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One-Pot Taco Pasta - A Cozy, Weeknight Crowd-Pleaser

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil (or neutral cooking oil)
  • 1 pound ground beef (or ground turkey, chicken, or plant-based crumble)
  • 1 small yellow onion, diced
  • 2–3 cloves garlic, minced
  • 1 packet taco seasoning (or 2–3 tablespoons homemade)
  • 1 teaspoon chili powder (optional, for extra heat)
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 can (8 oz) tomato sauce
  • 2 cups low-sodium beef or chicken broth (plus more as needed)
  • 8 ounces short pasta (elbow, rotini, or shells work well)
  • 1/2 cup corn kernels (frozen or canned, drained; optional)
  • 1 can (15 oz) black beans, rinsed and drained (optional)
  • 1/2 cup milk or half-and-half (for creaminess; optional)
  • 1 to 1 1/2 cups shredded cheddar or Mexican blend cheese
  • Salt and black pepper, to taste
  • Toppings: sour cream or Greek yogurt, sliced green onions, chopped cilantro, diced avocado, pickled jalapeños, lime wedges

Method
 

  1. Warm the pot. Heat a large, deep skillet or Dutch oven over medium heat. Add the olive oil.
  2. Brown the meat. Add the ground beef. Cook, breaking it up with a spoon, until no pink remains, about 5–7 minutes. Drain excess fat if needed.
  3. Sauté the aromatics. Add onion and cook until translucent, 3–4 minutes. Stir in garlic for 30 seconds, just until fragrant.
  4. Season well. Sprinkle in taco seasoning, chili powder, and smoked paprika. Stir to coat the meat and onions. Cook 1 minute to bloom the spices.
  5. Build the base. Pour in diced tomatoes with their juices, tomato sauce, and broth. Stir to combine and bring to a gentle simmer.
  6. Add the pasta. Stir in the dry pasta, making sure it’s submerged. Reduce heat to medium-low and cover.
  7. Simmer to tender. Cook 10–12 minutes, stirring every couple of minutes to prevent sticking. If the liquid gets too low before the pasta is tender, add a splash more broth or water.
  8. Fold in extras. Stir in corn and black beans, if using. Cook 2 more minutes to warm through.
  9. Make it creamy. Add milk or half-and-half for a silkier sauce. Simmer 1 minute to thicken slightly. Taste and adjust salt and pepper.
  10. Cheese time. Turn off the heat. Sprinkle in the shredded cheese and stir until melted and glossy.
  11. Finish and serve. Let it rest 2 minutes so the sauce clings to the pasta. Spoon into bowls and top with your favorite garnishes.