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one-pot creamy taco pasta recipe - One-Pot Creamy Taco Pasta served in a white bowl overhead view
Chloe

One-Pot Creamy Taco Pasta

one-pot creamy taco pasta recipe made easy at home. All the bold, zesty flavors of taco night melded into a quick, creamy one-pot pasta the whole family will
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-Italian Fusion
Calories: 520
Ingredients Method

Ingredients
  

Pasta & Protein
  • 1 lb lean ground beef 90/10 preferred
  • 1 lb rotini pasta or any short pasta
Sauce & Seasonings
  • 1 packet (1 oz) taco seasoning or 3 tbsp homemade
  • 1 can (10 oz) diced tomatoes with green chilies undrained
  • 1 can (8 oz) tomato sauce
  • 2 cups beef broth low sodium
  • 1/2 cup heavy cream room temperature
  • 1/4 tsp smoked paprika optional, for depth
Cheese & Garnish
  • 2 cups shredded sharp cheddar cheese divided
  • 1/2 cup sour cream for serving
  • 1/4 cup chopped fresh cilantro for garnish
  • 1 lime cut into wedges

Method
 

  1. In a large deep skillet or Dutch oven over medium-high heat, cook the ground beef, breaking it up with a spatula, until no longer pink and internal temperature reaches 160°F (71°C), about 5-6 minutes. Drain any excess fat.
  2. Stir in the taco seasoning and smoked paprika. Cook for 30 seconds until fragrant, coating the meat evenly.
  3. Add the diced tomatoes with green chilies, tomato sauce, beef broth, and uncooked pasta. Stir well, bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring once halfway, until pasta is tender and most liquid is absorbed.
  4. Remove from heat. Stir in the heavy cream and 1½ cups of the cheddar cheese until melted and creamy. Let sit uncovered for 3 minutes to thicken slightly.
  5. Spoon into bowls, top with reserved cheese, a dollop of sour cream, fresh cilantro, and a squeeze of lime. Serve immediately.