Make this easy, one-pot cheesy taco pasta for a quick weeknight dinner. It tastes like your favorite boxed meal but uses fresh ingredients for bold taco flavor and maximum gooey cheese. Cleanup is minimal!
Author:sophia collins
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Tex-Mex
Diet:Vegetarian
Ingredients
Scale
1 pound ground beef
1 medium onion, chopped
1 packet (1 ounce) taco seasoning mix
4 cups water or broth
1 (10 ounce) can diced tomatoes with green chilies, undrained
8 ounces elbow macaroni or small pasta shells
1 cup milk
2 cups shredded cheddar or Mexican blend cheese
1/2 cup sour cream (optional, for extra creaminess)
Instructions
Brown the ground beef and chopped onion in a large pot or Dutch oven over medium heat. Drain off any excess grease.
Stir in the taco seasoning mix and cook for one minute until fragrant.
Pour in the water or broth, the can of diced tomatoes with green chilies, and the dry pasta. Bring the mixture to a boil.
Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. Cook until the pasta is tender and most of the liquid is absorbed.
Remove the pot from the heat. Stir in the milk and the shredded cheese until the cheese is completely melted and the sauce is creamy.
If using, stir in the sour cream for extra richness.
Serve immediately. Top with your favorite taco toppings like cilantro or crushed tortilla chips.
Notes
For a vegetarian option, substitute the ground beef with 1 (15 ounce) can of black beans, rinsed and drained, added with the liquid in step 3.
If you want a thicker sauce, let the pasta sit uncovered for a few minutes after adding the cheese to allow it to thicken further.
This recipe is a fantastic homemade hamburger helper alternative that the whole family will request again.