If you’re craving a meal that brings together bold Mexican-inspired flavors with the comfort of cheesy pasta, then you have to try this One Pot Cheesy Taco Pasta Recipe. It’s everything you want on a busy weeknight: simple, packed with flavor, and cleanup is a breeze since it all cooks in one pot. Tender pasta, smoky taco seasoning, fresh veggies, and melty cheese come together in a rich, saucy dish that feels like a warm hug on a plate. Trust me, once you make this recipe, it’s going to become a family favorite you’ll want to whip up again and again.
Ingredients You’ll Need
These straightforward ingredients are the heart and soul of the One Pot Cheesy Taco Pasta Recipe. Each one plays a crucial role, from adding savory depth to bright pops of freshness and that irresistible cheesy finish.
- ½ tablespoon olive oil: Perfect for sautéing your veggies without weighing them down.
- 1 pound ground beef: The base of the hearty protein that makes this dish so satisfying.
- 1 onion (chopped): Adds a subtle sweetness and fragrant aroma as it softens.
- 1 stalk celery (chopped): Brings a mild crunch and earthy flavor to balance the richness.
- 1 tablespoon taco seasoning: The bold spice blend that turns simple beef into taco magic.
- 3 cups chicken broth: Creates the flavorful liquid that cooks your pasta and ties everything together.
- 1 cup salsa: Adds zesty tomato and pepper goodness, brightening up the entire dish.
- 1 (12-oz) box small pasta shapes: Choose tiny shapes that soak up all those tasty juices beautifully.
- 1 red pepper (chopped): For a sweet crunch and vibrant color.
- ½ cup sweetcorn: Brings a touch of natural sweetness and texture.
- Salt & pepper (to taste): Simple seasonings to bring every flavor into balance.
- ½ cup shredded Mexican blend cheese: Melts into creamy perfection to finish the dish.
How to Make One Pot Cheesy Taco Pasta Recipe
Step 1: Sauté Vegetables
Start by heating olive oil in a large, deep skillet or pot over medium heat. Toss in the chopped onion and celery, cooking gently until they’re softened and fragrant but not browned, about 3 to 4 minutes. This base builds the foundation for all the flavors to come.
Step 2: Brown the Beef
Turn up the heat to medium-high and add the ground beef. Break it up as it cooks, stirring until it’s nicely browned. Sprinkle in the taco seasoning and give everything a good stir. Pour in the chicken broth and use your spoon to scrape up any tasty browned bits stuck to the pan—those bits are liquid gold.
Step 3: Add Remaining Ingredients
Now it’s time for the salsa, pasta, chopped red pepper, sweetcorn, and a pinch of salt and pepper. Stir everything together well to combine. Then bring the whole pot to a boil, letting the heat get things moving toward tender, saucy perfection.
Step 4: Simmer and Let the Pasta Cook
Reduce the heat to a gentle simmer, cover with a lid, and let the magic happen. Cook until the pasta is al dente and the sauce has thickened, about 10 to 15 minutes depending on your pasta. Be sure to uncover and stir every few minutes to prevent sticking. If it looks too dry, add a splash more broth to keep things saucy. For the final few minutes, cook uncovered to achieve just the right consistency.
Step 5: Finish with Cheese
Take the pot off the heat and give it one last taste, adjusting salt and pepper if needed. Stir in the shredded Mexican blend cheese and let the pasta sit for a minute or two so it melts into a creamy dream. Serve it up right away while it’s warm, gooey, and utterly irresistible.
How to Serve One Pot Cheesy Taco Pasta Recipe
Garnishes
Sprinkle chopped fresh cilantro, sliced green onions, or a dollop of cool sour cream on top to add fresh, bright accents that balance the richness. A squeeze of lime juice or a few sliced jalapeños can also give it an exciting, zesty twist that’s perfect for taco lovers.
Side Dishes
This pasta is fantastic on its own but pairs beautifully with light, crunchy sides. Think crisp garden salad, tortilla chips for dipping, or even some roasted veggies to keep things colorful and fresh alongside the cheesy, savory main dish.
Creative Ways to Present
Transform your One Pot Cheesy Taco Pasta Recipe into a fun, shareable meal by serving it family-style in the pot or ladling it into individual bowls and topping each with your favorite garnishes. For a party, you could even turn it into stuffed bell peppers or bake it briefly with an extra layer of cheese on top for a gooey casserole twist.
Make Ahead and Storage
Storing Leftovers
Leftover pasta stores well in an airtight container in the fridge for up to 3 days. The flavors develop even more overnight, making it a fantastic next-day meal option.
Freezing
You can freeze leftovers for up to one month. Pack the pasta tightly into a freezer-safe container or heavy-duty freezer bag. When thawed, the texture might soften slightly, but the taste remains just as comforting and delicious.
Reheating
Reheat gently on the stove over low heat with a splash of broth or water to bring back that creamy sauce texture. Microwaving works too—just stir every minute or so to prevent clumps and make sure it heats evenly.
FAQs
Can I use turkey or chicken instead of ground beef?
Absolutely! Lean ground turkey or chicken work wonderfully in this recipe and give a lighter twist while still soaking up all that flavorful seasoning.
What type of pasta works best for One Pot Cheesy Taco Pasta Recipe?
Small pasta shapes like shells, elbow macaroni, or mini rotini are ideal because they cook evenly and hold the sauce well, making every bite delightful.
How spicy is this dish, and can I adjust it?
The heat level depends on your taco seasoning and salsa. Feel free to choose mild, medium, or hot versions, or add extra chili powder or jalapeños if you love spicy.
Can I make this recipe vegetarian?
Yes! Simply swap the beef for plant-based crumbles or extra veggies and use vegetable broth. Add some black beans or kidney beans for protein and keep the spices and cheese as usual.
Is it okay to double the recipe for a bigger crowd?
You can definitely double it, but choose a very large pot to ensure even cooking and avoid overcrowding. Cook time might be slightly longer since more liquid and pasta will need extra heat and stirring.
Final Thoughts
This One Pot Cheesy Taco Pasta Recipe is a delicious, no-fuss dinner that feels like a special occasion wrapped up in comfort food. It’s a guaranteed crowd-pleaser with bright flavors, satisfying textures, and the easiest cleanup. Once you try it, you’ll see why it quickly becomes a go-to weeknight hit. So grab your skillet, gather your ingredients, and give yourself the gift of this warm, cheesy taco pasta magic!
Print
One Pot Cheesy Taco Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This One Pot Cheesy Taco Pasta is a flavorful and easy-to-make dinner that combines the classic flavors of tacos with comforting pasta in a single skillet. Ground beef, fresh vegetables, taco seasoning, and cheese come together in a savory sauce that’s perfect for busy weeknights or casual gatherings. With minimal cleanup and a creamy cheesy finish, it’s a crowd-pleaser everyone will enjoy.
Ingredients
Main Ingredients
- ½ tablespoon olive oil
- 1 pound ground beef
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 tablespoon taco seasoning
- 3 cups chicken broth (or more as needed)
- 1 cup salsa
- 1 (12-oz) box small pasta shapes
- 1 red pepper, chopped
- ½ cup sweetcorn
- salt & pepper, to taste
- ½ cup shredded Mexican blend cheese (or more to taste)
Instructions
- Sauté vegetables: Heat olive oil in a large, deep skillet or pot over medium heat. Add the chopped onion and celery, cooking until they soften without browning, about 3-4 minutes.
- Brown beef: Increase heat to medium-high and add the ground beef. Cook until browned, breaking up the meat as it cooks. Stir in taco seasoning, then pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- Add remaining ingredients: Stir in the salsa, small pasta shapes, chopped red pepper, sweetcorn, salt, and pepper. Mix well and bring the mixture to a boil.
- Simmer: Reduce heat to low and cover with a lid. Let the pasta cook until tender and the sauce thickens, about 10-15 minutes. Stir every 2-3 minutes to prevent sticking, adding up to ½ cup more broth if needed to maintain moisture. Remove the lid for the last 2-3 minutes of cooking to allow the sauce to thicken further.
- Finish: Remove the skillet from heat. Adjust seasoning with salt and pepper if needed. Stir in the shredded Mexican blend cheese and let the pasta sit for 1-2 minutes until the cheese melts. Serve immediately.
Notes
- You can substitute ground turkey or chicken for ground beef for a leaner option.
- Adjust the amount of chicken broth depending on pasta type and desired sauce thickness.
- Adding a pinch of red pepper flakes can give the dish a spicy kick.
- For a vegetarian variation, replace ground beef with sautéed mushrooms or plant-based mince and use vegetable broth instead of chicken broth.
- Leftovers can be stored in the fridge for up to 3 days and reheated with a splash of broth or water to loosen the sauce.
