Elevate your dinner game with this One-Pot Cheesy Taco Pasta that’s bursting with flavor and ready in just 30 minutes! Packed with hearty ingredients like ground beef, cheesy goodness, and zesty taco seasoning, this dish is sure to please the whole family. The best part? It all cooks in one pot for easy cleanup! Click through to explore this delicious recipe that combines comfort food with a fun taco twist!
1 pound ground beef (or substitute with ground turkey for a leaner option)
1 tablespoon olive oil
1 medium onion, finely diced
2 cloves garlic, minced
1 packet taco seasoning (about 1 ounce)
4 cups vegetable broth (or beef broth for added flavor)
12 ounces elbow macaroni (or substitute with your favorite pasta shape)
1 can (15 oz) diced tomatoes with green chilies, undrained
1 cup corn (can be frozen or canned, drained)
2 cups shredded cheddar cheese (extra sharp for more flavor)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Sour cream (for serving)
![- 1 pound ground beef or turkey - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 packet taco seasoning (about 1 ounce) - 4 cups vegetable or beef broth - 12 ounces elbow macaroni - 1 can (15 oz) diced tomatoes with green chilies, undrained - 1 cup corn, drained - 2 cups shredded cheddar cheese - Salt and pepper to taste The key to this one-pot cheesy taco pasta lies in its bold flavors. First, I use ground beef or turkey as the base. This choice gives a rich taste and protein boost. Next, onion and garlic add a savory depth. I love how they make the kitchen smell amazing while cooking. Taco seasoning brings that classic Tex-Mex flavor. You can find it in most stores, or you can make your own mix at home. Vegetable or beef broth enhances the dish's richness. It serves as the cooking liquid for the pasta. Elbow macaroni is the perfect shape for this dish. It holds onto the sauce and cheese well. Diced tomatoes add acidity and texture, while corn gives a sweet crunch. Last but not least, cheddar cheese makes everything creamy and delicious. - Fresh cilantro for garnish - Sour cream for serving - Additional spices and toppings I often like to top my pasta with fresh cilantro. It adds a pop of color and flavor. Sour cream is another great option for a creamy finish. You can also customize the dish with your favorite spices or toppings. This way, each bowl can be unique! For the [Full Recipe], check the instructions that guide you through each step. To start, grab a large pot or Dutch oven. Heat 1 tablespoon of olive oil over medium heat. Once it's hot, add 1 medium onion, finely diced, and sauté it for about 3-4 minutes. You want it to be soft and a bit clear. Next, add 2 cloves of minced garlic and stir for about 30 seconds. It should smell great but not burn. Now, add 1 pound of ground beef or turkey. Use a wooden spoon to break it up into small bits. Cook this for 5-7 minutes until it turns brown. Make sure to drain any extra fat to keep it tasty. After cooking the meat, it’s time for the spices. Sprinkle 1 packet of taco seasoning over the meat. Stir well to coat it evenly. Then, carefully pour in 4 cups of vegetable broth or beef broth. Next, add a 15-ounce can of diced tomatoes with green chilies, juices included. Don't forget to add 1 cup of corn too! Turn up the heat until everything boils. Once it boils, add 12 ounces of elbow macaroni. Stir it in and lower the heat to medium-low. Cover the pot and let it simmer for 10-12 minutes. Stir it occasionally to prevent sticking. When the pasta is tender, take the pot off the heat. Stir in 2 cups of shredded cheddar cheese. Mix until it melts and everything is creamy. Taste it and add salt and pepper if needed. This is where the magic happens! For the final touch, serve it hot with fresh cilantro and sour cream on top. For the full recipe, check out the recipe section above. To avoid a greasy texture, drain the fat after cooking the meat. This step keeps your dish light and tasty. Use lean ground turkey instead of beef for an even healthier option. To ensure the pasta doesn’t stick, stir often while it simmers. This helps the noodles cook evenly. You can also add a little oil to the pot before adding the pasta. Garnish your dish with fresh cilantro for a burst of flavor. A dollop of sour cream adds creaminess and balances the spice. Pair your One-Pot Cheesy Taco Pasta with crunchy tortilla chips. They add a nice texture and make the meal more fun. For a fresh touch, serve alongside a simple salad. This balances the richness of the pasta. For the full recipe, check out the One-Pot Cheesy Taco Pasta instructions! {{image_4}} You can easily switch the protein in this dish. If you prefer chicken, use cooked, shredded chicken. This option keeps the meal light and healthy. For a plant-based choice, try using lentils or crumbled tofu. Both options add great texture and flavor. The type of pasta you use can change the dish. While elbow macaroni is classic, you can use penne or fusilli. If you want a gluten-free version, choose gluten-free pasta. Just make sure to cook it according to the package instructions. To boost the flavor, add extra veggies like bell peppers or zucchini. You can also throw in some black beans for added protein. If you like spice, add diced jalapeños or a dash of cayenne pepper. These tweaks make the dish fun and unique. For the full recipe, check the [Full Recipe]. To keep your leftovers fresh, place them in an airtight container. Make sure to cool the pasta to room temperature before sealing. This helps avoid condensation, which can make the pasta soggy. Store it in the fridge for up to three days. This way, you can enjoy the meal again without losing flavor. When you're ready to enjoy your leftovers, reheat them on the stove for the best texture. Add a splash of broth or water to the pot. This keeps the pasta from drying out. Heat it over medium-low heat, stirring often until warmed through. You can also use the microwave. Just cover it with a lid or microwave-safe wrap to keep moisture in. If you want to save some for later, freezing is a great option. Allow the dish to cool completely before portioning it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, let it thaw in the fridge overnight before reheating. This keeps the flavors intact for your next meal. For the full recipe, check the One-Pot Cheesy Taco Pasta link! Yes, you can make this dish ahead of time. Cook the pasta and sauce as usual. Let it cool, then store it in an airtight container. It will stay fresh in the fridge for up to three days. When you're ready to eat, just reheat it on the stove or in the microwave. You may need to add a splash of broth to keep it creamy. To make it milder, use less taco seasoning or choose a mild blend. You can also add more cheese or sour cream to balance the heat. If you want it spicier, add chopped jalapeños or a dash of hot sauce. You can sprinkle some crushed red pepper on top for extra kick! Absolutely! You can try Monterey Jack for a creamy taste. Pepper Jack adds a nice spice. For a sharp flavor, go with extra sharp cheddar. You can even mix different cheeses for more depth. Just make sure to use cheese that melts well for a creamy texture. You have plenty of options! Ground turkey is a lean choice. For a vegetarian option, try black beans or lentils. Chopped mushrooms add a nice texture too. If you like, you can also use shredded chicken or plant-based meat for a tasty twist. This dish combines easy ingredients and simple steps. You start with ground meat, onion, and garlic. Next, add taco seasoning and broth. Don't forget the elbow macaroni and tomatoes for texture. You can tweak it with optional ingredients like cilantro or sour cream. Try different proteins and pasta shapes for variety. Store leftovers correctly, and enjoy them later. This recipe is perfect for meal prep. Use my tips to adjust spice levels and explore cheese options. With these insights, you can create a hearty meal everyone will love.](https://tastyrecipes.blog/wp-content/uploads/2025/06/1c40cc88-153a-4e26-9c1a-169fa3a2ed5d-300x300.webp)