Description
One-Pot Beef Taco Pasta makes weeknights easy! This quick, flavorful dish brings all the taco vibes without the extra dishes. Perfect for busy families.
Ingredients
Scale
- Foundation Ingredients:
- 1 lb lean ground beef
- 1 (14.5 oz) can diced tomatoes with green chiles, undrained
- 3 cups beef broth
- 8 oz elbow macaroni or small shells, uncooked
- Flavor Builders:
- 1 small onion, chopped
- 2–3 cloves garlic, minced
- 1 (1 oz) packet taco seasoning
- Fresh Finishers:
- 1 cup shredded cheddar cheese
- Sour cream, for serving
- Fresh cilantro, chopped, for serving
Instructions
- Starting Your One-Pot Beef Taco Pasta Journey:: First things first, grab your biggest pot or a Dutch oven – we’re keeping it one-pot, remember? Brown your ground beef over medium-high heat. Break it up with a spoon as it cooks. You want it nice and crumbly, no big chunks. Once it’s all browned, drain off any excess fat. I usually just tilt the pot and spoon it out, trying not to make a huge mess on the counter. This step is crucial for the overall texture of your One-Pot Beef Taco Pasta.
- Building Flavor for Your One-Pot Beef Taco Pasta:: Next, toss in your chopped onion and minced garlic with the beef. Let them sizzle for about 3-5 minutes, until the onion softens and becomes translucent, and that amazing garlic smell fills your kitchen. Oh, that smell! It always makes my stomach rumble. Stir frequently so the garlic doesn’t burn – I’ve made that mistake, and burnt garlic is not a happy flavor. This is where the base flavor of your One-Pot Beef Taco Pasta truly develops.
- Adding the Liquids and Spices:: Now for the liquids! Pour in the beef broth and the can of diced tomatoes with green chiles (undrained, please!). Stir in your taco seasoning. Give it a good whisk to make sure everything is combined and there are no seasoning clumps. Bring this mixture to a gentle boil, letting all those flavors meld together. You’ll start to see a nice, rich color forming, and it just smells so promising, honestly.
- Time for the Pasta:: Once it’s boiling, add your uncooked pasta to the pot. Stir it well, making sure all the pasta is submerged in the liquid. Reduce the heat to medium-low, cover the pot, and let it simmer for about 12-15 minutes. Stir occasionally to prevent the pasta from sticking to the bottom – I always forget this and then have to scrape a bit, oops! You want the pasta to be al dente, not mushy, so keep an eye on it. This is key for a delicious One-Pot Beef Taco Pasta.
- Melting the Cheese into the One-Pot Beef Taco Pasta:: When the pasta is cooked and most of the liquid has been absorbed (it should still be a little saucy!), remove the pot from the heat. Sprinkle that generous amount of shredded cheddar cheese over the top. Pop the lid back on for a few minutes, maybe 2-3, just until the cheese gets all gloriously melty and gooey. Don’t stir it yet, let that cheese do its thing. It’s going to be so good, I promise!
- Serve It Up:: Finally, remove the lid and give the whole One-Pot Beef Taco Pasta a good stir to incorporate that beautiful melted cheese. Ladle it into bowls. Now, for the fun part: add a dollop of sour cream and a sprinkle of fresh cilantro on top. A few crushed tortilla chips wouldn’t hurt either, for some extra crunch. It should look creamy, cheesy, and utterly irresistible. Enjoy your quick and flavorful weeknight dinner!