One Pan Taco Beef and Pasta

Taco-seasoned beef and tender pasta in a sublime, enchilada-style sauce. Topped with lots of stretchy Mexican cheese and on the table in about 30 minutes. Plus, the pasta cooks in the sauce, so it's insanely flavorful.

Course Main Course

Cuisine American, Mexican

Keyword beef and pasta, one pan meal

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 419kcal

Author Robin Miller

Ingredients

1 pound lean ground beef
1/2 cup chopped onion
2-3 cloves garlic minced
1 packet or 3 tablespoons taco seasoning of choice
10- ounce can enchilada sauce mild, medium, or hot
1 1/2 cups beef broth or water, plus more if needed
1 cup orzo pasta or ditalini pasta, or small pasta of choice
Salt and freshly ground black pepper
1 cup shredded shredded Mexican cheese blend

Instructions

Brown the beef in a large, high-sided skillet or stock pot over medium-high heat. If necessary, drain away any fat.
Add the onion and garlic to the pan and cook for 3 to 5 minutes, until the onion is soft. Add the taco seasoning and stir to combine.
Add the enchilada sauce and beef broth (or water) and bring to a low boil, scraping up any browned bits from the bottom of the pan.
Add the pasta and cook (gently boiling) according to the package directions, until al dente, stirring frequently and adding more broth or water if necessary (you want a thick sauce). Note that the pasta may take longer to cook than the package directions.
Season to taste with salt and black pepper.
Top with Mexican cheese and serve.

Nutrition