Pin Recipe Rain was tapping against the kitchen window last Tuesday when I realized I had zero energy for a complicated dinner. The fridge had ground beef, the pantry had pasta, and suddenly it hit me—why not throw them together like tacos? My teenage son walked in midway through cooking, caught the scent of spices, and asked what smelled so incredible. That first bite was pure chaos, the good kind—creamy, spicy, and surprisingly comforting.
My neighbor's daughter came over unexpectedly last month while I was testing this recipe. She was skeptical about the concept—pasta and tacos seemed like an odd combination to her—but one bowl later, she was asking for the recipe to take to college. The way the cheese melts into the seasoned beef creates something entirely new, like a deconstructed taco that you can eat with a spoon.
Ingredients
- 1 lb (450 g) lean ground beef: The foundation that gives this dish its hearty, satisfying base
- 1 small onion, diced: Adds sweetness and depth that balances the spices
- 2 cloves garlic, minced: Fresh aromatics make a huge difference here
- 2 tbsp taco seasoning: Store-bought works perfectly, or mix your own with cumin, chili powder, and paprika
- 1/2 tsp salt: Enhances all the other flavors without overpowering
- 1/4 tsp black pepper: Just enough warmth to keep things interesting
- 2 cups (480 ml) beef or chicken broth: This cooks the pasta and infuses it with flavor simultaneously
- 1 can (14.5 oz/410 g) diced tomatoes: Keep those juices—they help create the sauce
- 2 cups (200 g) dry pasta: Short shapes catch the seasoned sauce best
- 1 1/2 cups (150 g) shredded cheddar cheese: Sharp cheddar adds the perfect finishing creaminess
Instructions
- Brown the beef:
- Cook the ground beef in a large, deep skillet over medium-high heat until it's no longer pink, breaking it up with your spoon as it cooks—about 5 minutes. Drain any excess fat if you're watching the grease, though a little stays behind for flavor.
- Build the flavor base:
- Toss in the diced onion and minced garlic, letting them soften in the beef for about 3 minutes. Your kitchen should start smelling incredible right about now.
- Add the spices:
- Sprinkle the taco seasoning, salt, and pepper over everything, stirring until the beef mixture is evenly coated.
- Introduce the liquids:
- Pour in the broth and dump in the entire can of diced tomatoes—juices and all—then stir in the dry pasta.
- Simmer it together:
- Bring everything to a boil, then reduce heat to low, cover, and let it simmer for 12 to 15 minutes. Stir occasionally to prevent sticking, and cook until the pasta is tender and most of the liquid has disappeared.
- Melt in the cheese:
- Remove from heat and stir in the shredded cheddar until it's completely melted and coating everything in creamy goodness.
- Serve it up:
- Dish it out hot and let everyone add their own toppings—green onions, sour cream, fresh cilantro, or whatever else sounds good.
Pin Recipe My dad grew up calling dishes like this 'goulash' whenever pasta met meat in one pot. When I served him this version, he took one bite, sat back in his chair, and said this was the best iteration he'd ever tasted. Sometimes the simplest combinations end up being the ones that stick around.
Make It Yours
Ground turkey or chicken work beautifully here if you're looking to lighten things up a bit. The seasoning carries enough flavor that you won't miss the beef, and turkey actually absorbs those spices remarkably well. Just don't go extra-lean—a little fat helps carry the seasoning through the whole dish.
The Spice Factor
Mild taco seasoning keeps this family-friendly, but nobody's stopping you from kicking it up a notch. A chopped jalapeño sautéed with the onions, a dash of hot sauce in the broth, or using medium salsa instead of tomatoes can transform this into something with real heat. The beauty of one-pot cooking is how easily you can customize while everything simmers together.
Round It Out
A simple green salad with lime vinaigrette cuts through the richness beautifully. Warm tortillas on the side let you scoop up every last bite, and don't forget extra cheese—some things are meant to be overindulged. If you're feeding a crowd, double everything and invite people to build their own bowls at the table.
- Leftovers reheat surprisingly well for lunch the next day
- The pasta actually tastes better after sitting in the fridge overnight
- Keep some extra taco seasoning handy for adjusting flavors when reheating
Pin Recipe One-pot meals like this remind me why I fell in love with cooking in the first place. Good food doesn't need to be complicated—it just needs to be made with heart and shared with people you care about.
Recipe FAQs
- → Can I use a different meat instead of ground beef?
Yes, ground turkey or chicken work well as alternatives, offering a lighter option while maintaining similar flavors.
- → What types of pasta are best for this dish?
Short pasta shapes like penne, rotini, or shells are ideal as they cook evenly and hold sauce well in the one-pot method.
- → How can I make this dish spicier?
Add a chopped jalapeño with the onions during sautéing or increase the amount of taco seasoning for extra heat.
- → Is it possible to prepare a gluten-free version?
Absolutely, substitute regular pasta with your preferred gluten-free variety without altering the cooking process significantly.
- → What toppings complement this dish best?
Fresh green onions, sour cream, and chopped cilantro add brightness and creaminess, enhancing the rich flavors.
- → Can I add vegetables or beans for extra texture?
Yes, adding drained black beans or corn provides additional nutrition and a pleasant texture contrast.