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Cheesy Taco Pasta A 20 Minute One Pot Dinner

This Cheesy Taco Pasta is a quick and magical one-pot dinner that combines the bold, smoky flavors of taco night with the creamy, comforting soul of pasta. In just 20 minutes, you can create a rich, cheesy sauce with seasoned ground beef and tender pasta, making it the perfect weeknight hero.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American, Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Ground Beef 80/20
  • 1 Medium Yellow Onion, diced
  • 3 Cloves Garlic, minced
  • 2 cups Beef Broth
  • 1 cup Whole Milk or Half-and-Half
  • 8 oz Elbow Macaroni or Shell Pasta
  • 2 cups Sharp Cheddar Cheese, freshly shredded
  • 1/2 cup Sour Cream
  • Salt, to taste
  • Black Pepper, to taste
  • Pinch of Cayenne optional

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Box grater (for cheese)

Method
 

  1. Place a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink (about 5-7 minutes). Drain off excess fat, leaving about 1 tablespoon in the pot.
  2. Add the diced onion to the pot and cook for 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle the taco seasoning over the meat and onion mixture. Stir constantly for 30 to 60 seconds to bloom the spices.
  4. Pour in the undrained can of Rotel, beef broth, and milk. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle boil.
  5. Stir in the dry pasta. Reduce the heat to a steady simmer, cover the pot, and cook according to the package directions for al dente pasta (usually 8-10 minutes). Stir once or twice during cooking to prevent sticking.
  6. Once the pasta is tender, remove the pot from the heat. Add the freshly shredded cheddar cheese and the sour cream. Stir vigorously until the cheese is completely melted and the sauce is smooth and glossy.
  7. Taste and season with salt, black pepper, and a pinch of cayenne if desired. Serve immediately.

Notes

For best results, use freshly shredded cheese as pre-shredded cheese contains anti-caking agents that can make the sauce grainy. If the sauce seems too thin after cooking, let it rest off the heat for 2-3 minutes to thicken. To make it spicier, use pepper jack cheese or add a chopped jalapeño with the onion. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to restore creaminess.