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One Pot Beef Taco Pasta

This One Pot Beef Taco Pasta is a flavor-packed, easy weeknight meal with seasoned beef and cheesy pasta all cooked together in one pot!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 pound ground beef choose lean for less fat
  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced (any color you prefer)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1 can diced tomatoes 14.5 oz, undrained
  • 2 cups beef broth or substitute with vegetable broth for a lighter taste
  • 8 ounces pasta penne, rotini, or your favorite shape
  • 1 cup corn frozen or canned, drained
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste
  • chopped fresh cilantro for garnish, optional

Instructions

Step 1: Sauté Aromatics and Brown the Beef

  • Heat the olive oil in your large skillet or Dutch oven over medium heat. Add the diced onion and sauté for about 3 minutes until softened and translucent. Stir in the minced garlic and diced bell pepper, cooking for another 2 minutes until fragrant and slightly tender. Push the veggies to the side and add the ground beef to the center of the pan. Break it apart with your spoon and cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if desired.

Step 2: Season the Beef Mixture

  • Sprinkle the chili powder, cumin, paprika, and cayenne pepper over the beef and vegetable mixture. Stir well to coat everything evenly with the spices. Season with salt and pepper to taste.

Step 3: Add Tomatoes, Broth, and Pasta

  • Pour in the can of diced tomatoes with their juices and the beef broth. Stir to combine, scraping any browned bits off the bottom of the pan to prevent sticking. Add the uncooked pasta and stir to submerge it evenly in the liquid. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 4: Simmer and Cook the Pasta

  • Cover the skillet partially with a lid and let the pasta cook in the simmering liquid for about 12-15 minutes, stirring occasionally to prevent sticking. Check the pasta for doneness – it should be tender but still have a slight bite. If the liquid reduces too quickly, add a splash more broth or water.

Step 5: Stir in Corn and Cheese

  • Once the pasta is cooked perfectly, stir in the drained corn and sprinkle the shredded cheddar cheese over the top. Cover the pan again for a minute or two to allow the cheese to melt into a gooey, delicious layer.

Step 6: Garnish and Serve

  • Sprinkle freshly chopped cilantro over the dish for a pop of color and freshness. Serve hot, straight from the pot, and enjoy with a side of your favorite toppings like sour cream, diced avocado, or jalapeños.

Equipment

  • Large deep skillet or Dutch oven
  • Wooden Spoon or Spatula
  • Knife and cutting board
  • Measuring spoons and cups
  • Colander (optional)

Notes

  • For a lighter option, swap ground beef with ground turkey or chicken.
  • Add beans like black beans or kidney beans for extra protein and fiber.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.