Go Back
One Pot Taco Pasta

One Pot Taco Pasta

Say hello to the ultimate weeknight savior: One Pot Taco Pasta. This recipe brings all the vibrant, craveable flavors of tacos into a comforting pasta dish, all cooked in a single pot for minimal cleanup. It's the perfect solution for busy evenings when you need a delicious, hearty meal on the table in no time.
Print Recipe Pin Recipe
Cook Time 30 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground beef or ground turkey
  • 1 tablespoon olive oil
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 (1.25 ounce) packet taco seasoning
  • 1 (15 ounce) can diced tomatoes undrained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies) undrained
  • 4 cups beef or chicken broth
  • 12 ounces uncooked pasta (such as rotini, penne, or elbow macaroni)
  • 1 cup shredded cheddar cheese
Optional toppings
  • shredded lettuce
  • diced tomatoes
  • sour cream
  • salsa
  • avocado
  • chopped cilantro
  • pickled jalapeños

Equipment

  • Large pot or Dutch oven
  • Spoon
  • Saucepan
  • Microwave-safe dish

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef (or turkey) and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess grease.
    1 tablespoon olive oil, 1 pound lean ground beef or ground turkey
  2. Add the chopped onion to the pot with the browned meat. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    1 medium yellow onion, 1 pound lean ground beef or ground turkey, 2 cloves garlic
  3. Sprinkle the taco seasoning packet over the meat and onion mixture. Stir well to coat everything. Pour in the beef or chicken broth, the can of diced tomatoes (undrained), and the can of Rotel (undrained).
    1 (1.25 ounce) packet taco seasoning, 1 pound lean ground beef or ground turkey, 1 medium yellow onion, 4 cups beef or chicken broth, 1 (15 ounce) can diced tomatoes, 1 (10 ounce) can Rotel (diced tomatoes and green chilies)
  4. Add the uncooked pasta to the pot. Stir to ensure the pasta is submerged in the liquid as much as possible.
    12 ounces uncooked pasta
  5. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer. Cook for about 15-20 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
  6. Once the pasta is cooked and the liquid is mostly absorbed, remove the pot from the heat. Sprinkle the shredded cheddar cheese evenly over the top.
    1 cup shredded cheddar cheese
  7. Cover the pot for a minute or two to allow the cheese to melt. Uncover and stir gently to combine the melted cheese into the pasta. Serve immediately with your favorite taco toppings.
    1 cup shredded cheddar cheese, shredded lettuce, diced tomatoes, sour cream, salsa, avocado, chopped cilantro, pickled jalapeños

Notes

Allow the One Pot Taco Pasta to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze for up to 1-2 months. Reheat on stovetop with a splash of broth/water, or in the microwave with a tablespoon of liquid.