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One-Pot Taco Pasta

One-pot taco pasta combines ground beef, taco seasoning, tomatoes, and rotini in a 6-quart Dutch oven for a hearty stovetop dinner. The pasta simmers in beef broth until al dente, then gets finished with melted cheddar.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting 2 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 635
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 packet (1 oz) taco seasoning
  • 1 lb short pasta such as rotini
  • 4 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes undrained
  • 2 cups shredded cheddar cheese

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven or heavy pot over medium-high heat, cook the ground beef and onion, breaking up the beef, for 6 to 8 minutes, until the beef reaches 160°F and the onion is softened; drain excess fat if needed.
  2. Stir in the garlic and taco seasoning and cook for 30 seconds.
  3. Add the pasta, beef broth, and diced tomatoes with their juices, then bring to a boil over high heat.
  4. Cover, reduce the heat to low, and simmer for 12 to 15 minutes, stirring every 3 minutes, until the pasta is al dente and most of the liquid is absorbed.
  5. Remove the pot from the heat, stir in the cheddar until melted, and let the pasta rest for 2 minutes before serving.

Notes

For the best texture, check that the pasta is al dente before stirring in the cheddar. Refrigerate leftovers for up to 3–4 days; freezing is possible, though the pasta may soften when reheated. For a gluten-free version, use gluten-free short pasta and check it as it cooks.