One Pot Taco Pasta with Ground Beef and Shells

One Pot Taco Pasta

Medium shells and crumbled ground beef cook together in a taco-seasoned tomato sauce, then get a finish of cheddar. The dry pasta simmers directly in the skillet, so there’s no separate pot of boiling water. Stir the shells during cooking and check them before the timer is up: they should be tender, with a glossy sauce that coats them but still looks a little loose. The pasta will absorb more liquid as it stands.

Prep: 10 minutes. Cook: 20–25 minutes. Makes 6 servings.

Ingredients for One Pot Taco Pasta

• 1 pound lean ground beef (450g)
• 1 small yellow onion, finely diced (about 100g)
• 2 garlic cloves, minced
• 1 (1-ounce) packet taco seasoning (28g), or about 2 tablespoons
• 1 cup tomato sauce
• 3 cups beef broth, plus up to 1/2 cup more as needed
• 12 ounces dry medium pasta shells (340g)
• 1 1/2 cups shredded cheddar cheese (170g), divided
• 1 teaspoon neutral cooking oil, only if needed

Ingredient note: Taco seasoning and broth vary in saltiness. Cheddar grated from a block may melt more smoothly than packaged shreds, though either works.

How to Make One Pot Taco Pasta

1. Brown the beef: Heat a deep 12-inch lidded skillet or Dutch oven over medium-high heat. If the beef is very lean or the pan tends to stick, add the oil. Add the beef and cook for 5–7 minutes, breaking it into small crumbles, until browned with no pink remaining. Spoon off excess grease, leaving a little fat to cook the onion.
2. Cook the aromatics: Reduce the heat to medium. Add the onion and cook until it begins to soften, about 3–4 minutes. Stir in the garlic and taco seasoning briefly, then add the tomato sauce and 3 cups of broth. Scrape up the browned bits from the bottom of the pan.
3. Add the shells: Stir in the dry pasta so it is evenly distributed and most shells are submerged. Bring the liquid to a steady simmer before covering the pan.
4. Simmer until tender: Cover and reduce the heat to medium-low, adjusting the burner to maintain a gentle simmer. Cook for about 10–14 minutes, stirring once or twice and gently scraping the bottom. Start checking the shells and liquid level at 9–10 minutes. They are ready when tender with a slight bite, not chalky in the center.
5. Add the cheddar: Turn off the heat. Stir in 1 cup of cheddar until softened, then scatter the remaining 1/2 cup over the pasta. Cover for 1–2 minutes, until the cheese on top has softened but some shreds remain visible.
6. Serve: The sauce should cling to the shells and beef without pooling like soup. If it has become too thick, gently stir in a small splash of broth or water. Serve from the skillet while the pasta is still saucy.

What If the Sauce Thickens Before the Shells Are Tender?

If the shells are still firm but the pan looks dry, add hot broth or water a splash at a time. Cover again and continue simmering until the pasta is tender. Shell size, brand, and the amount of liquid lost from the pan can all affect when the pasta finishes.

A deep, wide pan gives the shells room to move when stirred, while a tight-fitting lid limits evaporation. Stir well before covering and once or twice during the simmer so shells do not sit against the hot bottom throughout cooking.

Serving and Storing Leftovers

Serve hot from the skillet with the cheddar visible on top. Sour cream or salsa can be offered on the side.

Cool leftovers promptly and refrigerate in a covered airtight container for up to 4 days. The shells will absorb more sauce in the refrigerator. Reheat gently in a skillet over low to medium-low heat with a splash of broth or water, stirring until loosened. Microwave individual portions in short intervals, stirring between them and adding liquid as needed.

Freezing is possible, but the shells may soften after thawing. If freezing, cool promptly, seal in a freezer-safe container, and use within about 2 months for best quality.

For another beef-and-pasta skillet dinner, try Bowtie Pasta Lasagna. For a different one-pot pasta, see One Pot Creamy Tomato Pasta.

Nutrition

Approximate nutrition per serving, based on 6 servings (about 300g each): 500 calories, 32g protein, 19g fat, and 52g carbohydrates. Approximate nutrition per 100g: 165 calories, 11g protein, 6g fat, and 17g carbohydrates. Values will vary with the ingredients used and the amount of liquid remaining after cooking.