One Pot Beef Taco Pasta

This One Pot Beef Taco Pasta combines the bold flavors of tacos with the comfort of cheesy pasta, all made in one pot for a quick and easy weeknight dinner.

Why You’ll Love This Recipe

• Minimal cleanup with just one pot
• Quick and ready in about 30 minutes
• Family-friendly and customizable
• Packed with flavor from taco seasoning and melted cheese
• Perfect for leftovers or meal prep

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 can diced tomatoes (14.5 oz)
• 1 can diced green chiles (4 oz) or 1/2 cup salsa
• 8 oz small pasta (rotini, shells, or penne)
• 2 cups beef broth
• 1 cup shredded cheddar cheese
• Optional toppings: sour cream, chopped cilantro, jalapeños, crushed tortilla chips

directions

this recipe

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 3–5 minutes.
2. Add the ground beef and garlic, cooking until the beef is browned. Drain excess fat.
3. Stir in taco seasoning until well combined.
4. Add diced tomatoes (with juice), green chiles or salsa, pasta, and beef broth. Mix well.
5. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is cooked and the sauce is thickened.
6. Stir in shredded cheese until melted.
7. Serve hot with your favorite toppings.

Servings and timing

• Servings: 6
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes

Variations

• Use ground turkey or chicken for a leaner option
• Add black beans, corn, or bell peppers for extra veggies
• Mix in a blend of cheeses like Monterey Jack or mozzarella
• Make it spicier with hot salsa or extra chili flakes
• Substitute part of the broth with milk for a creamier texture

storage/reheating

• Store in an airtight container in the refrigerator for up to 4 days
• Reheat in a skillet over medium heat or microwave with a splash of broth or water to loosen the sauce
• Freeze in individual portions for up to 2 months. Thaw overnight before reheating

FAQs

What kind of pasta is best for this recipe?

Short pasta shapes like rotini, penne, or shells work best to hold the sauce and cook evenly in one pot.

Can I make this recipe gluten-free?

Yes, use gluten-free pasta and ensure your taco seasoning is certified gluten-free.

Is this recipe spicy?

It’s mildly spiced. You can increase or reduce heat by adjusting the taco seasoning or salsa.

Can I make it vegetarian?

Yes, replace the beef with plant-based meat alternatives or add beans and vegetables.

What can I use instead of diced green chiles?

Use mild or spicy salsa based on your preference.

How do I avoid mushy pasta?

Simmer with the lid on and stir occasionally. Check pasta at the 12-minute mark for doneness.

Can I add more vegetables?

Absolutely. Corn, black beans, spinach, or zucchini are great additions.

Will this recipe work in a slow cooker?

You can brown the meat first and then cook everything in a slow cooker on low for 3–4 hours, though pasta may need to be cooked separately.

Can I prep this ahead?

Yes, you can chop veggies and pre-measure ingredients ahead. Cooked pasta may absorb sauce over time, so reheat with a splash of broth.

Can I skip the cheese?

You can omit it, or substitute with a dairy-free cheese alternative if desired.

Conclusion

One Pot Beef Taco Pasta is a delicious and easy dinner that brings together the savory flavors of tacos with the comforting texture of pasta. It’s quick, satisfying, and made in one pot—perfect for busy nights and meal prepping alike. Try it once, and it might just become a regular in your dinner rotation.

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