There’s something magical about sitting down with a slightly-too-large bowl of pasta. It feels like comfort in its purest form. But then there’s taco night—a ritual in so many homes, rich with flavor and texture. So what if you didn’t have to choose? That’s the beauty of One-Pot Taco Pasta.
This dish is a mash-up made in weeknight heaven: juicy, seasoned ground beef swirled into a tomato-cheese sauce, with pasta that soaks up every drop. It’s satisfying, it’s hearty, and it saves time and dishes by cooking everything—meat, sauce, and pasta—in one pot.
If you’ve ever loved Marry Me Chicken Pasta for its richness or the simplicity of Garlic Butter Chicken Bites with Creamy Parmesan Pasta, this is your next favorite dinner. Let’s get into it.
Table of Contents
Table of Contents
Why You’ll Love This One-Pot Wonder
One-Pot Taco Pasta doesn’t just solve a dinner dilemma—it brings together two household favorites in a way that feels fresh but familiar. Here’s why it works:
- Two cravings in one bowl. Taco spices meet creamy, saucy pasta for an irresistibly nostalgic combo.
- Everything cooks in one pot. Less cleanup, more flavor, and way fewer dishes.
- Dinner in under an hour. You’ll be sitting down to eat before most delivery apps even send their “Your order’s on the way” text.
- Family-friendly flexibility. Make it spicy or mild, beefy or vegetarian, cheesy or dairy-free. You’re in charge.
Ingredients That Bring the Taco Pasta Together
One of the most helpful things about this dish is that you probably have most of the ingredients already. But just in case, here’s a breakdown—and how to make smart substitutions when needed.
Base Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
Adds sweetness and depth when cooked. - 1 pound ground beef (preferably 85% lean)
Ground turkey or plant-based options work too. - 1 tablespoon tomato paste
Deepens the umami in your sauce. - 2 cloves garlic, minced
- 1 (1-ounce) taco seasoning packet (or homemade mix)
Use your favorite blend or make your own with cumin, paprika, chili powder, garlic powder, and oregano. - 1 (32-ounce) carton low-sodium beef broth (4 cups)
Chicken or vegetable broth works in a pinch. - 1 (10-ounce) can diced tomatoes with green chiles (e.g., Ro*Tel)
Brings acidity and gentle heat. - 1 pound dried rotini or fusilli pasta
These shapes trap the sauce beautifully. - 4 ounces Monterey Jack cheese, shredded (about 1 cup)
Melts into the sauce without overpowering. - 3 tablespoons chopped fresh cilantro
Stirred in at the end for brightness. - Salt, to taste
- Optional toppings: Sour cream, pickled jalapeños, shredded lettuce, avocado, or crushed tortilla chips.
Step-by-Step: How to Make One-Pot Taco Pasta
This dish is weeknight magic. Here’s the step-by-step process:
1. Sauté the Aromatics & Brown the Beef
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the diced onion and cook until softened (about 5 minutes). Add the ground beef and cook until browned, breaking it apart with a wooden spoon.
2. Add the Seasoning
Stir in tomato paste, garlic, and taco seasoning. Let cook for another minute to bring out the spices’ full flavor.
3. Add Liquid and Pasta
Pour in the beef broth and the diced tomatoes with green chiles. Add the dry pasta and stir well. Bring to a boil, then reduce to a simmer.
4. Cook It All Together
Let the pasta simmer, uncovered, for about 10–12 minutes, stirring occasionally. The liquid will reduce and turn into a silky sauce. If needed, add a splash of water to loosen things up.
5. Finish with Cheese and Cilantro
Once the pasta is al dente and the sauce thickened, remove from heat. Stir in shredded Monterey Jack cheese and chopped cilantro. Season with salt to taste.
6. Serve and Garnish
Top with sour cream, sliced jalapeños, or whatever taco toppings your heart desires.
Smart Swaps and Helpful Tips
Want to make it spicier? Creamier? Vegetarian? Here’s how:
| Ingredient | Swap Option |
|---|---|
| Ground beef | Ground turkey, chicken, or plant-based meat |
| Beef broth | Chicken broth or veggie broth |
| Monterey Jack cheese | Cheddar, pepper jack, or dairy-free cheese |
| Tomatoes with green chiles | Regular diced tomatoes + a pinch of chili flakes |
You can even stir in a handful of spinach or corn in the last few minutes of cooking to bulk it up.
For guidance on safe food storage and reheating, see the USDA’s FoodKeeper guide.
Serving Ideas That Pair Beautifully
This dish shines solo but also plays well with others. Consider serving it with:
- A fresh corn and tomato avocado salad
- Warm garlic butter noodles on the side for extra carby joy
- Cheesy Garlic Chicken Wraps if you’re feeding a crowd
- A cold glass of agua fresca or lime soda for balance
How to Store and Reheat Leftovers
This taco pasta tastes just as good the next day—maybe even better.
Storage tips:
- Let cool completely, then store in an airtight container.
- Keeps well in the fridge for up to 4 days.
Reheating tips:
- Reheat in a saucepan over medium-low with a splash of broth or water.
- Or microwave in a covered bowl with a damp paper towel to keep it moist.
You can also freeze it for up to 2 months—though the texture of the pasta may soften slightly upon thawing.
Make It Your Own: Easy Variations to Try
This is a great base recipe to riff on. Once you’ve made it once, try:
- Adding canned black beans or corn for a Southwestern twist
- Swapping rotini for shells or elbow macaroni
- Mixing in cream cheese for a velvety finish
- Using Creamy Cajun Chicken flavors instead of taco seasoning for a fun Southern spin
Craving soup? Chicken Taco Soup is another one-pot win for cold days.
Frequently Asked Questions (FAQs)
1. Can I make this ahead of time?
Absolutely. Taco pasta keeps well for up to four days in the fridge. You can even prep the beef and seasoning portion ahead, then add the pasta and liquids when ready to cook. Reheat on the stovetop with a splash of broth to revive the sauce.
2. What kind of pasta works best?
Rotini and fusilli are ideal because they trap the sauce well. But penne, shells, or even elbow macaroni are all solid alternatives. For more on choosing pasta shapes for sauces, check this guide from The Kitchn.
3. Can I make it vegetarian?
Yes! Use plant-based ground meat or substitute the beef entirely with black beans and corn. Vegetable broth and dairy-free cheese will round out the dish nicely. You can also explore tofu crumbles for a hearty meat-free version.
4. How do I keep the pasta from overcooking?
Simmer with the lid off and stir occasionally. Begin checking for doneness around the 9-minute mark. The pasta should be just al dente when you remove it from heat. It will continue cooking slightly from the residual warmth of the pot.
5. Is it freezer-friendly?
Yes, but with caution. The texture of the pasta may soften slightly after freezing. For best results, undercook the pasta slightly before freezing, then reheat gently on the stove with a touch of broth.
Why This One’s a Keeper
One-Pot Taco Pasta is the kind of dinner that meets you where you are—tired, hungry, and not in the mood to wash three pans. It delivers comfort, flavor, and satisfaction in a way that feels effortless. It also invites you to play: add your favorite twists, make it spicy or mellow, serve it with a salad or stuff it into a wrap.
Looking for more cozy one-pot dishes? You might love Honey BBQ Chicken and Rice or Creamy Tomato Tortellini Soup too.
Dinner should be delicious, not difficult. This dish is proof.
One-Pot Taco Pasta
Ingredients
Equipment
Method
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add diced onion and cook until softened, about 5 minutes.
- Add ground beef and cook, breaking it up with a wooden spoon, until browned, 5 to 7 minutes.
- Stir in tomato paste, minced garlic, and taco seasoning. Cook until fragrant and the tomato paste darkens slightly, about 1 minute.
- Stir in beef broth, diced tomatoes with green chiles, and pasta. Fill the tomato can with water and add it to the pot.
- Bring to a simmer, then cook, stirring occasionally so the pasta doesn’t stick, until the pasta is al dente and the sauce thickens, about 10 to 12 minutes.
- Turn off the heat. Stir in shredded Monterey Jack and chopped cilantro until melted and creamy. Taste and add salt as needed.
- Serve with more cilantro, sour cream, and pickled jalapeños if you like.