A graceful spin on weeknight comfort, One Pot Beef Taco Pasta marries the warm, savory scent of spiced beef with tender pasta in a single pan. This streamlined dish feels refined because it balances bright citrus, sharp cheese, and toasted spices for layered flavor and clean presentation. If you favor efficient, elegant meals, try our one-pot chicken Parmesan pasta for another polished, fuss-free option.
Why Make This Recipe
- Effortless Yet Elegant — Cook everything in one pot for a minimal wash-up while preserving complex, layered flavors.
- Minimal Ingredients — Pantry staples and a handful of fresh garnishes deliver a composed, restaurant-worthy plate.
- Impressive Flavor — Toasted taco spices, a bright splash of lime, and melting cheese create contrast in every bite.
This version elevates ordinary taco pasta by emphasizing spice toasting, controlled simmering to finish the sauce, and finishing garnishes that sharpen texture and aroma.
Ingredients
Base
- 1 lb (450 g) ground beef (80/20), seasoned lightly with salt and pepper (drained if very fatty)
- 1 medium yellow onion, finely diced (sweat until translucent)
- 1 red bell pepper, diced (optional for sweetness)
Sauce & Pasta
- 2 cloves garlic, minced (add near the end of the onion’s softening)
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 (14 oz / 400 g) can diced tomatoes with juices
- 3 cups low-sodium beef broth (add more for looser sauce)
- 8 oz (225 g) short pasta (penne or rigatoni)
Topping & Finish
- 1 cup shredded sharp cheddar (or a blend), plus extra for serving (room temperature cheese melts more evenly)
- 1/3 cup sour cream or crema (optional, room temperature)
- Fresh cilantro, finely chopped (for garnish)
- 1 lime, cut into wedges (serve on the side)
- Kosher salt and freshly ground black pepper to taste
Precision notes: use medium-high heat for browning; keep broth warm to avoid cooling the pan. Fresh herbs finely chopped and cheese at near room temperature for smoother melting.
How to Make One Pot Beef Taco Pasta:
- Warm the pot and oil: Heat a large, heavy-bottomed pot over medium-high heat and add olive oil until it shimmers.
- Mini-tip: a hot pan gives a quick, clear brown on the beef without steaming.
- Brown the beef: Add the ground beef, season with a pinch of salt, and break into large pieces. Cook until richly browned and slightly crusted, about 6–8 minutes. Remove excess fat if necessary.
- Sensory cue: look for deep mahogany edges and a nutty aroma.
- Soften aromatics: Push the beef to one side, add the diced onion and pepper. Cook until the onion is translucent and edges begin to color, about 4 minutes. Stir in garlic for the last 30 seconds.
- Toast the spices and tomato paste: Stir in tomato paste, chili powder, cumin, smoked paprika, and oregano. Cook 1–2 minutes until fragrant and the paste darkens slightly.
- Mini-tip: toasting spices in fat blooms their oils and deepens flavor.
- Deglaze and build the sauce: Pour in the diced tomatoes and warm beef broth, scraping the bottom with a wooden spoon to deglaze the pan and lift browned bits. Bring to a simmer.
- Professional note: Deglaze the pan to capture all the flavor from the fond.
- Add pasta and simmer: Stir in the pasta, ensuring it’s submerged. Reduce heat to medium-low, cover partially, and simmer, stirring occasionally, until pasta is al dente and sauce thickens, 10–12 minutes. Add more broth by 1/4 cup if the mixture looks too dry; the final sauce should cling to the pasta.
- Sensory cue: the sauce should be glossy and coat each piece of pasta.
- Finish with cheese and cream: Remove from heat. Stir in shredded cheddar and sour cream until silky and cohesive. Taste and adjust salt and pepper; a squeeze of lime brightens the dish.
- Mini-tip: finish off-heat to prevent cheese separating; fold gently for a creamy texture.
- Rest briefly, garnish, and serve: Let the pot rest 3 minutes so flavors marry and the sauce tucks into the pasta crevices. Sprinkle with cilantro and extra cheese, and pass lime wedges at the table.
How to Serve One Pot Beef Taco Pasta:
Plate with composure: twirl a portion into a shallow bowl, spoon glossy sauce around the edges, and top with a small scatter of cilantro and a lime wedge. For a refined contrast, serve alongside a charred corn salad or a crisp frisée dressed with lime vinaigrette. Offer small ramekins of pickled red onion or sliced jalapeño to add acidity and texture.
How to Store One Pot Beef Taco Pasta:
Cool quickly: spread in a shallow container to bring temperature down, then cover tightly and refrigerate for up to 3 days. For freezing, cool completely, transfer to a freezer-safe container, and freeze up to 2 months; thaw overnight in the refrigerator.
Reheat gently on the stovetop over low heat with a splash of broth or water to loosen the sauce; finish with a fresh squeeze of lime and a sprinkle of fresh herbs to revive brightness.
Tips to Make One Pot Beef Taco Pasta:
- Brown fully: take time to develop color on the beef — those browned bits are the backbone of savory flavor.
- Control moisture: keep broth warm and add in small increments to avoid a diluted sauce.
- Cheese integration: bring cheese to near room temperature so it melts smoothly into a creamy emulsion. For a heartier table, pair with our cheesy beef and potato bake.
- Adjust heat: add a pinch of cayenne or chipotle powder for smoky warmth, or keep it milder with extra lime and cilantro.
Variation (if any):
- Turkey or pork: substitute ground turkey or chorizo for a different savory profile.
- Vegetarian: use crumbled tempeh or brown lentils with a splash of soy for umami.
- Cheese upgrade: finish with Oaxaca or a scatter of crumbled cotija for a Mexican-inspired finish.
- Presentation: serve individual portions in ovenproof dishes, top with cheese and briefly broil for a gratinéed crown.
FAQs:
Can I use a different pasta shape?
Yes. Short, ridged shapes like rigatoni, penne, or fusilli hold the sauce best; cooking time may vary slightly.
Is this recipe freezer-friendly?
It is. Freeze in airtight containers for up to 2 months; thaw overnight and reheat slowly with a splash of broth.
How can I reduce sodium without losing flavor?
Use low-sodium broth, unsalted tomatoes, and boost brightness with extra lime, cilantro, and a touch of smoked paprika to compensate.
Conclusion
One Pot Beef Taco Pasta offers a poised balance of comfort and finesse — toasted spices and a glossy, cheese-kissed sauce that feels both homey and refined. Its single-pot preparation preserves bold flavors while keeping execution simple, perfect for an intimate dinner or a polished weeknight. For another take on this concept and inspiration, see Beef Taco Pasta – Budget Bytes. Share your plating ideas and tag photos; how would you make this dish your own?
Print
One Pot Beef Taco Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A graceful spin on weeknight comfort, this dish marries the warm, savory scent of spiced beef with tender pasta in a single pan, delivering impressive flavor with minimal ingredients.
Ingredients
- 1 lb (450 g) ground beef (80/20), seasoned lightly with salt and pepper
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced (optional)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 (14 oz / 400 g) can diced tomatoes with juices
- 3 cups low-sodium beef broth
- 8 oz (225 g) short pasta (penne or rigatoni)
- 1 cup shredded sharp cheddar cheese
- 1/3 cup sour cream or crema (optional)
- Fresh cilantro, finely chopped (for garnish)
- 1 lime, cut into wedges
- Kosher salt and freshly ground black pepper to taste
Instructions
- Heat a large, heavy-bottomed pot over medium-high heat and add olive oil.
- Add the ground beef, season with a pinch of salt, and break into large pieces. Cook until richly browned, about 6–8 minutes. Remove excess fat if necessary.
- Push the beef to one side, add the diced onion and red bell pepper. Cook until the onion is translucent, about 4 minutes. Stir in garlic for the last 30 seconds.
- Stir in tomato paste, chili powder, cumin, smoked paprika, and oregano. Cook for 1–2 minutes until fragrant.
- Pour in the diced tomatoes and warm beef broth, scraping the bottom of the pot to deglaze. Bring to a simmer.
- Stir in the pasta, ensuring it’s submerged. Reduce heat to medium-low, cover partially, and simmer, stirring occasionally, for 10–12 minutes until pasta is al dente and sauce thickens.
- Remove from heat. Stir in shredded cheddar and sour cream until smooth. Adjust salt and pepper to taste, and add a squeeze of lime.
- Let the pot rest for 3 minutes, then garnish with cilantro and extra cheese. Serve with lime wedges.
Notes
For a refined contrast, serve alongside a charred corn salad or a crisp frisée dressed with lime vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg