One Pot Taco Pasta

4.86 from 7 votes

This Cheesy Taco Pasta is so easy to make! It only needs one pot and 30 minutes. Ground beef and shells are simmered in a taco seasoned sauce, and topped with lots of cheese for a delicious family dinner recipe.

Prep Time5

Cook Time25

Total Time30

Course: main dish

Cuisine: American, Mexican

Servings:

Author: Serene

Ingredients

1 pound ground beef
1/2 cup yellow onion diced
3 cloves garlic minced
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 15 ounce can crushed tomatoes
2 cups beef broth
½ pound pasta noodles shells
½ cup half and half
2 cups mild cheddar cheese grated
fresh cilantro for garnish

Instructions

Cook the ground beef in a large skillet over medium high heat, breaking up the meat while it cooks.
Once the meat is mostly browned, add in the onion and continue to cook until the meat is fully browned and the onion is softened.
Add the garlic and cook an additional 30 seconds.
Drain any excess grease, then return the skillet to the stovetop.
Add the chili powder, salt, cumin, oregano, garlic and onion powders. Stir to coat the meat in the seasoning mix.
Pour in the crushed tomatoes, beef broth and pasta shells. Stir to combine and ensure the noodles are pressed down into the liquid.
Bring this to a simmer, then cover and reduce the heat to low. Let this cook for 10 minutes, then remove the lid and continue to simmer to reduce the sauce until the sauce is thickened and the noodles are softened.
Pour in the cream and stir.
Add the cheese and stir in while the cheese melts.
Serve topped with fresh cilantro and extra grated cheese as desired.

Notes

Ground Beef: I use ground beef to make this recipe, you can of course substitute with a lean ground turkey or ground chicken.
Tomatoes: Crushed tomatoes are the go-to in our home, they have a wonderful texture that blends into dishes. You can use tomato sauce instead or diced tomatoes.
Cheese: Always shred your own fresh cheese, it melts so much better. Substitute the cheddar cheese for a Monterey Jack or a Pepper Jack for a different flavoring.
Pasta: This taco pasta can be made with shells or elbow macaroni. Keep the noodle choice smaller and with all those nook and crannies to collect the sauce with!
Refrigerator: Store your leftovers in a sealed container for 5-6 days. Reheat in a skillet or in the microwave. If needed add a splash of chicken broth to loosen it back up, the noodles will soak up the sauce when stored.
Freezer: Allow to cool to room temperature before transferring to a freezer-safe container. Seal and store for 3-4 months. To thaw, place in the refrigerator overnight. Reheat in a skillet.

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