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A close-up of a skillet filled with a Cheesy Beef Noodle Casserole, topped with melted cheese, tomatoes, and fresh parsley.

One-Pan Cheesy Taco Pasta

A quick and incredibly satisfying one-pan meal, this cheesy taco pasta combines seasoned ground beef, tender elbow macaroni, rich tomato sauce, and a generous melty cheese topping for a delicious weeknight dinner that brings all the fun flavors of tacos to a comforting pasta dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Taco Pasta
  • 1 lb ground beef lean
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 tbsp taco seasoning store-bought or homemade
  • 1 14.5 oz can diced tomatoes undrained
  • 1 15 oz can tomato sauce
  • 2 cups beef broth
  • 8 oz elbow macaroni uncooked, or other small pasta like rotini
  • 1 4 oz can diced green chiles undrained, optional for mild heat
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
For the Cheese Topping
  • 1.5 cups Cheddar cheese shredded
  • 0.5 cup Monterey Jack cheese shredded, or use all cheddar
Optional Garnishes
  • 1/4 cup sour cream
  • 1/4 cup salsa
  • 2 tbsp fresh cilantro chopped
  • 2 tbsp green onions sliced

Equipment

  • Large Skillet
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden Spoon

Method
 

Brown the Beef
  1. Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Drain any excess grease.
Sauté Aromatics
  1. Add the chopped onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Build the Sauce
  1. Stir in the taco seasoning, diced tomatoes (undrained), tomato sauce, and beef broth. Bring the mixture to a simmer.
Add Pasta & Cook
  1. Add the uncooked elbow macaroni and diced green chiles (if using) to the skillet. Stir well to ensure the pasta is submerged in the liquid. Bring back to a simmer, then reduce heat to medium-low, cover, and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. Season with salt and pepper to taste.
Add Cheese
  1. Remove the skillet from the heat. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top of the pasta. Cover the skillet again for 2-3 minutes, or until the cheese is completely melted and gooey.
Serve
  1. Remove lid and let stand for a minute before serving. Garnish with sour cream, salsa, fresh cilantro, or green onions if desired.

Notes

For a spicier kick, add a pinch of cayenne pepper with the taco seasoning or a diced jalapeño along with the onion. This dish reheats well; store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also swap ground beef for ground turkey for a lighter version.