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20-Minute One-Pot Cheesy Taco Pasta Everyone Loves

20-Minute One-Pot Cheesy Taco Pasta

A comforting one-pot dinner made with ground beef, taco seasoning, tomatoes, short pasta, and melted cheddar or Mexican-blend cheese. It is ready in about 20–30 minutes and serves 4–6.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 pound Lean ground beef
  • 1/2 medium Medium yellow onion, diced
  • 2 cloves Garlic, minced
Seasoning
  • 1 packet, about 1 ounce Taco seasoning
Seasoning Alternative
  • 2 tablespoons Homemade taco seasoning
Sauce and Pasta
  • 1 14-15 ounce can Diced tomatoes, undrained
  • 1 8 ounce can Tomato sauce
  • 2 cups Beef broth
  • 8 ounces Uncooked short pasta
Cheese and Toppings
  • 1-1 1/2 cups Shredded cheddar or Mexican-blend cheese
Optional Toppings
  • As desired Chopped cilantro, sliced green onions, sour cream, diced tomatoes, avocado, or jalapeños

Method
 

Step-by-Step
  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion, then cook for 4–5 minutes, breaking up the beef as it browns and the onion softens.
  2. Add the minced garlic and taco seasoning to the browned beef mixture. Stir for about 30 seconds, just until the garlic smells fragrant and the seasoning coats the meat.
  3. Stir in the undrained diced tomatoes, tomato sauce, beef broth, and uncooked short pasta. Bring the mixture to a boil, stirring well so the pasta is distributed through the liquid.
  4. Reduce the heat to medium-low, cover, and simmer for 10–15 minutes. Stir every few minutes to prevent sticking, and continue cooking until the pasta is tender and most of the liquid has been absorbed.
  5. Remove the skillet from the heat and stir in 1 to 1½ cups of shredded cheese until melted and creamy. Let the pasta stand for 2–3 minutes, then add your favorite toppings and serve immediately.

Notes

Freshly shredded cheese usually melts more smoothly than pre-shredded cheese. If the pasta absorbs the liquid before it becomes tender, add 1/4 cup additional broth or water at a time and continue cooking. Stir periodically during the covered simmer, especially with small pasta shapes.