There’s something about crispy ground beef simmering with pasta shells in a skillet full of taco spices that just hits different. One-Pot Taco Pasta is exactly what it sounds like all the taco flavors you crave, cooked right into tender pasta, with cheese melted on top and zero extra pans to scrub.
I started making this back in spring 2019 when I was testing quick dinners for families who shop at regular grocery stores, not specialty markets. After a long day, I need dinner to feel cozy but not heavy and this nails it. The pasta soaks up all that seasoned tomato broth while it cooks, which means every bite tastes like a taco without the assembly line. I’ve tested it with different pastas and beef-to-liquid ratios more times than I can count, and this version is the one that works every single time.
Yesica Andrews
One-Pot Taco Pasta Easy Weeknight Dinner Recipe
This One-Pot Taco Pasta is a flavorful and simple recipe perfect for an easy dinner or quick weeknight meal. Combining the savory tastes of taco spices with an all-in-one cooking method, it makes an ideal family dinner that is both convenient and delicious.
1 (10-ounce) can diced tomatoes & green chiles, such as Rotel
12 ounces brown rice pasta, such as fusilli
4 cups chicken broth
1 cup shredded cheese, optional
Freshly chopped cilantro (optional garnish)
Sliced avocado (optional garnish)
Sliced jalapeno peppers (optional garnish)
Sliced radishes (optional garnish)
Method
Warm the oil in a large skillet on medium-high heat.
Add the ground beef and diced onion, breaking up the meat as it cooks until browned and no longer pink, about 7 minutes.
If needed, pour off any excess fat from the skillet.
Sprinkle in salt, pepper, chili powder, cumin, oregano, and tomato paste, stirring well to mix all seasonings evenly.
Pour in the brown rice pasta, diced tomatoes with green chiles, and chicken broth, then stir everything together.
Bring the mixture to a rolling boil, then lower heat to maintain a steady simmer and cook, stirring occasionally, until the pasta is tender but firm, about 13 minutes.
Turn off the heat; if desired, mix in the shredded cheese and let it melt for a few minutes.
Serve the pasta topped with chopped cilantro, sliced avocado, jalapenos, and radishes for added freshness and flavor.
Notes
Feel free to omit the cheese for a dairy-free version. Leftovers store well in the refrigerator for up to 3 days and can be reheated with a splash of broth or water to loosen the sauce.
Why You’ll Love This One-Pot Taco Pasta
This recipe hits that sweet spot between comforting and practical. Everything cooks in one skillet, which means the brown rice pasta absorbs all the seasoned broth and taco spices while it simmers. You get deep flavor without extra steps or a sink full of dishes.
Minimal cleanup: One pan from start to finish no boiling pasta separately or juggling multiple pots.
Naturally gluten-free and dairy-free: Made with brown rice pasta and optional cheese, so it’s easy to adapt based on what your family needs.
Weeknight-friendly: When decision fatigue hits after a long day, having a simple plan like this saves the evening.
Taco flavors without the assembly: All the warmth of tacos chili powder, cumin, tomatoes, and green chiles cooked right into tender pasta.
Key Ingredients That Make It Work
The magic here is in how simple ingredients layer together. Brown rice pasta holds up beautifully in the broth, and the diced tomatoes with green chiles add just enough kick without being spicy. Here’s what you’ll need:
Pro Tip: Use a large, deep skillet so the pasta has room to cook evenly without sticking.
How to Make It
Start by browning the ground beef and diced yellow onion in olive or avocado oil over medium-high heat. Break up the meat with the back of a spoon until it’s no longer pink, about 7 minutes. If there’s excess fat, drain it off.
Stir in the chili powder, ground cumin, dried oregano, kosher salt, black pepper, and tomato paste until the beef is evenly coated. Then add the brown rice pasta, diced tomatoes and green chiles, and chicken broth. Stir everything together and bring it to a boil.
Reduce the heat to a steady simmer and cook, stirring occasionally, until the pasta is al dente about 13 minutes. Turn off the heat, stir in shredded cheese if you’re using it, and let the dish rest a few minutes before serving. The sauce will thicken as it sits.
Simple Swaps and Tweaks
This recipe is flexible depending on what’s in your pantry or what your family prefers. Here are a few easy adjustments:
Swap This
For This
Ground beef
Ground turkey or chicken
Brown rice pasta
Regular pasta or chickpea pasta
Chicken broth
Vegetable broth or beef broth
Shredded cheese
Dairy-free cheese or skip entirely
Note: If you use regular pasta instead of brown rice pasta, check for doneness a few minutes earlier it may cook faster.
How to Serve and Store
Serve this warm, straight from the skillet. Garnish with freshly chopped cilantro, sliced avocado, sliced jalapeño peppers, or sliced radishes for brightness and crunch. It’s hearty enough on its own, but a simple side salad or tortilla chips work beautifully too.
Storage: Let leftovers cool completely, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce. The pasta will absorb more liquid as it sits, so it may thicken overnight.
Freezing: This freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
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FAQs ( One-Pot Taco Pasta )
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works perfectly in this recipe. Use 93/7 lean ground turkey for best results. You may need to add a tablespoon of olive oil since turkey is leaner than beef. The cooking time remains the same.
What type of pasta works best?
Short pasta shapes like rotini, penne, or shells work wonderfully because they hold the taco flavors well. Avoid long pasta like spaghetti as it doesn’t mix easily in one pot. I prefer rotini because the spirals catch all the delicious sauce and seasonings.
How long does this meal keep in the fridge?
This dish stays fresh in the refrigerator for up to 4 days when stored in an airtight container. The pasta may absorb some liquid, so add a splash of broth when reheating. It reheats beautifully in the microwave or on the stovetop.
Can I make this recipe ahead of time?
Yes, this recipe is excellent for meal prep! Cook it completely, then portion into containers for the week. The flavors actually improve overnight. When ready to eat, add a little water or broth if needed and reheat gently.
What toppings go well with this dish?
Classic taco toppings work perfectly! Try shredded cheese, diced tomatoes, sour cream, sliced green onions, or fresh cilantro. Avocado slices and a squeeze of lime juice add wonderful freshness. Let everyone customize their own bowl.
Final Thoughts
You’ll love how this One-Pot Taco Pasta comes together in under thirty minutes with just one skillet and a handful of everyday ingredients. The pasta soaks up all that seasoned broth while it cooks, so every bite tastes rich and comforting without any fussy steps or extra pans to clean. It’s the kind of dinner that feels like a small victory after a long day warm, satisfying, and totally doable.
If you want a little extra heat, toss in some diced jalapeños or a splash of hot sauce before serving. I’ve also swapped ground turkey for beef when that’s what I had on hand, and it worked beautifully. Leftovers reheat really well with a splash of broth to loosen things up the flavors actually deepen overnight, which is always a bonus. A trick I learned: always let it rest a few minutes before digging in so the sauce thickens just right.
I’d love to see your version of this tag me if you snap a photo or add your own twist. Did you grow up with one-pot meals like this on busy school nights? There’s something about them that just feels like home. Save this recipe for the next time you need dinner to come together without the stress.
