If you’re looking for a quick, satisfying meal that combines bold taco flavors with comforting pasta, One Pot Taco Pasta is exactly what you need. This recipe is designed to come together in just about 20 minutes, perfect for busy weeknights when you want a hearty dish without spending hours in the kitchen. Imagine tender pasta soaked in a rich, spicy tomato broth with savory beef and melted cheese all in one pan — it’s an absolute game changer.
Why We Love This One Pot Taco Pasta Recipe
You’ll love this recipe because it makes dinner easy, tasty, and mess-free. Using just one pot means fewer dishes to wash afterward — a huge win if you’re juggling a busy schedule. The blend of classic taco seasoning with pasta creates a fusion of Mexican and Italian flavors that’s both comforting and exciting. Plus, the melted cheddar and Monterey Jack cheeses add a creamy richness that ties everything together perfectly. This dish is versatile, family-friendly, and quick enough to become a weekly favorite.
Ingredients for One Pot Taco Pasta
Here’s what you’ll need to make this delicious meal happen. The ingredients are simple, affordable, and easy to find, making this a convenient recipe to keep on hand.
- 1 pound ground beef
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 3 cups chicken broth
- 1 cup salsa
- 1/2 pound large shell pasta
- 1 cup grated cheddar cheese
- 1 cup grated Monterey Jack cheese
- Kosher salt and freshly ground black pepper, to taste
How to Make One Pot Taco Pasta
You’ll start by heating a large skillet over medium heat, which is the base of all the flavor here. Begin by cooking the ground beef until it’s halfway browned — this step unlocks the rich, meaty taste you want without overcooking the meat. Then, add the diced onions and continue cooking until the beef is no longer pink. At this point, drain any excess grease to keep your dish from being too oily.
Next, toss in the minced garlic, cooking it just for about 30 seconds to release its aroma — you’ll want to avoid burning it to keep that delicate garlic flavor. Then stir in the taco seasoning, salsa, and chicken broth. The broth helps cook the pasta and brings the dish together by soaking up all the savory taco flavors.
Once the liquid is simmering, add the large shell pasta straight into the skillet. Cover the pot and let it cook, stirring every so often, until the pasta is tender and most of the liquid is absorbed. This usually takes about 10 to 15 minutes.
Finally, stir in the grated cheddar and Monterey Jack cheeses. They melt into a creamy, cheesy sauce that coats every shell perfectly. Season with salt and freshly ground black pepper to taste, then serve immediately for the best flavor and texture.
How to Serve One Pot Taco Pasta
Serving this dish is straightforward but you can add a few extras to make it even better. It pairs wonderfully with a crisp green salad or some fresh avocado slices on the side. You might also sprinkle some chopped fresh cilantro or a squeeze of lime juice over the top for a fresh finish.
If you want a little heat, consider adding sliced jalapeños or a dash of hot sauce at the table. For a bit of crunch, crushed tortilla chips sprinkled on top will add a satisfying texture contrast.
This recipe makes a filling portion for about four people, making it great for small families or meal prepping. You can also portion leftovers into airtight containers and enjoy them for lunch or dinner the next day.
Expert Tips for Making One Pot Taco Pasta
To get the best results, always brown your ground beef well to develop deep flavor before adding the other ingredients. Don’t rush this step — the caramelized bits add a rich, savory depth to your dish.
Be sure to stir the pasta occasionally as it cooks. This prevents the shells from sticking to the bottom of the pot or clumping together. If you find the mixture drying out before the pasta is done, add a splash of water or broth.
For a smoother sauce, mix the cheese gradually and remove the pan from the heat briefly if needed, so the cheese melts evenly without clumping or separating.
If you prefer a milder flavor, adjust the taco seasoning amount or use a mild salsa. On the other hand, if you like things spicy, go for a hot salsa or add chili powder.
How to Store One Pot Taco Pasta
Once your meal is finished, let any leftovers cool to room temperature before transferring to a sealed container. Store in the refrigerator for up to three days.
To reheat, warm gently in a skillet over medium heat or in the microwave until heated through. Add a splash of broth or water if the pasta seems dry, as it tends to soak up liquids when refrigerated.
If you want to keep the pasta longer, it freezes well. Portion it into freezer-safe containers and freeze for up to two months. Thaw overnight in the fridge before reheating.
Variation of One Pot Taco Pasta
If you want to switch things up, there are plenty of ways to customize this recipe to fit your tastes.
Try swapping the ground beef for ground turkey or chicken for a lighter version that still delivers great flavor. You can also make it vegetarian by replacing meat with sautéed mushrooms, black beans, or lentils.
Change the type of pasta depending on what you have on hand — elbow macaroni, rotini, or penne work well too.
Add extra veggies like bell peppers, corn, or zucchini to boost the nutrition and add color to your plate.
For a different cheese twist, experiment with pepper jack or a blend of Mexican cheeses for extra creaminess and a bit of spice.
Frequently Asked Questions about One Pot Taco Pasta
What kind of pasta works best for this recipe?
Large shell pasta is ideal because it holds sauce well and cooks evenly, but you can also use rotini, penne, or elbow macaroni.
Can I make this recipe vegetarian?
Absolutely! Simply omit the ground beef and use beans or mushrooms instead. Adjust the seasoning accordingly to keep the bold taco flavors.
How long does it take to cook One Pot Taco Pasta?
Prep and cook time combined take about 20 minutes, making it a great quick meal option.
Can I prepare this recipe ahead of time?
You can prep ingredients ahead, but the pasta is best cooked fresh. Leftovers can be stored and reheated later.
Is this recipe spicy?
It depends on the salsa and taco seasoning you use. To control heat, pick mild versions or add spicy elements to taste.
One Pot Taco Pasta
Ingredients
- 1 pound ground beef
- ½ cup diced onion
- 2 cloves garlic (minced)
- 2 tablespoons taco seasoning
- 3 cups chicken broth
- 1 cup salsa
- ½ pound large shell pasta
- 1 cup grated cheddar cheese
- 1 cup grated Monterey Jack cheese
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat a large skillet over medium heat. Cook ground beef until halfway browned, then add diced onions and cook until beef is no longer pink. Drain excess grease.
- Add minced garlic and cook for about 30 seconds. Stir in taco seasoning, salsa, and chicken broth.
- Once simmering, add large shell pasta. Cover and cook, stirring occasionally, for 10-15 minutes until pasta is tender and most liquid is absorbed.
- Stir in grated cheddar and Monterey Jack cheeses until melted and creamy. Season with salt and pepper to taste.
- Serve immediately and enjoy!
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