Who doesn’t love an easy one-pot pasta? This Cheesy Salsa Beef Pasta combines salsa and beef stock for big flavor with minimal effort.
Why You’ll Love This One Pot Beef Pasta Recipe
This one-pot beef pasta gets dinner on the table in under an hour and uses mostly pantry staples and basic fridge items. It’s simple, comforting, and very flexible—swap ingredients based on what you have.
You can make the dish mild or spicy by choosing your salsa. Mild salsa keeps the flavors approachable, while a hot salsa adds a bolder kick. The cheese is easy to swap too: use Monterey Jack, cheddar, or whatever you like on a cheeseburger for a familiar, savory finish.
Ingredients You’ll Need
- olive oil — Use olive oil, avocado oil, vegetable oil, or another neutral cooking oil.
- ground beef — Lean ground beef is recommended. If you use a fattier grind, drain excess fat to avoid a greasy result.
- salt & pepper
- onion & garlic — Dice the onion and mince the garlic. You can prep and freeze them ahead of time to speed up weeknight cooking.
- salsa — Mild or hot, depending on desired heat.
- beef stock
- pasta — Macaroni works well, but any short pasta will do.
- corn — Fresh or frozen both work; frozen is convenient.
- shredded cheese — Any melting cheese, such as marbled cheese, cheddar, or Monterey Jack.
How To Make This Recipe
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef, season with salt and pepper, and brown for 4–5 minutes.
- Add the diced onion and minced garlic and sauté for about 2 minutes until fragrant.
- Pour in the salsa and beef stock, then stir to combine.
- Add the pasta and stir. Increase heat until the liquid reaches a boil, then reduce to a simmer. Cook for 8–9 minutes, stirring occasionally to prevent sticking.
- Stir in the shredded cheese and corn and cook for another 2–3 minutes, until the pasta is tender and the cheese has melted.
Recipe Variations
- Swap ground beef for ground pork, turkey, or chicken if preferred.
- Replace corn with other frozen vegetables to boost the veggie content, such as peas, bell peppers, or mixed vegetables.
- Change the cheese to Monterey Jack, Swiss, cheddar, or any melting cheese you enjoy.
Tips and Notes
- If the pasta needs more liquid while cooking, add 1/4 cup of beef stock at a time. If there’s too much liquid, simmer a bit longer or stir in extra shredded cheese to thicken the sauce.
- The amount of beef stock depends on the salsa’s consistency: thin, watery salsa requires less stock; thick salsa needs more.
- Leftovers reheat well on the stovetop or in the microwave and keep for up to 4 days refrigerated in an airtight container.
Recipe
One Pot Cheesy Salsa Beef Pasta
A quick, flavorful one-pot pasta that combines salsa and beef stock for an easy weeknight meal.
5 from 1 vote
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 5 servings
Equipment
-
Large pot or Dutch oven (about 5–6 qt)
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 small yellow onion, diced
- 1 head garlic, minced
- 1 1/2 cups salsa (~430 ml)
- 1 cup beef broth (extra 1/2 cup if needed)
- 2 cups macaroni pasta
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheese, or more
Instructions
- Place olive oil in a large pot or Dutch oven over medium heat. Add the ground beef, season with salt and pepper, and brown for 4–5 minutes.
- Add the diced onion and minced garlic and sauté for about 2 minutes.
- Stir in the salsa, beef stock, and pasta. Increase the heat and bring to a boil.
- Once boiling, reduce the heat to a simmer and cook the pasta for 8–9 minutes, stirring occasionally to prevent sticking.
- Stir in the shredded cheese and corn and cook 2–3 more minutes until the pasta is tender and the cheese is melted.
Notes
Adjust beef stock based on salsa consistency: thinner salsa needs less stock, thicker salsa needs more.
Nutrition
Serving: 1serving
| Calories: 467kcal
| Carbohydrates: 47g
| Protein: 33g
| Calories: 467kcal
| Carbohydrates: 47g
| Protein: 33g
Course: One Pot
Cuisine: Comfort
Author: Carmy
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