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One-Pot Taco Pasta

Taco-seasoned ground beef and pasta simmered together in one pot with melty cheddar — a 30-minute weeknight dinner with only one thing to wash.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 onion diced
  • 3 garlic cloves minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 can diced tomatoes 14.5 oz, undrained
  • 3 cups beef broth
  • 12 oz medium shell pasta or rotini
  • 2 cups sharp cheddar cheese freshly shredded
  • 3 green onions sliced, for topping

Method
 

  1. Brown the ground beef with the diced onion in a large pot or deep skillet over medium-high heat, breaking it up, about 7 minutes. Drain off excess fat.
  2. Add the garlic, chili powder, cumin, smoked paprika, and salt. Cook for 1 minute until fragrant — this blooms the spices and deepens their flavor.
  3. Pour in the diced tomatoes with their juice and the beef broth. Bring to a boil, scraping up any browned bits from the bottom.
  4. Stir in the dry pasta. Reduce to a simmer, cover, and cook 12 to 15 minutes, stirring every few minutes, until the pasta is tender and most of the liquid has been absorbed.
  5. Remove the pot from the heat completely. Add the shredded cheddar a handful at a time, stirring until melted and smooth.
  6. Let it sit for 5 minutes to thicken, then top with sliced green onions and serve.