One-Pot Creamy Taco Pasta with Ground Beef
This one-pot creamy taco pasta brings together seasoned ground beef, perfectly cooked pasta, tangy tomatoes, and a velvety cheese sauce in under 30 minutes. Everything cooks together in one vessel for easy cleanup.
Equipment
- Large pot or Dutch oven (5-6 quart with lid)
- Wooden spoon
- Sharp knife and cutting board
- Measuring cups and spoons
- Cheese Grater
Ingredients
- 1 pound lean ground beef 90/10
- 12 ounces pasta shells or rotini
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil
- 2½ cups beef broth
- 1 cup salsa medium heat
- 1 can 10 oz diced tomatoes with green chilies
- 4 ounces cream cheese cubed
- ½ cup sour cream
- 2 cups shredded Mexican cheese blend
Instructions
- Heat olive oil in large pot over medium-high heat. Add diced onion and sauté 2-3 minutes.
- Add ground beef, breaking apart with wooden spoon. Cook 5-6 minutes until browned.
- Drain excess fat if needed. Add garlic and taco seasoning, stir 30-60 seconds.
- Pour in beef broth, salsa, and diced tomatoes. Stir and bring to boil.
- Add pasta, stir well to submerge. Reduce to medium-low, cover, simmer 12-15 minutes, stirring occasionally.
- Remove from heat. Add cream cheese cubes, stir until melted.
- Stir in sour cream and half the shredded cheese until creamy.
- Top with remaining cheese, cover 1-2 minutes to melt. Serve hot with toppings.
Notes
Stir pasta frequently to prevent sticking.
Add broth if mixture becomes too thick.
Let cream cheese reach room temperature for easier melting.
Store leftovers up to 4 days in refrigerator.
Freezes well up to 3 months.
Add broth if mixture becomes too thick.
Let cream cheese reach room temperature for easier melting.
Store leftovers up to 4 days in refrigerator.
Freezes well up to 3 months.