Easy One Pot Cheesy Taco Pasta – Better Than Takeout
One Pot Cheesy Taco Pasta is a quick, easy, and delicious dinner idea that’s better than takeout. After making this many times, I’ve discovered the trick to preventing a watery sauce. Keep reading for my best tips and jump to the recipe card for the full instructions. If you love recipes like this, you’ll also enjoy Greek Chicken Bowl and Tropical Mango Cookies.
Why This Easy One Pot Cheesy Taco Pasta – Better Than Takeout Is Pure Comfort
- It's ready in 30 minutes with just one pot to clean up.
- The creamy, cheesy sauce is irresistible.
- It's customizable with your favorite taco toppings.
- It's a family favorite that's always a hit.
What You'll Need for Easy 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 ground beef
- 8 oz pasta
- 1 packet taco seasoning
- 1 cup salsa
- 1 cup heavy cream
- 2 cups shredded cheese
- taco seasoning
- salsa
- garlic powder
- cumin
- chili powder
- salt
- pepper
- Optional: crushed tortilla chips
- Optional: diced avocado
- Optional: sliced green onions
- Optional: sour cream
- Optional: sliced jalapeños
đź“ť Ingredient Notes
- ground beef: You can substitute ground turkey or chicken if you prefer.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking pasta and meat together quickly. → See on Amazon
- Stainless Steel Skillet — Even heat distribution for perfect cooking and easy cleanup. → See on Amazon
How to Make Easy One Pot Cheesy Taco Pasta – Better Than Takeout
- Step 1: Cook ground beef in a large pot over medium heat until browned. Drain excess fat.
- Step 2: Add pasta, taco seasoning, salsa, and 2 cups of water to the pot. Stir well to combine.
- Step 3: Bring to a boil, then reduce heat to medium-low. Cover and let simmer for 12-15 minutes, stirring occasionally, until pasta is cooked and most of the water has been absorbed.
- Step 4: Stir in heavy cream and shredded cheese until melted and creamy. Add more water if needed to reach desired consistency.
- Step 5: Serve hot with your favorite taco toppings.
Cook's Tips for Perfect Easy One Pot Cheesy Taco Pasta – Better Than Takeout
- Common mistake and fix: Adding too much water can make the sauce watery. To fix, simmer uncovered to reduce the liquid.
- Pro tip: For a spicier pasta, add a can of diced jalapeños along with the salsa.
- Pro tip: To make this recipe ahead, prepare and cook the pasta, but don't add the cheese. Reheat and stir in the cheese before serving.
Storing & Reheating Easy 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 4 days. Make-ahead tip: You can prepare the dry ingredients ahead of time and store them in an airtight container.
Freezing Easy 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 (175°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the ground beef with black beans or lentils.
- Best substitution: If you don't have heavy cream, you can substitute it with an equal amount of milk and a tablespoon of cornstarch mixed in.
- Make-ahead: You can prepare the dry ingredients ahead of time and store them in an airtight container.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If your sauce is too thick, add a little more water or milk to reach your desired consistency.
Want to level up this recipe?
Box Grater — Makes quick work of shredding cheese for a smooth, creamy sauce. → Check price on Amazon
Easy One Pot Cheesy Taco Pasta – Better Than Takeout
Ingredients
Main Ingredients
- 1 lb ground beef
- 8 oz pasta
- 1 packet taco seasoning
- 1 cup salsa
- 1 cup heavy cream
- 2 cups shredded cheese
Seasonings
- taco seasoning
- salsa
- garlic powder
- cumin
- chili powder
- salt
- pepper
Optional Toppings
- crushed tortilla chips
- diced avocado
- sliced green onions
- sour cream
- sliced jalapeños
Instructions
- Step 1: Cook ground beef in a large pot over medium heat until browned. Drain excess fat.
- Step 2: Add pasta, taco seasoning, salsa, and 2 cups of water to the pot. Stir well to combine.
- Step 3: Bring to a boil, then reduce heat to medium-low. Cover and let simmer for 12-15 minutes, stirring occasionally, until pasta is cooked and most of the water has been absorbed.
- Step 4: Stir in heavy cream and shredded cheese until melted and creamy. Add more water if needed to reach desired consistency.
- Step 5: Serve hot with your favorite taco toppings.
Notes
- Chef tip: For a vegetarian version, substitute the ground beef with black beans or lentils.
- Best substitution: If you don't have heavy cream, you can substitute it with an equal amount of milk and a tablespoon of cornstarch mixed in.
- Make-ahead: You can prepare the dry ingredients ahead of time and store them in an airtight container.
- Scaling: This recipe can be easily doubled or tripled to feed a crowd.
- Troubleshooting: If your sauce is too thick, add a little more water or milk to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 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 (175°C) for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: You can prepare the dry ingredients ahead of time and store them in an airtight container.
Nutrition Per Serving
- Calories: 650
- Protein: 35g
- Fat: 35g
- Carbs: 45g
- Fiber: 2g
- Sugar: 6g
- Sodium: 1200mg
- Cholesterol: 120mg
- Sat. Fat: 20g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy One Pot Cheesy Taco Pasta – Better Than Takeout FAQs
Adding too much water or not simmering long enough can make the sauce watery. To fix, simmer uncovered to reduce the liquid.
Yes, you can make this recipe in the Instant Pot. Cook the ground beef first, then add the other ingredients and cook on high pressure for 4 minutes with a natural release.
The best way to reheat this pasta is in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. Stir in a little more cheese if needed.
Yes, you can prepare and cook the pasta ahead of time, but don't add the cheese until just before serving to prevent it from separating.
The secret to preventing a watery sauce is to simmer the pasta uncovered until most of the water has been absorbed. This allows the starches in the pasta to thicken the sauce naturally.
A Warm Final Note
I can’t wait for you to try Easy 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!
