Description
This One-Pot Cheesy Taco Pasta is a hearty and flavorful dish combining ground beef, tender pasta, and a delicious blend of Mexican spices, all cooked together in a single pot for easy cleanup. Rich with melted Mexican-blend cheese and customizable toppings like avocado, cilantro, lime wedges, and sour cream, this recipe is perfect for a comforting weeknight dinner.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely diced
- 1 small red bell pepper, finely diced
- 4 cloves garlic, minced
Flavorings and Seasonings
- 1 (5 ounce) can tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon fine sea salt
- ½ teaspoon dried oregano
Liquids and Pasta
- 4 cups beef stock
- 1 cup water (plus additional ⅓ cup increments as needed)
- 1 pound uncooked pasta (shells preferred)
Cheese and Toppings
- 2 cups (8 ounces) shredded Mexican-blend cheese
- Toppings: diced avocado, finely-chopped fresh cilantro, lime wedges, and/or sour cream
Instructions
- Heat and Brown Beef: Heat the olive oil in a large stockpot over medium-high heat. Add the ground beef and sauté, breaking it up with a wooden spoon as it cooks, for about 3 minutes until it starts to brown.
- Add Vegetables and Garlic: Incorporate the diced onion, red bell pepper, and minced garlic into the pot. Continue sautéing for 5 minutes, stirring occasionally, until the beef is fully browned and the vegetables have softened.
- Mix in Tomato Paste: Stir the tomato paste into the beef and vegetable mixture until it is evenly combined, adding an intense tomato flavor base.
- Add Liquids, Pasta, and Spices: Pour in the beef stock and 1 cup water along with the uncooked pasta. Sprinkle in chili powder, ground cumin, sea salt, and dried oregano. Stir everything together thoroughly.
- Simmer Pasta: Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer. Cook uncovered for about 10 minutes, frequently stirring to prevent the pasta from sticking or burning on the bottom. If the pasta absorbs too much liquid before it is tender, add additional water in ⅓ cup increments as needed. The pasta should be just al dente and the sauce saucy but not overly watery.
- Add Cheese and Season: Remove the pot from heat and stir in the shredded Mexican-blend cheese until melted and fully incorporated. Taste and adjust seasoning with additional salt if needed.
- Serve and Garnish: Serve immediately topped with your choice of diced avocado, chopped cilantro, lime wedges, and/or sour cream for an extra burst of freshness and creaminess. Enjoy your comforting one-pot cheesy taco pasta!
Notes
- Use shells or other small pasta shapes that hold sauce well.
- Stir the pasta frequently during simmering to avoid sticking and burning.
- If the pasta needs more liquid as it cooks, add warm water in small increments instead of more broth.
- Customize toppings based on preference: avocado adds creaminess, cilantro adds freshness, lime adds bright acidity, and sour cream adds a cooling finish.
- Leftovers can be reheated gently on stovetop with a splash of water or broth to loosen the sauce.
- For a vegetarian version, replace beef with plant-based ground and use vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 460
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
