One Pot Cheesy Taco Pasta – Better Than Takeout

One Pot Cheesy Taco Pasta is the ultimate better-than-takeout dinner solution. After making this countless times, I’ve mastered the perfect balance of cheesy pasta and taco flavors. The key is to cook the pasta until it’s just al dente, then let it finish cooking in the creamy sauce. Keep reading for my best tips, or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Cinnamon Apple Bread and Ultimate Chicken Caesar Wraps.

What You'll Need for One Pot Cheesy Taco Pasta – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb pasta
• 1 lb ground beef
• 1 packet taco seasoning
• 2 cups milk
• 2 cups shredded cheese
• 1 can diced tomatoes
• taco seasoning
• cumin
• chili powder
• garlic powder
• onion powder
• salt
• pepper
• Optional: crispy tortilla strips
• Optional: sliced avocado
• Optional: sour cream
• Optional: salsa
• Optional: shredded lettuce
• Optional: diced tomatoes
• Optional: shredded cheese

How to Make One Pot Cheesy Taco Pasta – Better Than Takeout

1. Cook the Pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. Brown the Meat: In the same pot, brown the ground beef over medium heat, breaking it up with a spoon. Drain excess fat.
3. Add Seasonings: Stir in taco seasoning, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Cook for 1 minute.
4. Add Remaining Ingredients: Stir in diced tomatoes, milk, and reserved pasta water. Bring to a simmer.
5. Add Pasta and Cheese: Add cooked pasta and shredded cheese to the pot. Stir until cheese is melted and pasta is coated.
6. Serve: Serve hot, topped with your favorite taco toppings.

Storing & Reheating One Pot Cheesy Taco Pasta – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can prepare the taco meat and cook the pasta ahead of time. Mix everything together just before serving.

Freezing One Pot Cheesy Taco Pasta – Better Than Takeout

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For a creamier sauce, use heavy cream instead of milk.
• Best substitution: Instead of ground beef, try ground turkey, chicken, or even black beans for a vegetarian version.
• Make-ahead: This dish can be made ahead and reheated, but it's best enjoyed fresh.
• Scaling: This recipe can easily be doubled to serve a crowd.
• Troubleshooting: If your sauce isn't thickening, try cooking it down a bit longer or adding a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water).

One Pot Cheesy Taco Pasta – Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

15 mins

⏳

Total

25 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-Free (optional)

Ingredients

Main Ingredients

• 1 lb pasta
• 1 lb ground beef
• 1 packet taco seasoning
• 2 cups milk
• 2 cups shredded cheese
• 1 can diced tomatoes

Seasonings

• taco seasoning
• cumin
• chili powder
• garlic powder
• onion powder
• salt
• pepper

Optional Toppings

• crispy tortilla strips
• sliced avocado
• sour cream
• salsa
• shredded lettuce
• diced tomatoes
• shredded cheese

Instructions

1. Cook the Pasta: Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. Brown the Meat: In the same pot, brown the ground beef over medium heat, breaking it up with a spoon. Drain excess fat.
3. Add Seasonings: Stir in taco seasoning, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Cook for 1 minute.
4. Add Remaining Ingredients: Stir in diced tomatoes, milk, and reserved pasta water. Bring to a simmer.
5. Add Pasta and Cheese: Add cooked pasta and shredded cheese to the pot. Stir until cheese is melted and pasta is coated.
6. Serve: Serve hot, topped with your favorite taco toppings.

Notes

• Chef tip: For a creamier sauce, use heavy cream instead of milk.
• Best substitution: Instead of ground beef, try ground turkey, chicken, or even black beans for a vegetarian version.
• Make-ahead: This dish can be made ahead and reheated, but it's best enjoyed fresh.
• Scaling: This recipe can easily be doubled to serve a crowd.
• Troubleshooting: If your sauce isn't thickening, try cooking it down a bit longer or adding a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water).

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
• Make ahead: You can prepare the taco meat and cook the pasta ahead of time. Mix everything together just before serving.

Nutrition Per Serving

• Calories: 650
• Protein: 35g
• Fat: 25g
• Carbs: 75g
• Fiber: 5g
• Sugar: 5g
• Sodium: 1200mg
• Cholesterol: 95mg
• Sat. Fat: 14g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

One Pot Cheesy Taco Pasta – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try One Pot Cheesy Taco Pasta – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!