The BEST Taco Pasta One-Pot Recipe
This Taco Pasta One-Pot dinner is cheesy, quick, and loaded with Tex-Mex flavor. A 30-minute skillet recipe perfect for busy weeknights!
Servings: 4 servings
Ingredients
- 1 lb ground beef
- 1 tbs butter
- 1 tbs minced garlic
- 2 tbs taco seasoning
- 1 tbs worcestershire sauce
- 2 tbs tomato paste
- 1 cup chicken broth
- 1 cup beef broth
- 1 can rotel
- ½ lb smaller sized pasta
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded monterey jack cheese
Instructions
- In a large pot, cook the ground beef until browned. Drain excess grease.1 lb ground beef
- Add the butter and minced garlic; cook until fragrant (about 30 seconds).1 tbs minced garlic, 1 tbs butter
- Stir in the taco seasoning, Worcestershire sauce, and tomato paste.2 tbs taco seasoning, 1 tbs worcestershire sauce, 2 tbs tomato paste
- Add chicken broth, beef broth, Rotel, milk, and pasta. Stir, cover, and simmer for 5 minutes, stirring occasionally. Remove the lid and cook another 5 minutes, or until pasta is tender.1 cup chicken broth, 1 cup beef broth, 1 can rotel, 1/2 lb smaller sized pasta, 1 cup milk
- Stir in the cheddar and Monterey Jack cheeses until melted. Serve hot.1 cup shredded sharp cheddar cheese, 1 cup shredded monterey jack cheese
Video
Notes
- Substitutions & Additions: Pasta swaps (rotini, penne), cheese swaps (Colby, mozzarella, Mexican blend), add-ins (beans, corn, peppers).
- Storage: Store 3–4 days in fridge or freeze up to 2 months.
- Reheat: Warm with a splash of broth to restore creaminess.
Nutrition
Calories: 804kcal | Carbohydrates: 50g | Protein: 44g | Fat: 47g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 150mg | Sodium: 1140mg | Potassium: 736mg | Fiber: 2g | Sugar: 7g | Vitamin A: 931IU | Vitamin C: 4mg | Calcium: 536mg | Iron: 4mg
