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A spoon lifts a creamy serving of ground beef and shell pasta, garnished with fresh herbs, from a white bowl, showcasing a delicious Taco Pasta dish.
Layla

One-Pot Creamy Taco Pasta

A fast, family-friendly weeknight dinner that combines all the savory flavors of tacos with the comfort of a creamy pasta dish, all made in a single pot for easy cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

For the Taco Pasta
  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion finely chopped
  • 3 cloves Garlic minced
  • 1 lb Lean Ground Beef 90/10 lean
  • 1 packet (1 oz) Taco Seasoning or 2-3 tbsp homemade
  • 10 oz Canned Diced Tomatoes with Green Chiles undrained (like Rotel)
  • 3 cups Beef Broth low sodium
  • 1 cup Water
  • 12 oz Medium Pasta Shells or rotini, elbow macaroni
  • 4 oz Cream Cheese cubed and softened
  • 1 cup Canned Black Beans rinsed and drained
  • 1 cup Frozen or Canned Corn drained if canned
  • 2 cups Shredded Mexican Cheese Blend or sharp cheddar
For Garnish (Optional)
  • 1/4 cup Fresh Cilantro chopped
  • Sour Cream or Plain Greek Yogurt
  • Crushed Tortilla Chips
  • Sliced Green Onions

Equipment

  • Large pot or Dutch oven
  • Wooden Spoon
  • Measuring cups and spoons

Method
 

Brown the Beef
  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.
  2. Add the ground beef to the pot. Break it apart with a wooden spoon and cook until browned, about 5-7 minutes. Drain off any excess grease.
  3. Stir in the minced garlic and taco seasoning. Cook for 1 minute until fragrant.
Simmer the Pasta
  1. Pour in the beef broth, water, and the undrained can of diced tomatoes with green chiles. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.
  2. Stir in the uncooked pasta shells. Reduce the heat to a simmer, cover the pot, and cook for 12-15 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom.
Make it Creamy
  1. Once the pasta is cooked, reduce the heat to low. Stir in the cubed cream cheese until it has completely melted and the sauce is smooth and creamy.
  2. Add the rinsed black beans and corn, and stir to combine. Cook for another 1-2 minutes until heated through.
  3. Remove the pot from the heat. Gradually stir in the shredded Mexican cheese blend until it is fully melted and incorporated into the sauce.
  4. Serve the taco pasta immediately, topped with your favorite garnishes like fresh cilantro, a dollop of sour cream, and crushed tortilla chips for crunch.

Notes

Spice Level: For a milder version, use a can of plain diced tomatoes instead of those with green chiles. For a spicier dish, add a pinch of red pepper flakes or a few dashes of your favorite hot sauce.
Protein Variations: This recipe works great with ground turkey or ground chicken as a substitute for ground beef.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of milk or broth to loosen the sauce if needed.