Taco Pasta – One Pot!

 This Creamy Taco Pasta Recipe is a 30 minute meal that you can make in one pot! Pasta shells are smothered in cheesy taco sauce with ground beef and tomatoes.

Taco Pasta

This is one incredibly quick and easy one pot pasta recipe that I love making for my family! I even make it for guests because it’s always such a hit. (And a great way to make use of ground beef.)

It’s like a taco version of hamburger helper, but so much better than what you’d get from a box. And literally just as fast.

I kid you not when I say that this is truly a 30 minute meal, and the fact that you only need ONE POT is just a major bonus.

How to Make it

See recipe card below for ingredient quantities and full instructions.

Brown the ground beef over medium-high heat. Drain. Add butter and garlic, cook for one minute.

Add all remaining ingredients except Cheese and Pasta. Bring to a gentle boil.

Add the pasta shells and submerge in the liquid.

Cover & Cook until al dente, as indicated on package instructions.

Reduce the heat to low. Add the cheese and stir until combined.

Yup. That’s it. Taco Pasta is Served.

Pro Tips

• This recipe makes a lot of sauce, (which I love), feel free to use a little more than 1/2 lb. of pasta.
• All chicken broth or all beef broth can be used instead of a combination if preferred.
• The cheese options are very flexible. Monterey Jack and Mozzarella are great choices. Shred them from a block at home for the creamiest consistency.
• Other types of pasta may also be used, refer to the box for cooking times. Examples include rotini,  penne, and bow tie pasta.
• Diced or shredded chicken can also be used instead of ground beef. Mix it in at the end of cooking, boiling it with the pasta can make it tough.
• Optional ingredient additions: Corn, bell peppers, black beans, jalapenos.
• This recipe is in The Cozy Cookbook on page 160!

Storage

• Refrigerate in an airtight container for up to 3 days or freeze in an airtight container for up to 3 months.