One-Pot Taco Pasta
When my week gets hectic, this One-Pot Taco Pasta is the dinner I turn to. It’s incredibly satisfying and comes together so quickly, which is a lifesaver on busy evenings. I love how it delivers all the zesty flavor of tacos in a cozy, familiar pasta dish.
The best part is the cleanup—everything cooks in a single skillet, from browning the beef to simmering the pasta. It’s a reliable, crowd-pleasing meal that’s perfect for families and requires minimal effort for a truly delicious result.
Perfect Pasta Texture
To ensure the pasta is perfectly al dente, check it a minute or two before the package instructions indicate. Because the pasta cooks directly in the sauce, it absorbs a ton of flavor. If you prefer a softer texture, let it simmer a bit longer with the lid on, adding a splash more broth if needed. The starch from the pasta helps thicken the broth, creating a creamy and flavorful sauce that coats every piece.
Choosing the Right Cheese
The cheese you choose has a big impact on the final dish. A sharp cheddar will give you that classic, tangy flavor that pairs so well with beef. For a restaurant-style creamy melt, a pre-shredded Mexican blend is an excellent choice, as it often contains Monterey Jack or Colby, which melt beautifully without becoming oily. For the smoothest sauce, I always recommend shredding a block yourself—it avoids the anti-caking agents found on pre-shredded varieties.
Layering Flavors with Garnishes
Don’t underestimate the power of garnishes; they add layers of flavor and texture that complete the dish. The fresh, bright taste of chopped cilantro cuts through the richness of the cheese and beef, preventing the dish from feeling too heavy. Sliced black olives contribute a mild, briny saltiness that complements the savory taco seasoning. For a bit of crunch, you could even add some crushed tortilla chips or a dollop of sour cream right before serving.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 454g (1 pound) lean ground beef
- 13g (1 tablespoon) olive oil
- 150g (1 medium) onion, diced
- 30g (1 packet) taco seasoning
- 227g (8 ounces) penne or rotini pasta
- 480g (2 cups) chicken or beef broth
- 425g (1 15-ounce can) diced tomatoes, undrained
- 113g (1 cup) shredded Cheddar or Mexican blend cheese
- 70g (1/2 cup) sliced black olives
- 10g (1/4 cup) chopped cilantro, for garnish
Step-By-Step Instructions
- Brown the Beef
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes, until it softens and becomes translucent. Add the ground beef to the skillet. Cook for 5-7 minutes, breaking it apart with a spoon, until the beef is browned and no longer pink. Drain any excess fat from the pan.
- Add Pasta and Seasoning
Stir in the taco seasoning until the beef is fully coated. This step toasts the spices and deepens their flavor. Add the uncooked pasta and the diced tomatoes with their juices, stirring to combine everything well.
- Simmer the Mixture
Pour in the broth and stir to combine, making sure the pasta is mostly submerged. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Cover the skillet and cook for 10 minutes, stirring occasionally to prevent sticking, until the pasta is cooked al dente.
- Incorporate the Cheese
Uncover the skillet and sprinkle the shredded cheese evenly over the pasta. Stir gently until the cheese is melted and the sauce is smooth and creamy, about 2-3 minutes. If the mixture seems too thick for your liking, you can add an extra splash of broth to loosen it.
- Garnish and Serve
Remove the skillet from the heat and let it rest for a few minutes; the sauce will thicken slightly as it cools. Garnish with sliced black olives and fresh chopped cilantro. Serve hot, directly from the skillet.
For another easy meal, try our Baked Chicken and Veggie Meal Prep.
Substitutions & Variations
- Add Veggies: Sauté 1 diced bell pepper with the onion for extra color and nutrition.
- Lighter Protein: Substitute ground chicken or turkey for the beef.
- Healthier Pasta: Use whole wheat pasta for more fiber. Note that it may require a few extra minutes of cooking time.
Make-Ahead, Storage & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to help loosen the sauce. You can also reheat individual portions in the microwave.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Per Serving: 510 calories, 24g protein, 22g fat, 48g carbs
- Per 100g: 215 calories, 10g protein, 9g fat, 20g carbs
- Estimates only.
FAQ
My taco pasta turned out watery. How can I make the sauce thicker?
If the sauce is thin, let it simmer uncovered for a few extra minutes so the excess liquid can evaporate. Starting with a little less broth also helps.
What kind of pasta shape works best for trapping the meaty sauce?
Choose a short pasta with ridges or cups, like rotini, shells, or cavatappi. These shapes are designed to hold onto the hearty sauce for a better bite.
Is it a good idea to freeze leftovers of this taco pasta dish?
Yes, you can freeze it for up to two months in an airtight container. The pasta's texture will soften upon reheating, but the flavor will remain excellent.
How can I make a satisfying vegetarian version of this recipe?
For a simple vegetarian swap, use a can of drained black beans or pinto beans instead of beef. Add them with the tomatoes so they can absorb all the flavor.
What is the easiest way to control the heat level in this recipe?
The simplest way to manage heat is with your taco seasoning. Choose a mild packet for less spice, or add a pinch of cayenne pepper if you prefer more kick.
What toppings add freshness and texture right before serving this dish?
For a fresh finish, top with cilantro, a squeeze of lime, or diced avocado. Crushed tortilla chips also add a great crunch that contrasts with the pasta.
How should I adjust the recipe if I need to cook for a larger group?
To double the recipe, use a larger pot and scale all ingredients proportionally. You may need to adjust the final simmer time slightly to ensure the pasta cooks.
What's the right way to reheat leftovers so the sauce stays creamy?
Reheat gently on the stovetop with a splash of broth or water. This little bit of liquid rehydrates the sauce and keeps the pasta from getting dry or sticky.
Equipment
- 1 Large skillet or Dutch oven
- 1 Wooden spoon or spatula
- 1 Measuring cup
- 1 Chef's knife
- 1 Cutting board
- 1 Can opener
- 1 Measuring spoon
Ingredients
- 454 g Lean ground beef
- 13 g Olive oil (1 tablespoon)
- 150 g Onion diced (1 medium)
- 30 g Taco seasoning (1 packet)
- 227 g Pasta penne or rotini (8 ounces)
- 480 g Broth chicken or beef (2 cups)
- 425 g Diced tomatoes (1 15-ounce can), undrained
- 113 g Cheese shredded Cheddar or Mexican blend (1 cup)
- 70 g Black olives sliced (1/2 cup)
- 10 g Cilantro chopped, for garnish (1/4 cup)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat and sauté diced onion for 2-3 minutes until translucent.
- Add ground beef and cook for 5-7 minutes, breaking it apart until browned and no longer pink; drain excess fat.
- Stir in taco seasoning to coat the beef evenly, toasting the spices.
- Add uncooked pasta and undrained diced tomatoes; stir to combine.
- Pour in broth ensuring the pasta is mostly submerged; bring to a boil, then reduce heat to simmer and cover.
- Cook for 10 minutes, stirring occasionally, until pasta is al dente.
- Uncover and sprinkle shredded cheese evenly over the pasta; stir gently until melted and creamy, about 2-3 minutes.
- Add a splash more broth if sauce is too thick.
- Remove from heat and let rest a few minutes to thicken slightly.
- Garnish with sliced black olives and chopped cilantro. Serve hot directly from the skillet.
