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One Pot Taco Pasta

One Pot Taco Pasta

One pot taco pasta with seasoned ground beef, melty cheddar, and rotini. An easy 30 minute family dinner everyone asks for.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef 85/15 lean
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp taco seasoning
  • 1 tsp smoked paprika
  • 1 can diced tomatoes 14.5 oz
  • 1 can tomato sauce 8 oz
  • 3 cups beef broth
  • 12 oz rotini pasta uncooked
  • 2 cups cheddar freshly shredded
  • 1/4 cup fresh cilantro chopped
  • salt and pepper to taste

Method
 

  1. **Brown.** Cook the ground beef and onion in a large pot over medium high heat for 6 to 8 minutes. Break up the beef as it cooks. Drain excess fat.
  2. **Season.** Add garlic, taco seasoning, and smoked paprika. Stir for 1 minute until fragrant.
  3. **Simmer.** Pour in diced tomatoes, tomato sauce, and beef broth. Scrape the bottom to lift up the browned bits. Bring to a boil.
  4. **Cook pasta.** Add the uncooked rotini. Stir, cover, and simmer for 12 to 14 minutes, stirring once or twice, until pasta is al dente.
  5. **Melt cheese.** Remove from heat. Stir in 1 1/2 cups of the cheddar until melted and silky.
  6. **Serve.** Top with the remaining cheese and fresh cilantro. Serve hot.

Notes

Use lean ground beef like 85/15 so you do not end up with greasy pasta. Drain excess fat if needed. Grate your own cheese. Pre shredded cheese has anti caking agents that mess up the melt. Store leftovers in an airtight container in the fridge for up to 4 days. The flavor deepens overnight.