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One-Pot Taco Pasta That Hits The Spot

This easy one-pot taco pasta combines juicy ground beef, taco seasoning, and melty cheese for a comforting meal ready in no time with minimal cleanup.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Calories 540 kcal

Equipment

  • 1 Pressure cooker or large pot

Ingredients
  

Main ingredients

  • 1 tablespoon olive oil for that rich sauté start
  • 1 medium yellow onion diced (about 1 ½ cups)
  • 1 pound ground beef 85% lean
  • 1 tablespoon tomato paste packs extra tomato flavor
  • 2 cloves garlic minced
  • 1 package taco seasoning (1-ounce / about ¼ cup)
  • 4 cups low-sodium beef broth (32-ounce carton)
  • 1 can diced tomatoes with green chiles (10-ounce)
  • 1 pound dried rotini or fusilli pasta spirals soak up all the sauce
  • 4 ounces Monterey Jack cheese shredded (1 cup)

Instructions
 

Instructions

  • Heat olive oil in your pressure cooker over medium heat. Add diced onion and sauté for about 5 minutes until soft.
  • Add ground beef and cook 6–8 minutes until browned, breaking it apart with a spoon.
  • Stir in the tomato paste and minced garlic. Cook for 1 minute until fragrant.
  • Sprinkle in taco seasoning and stir to coat the meat evenly.
  • Pour in beef broth and diced tomatoes with green chiles. Stir and scrape the bottom of the pot.
  • Bring to a boil, add pasta, and stir. Cover with lid and set to medium-low heat.
  • Let simmer covered for 12–15 minutes, stirring occasionally.
  • When pasta is cooked, turn off the heat.
  • Stir in shredded Monterey Jack cheese until melted and creamy.
  • Serve immediately, optionally garnished with cilantro or sour cream.

Notes

Garnish with fresh cilantro, sour cream, or your favorite toppings for extra flair. Leftovers keep well in the fridge for days or can be frozen in portions.