One Pot Cheesy Taco Pasta
A comforting and indulgent dish that combines seasoned ground beef, pasta, and a creamy cheese sauce, all cooked in one pot for minimal cleanup.
Ingredients
Main Ingredients
- 8 oz Elbow macaroni, penne, or any small pasta
- 1 lb Ground Beef Can swap with ground turkey or a plant-based alternative
- 3 cloves Fresh Garlic Adds a savory depth
- 2 tbsp Taco Seasoning Store-bought or homemade
- 1 can, 14 oz Diced Tomatoes Use fire-roasted for smokiness or fresh tomatoes in season
- 2 cups Beef Broth Chicken broth can be used if preferred
- 4 oz Cream Cheese For creaminess; sour cream can be used for a tangy flavor
- 2 cups Shredded Cheese Cheddar, Monterey Jack, or any melty cheese of your choice
- 1 cup Corn Use frozen or canned
- 1 can, drained Black Beans Optional, adds protein and heartiness
- Chopped Green Onions and Cilantro For garnish
Instructions
Preparation
- In a large pot or deep skillet over medium heat, add a splash of oil and brown the ground beef. Season with salt, pepper, and half of the taco seasoning while breaking it apart with a spatula until no longer pink.
- Once the beef is browned, add minced garlic and cook for an additional minute.
- Stir in the uncooked pasta, diced tomatoes (with their juices), beef broth, and the remaining taco seasoning. Bring the mixture to a simmer, covering the pot slightly.
- Allow it to cook for about 10-12 minutes, stirring occasionally, until the pasta is tender.
- Reduce the heat to low and stir in the cream cheese until melted and smooth.
- Fold in the shredded cheese, corn, and optional black beans until everything is well combined.
- Dish out generous portions and garnish with chopped green onions and cilantro.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat with a splash of broth to restore creaminess.