This Creamy One Pot Cheesy Beef Taco Pasta is a quick and satisfying dinner that brings all the bold flavors of taco night into a comforting pasta dish. Lean ground beef, vibrant peppers, and sweet corn are simmered together with pasta in a rich, tomato-infused broth, then finished with melted cheese for a velvety sauce.
With minimal cleanup and maximum flavor, this 30-minute meal is perfect for busy weeknights when you want something hearty and homemade.
Recipe Details
- Flavor Profile: A savory blend of cumin, paprika, and chili powder seasons the beef, while cream cheese and cheddar create a rich, cheesy finish that balances the tangy tomato base.
- Texture: Tender pasta shapes and juicy ground beef are coated in a thick, creamy sauce, with a nice crunch from the fresh bell peppers and corn.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Easy. Everything cooks in one deep frying pan, so you don’t even need to boil water separately.
What You’ll Need
To make this recipe, you will need a deep frying pan or large skillet to hold the pasta and liquid as it simmers. A sharp knife is needed for dicing the vegetables. The ingredients rely on extra-lean ground beef, a colorful mix of peppers, and pantry staples like passata, dried pasta, and a homemade taco seasoning blend.
Ingredient Notes
- Extra-Lean Ground Beef – Using extra-lean beef means you don’t have to drain excess fat, keeping the one-pot method simple and the dish lighter.
- Passata (Tomato Purée) – This smooth, uncooked tomato puree provides a rich tomato base without the chunks found in diced tomatoes.
- Pasta – Use a short shape like fusilli, rotini, or penne (about 7 oz dry). These shapes hold the creamy sauce and beef mixture perfectly.
- Beef Stock – Cooking the pasta in stock instead of water infuses it with savory flavor from the inside out.
- Cream Cheese – Light cream cheese adds a luxurious creaminess and tang that thickens the sauce without needing heavy cream.
- Cheddar Cheese – Shredded cheddar adds the classic taco flavor and extra meltiness.
- Taco Seasoning – A homemade blend of cumin, paprika, chili powder, oregano, garlic powder, onion powder, and cayenne gives you control over the spice and sodium levels.
Add-ins and Substitutions
- Beans – For extra fiber, stir in a can of drained black beans or kidney beans along with the corn.
- Spice Level – Adjust the cayenne pepper to your taste. Add diced jalapeños with the bell peppers for more heat.
- Protein – Ground turkey or chicken works beautifully as a substitute for beef.
How to Make Creamy One Pot Cheesy Beef Taco Pasta
- Brown the Beef: Add the ground beef to a deep frying pan over medium-high heat. Cook until browned, breaking it up with a spoon. Then, add in all the ingredients for the taco seasoning (cumin, paprika, chili powder, oregano, garlic powder, onion powder, cayenne) and stir to fully coat the meat. Remove the seasoned beef from the pan and set aside.
- Sauté Veggies: Spray the frying pan with some cooking oil spray. Add the diced onion, minced garlic, and diced red and green peppers. Fry for a couple of minutes until they begin to soften.
- Combine: Add the cooked beef back into the pan, along with the passata and sweet corn. Stir to coat everything together.
- Cook Pasta: Add in the uncooked pasta and the beef stock. Turn up the heat to bring the liquid to a boil, then reduce the heat slightly (the liquid should still be bubbling). Simmer until the liquid reduces down and the pasta is cooked through, approximately 12-13 minutes. Stir occasionally to prevent sticking. Note: If the liquid absorbs too fast but the pasta is still firm, add a splash of water.
- Make it Creamy: When the pasta is cooked and most of the liquid is absorbed, turn off the heat. Stir in the light cream cheese and shredded cheddar cheese until melted and the sauce looks creamy and velvety.
- Finish and Serve: Taste and season as needed with salt and black pepper. Sprinkle with the sliced spring onions and chopped cilantro (if using). Serve immediately!
Pro Tip: Don’t let the liquid boil away completely before checking the pasta. You want a little bit of starchy liquid left in the pan when you add the cheeses; this helps create that silky, emulsified cheese sauce that coats the noodles.
Recipe Tips
- Pasta Choice: Stick to the recommended 7 oz of pasta. Adding too much pasta without increasing the liquid will result in a dry dish or undercooked noodles.
- Grate Your Cheese: Pre-shredded cheese often has anti-caking agents that can make sauces grainy. Grating your own cheddar ensures a smooth melt.
- Passata vs. Paste: Make sure to use passata (tomato purée/sauce), not tomato paste (concentrate). Paste would be too thick and intense.
FAQs
- Can I make this gluten-free? Yes, simply use gluten-free pasta and ensure your beef stock is gluten-free. You may need to watch the liquid ratio as GF pasta absorbs water differently.
- Is this spicy? It has a mild kick from the cayenne and chili powder. To make it kid-friendly, omit the cayenne pepper.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of water.
Serving Suggestions
- Salad: Serve with a crisp green salad or coleslaw to balance the rich, cheesy pasta.
- Toppings: Add a dollop of sour cream or crushed tortilla chips on top for extra texture.
- Bread: Garlic bread is perfect for scooping up any remaining sauce.
Make This Recipe in Advance
- Spice Mix: You can mix the taco seasoning in a small jar ahead of time.
- Veggie Prep: Dice the peppers and onions a day or two in advance and store them in the fridge to make dinner prep even faster.
Creamy One Pot Cheesy Beef Taco Pasta
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
This Creamy One Pot Cheesy Beef Taco Pasta is a quick and satisfying dinner that brings all the bold flavors of taco night into a comforting pasta dish. Lean ground beef, vibrant peppers, and sweet corn are simmered together with pasta in a rich, tomato-infused broth, then finished with melted cheese for a velvety sauce. With minimal cleanup and maximum flavor, this 30-minute meal is perfect for busy weeknights when you want something hearty and homemade.
Ingredients
The Beef & Veggie Base
- 1 lb extra-lean ground beef
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- Cooking oil spray (avocado or neutral oil)
The Pasta & Liquid
- 7 oz uncooked pasta (approx. 2 cups short shape like fusilli or rotini)
- 3/4 cup passata (tomato purée)
- 2 1/4 cups beef stock
- 3/4 cup sweet corn (canned or frozen)
The Homemade Taco Seasoning
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
The Cheesy Finish
- 3 tablespoons light cream cheese
- 3/4 cup shredded Cheddar cheese
- 2 spring onions (scallions), sliced
- Fresh cilantro, chopped (optional garnish)
Instructions
Brown Beef
Heat a deep frying pan or large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon.
Season
Add all the Taco Seasoning ingredients to the beef and stir to coat the meat fully. Remove beef from the pan and set aside.
Sauté Veggies
Spray the same pan with cooking oil. Add the diced onion, minced garlic, red pepper, and green pepper. Sauté for 2–3 minutes until they begin to soften.
Combine
Add the seasoned beef back into the pan, along with the passata (tomato purée) and sweet corn. Stir to combine.
Cook Pasta
Add the uncooked pasta and the beef stock to the pan.
Simmer
Increase heat to bring the liquid to a boil, then reduce to a steady simmer. Cook for 12–13 minutes, stirring occasionally to prevent sticking. Doneness: The liquid should reduce down to a thick sauce consistency, and the pasta should be tender.
Make it Creamy
Turn off the heat. Stir in the cream cheese and shredded Cheddar cheese until melted and the sauce becomes silky and velvety.
Serve
Taste and season with salt and pepper if needed. Sprinkle with sliced spring onions and cilantro. Serve immediately.
Notes
Don’t Drain the Liquid: Do not let the liquid boil away completely! You need a little bit of that starchy broth left in the pan when you add the cheeses; this helps create the emulsified sauce that coats the noodles.
Passata vs. Paste: Ensure you use Passata (tomato purée/sauce), not tomato paste (concentrate). Paste is too thick and intense for this ratio.
Beef Choice: Using extra-lean beef means you don’t have to drain excess fat, which keeps the “one-pot” workflow simple and the dish lighter.
Texture Check: If the liquid absorbs too fast but your pasta is still crunchy, add a splash of water or extra stock and continue simmering for a minute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / One Pot
- Method: Stovetop
- Cuisine: Tex-Mex / Pasta
Nutrition
- Serving Size: 1 Bowl
- Calories: 510
- Sugar: 6g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg
Keywords: taco pasta, one pot pasta recipes, ground beef dinner, cheesy taco pasta, 30 minute meals, kid friendly dinner, homemade hamburger helper
