Cheesy Beef One-Pot Taco Pasta

If taco nights are a weekly tradition in your house, or if you're craving bold, cheesy flavors without the assembly line of toppings and shells, this cheesy one-pot taco pasta is exactly what you need! It's everything we love about Taco Tuesday in one cozy pot, and it's ready to serve in less than an hour!

Some of my family's other favorite hearty beef dinner recipes are Crockpot Sloppy Joes and Homemade Hamburger Helper.

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Why You'll Love This One-Pot Taco Pasta Recipe!

This one-pot cheesy taco pasta is everything a busy weeknight dinner should be. It's quick, hearty, and the pasta cooks right in the sauce, drowning in that taco-seasoned goodness.

Not convinced yet? Here are more reasons why you'll fall in love with this recipe:

• One pan: Everything cooks in a single skillet, including the pasta, which makes cleanup a breeze.
• Ready in 30 minutes: From start to dinner table, making it perfect for a busy weeknight.
• Family-friendly: The flavors are familiar enough for picky eaters and bold enough for grown-ups.
• Pantry-friendly: Ingredients probably exist in your kitchen.
• Budget stretching: One pound of ground beef feeds six people thanks to the pasta and sauce.
• Customizable: You can use different proteins and cheeses, or add extra veggies.

Equipment Needed

• Large skillet or sauté pan with a lid (12-inch recommended size)
• Wooden spoon or spatula
• Sharp knife and cutting board
• Measuring spoons and cups
• Box grater (to grate block of cheese)

Key Ingredients

Olive oil: Just a tablespoon to sauté the onion and help build flavor.

Onion: It adds a sweet, savory base to the dish.

Lean ground beef: Lean beef keeps the taco pasta hearty without leaving excess grease.

Garlic: It adds a warm and aromatic flavor.

Rotel: This canned diced tomatoes and green chiles brings tang and a little heat. Do not drain so this liquid helps cook the pasta.

Enchilada sauce: The key ingredient that gives this taco pasta its rich, deeply seasoned sauce.

Beef broth: Cooks the pasta right in the pan and adds savory flavor.

Pasta shells: The curved shape catches the sauce, which makes every bite so good.

Taco Seasoning: One packet has all the spices you need.

Shredded cheddar cheese: Sharp cheddar melts into the sauce, adding that classic taco flavor we all love.

Cream cheese: Makes the sauce silky and gives this cheesy taco pasta a restaurant-like quality finish.

Cilantro and lime wedges: Optional, but a fresh squeeze of lime and chopped cilantro really brighten things up.

Step-By-Step Instructions

Heat a large skillet over medium heat. Add the olive oil and chopped onion. Sauté the onion until it's translucent.

Add the ground beef to the skillet and use a spatula to break it up as it browns. Drain off any excess fat.

Add the garlic and sauté for 30 seconds. Add the Rotel, enchilada sauce, beef broth, pasta shells, and taco seasoning. Stir well, bring to a simmer, and cover. Cook for 10-12 minutes, or until the pasta is tender.

Stir in the shredded cheddar and cream cheese. Stir until completely melted and smooth.

Serve with lime wedges and cilantro, if desired.

Serving Recommendations

This easy taco pasta is a complete meal on its own, but with a few simple sides, it can be even more irresistible.

• Serve with crisp green salad for a light, fresh salad that balances the richness of the cheesy pasta.
• Mexican street corn is a sweet, smoky, and perfect pairing for taco-inspired flavors.
• Warm tortillas are great for scooping up every last bite of sauce.
• Tortilla chips and guacamole for a classic twist that's always been a hit.
• Black beans or refried beans to add extra protein and a hearty Mexican-inspired touch.

Storage

Store the leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of beef broth or water to loosen the sauce, then warm gently on the stovetop or in the microwave, stirring as it heats.

I don't recommend freezing this one. The cream cheese and pasta can become a little grainy and soft

Expert Tips

• Drain the beef well. It will keep the sauce from turning oily.
• Stir occasionally. Give the pasta a stir or two while it simmers to keep the shells from sticking to the bottom of the pan.
• Shred your own cheese. Pre-shredded cheese has a coating that can make the sauce a bit grainy. Freshly grated cheese melts more smoothly.
• Use softened cream cheese. It melts in faster and more evenly.
• Use a deep skillet. A roomy 12-inch pan keeps the pasta from bubbling over as it cooks.
• Let it rest. After stirring in the cheese, let the pasta sit off the heat for 2 to 3 minutes. This sauce thickens to that perfect, clingy consistency.
• Taste before serving. Depending on your taco seasoning and broth, you may want a pinch more salt or a squeeze of lime to brighten things up.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!