One-Pot Taco Pasta with Beef
Taco night meets pasta night — one pot, done in 30.
It's one of those nights where you want tacos but you also want pasta and you definitely don't want to wash multiple pots. This one-pot taco pasta is the answer. You brown the beef, dump in pasta and broth, let it all cook together, and finish with cheese. That's it. The pasta absorbs the taco-seasoned broth, so every bite is saucy and deeply flavored — no draining required. Expect a hearty, cheesy, slightly spicy bowl that tastes like you tried way harder than you did. Leftovers reheat beautifully.
Ingredients
- 1 lb ground beef — 80/20 works great
- 1 unit small yellow onion — diced
- 3 unit garlic cloves — minced
- 2 tbsp taco seasoning — one packet or homemade
- 1 tsp ground cumin
- 0.5 tsp chili powder
- 1 unit can diced tomatoes with green chiles — 10 oz, such as Rotel, undrained
- 2 cup chicken or beef broth
- 1 cup water
- 8 oz rotini or penne pasta — uncooked
- 1 unit can black beans — 15 oz, drained and rinsed
- 1.5 cup shredded Mexican cheese blend — plus more for topping
- 0.25 cup sour cream — for serving, optional
- 2 unit green onions — sliced, for serving
Method
- 1 Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat, until the beef is browned and the onion is softened, about 6–7 minutes. Drain off excess fat if needed.
- 2 Add the garlic, taco seasoning, cumin, and chili powder. Stir and cook for 1 minute until fragrant.
- 3 Pour in the diced tomatoes with green chiles (with their juices), broth, and water. Stir to combine and scrape up any browned bits from the bottom of the pot.
- 4 Add the uncooked pasta and black beans. Stir everything together. Bring to a boil.
- 5 Reduce heat to medium, cover, and cook for 12–14 minutes, stirring every few minutes, until the pasta is tender and has absorbed most of the liquid. If it looks too dry, add a splash of water.
- 6 Remove from heat. Stir in 1 cup of the shredded cheese until melted and creamy.
- 7 Top with the remaining cheese, a dollop of sour cream, and sliced green onions. Serve straight from the pot.
Variations
- Vegetarian Swap — Skip the ground beef and use a second can of black beans plus one can of corn (drained). Use vegetable broth. The taco seasoning does the heavy lifting here, so it's still deeply flavorful.
- Faster Version — Use pre-diced onion from the store, pre-minced jarred garlic, and a packet of taco seasoning to eliminate all prep chopping. You can also use a store-bought rotisserie chicken pulled apart instead of browning beef — just skip step 1 and add the chicken in step 3.
- Spicier Version — Use hot Rotel instead of mild, and add a pinch of cayenne with the taco seasoning. Top with pickled jalapeños at the end.
Notes
Taco seasoning packets vary in saltiness — taste before adding any extra salt. The pasta will continue to absorb liquid as it sits, so leftovers may need a splash of broth or water when reheating. Store covered in the fridge for up to 4 days.
Equipment that helps
- Large deep skillet or Dutch oven (12-inch or larger) — You need the depth to hold the pasta, liquid, and beef all in one pot without boiling over.
- Lid for the skillet — Covering the pot traps steam so the pasta cooks evenly without drying out or needing constant stirring.
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