One-Pot Taco Pasta
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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Taco pasta works when the noodles taste seasoned all the way through, not when taco meat is simply spooned over plain pasta. Here the shells simmer directly in tomato, broth, and spices, picking up flavor while their starch makes the sauce creamy.
The liquid amount is designed for a wide pot with a snug lid. Stir twice during cooking and add only small splashes of broth if the pasta needs more time. Cheese goes in off heat so the sauce stays smooth.
The method behind the meal
Why this recipe works
- •Use medium pasta shells so the sauce and corn collect inside.
- •Drain excess beef fat before adding spices.
- •Add cheddar after turning off the heat to avoid an oily sauce.
Recipe
One-Pot Taco Pasta
Cheesy ground beef taco pasta with tomatoes and corn, cooked in one pot in about 30 minutes.
Ingredients
Instructions
- 1Brown beef and onion in a wide lidded pot over medium-high for 7 minutes. Drain excess fat.
- 2Stir in taco seasoning and tomato paste for 1 minute.
- 3Add tomatoes, broth, pasta, and corn. Bring to a simmer, cover, and reduce heat to medium-low.
- 4Cook 11–13 minutes, stirring twice, until pasta is tender and a little sauce remains.
- 5Remove from heat, stir in cheddar a handful at a time, and rest 3 minutes before serving.
Nutrition (per serving, estimated)
