Taco pasta is the one-pot dinner I make when I need something fast, filling, and guaranteed to get everyone at the table asking for seconds. It takes all the bold flavors of taco night and combines them with cheesy, saucy pasta in one single pot. My kids request this at least twice a month and I never say no because cleanup is a breeze.
I first made this taco pasta recipe on a random Wednesday when I had ground beef in the fridge, a jar of salsa on the counter, and about 30 minutes before the chaos of the evening routine kicked in. I threw it all in my Dutch oven and crossed my fingers. The pasta absorbed every bit of that smoky, spiced tomato broth as it cooked, and the whole thing came out thick, cheesy, and completely satisfying. It tasted like a taco and mac and cheese had a really good idea together. Get ready for something delicious!
Table of Contents
Ingredients for Taco Pasta
I keep almost everything for this taco pasta recipe in my pantry year-round because the meal comes together so fast when the staples are already there. Using lean ground beef keeps the base from getting greasy, and a good jarred salsa does a lot of the seasoning work for you.
- 1 tbsp olive oil
- 1 lb lean ground beef — I recommend 90/10 to avoid excess grease and keep the sauce clean
- 1 cup sweet yellow onion, finely chopped
- 1 red bell pepper, chopped
- Salt and pepper, to taste
- 15 oz can crushed tomatoes
- 1 cup jarred salsa (mild or medium) — my preference is medium for a little warmth without overwhelming younger eaters
- 15 oz can corn, drained
- 15 oz can black beans, rinsed and drained
- 2 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1 3/4 cups low sodium chicken broth (one 14.5 oz can)
- 1 1/2 cups water
- 8 oz medium shell pasta (about 2 1/2 cups dry) or elbow macaroni (about 2 cups dry) — in my experience shell pasta grabs the sauce better than elbows
- 1 cup shredded cheddar cheese — I usually shred my own from a block because it melts smoother than pre-shredded
Step-by-Step Instructions
I recommend using a Dutch oven or a deep, heavy-bottomed pot for this taco pasta. In my experience, a thinner pan causes the liquid to reduce unevenly and the pasta starts sticking before it finishes cooking.
Step 1: Heat the olive oil in a Dutch oven or large heavy pot over medium-high heat. Add the ground beef, chopped onion, and bell pepper. Season generously with salt and pepper. Cook, crumbling the beef with a spoon, until fully browned and no pink remains. Drain off any excess grease before moving on.
Step 2: Add the crushed tomatoes, salsa, drained corn, rinsed black beans, chili powder, cumin, onion powder, garlic powder, oregano, chicken broth, and water. Stir everything together until fully combined and the spices are evenly distributed throughout.
Step 3: Stir in the dry pasta and make sure it is fully submerged under the liquid. This is important for even cooking. Raise the heat to bring the mixture up to a simmer.
Step 4: Once simmering, reduce the heat to maintain a steady moderate simmer and cover the pot with a lid. Cook for 9 to 12 minutes, stirring every 2 to 3 minutes to prevent the pasta from sticking to the bottom. The pasta is done when it is tender and most of the liquid has been absorbed. If the pasta looks dry before it is fully cooked, add a small splash of water and continue cooking.
Step 5: Turn off the heat. Stir in the shredded cheddar cheese until it melts completely and coats the pasta. Serve immediately, topped with sour cream, chopped avocado, and fresh cilantro if you like.
The Best Side Dishes to Serve Alongside Taco Pasta
Taco pasta is a complete and filling meal on its own, but a well-chosen side dish adds balance and makes the dinner feel a little more special. These are the pairings that work best with the bold taco flavors.
Easy Garlic Bread with Sliced Bread: Warm buttery garlic bread is a natural partner for any saucy pasta. It soaks up the extra tomato and salsa base from the bowl and gives everyone something to snack on while the pasta finishes cooking. This easy garlic bread with sliced bread comes together in minutes.
Homemade Cheesy Breadsticks: Soft, pull-apart cheesy breadsticks bring even more comfort to this already cozy meal. The whole family gets excited about these and they take under 30 minutes from start to table. Try these homemade cheesy breadsticks for a side everyone will remember.
Easy Chicken Tortilla Soup: For a taco-themed dinner spread with a little variety, a warm bowl of tortilla soup alongside a smaller portion of pasta is a fun and flavorful combination. This easy chicken tortilla soup uses many of the same pantry ingredients and comes together fast.
Crockpot Chicken Tortilla Soup: If you want to set it and forget it while the pasta cooks on the stovetop, this crockpot chicken tortilla soup is a perfect companion. Both dishes share the same Tex-Mex flavor world.
Garlic Roasted Vegetables: A simple sheet pan of roasted vegetables adds color and a fresh, slightly caramelized contrast to the rich, saucy pasta. This garlic roasted vegetables recipe is a 30-minute side that pairs well with bold, spiced dishes.
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Easy Vegetable Soup: A light, brothy vegetable soup balances the richness of the cheesy pasta without competing with the taco flavors. This easy vegetable soup is clean, simple, and great for rounding out the meal.
Taco Rice Bowl: For a fun taco-night spread with variety, a small taco rice bowl alongside the pasta gives the table two different textures of the same bold flavors. This taco rice bowl is quick and uses very similar spices.
Easy Ground Beef Enchiladas: If you love this taco pasta and want another ground beef Tex-Mex dinner in your rotation, these easy ground beef enchiladas are a natural next recipe to try. Same comfort food spirit, different format.
Beef Skillet Enchiladas: For another fast one-pan beef dinner with taco-adjacent flavors, this beef skillet enchiladas easy one pan recipe is a great weeknight companion to keep in your back pocket.
Simple Mac and Cheese: For nights when the kids want something extra cheesy and simple alongside a smaller portion of the spiced pasta, this simple mac and cheese is a crowd-pleasing addition that takes almost no effort.
How to Store and Reheat Taco Pasta
Leftover taco pasta keeps in an airtight container in the refrigerator for up to 3 to 4 days. The pasta absorbs more of the sauce as it sits so the leftovers will be noticeably thicker than when freshly cooked. I recommend storing it in individual portions so reheating is faster and easier on busy nights.
To reheat, add a small splash of water or chicken broth to the portion before covering and microwaving for 1 to 2 minutes, stirring once halfway through. Pro tip: the added liquid is the key to bringing the sauce back to the right consistency instead of ending up with a dry clump of pasta.
Taco pasta also freezes well for up to 3 months. Let it cool completely, transfer to freezer-safe containers, and thaw overnight in the refrigerator before reheating. It holds up really well and tastes just as good the second time around.
FAQs
Can I use a different pasta shape in this taco pasta recipe?
Yes. Any short pasta shape works, including penne, rotini, or ditalini. Keep the weight at 8 oz dry and adjust cook time slightly based on thickness. Thicker shapes may need 1 to 2 extra minutes and a small splash more liquid to finish cooking fully.
Can I swap the ground beef for another protein?
Absolutely. Ground turkey is a great leaner substitute and works as a direct 1-to-1 swap. The taco seasoning and salsa carry all the flavor regardless of the protein. You can also use ground chicken if you have it on hand.
Is this taco pasta recipe very spicy?
As written with medium salsa and the listed chili powder amount, the heat level is mild to moderate. For spicier taco pasta, use hot salsa or add a small pinch of cayenne with the spices. To make it completely mild, use mild salsa and reduce the chili powder to 1 teaspoon.
Conclusion
This taco pasta recipe is the definition of a weeknight win. One pot, 30 minutes, and a pan full of bold, cheesy, Tex-Mex comfort that everyone at the table will love. Try it this week and you will see exactly why it earns a permanent spot in your dinner rotation. Simple ingredients, big flavor, and almost no cleanup.
One Pot Taco Pasta
Ingredients
Equipment
Method
- Heat olive oil in a Dutch oven or large heavy pot over medium-high heat. Add the ground beef, chopped onion, and bell pepper. Season with salt and pepper. Cook, crumbling the beef, until fully browned with no pink remaining. Drain excess grease.
- Add the crushed tomatoes, salsa, drained corn, rinsed black beans, chili powder, cumin, onion powder, garlic powder, oregano, chicken broth, and water. Stir everything together until fully combined.
- Stir in the dry pasta and make sure it is fully submerged in the liquid. Bring the mixture to a simmer over medium-high heat.
- Once simmering, reduce heat to maintain a steady moderate simmer and cover with a lid. Cook for 9 to 12 minutes, stirring every 2 to 3 minutes to prevent sticking, until the pasta is tender and most of the liquid has been absorbed. Add a small splash of water if the pasta seems dry before fully cooked.
- Turn off the heat. Stir in the shredded cheddar cheese until completely melted. Serve immediately topped with sour cream, chopped avocado, and fresh cilantro if desired.
