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