Description
Enjoy the delicious flavors of tacos and gooey cheese in this simple and comforting One-Pot Cheesy Taco Pasta recipe. It’s a perfect dish for a quick weeknight dinner that the whole family will love.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 packet taco seasoning
- 2 cups beef broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 (8 oz) can tomato sauce
- 8 oz uncooked pasta shells
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
Optional Toppings:
- Chopped cilantro
- Sour cream
- Sliced green onions
Instructions
- Heat olive oil: In a large pot or deep skillet, heat olive oil over medium heat.
- Cook ground beef: Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Sauté onion and garlic: Add diced onion and cook until softened, then stir in minced garlic and cook briefly.
- Add seasoning and liquids: Sprinkle taco seasoning over the meat, pour in beef broth, diced tomatoes, and tomato sauce. Stir to combine.
- Cook pasta: Add uncooked pasta shells, bring to a boil, then simmer covered for 12–15 minutes until pasta is tender.
- Add cheese: Remove from heat, stir in cheddar and Monterey Jack cheese until melted and creamy.
- Season and serve: Season with salt and pepper, serve hot with optional toppings.
Notes
- You can substitute ground beef with turkey or chicken for a lighter version.
- For extra spice, consider adding red pepper flakes or diced jalapeño.
- This dish reheats well and is great for leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 580
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 90mg
