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One-Pot Cheesy Taco Pasta: Quick Weeknight Dinner

A close-up, appetizing serving of cheesy taco pasta made with elbow macaroni and seasoned ground beef in a white bowl.
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Make this satisfying, cheesy taco pasta in a single pot for minimal cleanup. This recipe delivers bold taco flavor in a creamy pasta format, perfect for a fast, family-friendly weeknight meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 packet (1 ounce) taco seasoning mix
  • 4 cups water or low-sodium chicken broth
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 8 ounces elbow macaroni or preferred short pasta
  • 1 cup milk
  • 2 cups shredded cheddar or Mexican blend cheese
  • 1/2 cup sour cream (optional, for extra creaminess)

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and chopped onion. Cook, breaking up the meat, until the beef is browned and the onion is soft, about 5 to 7 minutes. Drain off any excess grease.
  2. Stir the taco seasoning mix into the beef and onion mixture. Cook for 1 minute until fragrant.
  3. Pour in the water or broth, the can of diced tomatoes and green chilies, and the dry pasta. Stir everything together well.
  4. Bring the mixture to a boil, then immediately reduce the heat to medium-low. Cover the pot and simmer for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The pasta should be tender and most of the liquid absorbed.
  5. Remove the pot from the heat. Stir in the milk until combined.
  6. Add the shredded cheese in handfuls, stirring constantly until the cheese is fully melted and the sauce is creamy. If using, stir in the sour cream now for extra richness.
  7. Serve the cheesy taco pasta immediately. Top with your favorite taco toppings if desired.

Notes

  • For a richer flavor, substitute half of the water with beef broth.
  • If the sauce seems too thick after adding the cheese, stir in a splash of milk until you reach your desired consistency.
  • This recipe is a great base for using up leftover cooked chicken or turkey instead of ground beef.

Nutrition

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