Kitchen notes · a little help before you start
One Pot Taco Pasta Recipe
Taco pasta gives little pasta shells a savory beef filling of their own, with cheese melting through the sauce. Peppers add a sweet bite against the taco spices. Scoop it into bowls and enjoy the creamy, saucy forkfuls while the cheddar is freshly melted.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 5
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- American
- Cooking method
- One pot · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Pasta · Tacos
A few quick notes
1. Soften onion and pepper first
Cook them in oil until slightly softened before adding beef and the dry seasonings to brown.
2. Keep pasta moving
Stir often during the covered medium-low cooking stage so the uncooked pasta cooks through the sauce.
3. Check for al dente
Use the pasta's texture to judge the final cooking stage, since the chosen shape affects its timing.
Get to know the ingredients
Short pasta cuts
Most short pasta cuts work here, including lumaconi, shellbows, elbows and shells.
Low-sodium broth
Use low-sodium beef broth for the pasta. If your broth is already salted, adjust the salt you add.
Shredded cheddar
Have the cheddar shredded for stirring into the cooked pasta at the end before tasting and serving.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for One Pot Taco Pasta Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Stir in cheese and taste
Once pasta is al dente, stir in cheddar, taste the finished mixture and serve the pasta warm.
A little more help as you go
Drain excess beef fat if needed
If the browned beef leaves a lot of extra fat, drain it or soak it up before continuing.
Vegetable additions are allowed
Try firm extra vegetables with the onion and pepper, and quick-cooking vegetables near the end.
A few questions you might have
Do I boil the pasta separately?
Stir uncooked pasta directly into the simmering broth, cream and tomato sauce mixture, then cover to cook.
Can I use beans instead of beef?
You can use a can of rinsed black beans or another ground meat in place of the beef.
When does the cream go in?
Add it with broth and tomato sauce after the beef browns, bringing the mixture to a simmer before pasta.
Does the taco seasoning go in at the end?
Add it with beef, garlic, oregano, salt and cumin before the beef finishes browning and liquids are added.
Should the skillet stay on medium-high for pasta?
Lower to medium-low after stirring in the uncooked pasta, then cook covered while stirring often.
Any more cooking tips?
Ingredients and Substitutions: Vegetables: feel free to add extra veggies here! Stir in firmer veggies with the onion and peppers, and add quick cooking veggies near the end. Ground beef: I use lean ground beef so rarely have to drain the fat. If you find there is a lot of fat after browning, simply drain it or use a paper towel to soak it up before continuing. You can also swap this with other varieties of ground meat or for a can of rinsed black beans. Broth: I use low sodium broth and then add salt as needed. If you’re starting with salted broth, you may want to reduce the added salt and add more before serving. Pasta: most short cuts of pasta will work here! I like to use lumaconi or shellbows, elbow macaroni or shells. Keep in mind that the cook time may vary slightly depending on the type you choose.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
