Go Back
To make One-Pot Cheesy Taco Pasta, you will need: - 1 lb (450g) ground beef or turkey - 1 medium onion, diced - 2 cloves garlic, minced - 1 tablespoon taco seasoning - 1 can (15 oz) diced tomatoes with green chilies - 3 cups chicken or vegetable broth - 2 cups uncooked elbow macaroni - 1 cup shredded cheddar cheese - 1 cup shredded mozzarella cheese - 1 cup corn (frozen or canned, drained) - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Optional toppings: sliced jalapeños, sour cream, avocado You can easily swap some ingredients for your taste or needs: - Use ground chicken or plant-based meat for a lighter option. - If you like, replace elbow macaroni with any small pasta shape. - Use onion powder instead of fresh onion if you’re short on time. - For a spicier kick, try adding more taco seasoning or fresh jalapeños. Fresh ingredients matter for flavor and texture. Use: - Fresh, lean ground beef or turkey for the best taste. - Choose ripe tomatoes with green chilies for a nice balance of flavor. - Always check the broth for low sodium options to control salt levels. - Fresh herbs like cilantro add a burst of flavor right before serving. Using quality ingredients makes this dish more delicious. Enjoy the cooking! Start by heating a large pot or Dutch oven over medium heat. Add 1 pound of ground beef or turkey. Use a spatula to break it apart as it cooks. This takes about 5 to 7 minutes. Keep an eye on it to avoid burning. If there’s too much fat, drain some off. Next, add 1 medium diced onion and 2 cloves of minced garlic to the pot. Stir them into the meat. Cook for about 3 to 4 minutes. You want the onion to become soft and clear. This step adds great flavor to your dish. Now, sprinkle in 1 tablespoon of taco seasoning. Mix it well with the meat and veggies. Cook for another 1 to 2 minutes. Then, pour in 1 can of diced tomatoes with green chilies and 3 cups of chicken or vegetable broth. Stir everything together and bring it to a gentle boil. Once it boils, add 2 cups of uncooked elbow macaroni. Reduce the heat to low and cover the pot. Let it simmer for about 10 to 12 minutes. Stir it occasionally to stop sticking. When done, take the pot off the heat. Fold in 1 cup of corn, 1 cup of shredded cheddar cheese, and 1 cup of shredded mozzarella cheese. Mix until everything is melted and creamy. Season with salt and pepper to taste. Enjoy this easy and cheesy one-pot meal! To make One-Pot Cheesy Taco Pasta extra tasty, use fresh spices. Add a bit more taco seasoning for a bolder taste. You can also mix in some lime juice for a zesty kick. Fresh cilantro adds great flavor, too. If you love heat, try adding chopped jalapeños while cooking. This gives the dish a nice spicy touch. When cooking pasta, always stir it. This keeps it from sticking together. Watch the time; you want al dente pasta. It should have a slight bite, not mushy. If you need to adjust the cooking time, check the package instructions. If you find it too thick, add a splash of broth or water to loosen it up. Meal prep makes dinner easy. You can cook the pasta ahead of time. Just store it in the fridge for up to three days. To reheat, warm it in a pot with a bit of broth. You can also freeze the dish. Freeze it in portions for quick meals later. Just thaw it overnight in the fridge before reheating. {{image_2}} You can easily make this dish vegetarian. Use one can of black beans instead of meat. Add the beans when you mix in the tomatoes and broth. This keeps the flavor but makes it meat-free. Also, try using veggie broth for a richer taste. You still get that cheesy goodness with the same great taste. You can add more veggies to boost nutrition. Bell peppers and zucchini work well. Cut them into small pieces and cook them with the onions and garlic. You can also mix in spinach or kale at the end for a burst of color and health. Just stir them in before adding cheese. They will wilt down nicely. Mixing cheeses can change the flavor of your dish. Try pepper jack for a spicy kick. You can also use gouda for a smoky taste. If you love creaminess, add cream cheese. Just mix it in with the other cheeses at the end. This will give your pasta a rich and creamy finish. To store your One-Pot Cheesy Taco Pasta, let it cool first. Then, transfer it to an airtight container. Make sure to keep it in the fridge. It will stay fresh for about 3 to 4 days. Label the container with the date so you know when you made it. To reheat your pasta, place it in a pot over medium heat. Add a splash of water or broth to keep it moist. Stir occasionally. You can also use a microwave. Place it in a microwave-safe bowl, cover it, and heat for 1 to 2 minutes. Stir halfway through to heat it evenly. You can freeze your One-Pot Cheesy Taco Pasta for later. Use a freezer-safe container or a zip-top bag. Make sure to leave some space for expansion. It will keep well for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight before reheating. This way, you can enjoy a quick meal anytime! Yes, you can make this dish ahead. Cook it fully and let it cool. Store it in an airtight container in the fridge for up to three days. When you're ready to eat, just reheat it on the stove or in the microwave. If it looks dry, add a splash of broth to bring back some moisture. You have many options! You can use ground chicken, or even plant-based meat. For a vegetarian dish, use beans like black beans or lentils. These will add protein and flavor, making your meal tasty and satisfying. You can also skip the meat and add more veggies. This dish has a mild kick. The taco seasoning adds flavor without too much heat. If you prefer it spicier, add sliced jalapeños or hot sauce. You can adjust the spice level to fit your taste. Enjoy it your way! This blog post covered the key ingredients, step-by-step cooking methods, and tips for your One-Pot Cheesy Taco Pasta. I shared ingredient swaps, how to brown meat, and ways to enhance flavor. You can try vegetarian options and store leftovers easily. Remember, cooking should be fun and simple. Enjoy experimenting with flavors and variations. Cooking this dish is easy and rewarding. Use these tips to make a tasty meal every time!

One-Pot Cheesy Taco Pasta

Satisfy your cravings with this easy one-pot cheesy taco pasta recipe that combines delicious flavors with minimal cleanup! Packed with protein, cheesy goodness, and a hint of spice, this dish is perfect for busy weeknights. Whip it up in just 30 minutes with simple ingredients like ground beef, elbow macaroni, and delicious toppings. Click to explore the full recipe and bring this tasty meal to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) ground beef or turkey

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon taco seasoning

1 can (15 oz) diced tomatoes with green chilies

3 cups chicken or vegetable broth

2 cups uncooked elbow macaroni

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 cup corn (frozen or canned, drained)

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Optional toppings: sliced jalapeños, sour cream, avocado

Instructions
 

In a large pot or Dutch oven, brown the ground beef or turkey over medium heat. Break it apart as it cooks, about 5-7 minutes. Drain excess fat if necessary.

    Add the diced onion and minced garlic to the pot, cooking until the onion is translucent, about 3-4 minutes.

      Sprinkle in the taco seasoning and stir well to coat the meat and veggies. Cook for another 1-2 minutes until fragrant.

        Pour in the diced tomatoes (with juices) and broth, stirring to combine. Bring the mixture to a gentle boil.

          Once boiling, stir in the uncooked elbow macaroni. Reduce the heat to low, cover the pot, and let it simmer for about 10-12 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent sticking.

            Remove the pot from the heat and fold in the corn, cheddar cheese, and mozzarella cheese until melted and creamy.

              Season with salt and pepper to taste.

                - Presentation Tips: Serve directly from the pot or portion it into bowls. Top with fresh cilantro and any optional toppings like sliced jalapeños, sour cream, or avocado for color and flavor.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6