One Pot Cheesy Beef Taco Pasta | One Pot Chef

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive while still melting well

Heat a large pot over medium to high heat and add 1 tablespoon of vegetable oil or olive oil.

Add 1 onion, peeled and finely chopped, and 2 cloves of minced garlic to the pot. Stir and cook for a couple of minutes until the onions start to soften.

Add 1 kilogram (just over 2 pounds) of beef mince or ground beef to the pot. Break it up with a wooden spoon and brown for about 5 minutes until browned all over.

Drain off the excess grease, leaving a little for flavor. Add 40 grams of taco seasoning powder, 1 cup of taco sauce or tomato salsa, 2 cups of water, and 4 cups of beef stock to the pot. Stir well.

Bring the mixture to a boil, then add 500 grams of elbow macaroni. Stir gently and reduce the heat to low. Simmer uncovered for about 15 minutes, stirring gently 2-3 times to prevent sticking.

After 15 minutes, increase the heat to medium and stir gently for another 15 minutes until almost all the liquid is absorbed and the pasta is swollen and cooked.

Turn off the heat and season with salt and pepper to taste. Stir in 3 cups of grated cheddar cheese until melted and creamy.

Serve as is or top with guacamole, salsa, sour cream, or crushed corn chips if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens