his One-Pot Taco Pasta is the ultimate easy dinner! Cheesy pasta cooked with seasoned beef and taco flavors all in one pot for minimal cleanup. Ready in about 30 minutes and perfect for busy weeknights. Save this recipe now!
One-Pot Taco Pasta
This One-Pot Taco Pasta is a bold, comforting dinner that combines the flavors of tacos with the heartiness of pasta all cooked in a single pot. It’s cheesy, savory, and packed with Tex-Mex flavor, making it perfect for busy weeknights, family dinners, or casual gatherings when you want something fast and satisfying.
Why You’ll Love This Recipe
- Quick & easy – ready in about 30 minutes
- Family-friendly – cheesy, mild flavors kids love
- Budget-friendly – made with simple pantry staples
- Customizable – easy to adjust spice, protein, or toppings
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 2 cups chicken or beef broth
- 1 (15 oz) can diced tomatoes
- 1 cup tomato sauce
- 8 oz uncooked pasta (rotini, penne, or shells)
- 1½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- Salt and pepper, to taste
Optional Toppings
- Sour cream
- Chopped green onions
- Fresh cilantro
- Crushed tortilla chips
Step-by-Step Instructions
- Heat olive oil in a large pot or deep skillet over medium heat.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Stir in onion and garlic; cook for 2–3 minutes until softened.
- Add taco seasoning and mix well to coat the meat.
- Pour in broth, diced tomatoes, and tomato sauce; stir to combine.
- Add uncooked pasta and bring to a gentle boil.
- Reduce heat, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is tender.
- Remove from heat and stir in cheddar and mozzarella until melted and creamy.
- Season with salt and pepper to taste.
- Garnish with desired toppings and serve hot.
Equipment
- Large pot or deep skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Tips & Variations
- Protein swap: Use ground chicken, turkey, or plant-based meat.
- Cheese options: Monterey Jack or Mexican cheese blend work well.
- Spice it up: Add chili powder, cayenne, or diced jalapeños.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat on the stove or microwave with a splash of broth.
- Avoid sticking: Stir occasionally while simmering.
Serving Suggestions
- Serve with a simple green salad or corn salad
- Pair with garlic bread or tortilla chips
- Top with sour cream and fresh herbs for a restaurant-style finish
Nutrition Facts (Approximate)
- Calories: 540
- Protein: 32g
- Fat: 28g
- Carbohydrates: 42g
Conclusion
This One-Pot Taco Pasta is the ultimate weeknight comfort meal fast, flavorful, and made with minimal cleanup. It’s perfect for family dinners, meal prep, or whenever taco cravings hit. Save this recipe, print it for later, and share it with fellow pasta lovers!
FAQ Section
Can I freeze one-pot taco pasta?
Yes, freeze in an airtight container for up to 2 months. Thaw overnight before reheating.
How can I make this recipe ahead of time?
Cook fully and store in the fridge; reheat with extra broth to loosen the sauce.
Can I use a different cheese?
Absolutely. Cheddar, mozzarella, Colby Jack, or a Mexican blend all work well.
Can I make this vegetarian?
Yes, swap the meat for beans or a plant-based ground alternative.
What pasta works best?
Short pasta shapes like rotini, penne, or shells hold the sauce best.