Creamy Beef Taco Pasta – Quick One-Pot Family Dinner

Dive into this Creamy Beef Taco Pasta, a one-pot wonder that combines rich flavors and cheesy goodness! Perfect for busy weeknights, this dish brings together tender pasta and savory ground beef in a luscious taco-inspired sauce, topped with fresh cilantro. It’s a family-friendly meal that promises to delight your taste buds and simplify your dinner routine.

Creamy Beef Taco Pasta

5.0 from 1 vote

Course: Main CourseCuisine: Tex-MexDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

650

kcal

Total time

minutes

Ingredients

1 tbsp olive oil
1 lb minced lean beef
1/2 diced medium sweet onion
1 diced small poblano pepper
3 minced garlic cloves
Seasonings: 2 1/2 tsp chili powder, 1 tsp each of dried oregano and ground cumin
3 cups beef broth
8 oz canned tomato puree
1 cup mild salsa
12 oz medium-sized pasta shells
Salt and freshly ground black pepper to taste
6 oz shredded sharp cheddar cheese
1/2 cup heavy whipping cream
1/4 cup finely chopped fresh cilantro leaves
Alternative Ingredients:
Olive oil: canola oil or vegetable oil
Ground beef: ground turkey or plant-based meat substitute
Sweet onion: yellow onion or red onion
Poblano pepper: green bell pepper or jalapeno for more heat
Garlic: garlic powder or minced jarred garlic
Chili powder: paprika mixed with a bit of cayenne pepper
Dried oregano: dried marjoram or Italian seasoning
Ground cumin: ground coriander
Beef stock: chicken stock or vegetable broth
Tomato sauce: crushed tomatoes or passata
Salsa: diced tomatoes with green chilies
Pasta shells: fusilli or penne pasta
Cheddar cheese: Monterey Jack or Colby cheese
Heavy cream: full-fat coconut milk or cream cheese softened

Directions

Initial Setup – Set a 6-qt Instant Pot to high sauté mode and heat the olive oil.
Meat Cooking – Add the ground beef and cook until browned (about 3-5 minutes), crumbling it as it cooks; drain any excess fat.
Vegetable Sautéing – Incorporate the onion and poblano pepper; sauté until tender (about 2-3 minutes). Add the garlic and seasonings and cook until aromatic (about 1 minute).
Pressure Cooking – Pour in the beef broth, tomato sauce, and salsa. Add the pasta and season with salt and pepper. Switch to manual setting, set high pressure for 5 minutes.
Final Touches – Once cooked, quick-release the pressure as per the pot’s instructions. Stir in the cheddar cheese and heavy cream until the cheese melts (about 1-2 minutes). Mix in the cilantro just before serving.