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One-pot ground beef taco pasta with cheddar cheese and fresh toppings
Tyffany

One-Pot Ground Beef Taco Pasta

This One-Pot Ground Beef Taco Pasta combines seasoned ground beef, tender pasta, tomatoes, corn, and melted cheddar in a creamy taco-inspired sauce. Ready in about 35 minutes, it is an easy family dinner made entirely in one pot.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

  • For the taco pasta
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 2 tablespoons taco seasoning
  • 1 tablespoon tomato paste
  • 2 cups low-sodium beef broth
  • 1 can tomato sauce 15 ounces
  • 1 cup chunky salsa
  • 8 ounces short pasta such as rotini, shells, or elbow macaroni
  • 1 cup frozen corn
  • 1 can black beans 15 ounces, drained and rinsed
  • 1/2 cup sour cream
  • 1 1/2 cups shredded cheddar cheese
  • 1 tablespoon fresh lime juice
  • Salt and freshly ground black pepper to taste
  • For serving
  • Sliced green onions
  • Chopped fresh cilantro
  • Diced tomatoes
  • Sliced jalapeños
  • Diced avocado
  • Extra shredded cheddar cheese
  • Lime wedges

Equipment

  • Large deep skillet or Dutch oven with lid
  • Wooden spoon
  • Cutting board
  • Chef’s knife
  • Measuring cups
  • Measuring spoons
  • Can opener

Method
 

  1. Brown the ground beef
  2. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking the meat into small pieces, until the beef is browned and the onion is tender. Drain excess grease if necessary.
  3. Add the garlic and seasonings
  4. Add the minced garlic, taco seasoning, and tomato paste. Cook for 1 minute, stirring constantly, until fragrant and evenly combined with the beef.
  5. Add the liquid and pasta
  6. Pour in the beef broth, tomato sauce, and salsa. Add the dry pasta and stir well, making sure most of the pasta is covered by the liquid.
  7. Cook the pasta
  8. Bring the mixture to a gentle boil. Reduce the heat to medium-low and cover the skillet. Cook for 10 to 14 minutes, stirring every few minutes, until the pasta is almost tender. Cooking time may vary depending on the pasta shape.
  9. Add the corn and beans
  10. Stir in the frozen corn and drained black beans. Continue cooking uncovered for 3 to 5 minutes, until the pasta is tender and the sauce has thickened. Add a small splash of broth if the mixture becomes too dry.
  11. Make it creamy
  12. Reduce the heat to low. Stir in the sour cream and 1 cup of shredded cheddar cheese. Mix gently until the cheese has melted and the sauce is creamy.
  13. Finish the dish
  14. Stir in the lime juice. Taste and add salt, black pepper, or additional taco seasoning if needed. Sprinkle the remaining 1/2 cup of cheddar over the pasta. Cover for 2 minutes, until the cheese melts.
  15. Garnish and serve
  16. Remove the skillet from the heat. Garnish with green onions, cilantro, diced tomatoes, jalapeños, or avocado. Serve warm with lime wedges.

Notes

Use a short pasta shape such as rotini, shells, penne, or elbow macaroni. Different pasta shapes may require slightly different cooking times.
Stir the pasta every few minutes to prevent it from sticking to the bottom of the skillet.
The ground beef must reach an internal temperature of 160°F.
For a milder dish, use mild salsa and mild taco seasoning. For additional heat, add jalapeños or a pinch of cayenne pepper.
If the sauce becomes too thick, stir in a small amount of warm beef broth. If it is too thin, simmer uncovered for a few additional minutes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly with a small splash of broth or milk.