This easy One Pot Taco Pasta recipe is ready in just 30 minutes and requires only one pan! Loaded with perfectly seasoned ground beef, tender pasta shells, and plenty of melted cheddar cheese, it's the ultimate quick weeknight dinner.
One-pot pasta recipes like this one and my Goulash recipe are perfect for those busy weeknights when you need dinner on the table fast. Because the entire meal cooks in just one pot, there is less cleanup afterward, which is always a bonus! This taco pasta uses simple staple ingredients that are likely already sitting in your kitchen, making it a fantastic "shelf cooking" meal to keep in your back pocket.
Table of contents
You might be thinking, "Oh, this is just a Hamburger Helper meal, how can it be that much better?" Trust me, it is so much better than our childhood boxed meals. Not only does it taste incredible, but you are also in complete control of the ingredients, which means no unnecessary preservatives or artificial additives. That is exactly what scratch cooking is all about!
Key Ingredients & Substitutions
- Ground Beef: I like to use a lean ground beef for this recipe so there is less grease to drain, but whatever you have on hand works beautifully.
- Pasta Shells: Medium pasta shells are my absolute favorite for this dish because the little hollows scoop up the cheesy beef filling perfectly in every single bite. You can substitute elbow macaroni or rotini if needed.
- Homemade Taco Seasoning Blend: Instead of a store-bought packet, this recipe uses a scratch-made blend of cumin, paprika, chili powder, onion powder, and a pinch of chipotle powder.
- Beef Stock & Milk: Cooking the shells directly in a combination of beef stock and milk creates a rich, starchy liquid that naturally thickens into a creamy sauce as it simmers.
- Shredded Cheddar Cheese: Cheddar gives the best classic flavor, but a Mexican or taco cheese blend works great too.
See the recipe card below for the full list of ingredients and exact measurements.
How To Make One Pot Taco Pasta
Making this comforting weeknight dinner is incredibly simple. Here is a quick look at how it all comes together!
- Brown the ground beef and small diced onions together in a large, deep pan over medium heat until the meat is fully cooked through and the onions are tender. Drain off any excess grease.
- Add the minced garlic and the tomato paste directly to the cooked beef mixture, stirring constantly for about one minute until fragrant.
- Pour in the beef stock, milk, can of diced tomatoes, and all of your homemade spices, stirring well to fully combine the sauce.
- Stir in the pasta shells and bring the mixture to a boil. Cover with a lid, reduce the heat to a simmer, and let it cook for 10 to 12 minutes until the shells are tender.
- Remove the pan from the heat, uncover, and stir in the shredded cheddar cheese until completely melted and velvety smooth.
- Garnish with chopped cilantro if desired. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Grab Your Deep Pan and Lid: Just like with my Skillet Lasagna, you are going to want to use a large, deep pan that has a tight-fitting lid. A deep 12-inch everyday pan or a Dutch oven is perfect for giving the shells enough room to cook.
- Stir Often: Don't just cover it and walk away! Make sure to give the pasta a good stir every few minutes while it simmers. Because everything cooks in one pot, stirring keeps those shells from sticking to the bottom of your pan.
- Don't Overcook the Shells: Keep a close eye on the clock during that 10 to 12-minute simmer. The pasta will continue to absorb that hot, creamy cheese sauce even after you remove it from the heat, so pulling it off the burner right when it's tender ensures your shells don't get mushy.
Storage Tip
Keep your leftovers in an airtight container in the refrigerator for up to 7 days. Reheat on the stove with a splash of milk or broth to loosen up the cheese sauce.
I hope you get a chance to whip up a big pot of this easy one pot taco pasta for your next busy weeknight dinner! I know your family will love it just as much as mine does.
-Sky🩷
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If you tried this Cheesy Taco Pasta recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!
📖 Recipe
Easy One Pot Taco Pasta
Ingredients
- 1 pound ground beef
- ½ large onion small diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 can diced tomatoes
- 2 cups beef stock
- 1 cup milk
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 5 teaspoons ground cumin
- 2 ½ teaspoons paprika
- ½ teaspoon onion powder
- 1 ½ teaspoons chili powder
- 1 pinch chipotle powder
- To Taste pepper
- 3 cups shells
- 2 cups cheddar cheese shredded
Instructions
- In a large, deep pan over medium heat, begin browning the ground beef. When the meat is halfway through cooking, add in the diced onions and continue cooking until the meat is fully cooked and the onions are tender. Drain off the fat and return the pan to the burner.
- Add the minced garlic and tomato paste directly to the beef. Cook for 1 minute, stirring constantly, until the paste deepens in color and the garlic is fragrant.
- Pour in the beef stock, milk, diced tomatoes, and all of the individual seasonings. Stir to fully combine.
- Bring the liquid to a boil, then add in the 3 cups of pasta shells and stir well. Cover with a lid and reduce the heat to a simmer. Cook for 10 to 12 minutes, or until the pasta shells are tender.
- Uncover the pan and remove it from the heat. Stir in the shredded cheddar cheese until fully melted and creamy. Garnish with chopped cilantro if desired. Enjoy!
Ned says
Awesome recipe! We have some picky eaters in our house and they all loved it. Definitely going on my regular rotation! Thank you!