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Overhead view of two white bowls of taco pasta on a white surface.

One Pot Cheesy Taco Pasta

  • Total Time: 30 mins
  • Yield: 4-6 servings


Creamy and cheesy taco pasta in 30 minutes flat.  Just one pot is required for easy cleanup!


  • 1 pound lean ground beef
  • 1 cup chopped yellow onion
  • 1 tablespoon minced fresh garlic
  • 2 1/4 cups beef broth
  • 2 (10 ounce) cans diced tomatoes and green chilies, undrained (RO*TEL)
  • 1 cup frozen corn kernels
  • 1 (1 ounce) package taco seasoning
  • 8 ounces elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 4 ounces cream cheese, cubed and at room temperature (1/2 of an 8 ounce package)
  • Chopped fresh cilantro for garnish (optional)


  1. In a large saucepan or dutch oven, cook ground beef and onion over medium high heat for 5 to 8 minutes, or until beef is no longer pink. Crumble beef while cooking, stirring frequently. Add garlic and cook until fragrant, while continuing to stir (about 30 seconds).  Drain off fat.
  2. Add beef broth, diced tomatoes and green chilies, frozen corn kernels, taco seasoning and macaroni. Stir well to combine.
  3. Bring to a boil, cover and reduce heat to maintain a gentle boil. Cook for an additional 10 to 12 minutes, or until pasta is done. Stir occasionally while cooking.*
  4. Stir in shredded cheddar cheese and cream cheese until melted and blended.
  5. Top with chopped cilantro when serving, if desired.


*Be sure to occasionally stir pasta during the last phase of cooking to prevent from sticking to bottom of pot.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Pasta
  • Method: Boil
  • Cuisine: Mexican

Keywords: cheesy taco pasta