Introduction
Oh, friends, gather ’round the kitchen because I’ve got a recipe that’s going to make your weeknights so much happier! Remember those childhood dinners that felt like a warm hug? This One-Pot Taco Pasta brings all that cozy nostalgia back, but with a zesty, Tex-Mex twist. It’s seriously a game-changer – minimal fuss, maximum flavor, and it all happens in one pot! Yep, you heard that right. Less cleanup means more time for, well, whatever makes you smile.
Why You’ll Love This Recipe
- Fast: We’re talking dinner on the table in under 30 minutes! Perfect for those busy evenings.
- Easy: Seriously, if you can brown some beef and stir, you can make this. No fancy techniques needed.
- Giftable: Once cooled, you can portion this into cute containers and give it as a thoughtful meal for new parents or a busy friend.
- Crowd-pleasing: Tacos are loved by almost everyone, and this pasta version is no different. It’s a hit with kids and adults alike!
Ingredients
Let’s talk about what you’ll need to make this magic happen. Most of these are pantry staples, which is always a win!
- 2 tablespoons olive oil: Our starting point for getting things nice and sautéed.
- 1 onion, diced: This adds a lovely sweetness as it softens up.
- 1 pound ground beef: You can also use ground turkey or chicken if that’s your preference!
- 2 garlic cloves, minced: Because everything is better with garlic, right?
- 3 tablespoons taco seasoning: This is your flavor powerhouse! Store-bought is perfectly fine, or you can make your own.
- 1 tablespoon tomato paste: It adds a rich, concentrated tomato flavor.
- 1 (14.5-ounce can) fire-roasted diced tomatoes: These little guys bring a smoky depth that’s just divine. Don’t drain them – we want all that juice!
- 4 cups beef or chicken stock: This is what cooks our pasta right in the pot. It infuses everything with savory goodness.
- 1 pound pasta of choice: I love using rotini or penne because they grab all the sauce, but any short pasta will work beautifully.
- 1 cup shredded sharp cheddar cheese: For that gooey, melty, cheesy finish we all dream of.
Optional Toppings
These are totally optional, but they add a fun finishing touch!
- Greek yogurt or sour cream: For a creamy, cooling contrast.
- Sliced jalapeños: If you like a little heat!
- Fresh cilantro: For a burst of freshness.
How to Make It
Alright, apron on? Let’s get cooking!
- Start with the Aromatics: Grab a nice big pot or a Dutch oven. Drizzle in your olive oil and let it heat up over medium-high heat. Toss in your diced onion and let them cook until they’re soft and a little translucent, which usually takes about 5 minutes.
- Brown the Beef: Add your pound of ground beef to the pot. Use your spoon to break it all up as it cooks. We want it nicely browned. Once it’s cooked through, carefully drain off any excess grease. Nobody likes a greasy pasta!
- Flavor Boost: Now, stir in that minced garlic and your taco seasoning. Cook for just about 1 minute more, stirring constantly. You’ll know it’s ready when it smells amazing and fragrant.
- Tomato Power: Add the tablespoon of tomato paste and stir it into the beef mixture. This really helps all those flavors meld together.
- Liquid Gold: Pour in your fire-roasted diced tomatoes (juice and all!) and the beef or chicken stock. Give everything a good stir, then bring this bubbly mixture to a boil.
- Pasta Time! Now for the fun part – add your pound of pasta directly into the pot. Stir it in so it’s submerged in the liquid. Reduce the heat to medium-low, pop a lid on, and let it simmer for about 15-20 minutes. You’ll want to stir it occasionally to make sure the pasta doesn’t stick and that everything cooks evenly. You’re looking for the pasta to be cooked through and for most of the liquid to have been absorbed.
- Get Cheesy: Once the pasta is tender and the sauce has thickened, stir in that shredded cheddar cheese. Keep stirring until it’s all melted and gooey and coats everything in cheesy goodness.
- Serve it Up! Ladle your delicious Taco Pasta into bowls. Add any of your favorite optional toppings and enjoy this comforting, flavorful meal.
Substitutions & Additions
This recipe is super forgiving, which is one of the things I love most about it! Feel free to get creative:
- Meat: Ground turkey, chicken, or even plant-based crumbles work wonderfully here.
- Tomatoes: If you can’t find fire-roasted diced tomatoes, regular diced tomatoes are fine, or even a can of Rotel for extra spice.
- Liquid: You can use vegetable stock if you prefer, and a splash of milk or cream at the end can make it extra rich.
- Veggies: Want to sneak in some more goodness? Add a cup of frozen corn or some diced bell peppers along with the onions.
- Spice: Add a pinch of cayenne pepper or a diced jalapeño with the onions if you like it spicier.
Tips for Success
A few little things to ensure your Taco Pasta is absolutely perfect every time:
- Don’t Overcook the Pasta: Keep an eye on it. Since it’s cooking in the sauce, it can go from perfectly al dente to mushy pretty quickly. Give it a taste test around the 15-minute mark.
- Stir Occasionally: This is key to prevent sticking and ensure even cooking of the pasta.
- Adjust Liquid: If your pasta is still too firm and the liquid is all gone, don’t panic! Just add a splash more stock or water and continue cooking. If it’s too saucy, remove the lid for the last few minutes of cooking to let some of the liquid evaporate.
- Prep Ahead: You can dice your onion and mince your garlic the day before to make dinner even quicker.
How to Store It
This Taco Pasta is fantastic as leftovers! Let it cool completely before storing it in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days. To reheat, you can gently warm it in a pot on the stovetop over low heat, adding a splash of water or broth if it seems a little dry, or microwave it. It’s delicious for lunch the next day!
FAQs
Got questions? I’ve got answers!
Can I make this vegetarian?
Absolutely! You can swap the ground beef for your favorite plant-based crumbles or add extra beans like black beans or pinto beans for a hearty vegetarian meal.
Is this recipe spicy?
The spice level depends on your taco seasoning. Most standard taco seasonings are mild to medium. If you prefer it spicier, add some cayenne pepper or a fresh jalapeño to the pot when you cook the onions.
Can I use a different type of cheese?
You bet! Monterey Jack, a Mexican blend, or even a Colby Jack would be delicious substitutes for sharp cheddar.
How do I make it creamy?
For an extra creamy dish, stir in about 1/4 cup of sour cream or a dollop of cream cheese along with the cheddar cheese at the end. Yum!
One-Pot Taco Pasta
Equipment
- Large pot or Dutch oven
- Spoon for breaking up beef and stirring
- lid for the pot
- Airtight container for storing leftovers
Ingredients
Main ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 pound ground beef or ground turkey/chicken
- 2 garlic cloves minced
- 3 tablespoons taco seasoning
- 1 tablespoon tomato paste
- 14.5 ounce can fire-roasted diced tomatoes do not drain
- 4 cups beef or chicken stock
- 1 pound pasta of choice rotini or penne recommended
- 1 cup shredded sharp cheddar cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion and cook until softened and translucent, about 5 minutes.2 tablespoons olive oil
- Add ground beef to the pot and break it up with a spoon. Cook until browned. Drain off excess grease.2 tablespoons olive oil
- Stir in minced garlic and taco seasoning. Cook for 1 minute more, stirring constantly, until fragrant.2 tablespoons olive oil
- Add tomato paste and stir into the beef mixture.2 tablespoons olive oil
- Pour in the fire-roasted diced tomatoes (with juice) and beef or chicken stock. Stir well and bring to a boil.2 tablespoons olive oil
- Add the pasta directly to the pot, stirring to submerge it in the liquid. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally, until the pasta is cooked through and most of the liquid is absorbed.2 tablespoons olive oil
- Stir in shredded cheddar cheese until melted and creamy.2 tablespoons olive oil
- Ladle into bowls and serve with optional toppings.