Easy One-Pot Cheesy Taco Pasta Skillet: Your 30-Minute Weeknight Dinner Solution
This irresistible one-pot taco pasta dinner is a true weeknight hero, bringing vibrant Tex-Mex flavors and creamy, cheesy goodness together in a single skillet. Perfect for busy evenings, this recipe minimizes cleanup while maximizing taste, and it’s ready to serve in just 30 minutes! Imagine a comforting blend of savory ground beef, zesty tomatoes, green chilies, and tender pasta, all enveloped in a rich, cheesy sauce. It’s the ultimate fusion meal that’s sure to become a regular in your family’s rotation.
👉 Craving more Tex-Mex delights? Be sure to try my Doritos Taco Salad with Catalina Dressing or whip up some speedy Steak Fajita Quesadillas for another quick and delicious meal!
Looking for creative ways to incorporate more vegetables into your family’s diet? Practice your sneaky veggie skills with my Hidden Veggie Chocolate Muffins!
Why This Cheesy Taco Pasta Skillet Will Be Your New Favorite!
This recipe truly offers the best of both worlds: the beloved flavors of taco night combined with the comforting satisfaction of pasta night, all prepared in one convenient skillet. It’s wonderfully creamy, perfectly cheesy, and incredibly satisfying without requiring any fussy techniques or extensive effort. Unlike many multi-step recipes, everything cooks together, allowing the flavors to meld beautifully and resulting in a cohesive, delicious dish. It’s also remarkably adaptable, easily customized to suit various preferences, whether you prefer it mild or with an extra spicy kick. This combination of ease, flavor, and versatility makes it a standout choice for any busy home cook.
Just like other cherished family favorites such as my One Pot Lemon Chicken & Rice and Sheet Pan Balsamic Bacon Chicken with Veggies, this taco pasta skillet promises a delightful meal with minimal fuss.
🔍 Quick Look: Taco Pasta One-Pot Skillet
What truly sets this recipe apart is its ability to deliver ultimate comfort food with a lively kick. The pasta masterfully absorbs all the rich Tex-Mex spices, while the Rotel (diced tomatoes and green chilies) adds a bright, zesty punch. Finally, the generous amount of melty cheese binds all these incredible flavors together into a harmonious, irresistible dish.
- ⏰ Ready In: Just 30 minutes! Perfect for even the busiest weeknights when time is of the essence.
- đź›’ Key Ingredients: Ground Beef, Rotel (diced tomatoes with green chilies), and Cheddar Cheese. Simple, accessible ingredients you likely already have or can easily find.
- 🍽️ Servings: Yields 4 satisfying portions, making it ideal for a family meal or for enjoying leftovers.
- 👩‍🍳 Difficulty: Easy. Designed for cooks of all skill levels, from beginners to seasoned pros.
- 🧊 Make-Ahead Friendly: Stores beautifully for 3–4 days in the refrigerator and can be frozen for up to 2 months, making it excellent for meal prep.
Embrace the “cook once, eat many times” philosophy! Prepare a larger batch of ground beef for this recipe and freeze it in portions. This simple step can save you valuable time and allow you to use pre-cooked beef in many other dishes, including my easy slow cooker ground beef recipe.
Step-by-Step Recipe Video
Watch this quick video to see just how easy it is to create this flavorful one-pot taco pasta. From browning the beef to melting the cheese, every step is covered to ensure your success in the kitchen!
Simple Ingredients for Maximum Flavor
You won’t need to hunt for obscure ingredients to make this incredibly delicious meal. It relies on readily available items like ground beef, everyday pantry staples, and, of course, plenty of cheese! This straightforward approach ensures that you can whip up a fantastic dinner without any fuss, just like my popular One Pot Creamy Chicken & Egg Noodles. The beauty of this recipe lies in how simple ingredients combine to create complex, satisfying flavors.
Key Ingredients & Why They Work
- Protein: I recommend using lean ground beef (90/10) for the best balance of flavor and texture without excessive grease. The beef is the hearty foundation of our taco pasta, and browning it well is crucial for developing deep, savory flavors. For lighter alternatives, feel free to swap in ground turkey or ground chicken, ensuring they are cooked through until no longer pink.
- Pasta: Opt for smaller pasta shapes like elbows, shells, or rotini. These shapes cook more evenly and efficiently in the skillet, and their nooks and crannies are perfect for soaking up all the rich, flavorful broth, ensuring every bite is packed with taste. Cooking the pasta directly in the sauce is key to infusing it with maximum flavor.
- Cheese: A glorious blend of sharp cheddar and Monterey Jack cheeses creates an incredibly gooey, tangy, and utterly irresistible finish. Sharp cheddar provides a robust flavor, while Monterey Jack offers superior meltability. If you’re a fan of spice, try substituting Pepper Jack cheese for a delightful zesty kick.
- Rotel: This is truly the secret ingredient that gives our taco pasta its authentic Tex-Mex zing! Rotel is a canned blend of diced tomatoes and green chilies, delivering both acidity and a mild, peppery warmth. If you prefer a milder flavor profile or are serving little ones, plain diced tomatoes can be used as a substitute.
- Seasoning: A quality taco seasoning blend (store-bought or homemade) provides the quintessential Tex-Mex flavor profile, packed with cumin, chili powder, and other aromatic spices. A dash of Worcestershire sauce adds a subtle, savory depth and tangy complexity that elevates the overall taste of the dish.
Need another quick meal idea? Grab a rotisserie chicken and transform it into this super quick and tasty Bacon Ranch Chicken Salad.
Additional Essential Ingredients
- Butter: For sautéing the aromatics and adding a touch of richness.
- Minced Garlic: The aromatic backbone of countless delicious dishes, adding pungent depth.
- Tomato Paste: Concentrated tomato flavor that adds body and umami to the sauce.
- Chicken Broth: Provides a savory liquid base for cooking the pasta and building flavor.
- Beef Broth: Deepens the overall meaty flavor, complementing the ground beef perfectly.
- Milk: Contributes to the creamy texture of the sauce, balancing the spices and cheese.
A complete ingredient list with precise measurements can be found in the detailed recipe card conveniently located below.
Customizing Your Taco Pasta: Substitutions & Additions
One of the best things about this one-pot taco pasta is how versatile it is! Feel free to get creative and adjust it to your family’s tastes or whatever you have on hand.
- Pasta Varieties: While elbows and shells are excellent, you can easily swap them for other small to medium-sized pasta shapes like rotini, penne, or bowtie pasta. Just ensure they are small enough to cook evenly in the skillet.
- Cheese Options: Experiment with different cheeses to alter the flavor and melt. Colby, mozzarella, or a Mexican cheese blend are fantastic alternatives to the cheddar and Monterey Jack combination, each offering a slightly different texture and taste profile.
- Boost with Add-ins: Increase the nutritional value and heartiness by stirring in extra ingredients. Black beans (drained and rinsed), corn (fresh, frozen, or canned), or finely diced bell peppers are excellent choices that complement the Tex-Mex flavors beautifully. Add them during the last few minutes of cooking to ensure they heat through without becoming overcooked.
- Spice Level: For those who love heat, a pinch of cayenne pepper, a dash of hot sauce, or extra diced jalapeños can be added with the taco seasoning. For a milder dish, ensure you use plain diced tomatoes instead of Rotel and a mild cheddar cheese.
- Vegetarian Option: While this recipe features ground beef, you could adapt it for a vegetarian meal by using a plant-based ground meat substitute and vegetable broth.
For a comprehensive list of all suggested substitutions and additions for this particular recipe, please refer to the detailed recipe card below.
My Pro Tips for the Perfect Taco Pasta
Recipe Success Tips
- Drain Grease Thoroughly: After browning the ground beef, make sure to drain any excess grease. This crucial step prevents the sauce from becoming oily and ensures a rich, creamy consistency.
- Stir Regularly: While the pasta is simmering, stir often, especially during the initial cooking phase. This prevents the pasta from sticking to the bottom of the pot and helps it cook evenly.
- Master the Simmer: Begin by simmering the pasta covered to trap steam and ensure even cooking. Then, remove the lid for the final few minutes to allow the sauce to thicken slightly and achieve the best possible pasta texture.
- Melt Cheese Off-Heat: For the smoothest, creamiest cheese sauce, stir in the shredded cheeses *after* removing the pot from the heat. The residual warmth will melt the cheese perfectly without making it clumpy or grainy.
How To Make Cheesy Taco Pasta One-Pot Skillet (Step-by-Step)
Get ready for a super easy and incredibly delicious dinner! Follow these simple steps to create your own mouth-watering one-pot taco pasta.
- In a large, heavy-bottomed pot or oven-safe skillet, cook the ground beef over medium-high heat. Break it up with a spoon as it browns. Continue cooking until it’s fully browned and no pink remains. Once cooked, carefully drain any excess grease from the pot to ensure a rich, not oily, sauce.
- Return the pot to medium heat. Add the butter and minced garlic to the cooked beef. Sauté for about 30 seconds, or until the garlic becomes wonderfully fragrant, being careful not to let it burn.
- Next, stir in the taco seasoning, Worcestershire sauce, and tomato paste. Cook for another minute, stirring constantly, to allow the spices to bloom and the tomato paste to deepen in color and flavor. This step is essential for a rich sauce base.
- Pour in the chicken broth, beef broth, Rotel (undrained for maximum flavor), milk, and the uncooked pasta. Stir everything well to combine, ensuring the pasta is mostly submerged in the liquid. Bring the mixture to a gentle simmer, then cover the pot and cook for 5 minutes, stirring occasionally to prevent sticking. After 5 minutes, remove the lid and continue to cook for another 5-7 minutes, or until the pasta is tender to your liking and most of the liquid has been absorbed.
- Remove the pot from the heat. Stir in the shredded sharp cheddar and Monterey Jack cheeses until they are completely melted and create a wonderfully creamy, smooth sauce. The residual heat will melt the cheese perfectly without making it seize.
6. Serve this delicious one-pot taco pasta hot, garnished with your favorite toppings, and enjoy!
For comprehensive details on how to prepare this recipe, including exact measurements and additional notes, please refer to the complete recipe card below.
Serving Your Delicious Taco Pasta
This one-pot taco pasta is incredibly satisfying on its own, but a few simple additions can elevate it to a restaurant-worthy meal. Here are some fantastic serving ideas:
- Classic Toppings: A dollop of sour cream or Greek yogurt, a sprinkle of fresh chopped cilantro or green onions, and a squeeze of lime juice always enhance the Tex-Mex flavors.
- Crunch Factor: Crushed tortilla chips or a few slices of fresh avocado add wonderful texture and richness.
- Side Salad: A simple green salad with a light vinaigrette makes for a refreshing contrast to the rich pasta.
- Vegetable Boost: Serve alongside a quick steamed vegetable like corn on the cob, roasted broccoli, or sautéed bell peppers.
- Spicy Kick: For heat lovers, offer sliced jalapeños (fresh or pickled) or a bottle of your favorite hot sauce at the table.
Recipe FAQs: Your Questions Answered
Absolutely! While small pasta like elbows or shells works best for even cooking and sauce absorption, you can definitely use other small-to-medium pasta shapes such as rotini, penne, or bowtie pasta. Just ensure they fit well in your pot and cook to al dente tender.
To significantly reduce the heat, use plain diced tomatoes (without chilies) instead of Rotel. Additionally, opt for a mild cheddar cheese rather than sharp or spicy varieties. You can also reduce the amount of taco seasoning or choose a “mild” version.
Yes, absolutely! This recipe scales up beautifully. Simply use a much larger pot or Dutch oven to accommodate the increased volume. You might need to add a splash more broth or milk during cooking and slightly extend the simmering time to ensure the pasta cooks thoroughly. Refer to the recipe card multiplier for precise ingredient adjustments when doubling the recipe.
Yes, you can definitely do some meal prepping! The ground beef can be browned and drained a day or two in advance and stored in the refrigerator. This will shave off significant cooking time when you’re ready to make the full dish. You can also measure out your dry spices and chop any additional vegetables you plan to add.
The key to perfectly tender (not mushy) pasta is not to overcook it. Keep a close eye on it during the simmering stage. Once the lid is off, taste a piece of pasta every minute or so until it reaches your desired al dente texture. Also, ensuring you use the recommended amount of liquid helps, as too much can lead to overcooked pasta.
Make-Ahead, Storage & Reheating Tips
This cheesy taco pasta is a fantastic meal prep option, perfect for enjoying delicious leftovers throughout the week or freezing for future busy nights.
- Fridge Storage: Allow the pasta to cool completely, then transfer it to an airtight container. It will store beautifully in the refrigerator for up to 3–4 days. The flavors often deepen overnight!
- Freezer Friendly: For longer storage, this dish freezes exceptionally well. Divide cooled portions into freezer-safe containers or bags. It can be frozen for up to 2 months. When reheating from frozen, it’s best to thaw it overnight in the fridge first.
- Reheating: When reheating chilled or thawed pasta, it may appear a bit dry as the pasta continues to absorb the sauce. Simply add a splash (1/4 to 1/2 cup) of chicken or beef broth or even milk to the pot or microwave-safe dish while reheating. Stir gently until it regains its creamy consistency and is heated through. Reheat on the stovetop over medium-low heat, stirring frequently, or in the microwave.
- Meal Prep Pro Tip: Brown a larger batch of ground beef than you need and freeze the extra portions in freezer bags. The next time you want to make this taco pasta, you can assemble it in as little as 15 minutes! To save even more time, utilize my slow cooker ground beef meal prep method, which is featured in this roundup of 6 Dump and Go Crockpot Recipes.
👉 If preparing freezer meals is a passion of yours, you absolutely won’t want to miss my comprehensive guide to 20 Easy & Budget-Friendly Freezer Meals!
Explore More Fantastic One-Pot Recipes
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The BEST One-Pot Cheesy Taco Pasta Skillet Recipe
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IngredientsÂ
- 1 lb lean ground beef
- 1 tbs unsalted butter
- 1 tbs minced garlic
- 2 tbs taco seasoning
- 1 tbs Worcestershire sauce
- 2 tbs tomato paste
- 1 cup chicken broth
- 1 cup beef broth
- 1 can (10 oz) Rotel (diced tomatoes with green chilies), undrained
- ½ lb small pasta (e.g., elbow macaroni, small shells, or rotini)
- 1 cup milk (any kind)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
InstructionsÂ
- In a large pot or deep skillet, cook the ground beef over medium-high heat until it’s fully browned. Break it apart with a spoon as it cooks. Once no pink remains, drain off any excess grease thoroughly.1 lb lean ground beef
- Return the pot to medium heat. Add the butter and minced garlic to the cooked beef; cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.1 tbs minced garlic, 1 tbs unsalted butter
- Stir in the taco seasoning, Worcestershire sauce, and tomato paste. Cook for 1 minute more, stirring, to allow the spices to bloom.2 tbs taco seasoning, 1 tbs Worcestershire sauce, 2 tbs tomato paste
- Add the chicken broth, beef broth, undrained Rotel, milk, and uncooked small pasta to the pot. Stir everything well to combine, ensuring the pasta is mostly submerged. Bring to a gentle simmer, then cover and cook for 5 minutes, stirring occasionally. Remove the lid and continue to cook for another 5-7 minutes, or until the pasta is tender and most of the liquid has been absorbed.1 cup chicken broth, 1 cup beef broth, 1 can (10 oz) Rotel (diced tomatoes with green chilies), undrained, ½ lb small pasta (e.g., elbow macaroni, small shells, or rotini), 1 cup milk (any kind)
- Remove the pot from the heat. Stir in the shredded sharp cheddar and Monterey Jack cheeses until they are fully melted and the sauce is creamy. Serve hot and garnish with your favorite toppings like sour cream, cilantro, or avocado.1 cup shredded sharp cheddar cheese, 1 cup shredded Monterey Jack cheese
Video
Notes
- Substitutions & Additions: Feel free to swap pasta types (rotini, penne, shells), cheese varieties (Colby, mozzarella, Mexican blend), or add ingredients like black beans, corn, or diced bell peppers for extra bulk and flavor. Adjust spice level by using plain diced tomatoes instead of Rotel for a milder dish.
- Storage: Store leftover taco pasta in an airtight container in the fridge for 3–4 days.
- Reheat: When reheating, add a splash of broth or milk to the pasta to restore its creamy texture and prevent it from drying out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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