This one pot cheesy taco pasta is made with ground beef, onion, tomato sauce, Rotel, pasta shells, cheddar, and colby jack cheese for a thick and creamy sauce.
This cheesy taco pasta recipe is hearty and flavorful, combining the flavors of taco night with the comfort of a warm bowl of pasta. The entire family will love this delicious recipe. Garnish with fresh cilantro or parsley and sour cream.
The best part? It's all cooked in a single pot for easy cleanup!
If you like easy meals, bookmark my one-pot rigatoni and my one-pot Philly cheesesteak pasta. You can also try my Instant Pot version of this recipe.
Recipe Highlights
- One pot meal: One pot means less dishes. Feed the whole family with this one-pot pasta, perfect for busy weeknights.
- Easy recipe: Make taco night easier than ever. Plus, no special equipment is needed!
- Simple ingredients: These are pantry and refrigerator staples that are easy to find at the grocery store.
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Ingredients
- Ground beef: Ground beef, lean ground beef, ground chuck, ground round, or ground sirloin.
- Onion: Diced yellow onion, white onion, red onion, or sweet onion.
- Seasoning: A blend of chili powder, ground cumin, smoked paprika (or regular), dried oregano, kosher salt, and ground black pepper.
- Chicken broth: The noodles are cooked in the broth.
- Tomato sauce: Canned tomato sauce is found near diced tomatoes on the canned goods aisle.
- Rotel: A brand of canned diced tomatoes and green chilies. Use original, mild, or hot.
- Medium pasta shells: Make sure the pasta is uncooked when adding it to the recipe.
- Cheddar cheese: I prefer sharp cheddar cheese, but you can use medium or mild.
- Colby jack cheese: A blend of Colby and Monterey Jack cheeses, a tasty blend that melts well.
- Fresh cilantro: This is an optional garnish.
See the recipe card for quantities.
Instructions
In a large Dutch oven or pot, cook the ground beef and diced onion over medium-high heat, stirring occasionally until the beef is browned and the onion is softened.
Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the pot. Stir to combine and cook for an additional 1 to 2 minutes.
To the taco meat, stir in the uncooked pasta shells, chicken broth, tomato sauce, and Rotel.
Bring the mixture to a boil, then reduce the heat to medium-low, cover the pot, and simmer for about 15 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Remove the pot from the heat and stir in the shredded cheddar cheese and colby jack cheese a little bit at a time until melted and well combined.
Garnish with fresh cilantro (optional) and serve warm.
Substitutions
- Ground beef: Ground chicken, ground pork, ground turkey, and black beans are great options.
- Onion: Diced yellow onion, white onion, red onion, or sweet onion. You can also use two shallots.
- Seasoning: You can customize the spice blend to your liking (try garlic powder and onion powder) or swap them entirely with taco seasoning (about 2 tablespoons).
- Chicken broth: Vegetable broth and beef broth are great substitutions. You can also use stock concentrate or bouillon (follow the package instructions to get the same amount of liquid)
- Tomato sauce: Crushed tomatoes or marinara sauce will work.
- Rotel: A can of diced tomatoes and half of a small can of green chilies will do the trick, or you can use a jar of prepared salsa.
- Medium pasta shells: If replacing the pasta, use a small pasta shape such as macaroni, rotini, or penne.
- Cheese: Use your favorite cheese. I recommend some blend of cheddar, Colby Jack, Pepper Jack, Monterey Jack, mozzarella, or Mexican blend cheese.
Equipment
- Large pot: Use a large pot that can accommodate a pound of pasta.
- Cutting board: For dicing the onion.
- Chef's knife: To dice the onion.
Top Tips
As the pasta cooks, don't forget to cover the pot and stir occasionally. Since this is a one-pot pasta dish, the pasta is cooking in less liquid than usual, so constant stirring is important to prevent the pasta from sticking to the bottom of the pot.
📖 Recipe
One Pot Cheesy Taco Pasta
Equipment
Ingredients
- 1 pound ground beef
- 1 onion diced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pound medium pasta shells uncooked
- 3 cups chicken broth
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can Rotel with the liquid
- 1 cup shredded cheddar cheese
- 1 cup shredded colby jack cheese
- Fresh cilantro optional to garnish
Instructions
- In a large Dutch oven or pot, cook the ground beef and diced onion over medium-high heat, stirring occasionally until the beef is browned and the onion is softened.
- Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the pot. Stir to combine and cook for an additional 1 to 2 minutes.
- To the taco meat, stir in the uncooked pasta shells, chicken broth, tomato sauce, and Rotel. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and simmer for about 15 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Remove the pot from the heat and stir in the shredded cheddar cheese and colby jack cheese a little bit at a time until melted and well combined. Garnish with fresh cilantro (optional) and serve warm.
Video
Notes
Nutrition
FAQ
Yes, look for small to medium pasta cuts like penne, elbow macaroni, rotini, ziti, or orecchiette.
Red or green bell pepper, corn, and diced or shredded zucchini are perfect for this Tex-Mex flavor profile. Add them when you cook the onions to soften them up.
Food safety
- Cook the ground beef thoroughly: Ensure that the ground beef is cooked to a safe internal temperature of 160°F (71°C).
- Handle ingredients safely: Keep perishable ingredients refrigerated until ready to use. Avoid cross-contamination by using a separate utensil for raw meat and cooked meat. Wash your hands thoroughly with soap and water before and after handling raw meat.
- Store food properly: If you have leftovers, allow them to cool and refrigerate them within two hours of cooking.
Related
If you like one-pot meals, try one of these family favorite dishes such as hamburger helper and one-pot rigatoni:
Carol says
This is delicious! The spices are perfect and the pasta shells cradle the meat and cheese so nicely. Each bite a pure comfort.