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A close-up of a white bowl filled with creamy Taco Pasta, featuring shell pasta, ground beef, tomatoes, and a parsley garnish.

One Pot Cheesy Taco Pasta

This incredibly easy one-pot taco pasta combines seasoned ground meat with pasta, diced tomatoes, and creamy cheese, all cooked together in a single pot for minimal cleanup and maximum flavor.
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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
  

  • 1 tbsp olive oil
  • 1 lb ground beef 85/15 or 90/10
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 packet taco seasoning mix 1 oz
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 can Rotel 10 oz, diced tomatoes with green chilies, undrained
  • 2 1/2 cups low-sodium beef broth or chicken broth
  • 1 cup milk any kind
  • 12 oz uncooked pasta e.g., elbow macaroni, rotini, penne
  • 4 oz cream cheese cut into cubes
  • 1 cup shredded cheddar cheese or Colby Jack
  • Salt to taste
  • Black pepper to taste
Optional Toppings
  • Sour cream
  • Fresh cilantro chopped
  • Sliced jalapeños
  • Crushed tortilla chips

Equipment

  • Large Dutch Oven or Deep Skillet (with lid)

Method
 

  1. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain any excess grease.
  2. Add the chopped onion to the pot with the browned beef and cook for 3-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
  3. Stir in the taco seasoning, diced tomatoes (undrained), and Rotel (undrained). Mix well to combine everything with the meat mixture.
  4. Pour in the beef broth and milk. Bring the mixture to a simmer. Add the uncooked pasta, stirring to ensure it's fully submerged in the liquid.
  5. Reduce heat to medium-low, cover the pot, and simmer for 15-20 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
  6. Remove the pot from the heat. Add the cubed cream cheese and shredded cheddar cheese. Stir continuously until both cheeses are melted and fully incorporated, creating a creamy sauce.
  7. Taste the pasta and season with salt and black pepper as needed. Serve hot, garnished with your favorite taco toppings like sour cream, fresh cilantro, or crushed tortilla chips.

Notes

For a spicier kick, add a pinch of cayenne pepper with the taco seasoning. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed to loosen the sauce.