Description
This One Pot Cheesy Taco Pasta is a flavorful and comforting dish that combines ground beef, a blend of spices, and tender pasta in a rich, cheesy sauce. Perfect for a quick and satisfying weeknight meal, it’s cooked entirely in one pot for easy cleanup.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely diced
- 1 small red bell pepper, finely diced
- 4 cloves garlic, minced
- 1 (5 ounce) can tomato paste
- 4 cups beef stock
- 1 pound uncooked pasta (shells recommended)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon fine sea salt
- ½ teaspoon dried oregano
- 2 cups (8 ounces) shredded Mexican-blend cheese
Toppings
- Diced avocado
- Finely chopped fresh cilantro
- Lime wedges
- Sour cream
Instructions
- Heat and Brown Beef: Heat the olive oil in a large stockpot over medium-high heat. Add the ground beef and sauté for 3 minutes, breaking it up with a wooden spoon as it cooks.
- Sauté Vegetables: Add the finely diced onion, red bell pepper, and minced garlic to the pot and continue sautéing for 5 minutes, stirring occasionally, until the beef is browned and the vegetables are softened.
- Add Tomato Paste: Stir in the tomato paste until it is evenly combined with the beef and vegetables.
- Add Liquid and Spices: Pour in the beef stock and 1 cup of water. Add the uncooked pasta, chili powder, ground cumin, salt, and dried oregano. Stir everything to combine.
- Simmer Pasta: Bring the mixture to a simmer. Reduce the heat to medium or a temperature that maintains a gentle simmer. Cook for about 10 minutes or until the pasta is just al dente, stirring frequently to prevent sticking or burning. Add an additional ⅓ cup of water as needed if the pasta requires more liquid to cook through. The sauce should be saucy but not overly soupy at this point.
- Add Cheese: Stir in the shredded Mexican-blend cheese until fully melted and combined, which will thicken the sauce nicely.
- Season and Serve: Taste and adjust salt if necessary. Serve immediately with your choice of toppings like diced avocado, fresh cilantro, lime wedges, or sour cream. Enjoy!
Notes
- Use shells or small pasta shapes that cook evenly in liquid.
- Stir frequently during pasta cooking to prevent burning.
- Adjust the water quantity as needed to ensure pasta cooks properly without the sauce becoming too watery.
- This dish can be customized with your favorite taco toppings.
- For a milder dish, reduce chili powder quantity.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of water or broth.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
