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One Pot Taco Pasta

One Pot Taco Pasta

This One Pot Taco Pasta recipe is your ultimate weeknight dinner solution, offering a flavorful and incredibly convenient way to satisfy taco cravings without the fuss. Perfect for busy evenings, this dish brings together all your favorite taco flavors in a single pot, minimizing cleanup and maximizing deliciousness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon Olive oil
  • 1 pound Ground beef or ground turkey, chicken, or plant-based crumbles
  • 1 medium Yellow onion diced
  • 2 cloves Garlic minced
  • 1 packet Taco seasoning 1 ounce, low sodium preferred
  • 1.5 cups Beef broth or vegetable broth
  • 1 (15 ounce) can Diced tomatoes undrained
  • 1 (15 ounce) can Pinto beans rinsed and drained (or black beans)
  • 8 ounces Dried pasta such as rotini, penne, or elbow macaroni
  • 1/2 cup Milk any kind
  • 1/2 cup Shredded cheddar cheese or Monterey Jack, or a Mexican blend
Optional toppings
  • Shredded lettuce optional topping
  • Pico de gallo optional topping
  • Sour cream or plain Greek yogurt, optional topping
  • Sliced jalapeños optional topping
  • Chopped cilantro optional topping
  • Avocado or guacamole optional topping
  • Hot sauce optional topping

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef (or your chosen protein) and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    1 tablespoon Olive oil, 1 pound Ground beef, 1 medium Yellow onion, 2 cloves Garlic
  2. Sprinkle the taco seasoning over the meat and vegetables. Stir well to coat everything. Pour in the beef broth and the undrained diced tomatoes. Add the rinsed and drained pinto beans.
    1 packet Taco seasoning, 1.5 cups Beef broth, 1 (15 ounce) can Diced tomatoes, 1 (15 ounce) can Pinto beans
  3. Bring the mixture to a simmer. Add the dried pasta to the pot, ensuring it's mostly submerged in the liquid. Stir everything together.
    8 ounces Dried pasta
  4. Reduce the heat to medium-low, cover the pot tightly, and let it simmer for about 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking. The liquid should be absorbed and the sauce will thicken.
  5. Once the pasta is cooked and most of the liquid has been absorbed, stir in the milk until well combined. Gradually add the shredded cheese and stir until it's melted and the sauce is creamy.
    1/2 cup Milk, 1/2 cup Shredded cheddar cheese
  6. Remove from heat. Serve the One Pot Taco Pasta immediately, garnished with your favorite taco toppings like shredded lettuce, pico de gallo, sour cream, and cilantro.
    Shredded lettuce, Pico de gallo, Sour cream, Sliced jalapeños, Chopped cilantro, Avocado or guacamole, Hot sauce

Notes

To store leftovers, allow the One Pot Taco Pasta to cool completely. Store in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over low heat, stirring occasionally, or microwave. To freeze, cool completely, then transfer to a freezer-safe airtight container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
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