Description
This One Pot Beef Taco Pasta combines the bold flavors of taco-seasoned ground beef with tender pasta, all cooked together in a single pot for a quick, hearty, and flavorful meal. Finished with creamy cheddar cheese and sour cream, it’s an easy weeknight dinner that brings a Tex-Mex twist to traditional pasta dishes.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 2 cups beef broth
- 1 cup salsa
- 1 cup water
- 8 oz uncooked pasta shells or elbow macaroni
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Optional Toppings
- Chopped green onions
- Diced tomatoes
- Fresh cilantro
Instructions
- Cook the Beef: Heat a large pot or deep skillet over medium heat to prepare it for cooking the beef and onion.
- Brown the Meat and Onion: Add the ground beef and diced onion to the pot. Cook, stirring occasionally, until the beef is browned and the onion has softened.
- Add Garlic and Taco Seasoning: Drain any excess fat from the pot. Then add the minced garlic and taco seasoning packet. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the seasoning is well mixed in.
- Add Liquids and Pasta: Pour in the beef broth, salsa, and water. Stir to combine and bring the mixture to a simmer.
- Cook Pasta: Add the uncooked pasta to the pot, making sure it is submerged in the liquid. Cover the pot and let it cook for 10-12 minutes, stirring occasionally, until the pasta becomes tender.
- Finish with Cheese and Sour Cream: Reduce the heat to low. Stir in the shredded cheddar cheese and sour cream until they are fully melted and the sauce is creamy.
- Serve: Ladle the taco pasta into bowls and garnish with optional toppings such as chopped green onions, diced tomatoes, or fresh cilantro. Serve warm.
Notes
- This recipe can be customized by using different types of pasta, like penne or rotini.
- For extra heat, add chopped jalapeños or a dash of hot sauce.
- To make it lighter, substitute ground turkey for beef and use reduced-fat cheese and sour cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
- To keep the pasta from sticking during cooking, stir occasionally.
