Why You’ll Love This Recipe
This recipe combines two family favorites—tacos and pasta—into one cheesy, delicious dish. It’s budget-friendly, ready in under 30 minutes, and requires minimal cleanup. The bold taco seasoning, creamy cheese, and tender pasta make it irresistible to both kids and adults. Plus, it’s easy to customize with your favorite toppings and add-ins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef or ground turkey
- Onion
- Garlic
- Taco seasoning
- Tomato paste
- Diced tomatoes (canned)
- Uncooked pasta (shells, rotini, or elbow macaroni work well)
- Beef or chicken broth
- Cheddar cheese (shredded)
- Cream cheese
- Olive oil or cooking spray
- Salt and pepper
Directions
- In a large pot or deep skillet, heat olive oil over medium heat. Add diced onion and cook until soft, about 3 minutes.
- Add garlic and ground beef (or turkey), cooking until browned. Drain any excess fat.
- Stir in taco seasoning and tomato paste, mixing to coat the meat.
- Add canned diced tomatoes (with juices), uncooked pasta, and broth. Stir to combine.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Stir in shredded cheddar cheese and cream cheese until melted and fully incorporated.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings like chopped cilantro, jalapeños, sour cream, or crushed tortilla chips.
Servings and timing
This recipe makes 4–6 servings.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Variations
- Use ground chicken or plant-based meat alternatives for a different protein.
- Swap cheddar for pepper jack or Monterey Jack for added heat.
- Add canned corn, black beans, or bell peppers for extra flavor and texture.
- Top with avocado slices or guacamole for a creamy finish.
- Use gluten-free pasta to make the dish gluten-free.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stove over medium heat with a splash of broth or milk to loosen the sauce, or microwave individual portions for 1–2 minutes, stirring halfway through.
This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use a different type of pasta?
Yes, any short pasta like rotini, penne, or elbow macaroni will work well.
Is this dish spicy?
It has mild heat from the taco seasoning. You can adjust the spice level by choosing mild or spicy seasoning blends.
Can I make this ahead of time?
Yes, it reheats well and is perfect for meal prep or make-ahead dinners.
Can I make this recipe dairy-free?
Use dairy-free cheese and a plant-based cream cheese alternative for a dairy-free version.
How can I make it creamier?
Add a bit more cream cheese or a splash of heavy cream for a richer texture.
Can I use homemade taco seasoning?
Absolutely. Homemade seasoning lets you control the salt and spice levels.
What toppings go well with this pasta?
Sour cream, avocado, green onions, jalapeños, and crushed tortilla chips are great additions.
Will the pasta cook properly in one pot?
Yes, as long as there’s enough liquid and the pot is covered, the pasta will cook perfectly.
Can I use fresh tomatoes instead of canned?
Yes, but you’ll need to add extra liquid and adjust cooking time.
Can I use ground sausage instead of beef?
Yes, ground sausage can add a different flavor twist and pairs well with the cheesy sauce.
Conclusion
One Pot Cheesy Taco Pasta is a winning recipe for anyone who loves bold, comforting meals with minimal effort. It’s fast, flavorful, and endlessly customizable, making it a go-to dinner option for busy nights. Whether you’re feeding picky eaters or spice lovers, this dish can be adapted to suit every taste—and cleanup is a breeze.
PrintOne Pot Cheesy Taco Pasta
One Pot Cheesy Taco Pasta is a quick, family-friendly dinner that combines bold taco flavors with creamy, cheesy pasta—all made in a single pot for easy cooking and cleanup.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Low Lactose
Ingredients
- 1 lb ground beef or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cups uncooked pasta (shells, rotini, or elbow)
- 2 cups beef or chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese
- 1 tbsp olive oil or cooking spray
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 3 minutes until softened.
- Add garlic and ground beef or turkey. Cook until browned, then drain any excess fat.
- Stir in taco seasoning and tomato paste until the meat is well coated.
- Add diced tomatoes with their juices, uncooked pasta, and broth. Stir to combine.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Stir in shredded cheddar and cream cheese until melted and fully incorporated.
- Season with salt and pepper to taste.
- Serve hot, topped with optional garnishes like sour cream, jalapeños, cilantro, or crushed tortilla chips.
Notes
- Use plant-based ground meat and dairy-free cheese for a vegan or dairy-free version.
- Add canned corn, black beans, or bell peppers for added flavor and nutrition.
- Swap cheddar for pepper jack or Monterey Jack for more spice.
- Use gluten-free pasta to make the dish gluten-free.
- Leftovers freeze well for up to 2 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 540
- Sugar: 5g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
