This one pot taco pasta combines seasoned ground beef, tender pasta, juicy tomatoes and plenty of melted cheddar cheese in one easy dinner.
It has the familiar flavors of taco night with the comfort of a creamy pasta dish. Everything cooks together in a single pot, making it a practical option for busy weeknights and family dinners.
Add your favorite taco toppings, such as sour cream, chopped cilantro, diced tomatoes or sliced green onions, and serve it straight from the pot.
Why You’ll Love This Taco Pasta
- Made in one pot for easier cleanup.
- Uses familiar, affordable ingredients.
- Combines two family favorites: tacos and pasta.
- Easy to adjust with different toppings.
- Suitable for busy weeknights.
- Leftovers reheat well for lunch.
- Ready in approximately 30 minutes, depending on your stove and the pasta used.
Ingredients You’ll Need
- 1 tablespoon olive oil.
- 1 pound lean ground beef.
- 1 small yellow onion, finely diced.
- 3 garlic cloves, minced.
- 2 tablespoons taco seasoning.
- 1 can, 14.5 ounces, diced tomatoes.
- 1 can, 8 ounces, tomato sauce.
- 2½ cups low-sodium beef broth.
- 8 ounces uncooked rotini pasta.
- 1 cup shredded cheddar cheese.
- ½ cup shredded Monterey Jack cheese.
- ⅓ cup sour cream.
- ½ teaspoon salt, or to taste.
- ¼ teaspoon black pepper.
- 2 tablespoons chopped fresh cilantro, optional.
Optional Toppings
- Sour cream.
- Diced avocado.
- Sliced green onions.
- Chopped cilantro.
- Crushed tortilla chips.
- Diced tomatoes.
- Sliced jalapeños.
- Extra shredded cheese.
Ingredient Notes
Ground beef: Lean ground beef provides plenty of flavor without creating excessive grease. Ground turkey can be used if preferred.
Pasta: Rotini works well because its shape holds the sauce. Penne, medium shells or elbow macaroni are also suitable, although cooking times can vary.
Taco seasoning: Use your favorite store-bought seasoning or a homemade mixture. Check the salt content before adding additional salt.
Beef broth: Low-sodium broth lets you adjust the final seasoning more easily. Chicken broth can also work.
Cheese: Cheddar adds a sharp flavor, while Monterey Jack melts smoothly. A Mexican-style shredded cheese blend is another convenient option.
Sour cream: Stirring sour cream into the pasta at the end creates a smoother, creamier sauce.
How to Make One Pot Taco Pasta
Step 1: Brown the Ground Beef
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the ground beef and diced onion.
Cook for approximately 6–8 minutes, breaking the beef into smaller pieces with a wooden spoon.
Continue cooking until the beef is browned and the onion has softened. Ground beef should reach an internal temperature of 160°F.
Carefully drain excess grease if necessary.
Step 2: Add Garlic and Taco Seasoning
Add the minced garlic and taco seasoning.
Stir continuously for approximately 30–60 seconds, until fragrant.
Do not allow the garlic to burn.
Step 3: Add the Tomatoes, Broth and Pasta
Pour in the diced tomatoes, tomato sauce and beef broth.
Add the uncooked rotini and stir thoroughly, making sure the pasta is mostly covered by the liquid.
Bring the mixture to a gentle boil.
Step 4: Simmer Until the Pasta Is Tender
Reduce the heat to medium-low and cover the pot.
Simmer for approximately 12–15 minutes, stirring every few minutes to prevent the pasta from sticking.
Cooking times vary depending on the pasta shape and your stove.
If the mixture becomes too thick before the pasta is tender, add a small splash of broth or water.
Step 5: Add the Cheese and Sour Cream
Once the pasta is tender, remove the pot from the heat.
Stir in the cheddar cheese, Monterey Jack and sour cream.
Continue stirring until the cheese has melted and the sauce looks creamy.
Taste and add salt and black pepper as needed.
Step 6: Add Toppings and Serve
Sprinkle chopped cilantro over the pasta if desired.
Serve immediately with your favorite toppings, such as diced avocado, sour cream, green onions or crushed tortilla chips.
Tips for the Best Taco Pasta
Use a Large Enough Pot
Choose a deep skillet or Dutch oven that gives the pasta room to cook evenly.
Stir During Cooking
Uncooked pasta can stick to the bottom of the pan. Stir every few minutes while the mixture simmers.
Adjust the Liquid as Needed
Different pasta shapes absorb different amounts of liquid. Add a little extra broth if the pasta needs more time to soften.
Add Dairy After Turning Off the Heat
Stir the cheese and sour cream into the pasta after removing the pot from direct heat. This helps create a smoother sauce.
Taste Before Adding Salt
Taco seasoning, broth and shredded cheese may already contain salt. Taste the finished pasta before adding more.
Easy Taco Pasta Variations
Spicy Taco Pasta
Add diced jalapeños, a pinch of cayenne pepper or a few drops of hot sauce.
You can also use pepper Jack cheese instead of Monterey Jack.
Taco Pasta With Black Beans
Add one drained and rinsed 15-ounce can of black beans when you add the tomatoes and broth.
Taco Pasta With Corn
Stir in approximately 1 cup of frozen or canned corn during the final few minutes of cooking.
Ground Turkey Taco Pasta
Replace the ground beef with ground turkey. Cook the turkey thoroughly until it reaches an internal temperature of 165°F.
Extra-Creamy Taco Pasta
Increase the sour cream slightly or add 2 ounces of softened cream cheese after the pasta has finished cooking.
Vegetarian Taco Pasta
Replace the ground beef with black beans or a plant-based ground meat alternative and use vegetable broth.
If using a meat alternative, follow the manufacturer’s cooking instructions.
What to Serve With Taco Pasta
This one pot dinner is filling on its own, but it also works well with:
- A simple green salad.
- Roasted vegetables.
- Warm tortilla chips.
- Guacamole.
- Fresh tomato salsa.
- Corn on the cob.
- Garlic bread.
- Sliced avocado.
- Cilantro lime rice.
How to Store Leftovers
Allow the pasta to cool before transferring it to an airtight container.
Store it in the refrigerator for up to 3–4 days.
Refrigerate leftovers within two hours of cooking.
The pasta may absorb more sauce as it sits, so add a small splash of broth or water before reheating.
Can You Freeze Taco Pasta?
Yes. Once cooled, transfer the pasta to a freezer-safe container.
Freeze for up to 2 months for best quality.
Thaw overnight in the refrigerator before reheating.
The sour cream and cheese may change texture slightly after freezing, but stirring the pasta well during reheating can help restore the sauce.
How to Reheat Taco Pasta
Reheat individual portions in the microwave, stirring occasionally.
Alternatively, warm the pasta in a skillet over medium-low heat with a splash of broth or water.
Continue heating until the leftovers reach 165°F throughout.
Frequently Asked Questions
Can I use a different pasta shape?
Yes. Penne, elbow macaroni, medium shells or farfalle can be used. Cooking times and liquid requirements may vary.
Can I make taco pasta without sour cream?
Yes. Omit the sour cream or substitute a small amount of cream cheese. Plain Greek yogurt may also work, but add it after removing the pot from the heat to reduce the chance of curdling.
Why is my taco pasta too thick?
The pasta may have absorbed more liquid than expected. Stir in a small amount of broth or water until the sauce reaches your preferred consistency.
Why is my taco pasta too watery?
Simmer the pasta uncovered for a few additional minutes, stirring regularly. The sauce should also thicken slightly after the cheese is added.
Can I use homemade taco seasoning?
Yes. A simple homemade mixture can include chili powder, ground cumin, paprika, garlic powder, onion powder, oregano and a small amount of salt.
Can I make this recipe ahead of time?
Yes. Cook the pasta, cool it promptly and refrigerate it in an airtight container. Reheat with a little broth or water to loosen the sauce.
Is taco pasta spicy?
It depends on the taco seasoning and toppings. Use mild seasoning for a gentler flavor, or add jalapeños and hot sauce for more heat.
One Pot Taco Pasta Recipe Card
Preparation time: 10 minutes.
Cooking time: Approximately 20 minutes.
Total time: Approximately 30 minutes.
Servings: 4–6.
Course: Dinner.
Cuisine: American.
Cooking method: Stovetop.
Ingredients
- 1 tablespoon olive oil.
- 1 pound lean ground beef.
- 1 small yellow onion, diced.
- 3 garlic cloves, minced.
- 2 tablespoons taco seasoning.
- 1 can diced tomatoes, 14.5 ounces.
- 1 can tomato sauce, 8 ounces.
- 2½ cups low-sodium beef broth.
- 8 ounces uncooked rotini pasta.
- 1 cup shredded cheddar cheese.
- ½ cup shredded Monterey Jack cheese.
- ⅓ cup sour cream.
- Salt and black pepper, to taste.
- Chopped fresh cilantro, optional.
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
- Add the ground beef and onion, then cook until the beef is browned and reaches 160°F.
- Drain excess grease if needed.
- Add the garlic and taco seasoning, then cook for approximately 30–60 seconds.
- Stir in the diced tomatoes, tomato sauce, beef broth and uncooked pasta.
- Bring to a gentle boil, then reduce the heat.
- Cover and simmer for approximately 12–15 minutes, stirring occasionally, until the pasta is tender.
- Remove the pot from the heat.
- Stir in the cheddar cheese, Monterey Jack and sour cream.
- Add salt and black pepper if needed.
- Serve with cilantro and your preferred taco toppings.
Recipe Notes
- Add more broth if the pasta becomes too thick before it is fully cooked.
- Use mild or spicy taco seasoning according to your preference.
- Ground turkey should reach 165°F if used instead of beef.
- Confirm cooking times by testing the recipe with your chosen pasta and cookware.