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My one pot taco pasta features flavorful ground beef, tons of melty cheese, and perfectly cooked pasta. This easy recipe is ready in just 30 minutes.

a bowl of taco pasta with ground beef, cheese, tomatoes, and green onions.

I always have ground beef in the fridge or freezer so I can make easy dinners like my cheeseburger tater tot casserole or my Doritos Casserole. Another favorite I make at least once a month is this cheesy taco pasta. It's perfect for busy nights where everyone is starving and reheats great the next day too. Feel free to throw in leftovers from your fridge like black beans, corn, or bell pepper too.

Why Our Recipe Is the Best: A Sprinkle of Food Science

We Cook the Pasta In Better Than Bouillon Broth: This gives the pasta a richer more savory flavor than water or broth alone could.
We Use the Fond: Adding the browned bits from cooking the beef adds so much flavor!
We Cook the Pasta In the Same Pan: This releases starch which thickens the sauce. This gives us a sauce that clings to the pasta without any added milk or cream.

Ingredient Notes and Shopping Tips

ingredients including elbow noodles, onion, cherry tomatoes, pasta, ground beef, cheese, broth, and taco seasoning.

Pasta: I used elbow macaroni. Other good options are small shells, rotini, and cavatappi. Avoid super tiny or very large pasta which will alter the cooking time. Also, be aware if using whole wheat pasta that is absorbs liquid more quickly and will require a reduced cooking time.
Tomatoes: I like using cherry tomatoes as they're juicy and flavorful. Avoid grape tomatoes which have a thicker skin. You could substitute Roma tomatoes or even canned tomatoes if needed.
Ground Beef: I like using 90% lean beef so I don't have to drain it. If using something like 80/20 I suggest draining after browning to avoid an overly greasy dish. You could also use ground turkey or cooked chicken if desired.
Cheese: Shred your own cheese if at all possible. Bagged cheese contains ingredients like potato starch to prevent it from sticking together than can interfere with melting.
Taco Seasoning: We use taco seasoning often so I like to buy the big jar and measure it out. You can also make your own homemade version.
Better Than Bouillon: I like the flavor of this better than store bought broth. However, you can substitute an equal amount of broth if that is what you have on hand.

a 4 image collage showing how to cook onions, brown ground beef, and stir in tomatoes and cheese for taco pasta.

Krystle's Tips: Steal My Culinary School Secrets

Your Pan Matters: Be sure it has enough room for the pasta and liquid. In additional I suggest a heavy bottomed pan like enameled cast iron or a Dutch oven to prevent scorching.
Simmer Low: Think gentle simmer NOT rolling boil. I know its tempting to crank up the heat to get dinner on the table faster, but that can cause the pasta to scorch before its cooked through.