This taco pasta comes together in one pot in 30 minutes for a quick, family-friendly dinner. With ground beef, salsa, taco seasonings and cheese, this easy recipe is packed with flavor!
Easy Taco Pasta, Made in One Pot!
My Slow Cooker Taco Pasta has been one of my most popular recipes for years, and I’ve also shared an Instant Pot Taco Pasta recipe. So it’s about time I shared my easy one pot taco pasta that you can make on the stove! It’s cheesy and flavorful, with ground beef, beans, corn and spices. The whole family will love this easy meal!
What makes this taco pasta so good is that the pasta cooks right in the skillet with the tomatoes, salsa and spices, soaking up all the flavors as it becomes tender. Most of the ingredients for this recipe are pantry staples, so you shouldn’t have too much to buy at the grocery store. Enjoy!
Ingredient Notes
Here are a few notes about key ingredients in this recipe. Find the full ingredients list with measurements below.
- Salsa: I use our favorite jarred salsa, which is medium spicy. You can use mild or medium salsa depending on your spice preference.
- Seasonings: You’ll need chili powder, ground cumin, onion powder, garlic powder and dried oregano. If you have a batch of my Homemade Taco Seasoning on hand, you can substitute 2-3 tablespoons of it for the individual spices, depending on how strong you want the taco flavors to come through.
- Chicken Broth and Water: The liquid will be absorbed by the pasta as it cooks.
- Pasta: I’ve tested this recipe with medium shells and elbow macaroni. You can use other short pasta shapes as well, just be sure to use 8 ounces of dry pasta.
How to Make Taco Pasta
Plus, my best tips for making this easy one pot recipe!
Brown the ground beef. Heat olive oil in a Dutch oven or large skillet and add the ground beef, onion and bell pepper, plus salt and pepper. Cook, crumbling the beef, until it’s browned. Drain off any excess grease.
Stir in the crushed tomatoes, salsa, corn, black beans, chili powder, cumin, onion powder, garlic powder, oregano, chicken broth and water. Then stir in the dry pasta.
Cook at a moderate simmer with a lid on the pot for 9-12 minutes, until the pasta is tender and most of the liquid has been absorbed. Stir it every few minutes to keep the pasta from sticking to the bottom of the pot. Taste a piece of pasta to check for doneness.
Stir in the shredded cheddar cheese and serve. I love it topped with a spoonful of sour cream, chopped avocado and fresh cilantro.
What to Serve with Taco Pasta
This taco pasta is a hearty meal, so just one or two simple side dishes is all you need:
- A simple Green Salad or Caesar Salad is an easy way to add more veggies to the meal.
- Fresh fruit or a Fruit Salad is always a hit with the kids and adults.
- I usually slice up a loaf of French bread, or you can’t go wrong with Garlic Bread.
More Easy One Pot Recipes
These one pot recipes make dinner (and clean up!) a breeze.
- Stuffed Pepper Casserole: Easier than classic stuffed peppers, and just as tasty!
- Egg Roll in a Bowl: With ground turkey (or beef), veggies and a stir fry sauce.
- Homemade Hamburger Helper: My homemade version is easy and so much better than the box mix!
- Instant Pot Spaghetti: One of my all-time favorite easy dinner recipes!
- Vegetarian Chili Mac: Another 30 minute one pot meal.
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
One Pot Taco Pasta
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 cup finely chopped sweet yellow onion
- 1 red bell pepper, chopped
- salt and pepper
- 15 ounce can crushed tomatoes
- 1 cup jarred salsa, mild or medium, depending on your spice preference
- 15 ounce can corn, drained
- 15 ounce can black beans, rinsed and drained
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 ¾ cups low sodium chicken broth, (one 14.5 ounce can)
- 1 ½ cups water
- 8 ounces medium shell pasta (2 ½ cups dry), or elbow macaroni pasta (2 cups dry)
- 1 cup shredded cheddar cheese
Instructions
- Heat the olive oil in a Dutch oven, large skillet or other heavy pot over medium-high heat. Add the ground beef, onion and bell pepper to the hot pan and season with salt and pepper. Cook, crumbling the beef, until beef is browned. Drain excess grease as needed.1 tablespoon olive oil, 1 pound lean ground beef, 1 cup finely chopped sweet yellow onion, 1 red bell pepper, salt and pepper
- Add the crushed tomatoes, salsa, corn, black beans, chili powder, cumin, onion powder, garlic powder, oregano, chicken broth and water. Stir.15 ounce can crushed tomatoes, 1 cup jarred salsa, 15 ounce can corn, 15 ounce can black beans, 2 teaspoons chili powder, 1 ½ teaspoons ground cumin, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried oregano, 1 ¾ cups low sodium chicken broth, 1 ½ cups water
- Then stir in the dry pasta.8 ounces medium shell pasta (2 ½ cups dry)
- Bring to a simmer. Once simmering, reduce the heat to keep the pot at a moderate simmer and cover the pot. Cook, stirring every few minutes to keep the pasta from sticking to the bottom of the pot, until pasta is tender and most of the liquid has been absorbed, about 9-12 minutes.
- Turn off the heat and stir in the shredded cheese, then serve. This taco pasta is delicious served with a spoonful of sour cream, chopped avocado and chopped fresh cilantro, if desired.1 cup shredded cheddar cheese
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Leftovers can also be frozen for up to 3 months. Thaw overnight in the refrigerator and then reheat in the microwave.
- For a lighter dish, substitute ground turkey for the ground beef.
- Make it vegetarian: Omit the ground beef. You can add another can of beans if desired.
- Make it dairy-free: Omit the cheddar cheese.
- You can substitute 2-3 tablespoons of taco seasoning for the individual spices.
