One lazy Sunday, I was torn between making tacos or pasta, so I did what any indecisive cook would do – I combined both. That’s how this one-pot taco pasta was born, and it’s been a weeknight staple in my house ever since. It’s packed with flavor, takes minimal effort, and best of all, there’s only one pot to clean up after.

I love how the bold spices of taco night blend perfectly with the comforting texture of pasta. It’s cheesy, meaty, and has just the right amount of heat – plus, I can toss in any toppings I’m craving. Whether it’s for a quick dinner or an easy meal prep idea, this dish always hits the spot.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Pasta shells – Their shape holds the sauce and bits of beef perfectly.
Ground beef – Adds hearty, savory depth and protein.
Onion – Brings sweetness and balance to the spice.
Garlic – Essential for boosting flavor in the base.
Taco seasoning – The signature blend that brings smoky, spicy goodness.
Diced tomatoes – Add acidity and body to the sauce.
Tomato sauce – Coats the pasta with rich, smooth flavor.
Beef broth – Adds moisture and infuses the dish with more savory richness.
Cheddar cheese – Melts into the pasta for that irresistible creamy texture.
Jalapeños – Optional, but perfect for a spicy kick.
Fresh cilantro – Adds brightness and freshness on top.
Salt and pepper – Just enough to balance and round out all the flavors.

Tools You’ll Need

Large pot or Dutch oven – The one-pot wonder for cooking everything together.
Wooden spoon – Great for browning the meat and stirring the pasta without scratching the pot.
Knife and cutting board – For prepping onion, garlic, and toppings.
Grater – For fresh, melty cheddar cheese.

Instructions

Step 1:

I heat a bit of oil in a large pot over medium heat, then sauté the chopped onion and garlic until fragrant.

Step 2:

I add the ground beef and break it apart with a spoon, cooking until browned and fully cooked. Then I drain any excess grease.

Step 3:

Next, I stir in taco seasoning, diced tomatoes, tomato sauce, and beef broth. I give it all a good mix.

Step 4:

I pour in the uncooked pasta shells, stir to coat them well in the sauce, and bring everything to a low boil.

Step 5:

I reduce the heat to a simmer and cook uncovered, stirring occasionally, until the pasta is tender and the sauce is thickened – about 12-15 minutes.

Step 6:

Once the pasta is done, I remove the pot from heat and stir in the shredded cheddar until melted and creamy.

Step 7:

To finish, I top the dish with sliced jalapeños, fresh cilantro, and a few chopped tomatoes for a fresh twist.

Tips

When I want to lighten it up, I use ground turkey instead of beef. You can also add black beans or corn for extra texture and flavor. And if you love spice, a pinch of cayenne or hot sauce really kicks things up!

Ways to Serve

This one-pot taco pasta is a full meal on its own, but I like to serve it with a side of tortilla chips or a quick avocado salad. It’s also great as a burrito filling – just spoon it into a warm tortilla and roll it up with extra cheese.

Frequently Asked Questions

What makes this one-pot taco pasta so easy?

This one-pot taco pasta is made entirely in a single pot – no need to cook the pasta separately. Everything simmers together, making cleanup a breeze and flavor unbeatable.

Can I use a different type of pasta?

Yes! I’ve made it with elbow macaroni, penne, and rotini – just adjust the cook time based on the pasta shape.

Can I make it ahead of time?

Definitely. I often make it in advance and reheat it during the week. Just add a splash of broth when reheating to keep it creamy.

See You in the Kitchen

I hope you give this one-pot taco pasta a try! It’s the kind of recipe that’s quick, cozy, and packed with flavor – perfect for busy nights or fun family meals. I’d love to hear how yours turns out or what toppings you added!

Happy Cooking!