I created a twist on one pot Ground Beef Pasta Recipes using a few simple ingredients. Sizzling ground beef with olive oil, garlic and onion mingles with taco seasoning, diced tomatoes, pasta shells and melted cheddar cheese for a satisfying, flavor-packed meal that leaves me eager for the next bite.

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I recently discovered that Taco Pasta (One Pot!) recipe and it instantly became one of my weekly go-to dinners. Its simplicity and bold flavors got me hooked right away.

In just 30 minutes, I used 1 lb of ground beef, a tbsp of olive oil, a small chopped onion, and 2 cloves of minced garlic to start building a layered, tasty meal. I then tossed in a packet of taco seasoning mix, a can of diced tomatoes (with the green chilies if you like a little kick), a can of tomato sauce, and 2 cups of water.

The 8 oz of pasta shells cooks right in the sauce which makes cleanup a breeze. Then, after everything is simmered to perfection, I stir in 2 cups of shredded cheddar cheese along with a pinch of salt and pepper.

If you’ve ever enjoyed ground beef pasta recipes or even a goulash-inspired pasta dinner, this one’s definitely worth trying!

Why I Like this Recipe

I really like this recipe for a bunch of reasons:

1. I love that it all cooks in one pot so cleanup is a breeze. It saves me lots of time when I’m in a hurry.
2. The mix of taco seasoning with pasta and ground beef gives it a cool twist that makes every bite interesting and tasty.
3. I enjoy how quick it is to make. It only takes about 30 minutes, which is perfect when I have a busy day.
4. The melted cheddar cheese makes it super creamy and comforting, even when my cooking skills are a little rough around the edges.

Ingredients

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Ground beef is high in protein and adds a hearty texture to this dish.
Olive oil offers healthy fats and gives a smooth, rich base for cookin.
Chopped onion adds natural sweetness and loads of vitamins and fiber.
Garlic boosts flavor and has mild antibacterial benefits that enhance the meal.
Taco seasoning mix brings bold, zesty spice that turns this pasta into a fiesta.
Pasta shells supply carbohydrates that keep you energized and soak up the tasty sauce.
Cheddar cheese adds creaminess, a slight tang, and extra protein for a satisfying flavor.

Ingredient Quantities

1 lb ground beef

1 tbsp olive oil

1 small onion, chopped

2 cloves garlic, minced

1 packet taco seasoning mix

1 (14.5 oz) can diced tomatoes (green chilies optional)

1 (8 oz) can tomato sauce

2 cups water

8 oz pasta shells

2 cups shredded cheddar cheese

Salt and pepper to taste

How to Make this

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1. Heat 1 tbsp of olive oil in a large pot over medium-high heat and add 1 lb of ground beef. Cook until it’s browned, breaking it up as it cooks.

2. Toss in 1 small chopped onion and 2 minced garlic cloves. Stir and let them cook for about 2-3 minutes until they get soft.

3. Sprinkle in the taco seasoning packet and mix it well so the spices evenly coat the beef and veggies.

4. Pour in 1 (1
4.5 oz) can of diced tomatoes (you can throw in green chilies if you like some extra kick), along with 1 (8 oz) can of tomato sauce.

5. Add 2 cups of water into the pot, then stir everything together and bring it to a simmer.

6. Stir in 8 oz of pasta shells, making sure they are submerged in the sauce.

7. Cover the pot, lower the heat to medium-low, and let everything cook for about 10 minutes, stirring occasionally so nothing sticks, until the pasta is done.

8. Remove the pot from the heat and mix in 2 cups of shredded cheddar cheese until it melts into a creamy, cheesy sauce.

9. Taste the dish and season with salt and pepper as needed.

10. Let the pot sit for a couple minutes before serving, then dish up your one-pot taco pasta and enjoy!

Equipment Needed

1. Large pot with a lid – you’ll brown the beef, simmer the sauce, and melt the cheese in it
2. Stove – for heating the pot over a steady medium-high to medium-low flame
3. Wooden spoon or spatula – to stir the meat and mix in the other ingredients evenly
4. Knife – needed for chopping the onion and mincing the garlic
5. Cutting board – for prepping the veggies safely
6. Measuring cups and spoons – to accurately measure the olive oil, water, and shredded cheese
7. Can opener – to open the diced tomatoes and tomato sauce cans

FAQ

Can I use a different type of meat instead of ground beef?

Yea, you can substitute ground turkey or chicken if you prefer, but it might change the flavor a bit.

Do I have to use pasta shells or can I use another shape?

You can use any short pasta you have on hand like penne or elbows, just keep an eye on the cook time.

What if I dont like spicy food?

No worries, just leave out the green chilies or use a mild taco seasoning so it suits your taste.

Can I make this recipe ahead of time?

Sure, you can prep it ahead but the pasta might get a bit softer when reheated, so cook it just to al dente before storing.

What should I do if the pasta gets too soft?

If it gets overcooked its best to add a little bit more water or broth next time so it stays firmer.

Taco Pasta (One Pot!) Recipe Substitutions and Variations

Ground beef: You can use ground turkey or even plant based meat crumbles if you’re lookin for a leaner or veggie option
Olive oil: Try substituting with canola oil or vegetable oil which work just as good for cookin the meat
Taco seasoning mix: Make your own with chili powder, cumin, garlic powder, onion powder, paprika, salt and pepper if you dont have the packet
Tomato sauce: If you dont have tomato sauce, use some crushed tomatoes or thin tomato paste with a bit of water

Pro Tips

1. One thing that really makes a difference is to brown your beef well – let it get a little crispy at the edges before adding the onions. It builds up a great flavor base for the whole dish.
2. Make sure to stir the pasta often during the simmer so it doesnt stick or overcook; trust me this helps keep it chewy instead of mushy.
3. If you like a little extra heat, throw in those green chilies or even a pinch of red pepper flakes when you add the tomatoes. It’s a small tweak but really ups the flavor.
4. When you mix in the cheese, take the pot off the heat and stir it in gradually. This way, you get a smooth, melty sauce without the cheese getting clumpy or gritty.