Introduction

This One Pot Taco Pasta is a flavorful and easy-to-make dish that combines the best of Mexican and Italian comfort foods. Ground beef, cheddar cheese, and a touch of spice come together in a creamy tomato sauce with rigatoni pasta. Perfect for busy weeknights or when you want a satisfying meal with minimal cleanup.

A close-up of a white bowl filled with creamy pasta made of penne pieces coated in a light brown sauce. The pasta is topped with a dollop of white sour cream in the center, sprinkled with chopped green onions and small red tomato bits. Thin, round slices of white tortilla chips lay on top, adding a crunchy texture. A wooden spoon is placed inside the bowl on the right side, ready to scoop the pasta. The bowl sits on a white marbled surface with a red cloth underneath, creating a warm and cozy feeling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp. vegetable oil, divided

1 lb. lean ground beef

2 tsp salt, divided

1/2 tsp. black pepper

1 small onion, chopped

1 green bell pepper, chopped

1 garlic clove, minced

2 tsp. chili powder

1/2 tsp. crushed red pepper flakes (optional)

3 cups low-sodium beef stock

1 (14.5 oz.) can diced tomatoes

1 cup heavy whipping cream

12 oz. dried rigatoni pasta

1 1/2 cups shredded cheddar cheese

12 tortilla chips

1/4 cup sour cream

1/4 cup chopped tomatoes

2 Tbsp. chopped green onion

Instructions

Step 1: Warm 1 tablespoon of the vegetable oil in a large pot or Dutch oven over medium heat.

Step 2: Add ground beef, 1 teaspoon of the salt, and the black pepper. Stir and break up the meat.

Step 3: Increase heat to medium-high. Cook, stirring frequently, until meat is no longer pink, about 4-5 minutes.

Step 4: Remove the meat from the pan. Drain off the fat and set it aside.

Step 5: Add the remaining 1 tablespoon of oil to the pot along with the onion and green bell pepper. Cook, stirring often, until vegetables start to soften, about 2-3 minutes.

Step 6: Stir in the garlic, 1 teaspoon of the salt, chili powder, and crushed red pepper flakes (if using).

Step 7: Add beef stock, diced tomatoes, and heavy whipping cream. Heat to a simmer, stirring frequently.

Step 8: Stir in the pasta. Allow to reach a simmer again and then reduce heat to a low simmer. Cook, stirring often, until pasta is cooked to the desired doneness, about 13-15 minutes.

Step 9: Stir the cooked ground beef into the pasta mixture. Allow it to warm through for a minute while continuing to stir.

Step 10: Remove from heat and stir in cheddar cheese until it has melted and incorporated into the sauce fully.

Step 11: Spoon into serving bowls. Crush two tortilla chips over each bowl of pasta and then garnish with sour cream, tomatoes, and green onions.

Tips & Variations

For a spicier version, increase the amount of crushed red pepper flakes or add a diced jalapeño with the bell pepper.

Use ground turkey or chicken instead of beef for a leaner option.

Swap rigatoni for penne or elbow macaroni based on your preference.

For a vegetarian version, omit the meat and use vegetable broth instead of beef stock. Add black beans for protein.

Make it cheesy-er by adding a mix of cheddar and Monterey Jack or pepper jack cheese.

FAQs

Can I use a different type of pasta?

Yes, feel free to substitute rigatoni with penne, elbow macaroni, or any short pasta shape you have on hand. Just adjust the cooking time as needed.

Is it possible to make this recipe dairy-free?

To make it dairy-free, replace the heavy whipping cream with a coconut milk or cashew cream alternative, and omit the cheddar cheese or use a dairy-free cheese substitute. The dish may have a slightly different texture but will still be delicious.