- 0.5 cup Heavy cream — can substitute with half and half or cream cheese
- 1.5 cups Cheddar cheese — freshly shredded
Garnishes (Optional)
- 0.25 cup Fresh cilantro (optional) — chopped
- 0.25 cup Sour cream (optional) — for dolloping
Main
| 1 lb | Lean ground beef | 80/20 or 90/10 work best |
| 0.5 cup | Yellow onion | finely diced |
| 2 cloves | Garlic | minced |
| 3 tablespoons | Taco seasoning | about 1 standard packet |
| 2.5 cups | Beef broth | low sodium preferred |
| 1 cup | Chunky salsa | mild or medium based on preference |
| 8 ounces | Medium pasta shells | uncooked |
| 0.5 cup | Heavy cream | can substitute with half and half or cream cheese |
| 1.5 cups | Cheddar cheese | freshly shredded |
Garnishes (Optional)
| 0.25 cup | Fresh cilantro (opt.) | chopped |
| 0.25 cup | Sour cream (opt.) | for dolloping |
Instructions
-
Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook, crumbling the beef with a wooden spoon, until the meat is browned and the onions are soft.
~6 minDrain any excess grease from the pan before moving to the next step. -
Add the minced garlic and taco seasoning to the beef mixture. Cook for 1 minute until fragrant.
~1 minCooking the spices briefly helps bloom their flavors. -
Pour in the beef broth, salsa, and uncooked pasta shells. Stir well to combine, ensuring the pasta is mostly submerged in the liquid. Bring the mixture to a boil.
~3 minIf the liquid doesn't quite cover the pasta, add a splash of water. -
Once boiling, reduce the heat to a simmer and cover the pot. Let it cook, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed.
~12 minCheck and stir every 4-5 minutes so the pasta cooks evenly. -
Remove the pot from the heat. Stir in the heavy cream and shredded cheddar cheese until the cheese is completely melted and the sauce is creamy.
~3 minFreshly shredded cheese melts much better than pre-shredded bagged cheese. -
Let the pasta rest for a few minutes to allow the sauce to thicken further. Garnish with chopped cilantro and a dollop of sour cream before serving.
~5 min
Tips & Storage
- To make it spicier, use hot salsa, add a diced jalapeño with the onions, or stir in a pinch of red pepper flakes.
- You can substitute ground turkey or chicken for a lighter variation.
- If the sauce seems too thick at the end, stir in an extra splash of broth or water until it reaches your desired consistency.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding a splash of milk or water to loosen the creamy sauce.