One-Pan Taco Pasta with Ground Beef
Creamy one-pan taco pasta combines seasoned ground beef, diced tomatoes with green chiles, and a smooth cottage cheese-cream cheese sauce. The pasta cooks directly in the pan with enchilada sauce, then broils under cheese until golden. Quick enough for weeknight dinners, hearty enough for family gatherings.
Ingredients
- 1 pound cavatappi pasta
- 2 pounds ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 cup red enchilada sauce
- 10 ounce diced tomatoes with green chiles
- 1 ½ cups cottage cheese, 2%
- 4 ounces cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup whole milk
- 2 teaspoons chicken bouillonbeef bouillon1:1umami
matches beef base
- ¼ cup sour cream
Instructions
- 1
Cook pasta for approximately half the package time, then set aside.
- 2
Heat a large heavy-bottomed saute pan on medium-high heat.
- 3
Brown ground beef in the pan, about 5 minutes.
- 4
Drain most fat from the pan. Add chili powder, cumin, paprika, salt, pepper, minced garlic, and diced onion. Saute until onions soften, 3 to 5 minutes.
- 5
Add enchilada sauce and diced tomatoes with green chiles. Reduce heat to low.
- 6
Stir in cooked pasta and water.
- 7
Combine cottage cheese, cream cheese, 1 1/2 cups cheddar, whole milk, and chicken bouillon in a measuring cup. Blend with an immersion blender until smooth (or use a stand blender).
- 8
Pour cheese mixture into the saucepan and stir to combine.
- 9
Cover and simmer until sauce thickens and pasta reaches al dente, about 6 minutes.
- 10
Preheat oven to broil setting.
- 11
Top pan with remaining cheese and broil until browned, about 3 minutes.
- 12
Top with sour cream and chopped cilantro, then serve.
Tips
Undercooking pasta initially prevents mushiness during simmering. Test frequently near the end.
An immersion blender creates the smoothest sauce; a stand blender works but requires careful transfer.
Broiling is quick; watch closely to avoid burning the cheese topping.
Good to Know
Refrigerate in an airtight container up to 4 days. Reheat gently on stovetop with a splash of milk.
Prepare through step 8 (before simmering). Cover and refrigerate up to 8 hours. Bring to room temperature, then simmer and broil as directed.
Top with fresh cilantro, sour cream, sliced jalapeños, or diced onion. Serve with lime wedges or hot sauce.
Common Mistakes
Do not cook pasta to full doneness initially to avoid overcooked, mushy final dish.
Do not skip the blending step to avoid grainy, separated sauce.
Do not broil longer than 3 minutes to avoid burnt cheese.
Substitutions
Dairy-Free Swaps
creamier sauce
Vegan Options
General Alternatives
matches beef base