One Pot Taco Pasta Recipe

Taco night meets pasta night… in one pot. Yep, it’s as awesome as it sounds. This one pot taco pasta is quick, cheesy, and super satisfying.

I made it when we didn’t wanna do dishes—and wow, it turned out so good. It’s got beef, pasta, taco seasoning, and melty cheese all in one pan. Total weeknight win.

If you love tacos and love pasta, you’re gonna love this. It’s creamy, bold, and full of flavor. Plus, cleanup is a breeze!

Let’s get cookin’! One pot, a few ingredients, and dinner’s done. You’re gonna want seconds.

Why You’ll Love This Recipe

• One Pot Wonder: Everything cooks in a single pot — from browning the beef to simmering the pasta and melting the cheese. It saves you time and cleanup.
• Bold Taco Flavors: The taco seasoning, garlic, oregano, and cumin work together to create that familiar taco flavor. Think of it like a taco meets creamy pasta.
• Customizable: Use ground turkey, swap the cream for Greek yogurt, toss in some black beans or corn — the base is flexible.
• Family Friendly: The flavors are mild enough for kids but layered enough for adults. It’s one of those dishes that satisfies everyone at the table.
• Quick & Filling: Done in about 40 minutes, this is a full, satisfying meal that won’t leave you hunting for a snack later.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 10 minutes (chopping, measuring, opening cans)
• Cook Time: About 30 minutes on the stove
• Total Time: Roughly 40 minutes

Servings:
This recipe makes 6 generous portions. It can stretch further if you serve it with a side salad or bread. If you’re feeding a bigger group, just double everything and use a larger pot.

Difficulty Level:
Super beginner-friendly. There’s no baking, no tricky steps, and you don’t need any fancy skills or tools. If you can stir and simmer, you can make this dish.

Flavor Profile:
Think cheesy taco filling mixed into pasta. Slightly smoky, a little creamy, and very satisfying. If you want it spicy, you can easily add hot sauce or diced jalapeños.

Required Kitchen Tools

Before you start, gather these tools:

• Large pot or deep skillet – You need enough space to cook meat, pasta, and sauce all in one.
• Wooden spoon or spatula – For stirring as it simmers.
• Chef’s knife and cutting board – To dice the onion and bell pepper.
• Measuring cups and spoons – Accuracy helps with seasoning and liquid balance.
• Can opener – You’ll need it for the tomato sauce and possibly the broth if using canned.

Optional but helpful:

• Grater – If you’re shredding your own cheddar (which we recommend for best melt).
• Lid – To help the pasta simmer evenly without losing too much liquid.

Ingredients Breakdown

Here’s what goes into the pot and why it matters:

• 1 tablespoon oil
  Used to sauté the veggies and brown the beef. Olive oil or vegetable oil both work fine.
• 1 small onion, finely diced
  Adds flavor base and sweetness as it softens.
• 1 red bell pepper, chopped
  For color and texture. It balances out the richness of the beef and cream.
• 1 pound lean ground beef
  The main protein. Choose 90/10 beef to avoid excess grease. If using fattier beef, drain the excess fat after browning.
• 2 tablespoons taco seasoning
  This is the flavor foundation. You can use a packet or mix your own with chili powder, paprika, cumin, and more.
• 2 cloves garlic, minced
  Fresh garlic deepens the flavor and gives it that home-cooked edge.
• 1 teaspoon dried oregano + ½ teaspoon ground cumin
  These herbs and spices build on the taco flavor with a little earthiness.
• ½ teaspoon salt (adjust to taste)
  Keeps everything balanced — especially needed if your broth is low sodium.
• 2¼ cups low sodium beef broth
  This is the cooking liquid for the pasta. It adds richness and a savory backbone.
• ½ cup heavy cream
  Makes the sauce smooth and comforting. For a lighter option, you could use whole milk or Greek yogurt.
• ½ cup tomato sauce
  Brings acidity and color, which balances the creaminess.
• 3 cups uncooked pasta
  Choose small shapes like shells, macaroni, or shellbows. These hold the sauce really well and cook quickly.
• 2 cups shredded cheddar cheese
  Stirred in at the end, it melts and pulls everything together into one creamy, cheesy meal. Freshly shredded cheese melts better than pre-shredded.

How to Make One Pot Taco Pasta – Step-by-Step Instructions

1. Sauté the Aromatics

Start by heating the oil in a large, deep skillet or Dutch oven over medium heat. Once the oil is hot:

• Add the diced onion and chopped red bell pepper.
• Cook for about 3 to 5 minutes, stirring occasionally, until the onions are soft and translucent and the peppers begin to soften.

This step builds the base flavor of the dish.

2. Brown the Ground Beef

Add the ground beef directly to the pot with the vegetables. Use your spoon or spatula to break it apart as it cooks.

• Cook for 5 to 7 minutes, or until the meat is browned and fully cooked through.
• If there’s extra fat in the pot (especially if using 80/20 beef), drain it off carefully.

You want the beef to be browned, not gray — this adds a lot of flavor.

3. Season the Beef

Once the meat is browned:

• Stir in the taco seasoning, minced garlic, oregano, cumin, and salt.
• Mix well so all the beef is coated evenly in the spices.
• Let it cook for about 1 minute to bloom the spices.

This step deepens the taco flavor and infuses it into the meat.

4. Add Liquids and Pasta

Next, add the following to the pot:

• Beef broth
• Tomato sauce
• Heavy cream
• Uncooked pasta

Give everything a good stir. Make sure the pasta is mostly submerged in the liquid so it cooks evenly.

5. Simmer Until Pasta Is Tender

Bring the mixture to a gentle boil, then reduce the heat to low or medium-low and cover the pot with a lid.

• Simmer for 12 to 15 minutes, stirring every few minutes to prevent sticking.
• Check the pasta for doneness around the 12-minute mark. You want it tender, but not mushy.

If the liquid reduces too quickly, you can add a splash of broth or water.

6. Add Cheese and Finish

Once the pasta is tender and the sauce has thickened slightly:

• Turn off the heat.
• Stir in the shredded cheddar cheese until melted and fully combined.

Let the dish sit for 5 minutes before serving so the sauce thickens a bit more.Serving and Decoration

This dish is satisfying on its own, but here are a few ways we like to serve it:

• Garnish with chopped cilantro or green onions for a fresh touch.
• Add a dollop of sour cream or Greek yogurt for creaminess.
• Sprinkle on some extra cheese or a few crushed tortilla chips for crunch.
• Serve with lime wedges on the side to brighten it up.

This also pairs well with a simple green salad or steamed corn if you want something on the side.

Variations for One Pot Taco Pasta

Want to make it your own? Here are a few easy swaps or additions:

• Swap the Protein: Use ground turkey, chicken, or plant-based meat instead of beef.
• Make it Spicy: Add diced jalapeños, chipotle peppers, or a few dashes of hot sauce.
• Sneak in Veggies: Stir in corn, black beans, or chopped spinach with the pasta.
• Change the Cheese: Try pepper jack, Monterey Jack, or a Mexican blend for a twist.
• Lighter Option: Use whole milk or evaporated milk instead of cream.

How to Store One Pot Taco Pasta

• Refrigerator: Let leftovers cool completely. Store in an airtight container for up to 4 days.
• Reheating: Reheat in the microwave or on the stovetop over low heat. Add a splash of broth or water if it seems dry.
• Freezer: Not ideal for freezing due to the cream and pasta texture. Fresh is best here.

Tips and Tricks for Success

• Use short pasta: Shells, elbows, or macaroni work best for absorbing the sauce evenly.
• Shred cheese fresh: It melts better than pre-shredded and gives a smoother texture.
• Don’t overcook the pasta: Keep an eye on it during simmering to avoid mushiness.
• Stir often: Especially toward the end of cooking — it helps prevent sticking and burning.
• Taste and adjust: Add more salt or taco seasoning at the end if needed.

Nutrition (Per Serving – Approximate)

Nutrient	Amount
Calories	520
Protein	28g
Carbohydrates	45g
Total Fat	26g
Saturated Fat	13g
Fiber	3g
Sugars	5g
Sodium	620mg

One Pot Taco Pasta FAQs

Can I use a different type of pasta?
Yes. Just use a similar short pasta that cooks in about 10–12 minutes.

Can I make this dairy-free?
Swap heavy cream for a dairy-free cream or coconut milk, and use vegan cheese.

Can I double this recipe?
Absolutely — just use a bigger pot and add a few extra minutes of simmering if needed.

Is this good for meal prep?
Yes! It stores well in the fridge for several days and reheats nicely.

Conclusion

This One Pot Taco Pasta is a weeknight lifesaver. It’s quick, cozy, and doesn’t need much cleanup. We’ve made it more times than we can count — it’s a true go-to.

Whether you’re cooking for your family or just want something warm and satisfying, this recipe checks every box: simple, flavorful, and full of that cheesy taco goodness.