Get ready to be the weeknight dinner hero with this speedy and scrumptious One Pot Taco Pasta recipe! In under 30 minutes, you’ll be serving up a family-friendly feast that’s a guaranteed crowd-pleaser, even for the pickiest eaters.
For this dish, tender pasta, lean ground beef, a robust tomato sauce, and a medley of warm, zesty seasonings all dance together in one pot. The magic happens in a single pot, meaning less cleanup and more time for you to enjoy the accolades for this fusion-style flavor explosion.
Table of Contents
Take Your Taco Tuesday to the Next Level with This Taco Pasta Recipe!
We love classic beef tacos and have even been known to get a little fancy with our baked shredded chicken tacos. However, we recently discovered this game-changer. This quick and flavorful recipe brings the best of tacos to your table quickly and there’s no more assembling—just toss pasta, lean beef, robust tomato sauce, and seasonings into one pot for an easy family-friendly fiesta.
Here are just a few reasons why we’re confident it’ll become your new go-to recipe:
- Ten ingredients are all you need.
- All of the ingredients cook in just one pot!
- It can be modified to fit a wide variety of dietary needs.
- Leftovers store well for quick meals to eat throughout the week.
- Tender and comforting, it’s secretly full of veggies, but the kids won’t even notice!
What’s In Taco Pasta?
For this easy taco pasta, we infused the warm, hearty flavors of tacos into a saucy pasta. Here are the simple ingredients you’ll need:
- Beef – We’ve learned how to store uncooked ground beef and keep it on hand for quick meals like this taco pasta in a pinch. We recommend opting for lean beef, but any percentage will work.
- Onion – This helps season the beef, locking in more of that classic taco flavor.
- Pasta – We use fusilli pasta for this dish, but any type or shape would work. However, if possible, we recommend avoiding gluten-free varieties as they can tend to become a bit too mushy.
- Garlic – For the best flavor, use fresh cloves.
- Bell Pepper – Our secret ingredient, bell peppers are full of nutrients and fiber, and they’re hardly detectable in the dish.
- Roma Tomatoes – These cook down to form a rich sauce with a hint of sweetness.
- Taco Seasoning – We always have a batch of homemade taco seasoning on hand, but store-bought packets can be used, too.
- Tomato Paste – This helps provide extra depth to the flavor and thickens the sauce so it clings to the noodles.
- Broth – Use either chicken or vegetable broth to cook the pasta and enhance its flavor. Whichever you choose, opt for a low-sodium option to avoid overpowering the dish.
- Cheese – Just like with regular tacos, we finish the fish with a sprinkle of sharp Cheddar cheese for extra ooey, gooey deliciousness. For optimal meltiness, use a whole block, and shred it yourself.
Combine, Boil, Eat: How to Make Taco Pasta In Under 30 Minutes
One bite of this recipe, and you’ll never go back to standing over the stove waiting for taco meat to cook again!
- Cook the Beef. In a large pot, cook the ground beef with the onion, salt, and pepper until it is browned, breaking it into pieces as it cooks. Drain any excess liquid.
- Combine. Add the remaining ingredients except for the cheese, and stir to combine.
- Cook. Bring the mixture to a boil. Then, reduce the heat, and let the pasta simmer until the noodles are al dente.
- Serve. Stir in the cheese, and dig in while it’s warm.
Variations
We kept the ingredients for this one pot taco pasta recipe simple and easy. However, feel free to experiment with different add-ins and variations to suit your needs.
For example, some ways to switch up the recipe include:
- Using a Different Protein. We’re partial to beef, but ground chicken or turkey would taste great, too.
- Swapping Out the Pasta. Feel free to use any size or shape you like best. Shells, rotini, and farfalle all make for fun options.
- Adding Extra Veggies. If you can get away with it without your kids noticing, try mixing in more vegetables like mushrooms, and squash.
- Making It Extra Cheesy. Replace the Cheddar or add to it with any of your favorite cheeses. Some of our favorites are Mexican blend, Pepperjack, Colby Jac, and Monterrey Jack.
- Including Mix-Ins. Add bulk and flavor to your pasta with extra ingredients like black beans, sour cream, jalapeño slices, or corn.
How to Store and Reheat
This taco pasta makes for a great
- Refrigerator: Once cooled, leftover pasta can be transferred to an airtight container and stored in the fridge for up to four days.
- Freezer: Store your pasta in a freezer-safe container in the freezer for up to three months. Depending on the type of noodle you use, it might become a little mushier, but it will still be tasty.
- To Reheat: Warm thawed pasta in the microwave or over medium heat on the stovetop. Add an extra splash of broth as needed to freshen it back up.
Serving Suggestions
Made with protein, carbs, fats, and veggies, this taco pasta makes for a well-balanced meal on its own. However, it also pairs well with all your favorite sides like:
And there’s always room for dessert! Top off your meal with easy tiramisu or fudgy date brownies to satisfy your sweet tooth.
More One Pot Pasta Recipes
Looking for more satisfying dinner options you can make in one pot? Don’t miss out on the great options below!
- One Pot
Spaghetti with Ground Beef - One Pot Macarona Bechamel
- One Pot Chicken Broccoli Rotini
- One Pot Chili Mac and Cheese
One Pot Taco Pasta Recipe
Ingredients
- 1 pound lean ground beef
- 1/2 cup onion finely chopped
- 1 pound fusilli pasta uncooked
- 2 cloves garlic minced
- 1 yellow bell pepper diced
- 1 large Roma tomato chopped
- 3 Tablespoons taco seasoning
- 3 Tablespoons tomato paste
- 4 cups chicken or vegetable broth
- 1 cup Cheddar cheese shredded
Instructions
- In a large pot over medium heat, cook the ground beef, onion, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Break the beef into pieces, cooking for 3-4 minutes or until it’s browned. Drain any excess liquid.
- To the pot, add the pasta, minced garlic, diced tomatoes, diced yellow bell pepper, taco seasoning, tomato paste, and broth. Stir well to combine all the ingredients.
- Increase the heat to medium-high, and bring the mixture to a boil. Once boiling, cover the pot, and let it simmer for 11-13 minutes or until the pasta reaches the desired level of doneness (al dente).
- Add the shredded Cheddar cheese to the pot, and stir until it’s well combined and melted.
- Serve warm.
- Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Equipment
Would you like to save this? 🔖
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
