Description
This One Pot Cheesy Taco Pasta combines the robust flavors of taco seasoning with creamy melted cheese and tender pasta for a comforting and easy weeknight meal. Ground beef, aromatic vegetables, and a rich tomato-based sauce simmer together with pasta in one pot, making cleanup a breeze. Top it with fresh avocado, cilantro, lime, or sour cream for a delicious Tex-Mex twist.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely diced
- 1 small red bell pepper, finely diced
- 4 cloves garlic, minced
- 1 (5 ounce) can tomato paste
- 4 cups beef stock
- 1 pound uncooked pasta (shells recommended)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon fine sea salt
- ½ teaspoon dried oregano
- 2 cups (8 ounces) shredded Mexican-blend cheese
Toppings
- Diced avocado
- Finely-chopped fresh cilantro
- Lime wedges
- Sour cream
Instructions
- Heat and Brown Beef: Heat the olive oil in a large stockpot over medium-high heat. Add the ground beef and sauté, breaking it up with a wooden spoon as it cooks, for about 3 minutes until it starts to brown.
- Sauté Vegetables: Add the diced onion, red bell pepper, and minced garlic to the pot with the beef. Continue sautéing for 5 minutes, stirring occasionally, until the beef is fully browned and the vegetables have softened.
- Add Tomato Paste: Stir in the tomato paste thoroughly so it combines evenly with the beef and vegetables, enhancing the sauce’s richness.
- Add Liquids, Pasta, and Spices: Pour in the beef stock and 1 cup of water. Add the uncooked pasta, chili powder, ground cumin, sea salt, and dried oregano. Stir well to combine all ingredients.
- Simmer Pasta: Bring the mixture to a simmer over medium-high heat. Once simmering, reduce heat to medium or lower to maintain a gentle simmer. Cook for approximately 10 minutes or until the pasta is just al dente, stirring frequently to prevent sticking or burning on the bottom. Add ⅓ cup extra water as needed if the pasta looks dry or sauce is too thick before al dente.
- Add Cheese and Final Seasoning: Stir in the shredded Mexican-blend cheese until completely melted and combined, creating a creamy sauce. Taste and adjust salt seasoning if necessary.
- Serve and Garnish: Serve immediately topped with your choice of diced avocado, chopped cilantro, lime wedges, and/or sour cream for enhanced flavor and freshness.
Notes
- Use shells or any small pasta shape that holds sauce well.
- If you prefer a milder flavor, reduce chili powder to 1 tablespoon.
- Stir pasta often during cooking to avoid sticking and burning.
- Add more water incrementally if pasta isn’t fully cooked but sauce is drying out.
- This dish is best served fresh but can be reheated with added splash of water or stock to loosen sauce.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 470
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
