Looking for a quick, cheesy, and satisfying weeknight dinner? This One-Pot Taco Pasta combines all the bold flavors of tacos with creamy pasta in one easy skillet meal. It’s packed with seasoned ground beef, tender pasta, melted cheese, and a rich taco-inspired sauce that the whole family will love. Best of all, everything cooks in one pot, making cleanup a breeze!
Why You’ll Love This One-Pot Taco Pasta
- Ready in just 30 minutes
- Easy one-pot meal with minimal cleanup
- Family-friendly and kid-approved
- Budget-friendly ingredients
- Perfect for meal prep and leftovers
- Loaded with cheesy taco flavor
Ingredients
- 1 pound lean ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (1 ounce)
- 2 cups beef broth
- 1 can (10 ounces) diced tomatoes with green chilies
- 2 cups uncooked rotini pasta
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
- Fresh cilantro, for garnish
- Sliced green onions, optional
Instructions
Step 1: Brown the Beef
In a large deep skillet or Dutch oven, cook the ground beef and onion over medium heat until the beef is browned. Drain excess grease if needed. Add garlic and cook for 30 seconds.
Step 2: Add the Seasoning
Stir in the taco seasoning until the beef is evenly coated.
Step 3: Cook the Pasta
Add the beef broth, diced tomatoes with green chilies, salsa, and uncooked pasta. Stir well and bring to a boil.
Step 4: Simmer
Reduce heat to low, cover, and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
Step 5: Make It Creamy
Remove from heat. Stir in the sour cream and both cheeses until melted and creamy.
Step 6: Serve
Top with fresh cilantro, green onions, extra cheese, or your favorite taco toppings. Serve immediately.
Taco Pasta Topping Ideas
- Diced avocado
- Crushed tortilla chips
- Jalapeño slices
- Pico de gallo
- Black olives
- Fresh lime wedges
- Extra sour cream
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth or milk to restore creaminess.
Recipe Notes
- Swap ground beef for ground turkey or chicken.
- Use pepper jack cheese for extra spice.
- Add black beans or corn for more texture and flavor.
- For a lighter version, use Greek yogurt instead of sour cream.
Nutrition Facts
Per Serving (Serves 6)
- Calories: 480
- Protein: 28g
- Carbohydrates: 34g
- Fat: 26g
- Saturated Fat: 11g
- Fiber: 3g
- Sugar: 4g
- Sodium: 890mg
- Cholesterol: 85mg
Nutrition values are estimates and may vary depending on ingredients used.
Frequently Asked Questions
Can I make One-Pot Taco Pasta ahead of time?
Yes! This recipe reheats beautifully and is perfect for meal prep lunches or quick dinners throughout the week.
What pasta works best?
Rotini, penne, shells, or bow ties all work well because they hold onto the cheesy taco sauce.
Can I freeze taco pasta?
Yes. Allow it to cool completely, then freeze in an airtight container for up to 3 months.
Final Thoughts
If you’re craving comfort food with a Tex-Mex twist, this One-Pot Taco Pasta is guaranteed to become a family favorite. It’s cheesy, hearty, packed with taco flavor, and comes together in just one pot. Don’t forget to save this recipe for your next busy weeknight dinner!
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I hope you enjoyed learning how to make this yummy taco pasta! If you liked this one, you should check out my Homemade Street Tacos on a Budget post and the rest of my blog. If you have any questions, please contact me at: [email protected]