Description

This One Pot Taco Pasta recipe combines the bold flavors of taco seasoning with creamy pasta in a convenient, easy-to-make dish. Packed with seasoned ground beef, sautéed vegetables, rigatoni pasta, and a cheesy sauce, it’s perfect for a comforting weeknight dinner that comes together in just one pot, minimizing cleanup.

Ingredients

Scale

Meat and Seasoning

2 Tbsp. vegetable oil, divided
1 lb. lean ground beef
2 tsp salt, divided
1/2 tsp. black pepper
1 garlic clove, minced
2 tsp. chili powder
1/2 tsp. crushed red pepper flakes (optional)

Vegetables

1 small onion, chopped
1 green bell pepper, chopped

Liquids and Dairy

3 cups low-sodium beef stock
1 (14.5 oz.) can diced tomatoes
1 cup heavy whipping cream

Pasta and Toppings

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

Heat oil and cook beef: Warm 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the ground beef along with 1 teaspoon of salt and the black pepper. Stir and break up the meat as it cooks.
Brown the beef: Increase the heat to medium-high and cook the beef, stirring frequently, until it is no longer pink, about 4-5 minutes.
Remove and drain beef: Remove cooked meat from the pot, drain off any fat, and set the beef aside.
Sauté vegetables: Add the remaining 1 tablespoon of vegetable oil to the pot. Add the chopped onion and green bell pepper and cook, stirring often, until softened, about 2-3 minutes.
Add garlic and spices: Stir in the minced garlic, remaining 1 teaspoon of salt, chili powder, and crushed red pepper flakes if using, cooking briefly to release their flavors.
Add liquids: Pour in the beef stock, diced tomatoes, and heavy whipping cream. Stir and bring the mixture to a simmer over medium heat.
Cook pasta: Stir in the dried rigatoni pasta. Allow the mixture to reach a simmer again, then reduce heat to low. Simmer gently, stirring often, until the pasta is tender, about 13-15 minutes.
Combine beef and pasta: Stir the cooked ground beef back into the pot with the pasta mixture. Let it warm through for about a minute while stirring to combine flavors.
Add cheese: Remove the pot from heat and stir in the shredded cheddar cheese until fully melted and incorporated into the sauce.
Serve and garnish: Spoon the taco pasta into serving bowls. Crush two tortilla chips over each serving, then top with sour cream, chopped tomatoes, and chopped green onions as garnishes. Enjoy immediately.

Notes

For a spicier dish, increase the crushed red pepper flakes or add a diced jalapeño with the vegetables.
Use low-sodium beef stock to control the salt level.
Make sure to stir often when simmering the pasta to prevent it from sticking to the bottom of the pot.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of beef stock or cream.
For a lighter version, substitute heavy cream with half-and-half or evaporated milk.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican-American

Keywords: One Pot Taco Pasta, Taco Pasta, Easy Pasta Recipe, Ground Beef Pasta, Weeknight Dinner, Cheesy Taco Pasta