One pot beef taco pasta simmers dry short pasta with browned beef, tomatoes, broth, and corn in one pot.
The best part is that it all cooks in one pot, making cleanup a breeze.
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Why This Recipe Works
With one pot beef taco pasta, the measured tomato can and increased initial broth remove two common uncertainties in one-pot pasta. Stirring prevents dry pieces at the top and sticking underneath. Cheese is added after pasta doneness is reached, so the sauce thickens without leaving uncooked pasta trapped in an oily melted-cheese mixture. Making one pot beef taco pasta is not just easy, but it is also versatile. You can customize it according to your taste, adding different vegetables or spices. The combination of ground beef, pasta, and cheese creates a comforting dish that the whole family will love. Plus, it only takes about 30 minutes from start to finish, making it an ideal choice for those busy evenings.
Ingredients for One Pot Beef Taco Pasta
For one pot beef taco pasta, measure the ingredients before beginning. Use 12 ounces dry penne or rotini, a 14.5-ounce can of diced tomatoes with its juices, and 3 cups low-sodium beef broth. The broth and tomato juices provide the initial liquid for cooking the dry pasta. Keep a little hot water nearby only for adjustments. Drain canned corn; frozen corn cooks in the simmering liquid according to its label requirements.
Pasta pot
- 1 pound ground beef
- 12 ounces dry short pasta
- 1 ounce taco seasoning
- 14.5 ounces canned diced tomatoes (Undrained)
- 3 cups low-sodium beef broth
- 1 cup corn (Canned and drained, or frozen)
- 1 tablespoon olive oil
- as needed hot water (Small additions if pasta dries before tender)
- 1 cup shredded cheddar
- 1 tablespoon chopped cilantro (Optional)
- to taste salt and black pepper
How to Make One Pot Beef Taco Pasta
To make one pot beef taco pasta, warm oil in a 4- to 5-quart pot and brown ground beef in small crumbles until it reaches 160°F. Remove excess grease. Stir in taco seasoning, then add the undrained tomatoes, measured broth, dry pasta, and corn. Bring to a simmer, cover partly, and cook about 12–18 minutes, stirring from the base several times.
Test the pasta rather than waiting for all liquid to vanish. If firm and dry, add hot water a few tablespoons at a time and continue cooking. Once tender, remove the pot from the burner and fold in the cheddar. Taste for salt after the cheese and seasoning have been mixed through. Add optional cilantro at serving.
How to Serve
Serve one pot beef taco pasta hot in six bowls, with cilantro offered separately. A crisp salad or steamed vegetable side works alongside the rich pasta. If adding sour cream or other toppings, portion them at the table instead of mixing them into the entire pot intended for later storage. You can serve one pot beef taco pasta in bowls and sprinkle some extra cheese or fresh cilantro on top for added flavor. This dish pairs well with tortilla chips or a side of sour cream for dipping. For more meat-based comfort food, try the beef pot pie recipe.
Storage
For leftover one pot beef taco pasta, chill shallow portions within 2 hours and refrigerate for 3–4 days. Reheat to 165°F while stirring and add a splash of water to loosen the sauce. Freeze portions up to 2 months for quality, understanding that pasta becomes softer after thawing.
The FDA safe food handling guidance covers refrigeration and temperature checks for perishable foods.
Tips and Variations
When making one pot beef taco pasta, avoid a hard boil that evaporates broth before the pasta softens. Short shapes are easier to stir than long noodles. A packet of taco seasoning is approximately 1 ounce; blends differ in salt and starch, so the final sauce thickness can vary. Keep any extra water separate from the measured starting broth. You can easily make this dish vegetarian by omitting the ground beef and substituting it with black beans or lentils.
Frequently Asked Questions
Does one pot beef taco pasta use cooked pasta?
No. The 12-ounce quantity is measured dry and cooks directly in the tomato-and-broth mixture.
What size tomato can is needed?
Use one 14.5-ounce can of diced tomatoes and include the juices.
What if the pasta is dry but still firm?
Add hot water in small amounts and continue simmering gently, stirring and checking the pasta.
When should cheese be added?
Fold it in after the pasta is tender and the pot is removed from direct heat.
Can I use frozen corn?
Yes. Cook it fully during the simmer according to any longer package requirement.
More Recipes to Try
- Cheesy Beef Tacos
- Beef and Cheese Chimichangas Baked Until Golden and Crisp
- Cheesy Beef Rigatoni Bake
- Slow Cooker Kidney Bean Taco Soup with Beef and Corn
One Pot Beef Taco Pasta with Corn, Tomatoes and Cheddar
Ingredients
Pasta pot
- 1 pound ground beef
- 12 ounces dry short pasta
- 1 ounce taco seasoning
- 14.5 ounces canned diced tomatoes Undrained
- 3 cups low-sodium beef broth
- 1 cup corn Canned and drained, or frozen
- 1 tablespoon olive oil
- as needed hot water Small additions if pasta dries before tender
- 1 cup shredded cheddar
- 1 tablespoon chopped cilantro Optional
- to taste salt and black pepper
Instructions
- Brown crumbled beef in the oil to 160°F and drain surplus fat.
- Stir in taco spice, undrained tomatoes, 3 cups broth, dry pasta, and prepared corn.
- Simmer partly covered about 12–18 minutes, stirring the base repeatedly. Add small hot-water amounts if needed before the pasta softens.
- Remove from the burner when pasta is tender. Mix in cheddar and taste before adding salt. Finish with optional cilantro.
