Cheesy, saucy taco pasta cooked in one pot with seasoned ground beef and melted cheddar. ♡
This one pot taco pasta is the weeknight dinner my family begs for every single week. Everything cooks together in one pot, the pasta soaks up the taco seasoned broth, and the whole thing is ready in 30 minutes. For more ideas, see our Honey Garlic Chicken Thighs.
It hits like the best parts of a taco night and a cheesy pasta bake combined. Zero prep cooking pasta in a separate pot, zero colanders to clean. Let’s make it together.
Ingredients
One Pot Taco Pasta
- 1 lb ground beef, 85/15 lean
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp taco seasoning
- 1 tsp smoked paprika
- 1 can diced tomatoes, 14.5 oz
- 1 can tomato sauce, 8 oz
- 3 cups beef broth
- 12 oz rotini pasta, uncooked
- 2 cups cheddar, freshly shredded
- 1/4 cup fresh cilantro, chopped
- salt and pepper, to taste
How to Make One Pot Taco Pasta
- **Brown.** Cook the ground beef and onion in a large pot over medium high heat for 6 to 8 minutes. Break up the beef as it cooks. Drain excess fat.
- **Season.** Add garlic, taco seasoning, and smoked paprika. Stir for 1 minute until fragrant.
- **Simmer.** Pour in diced tomatoes, tomato sauce, and beef broth. Scrape the bottom to lift up the browned bits. Bring to a boil.
- **Cook pasta.** Add the uncooked rotini. Stir, cover, and simmer for 12 to 14 minutes, stirring once or twice, until pasta is al dente.
- **Melt cheese.** Remove from heat. Stir in 1 1/2 cups of the cheddar until melted and silky.
- **Serve.** Top with the remaining cheese and fresh cilantro. Serve hot.
Why This Recipe Works
Cooking the pasta directly in the sauce is the game here. As the pasta cooks, it releases starch that thickens the broth into a silky, clingy sauce. You cannot get that texture by boiling pasta separately and stirring in sauce later.
Browning the ground beef first builds the flavor base for this easy taco pasta. Those deeply caramelized bits stuck to the bottom of the pot dissolve into the broth when you add the tomatoes, which is exactly what you want. Using taco seasoning plus a dash of smoked paprika gives you more depth than a plain seasoning packet alone.
The cheese melt at the end is what makes this weeknight dinner pasta irresistible. Stirring freshly grated cheddar into the hot pasta off the heat creates a creamy coating without breaking the sauce. Pre shredded cheese has anti caking agents that can make your sauce gritty, so always grate your own for this one. For more ideas, see our Thai Basil Ground Chicken.
Tips
- Use lean ground beef like 85/15 so you do not end up with greasy pasta. Drain excess fat if needed.
- Grate your own cheese. Pre shredded cheese has anti caking agents that mess up the melt.
- Store leftovers in an airtight container in the fridge for up to 4 days. The flavor deepens overnight.
- Reheat with a splash of milk or broth to loosen the sauce. Microwave at 50% power to keep the cheese from breaking.
- Use an 8 ounce jar of your favorite salsa to add more depth if you have it on hand.
- Short pasta shapes like rotini, shells, or cavatappi catch the sauce best. Avoid long noodles here.
Variations
- Swap ground beef for ground turkey or chicken for a lighter version.
- Add a can of black beans or corn for extra texture and fiber.
- Top with crushed tortilla chips right before serving for crunch.
- Make it spicy by adding diced jalapeno or a spoonful of adobo sauce.
- Use a mix of cheddar and pepper jack for a more complex cheese flavor.
- Finish with sour cream, avocado, and pickled red onions for a loaded taco bowl feel.
Looking for more ideas? Try our Korean Ground Beef Bowls or Beef Broccoli Stir Fry next.
Common Mistakes to Avoid
- Using long noodles like spaghetti: Short shapes like rotini or shells hold the sauce better and cook evenly in the same pot as the beef.
- Adding cheese while the pot is still on the burner: Melting cheese over direct heat breaks the sauce. Stir it in off the heat for a smooth finish.
- Skipping the deglaze step: After browning the beef, pour in broth and scrape up the bottom bits. That is where the flavor lives.
- Not tasting before seasoning: Taco seasoning varies by brand. Taste the broth before the pasta goes in and adjust salt to your liking.
One Pot Taco Pasta
Ingredients
Method
- **Brown.** Cook the ground beef and onion in a large pot over medium high heat for 6 to 8 minutes. Break up the beef as it cooks. Drain excess fat.
- **Season.** Add garlic, taco seasoning, and smoked paprika. Stir for 1 minute until fragrant.
- **Simmer.** Pour in diced tomatoes, tomato sauce, and beef broth. Scrape the bottom to lift up the browned bits. Bring to a boil.
- **Cook pasta.** Add the uncooked rotini. Stir, cover, and simmer for 12 to 14 minutes, stirring once or twice, until pasta is al dente.
- **Melt cheese.** Remove from heat. Stir in 1 1/2 cups of the cheddar until melted and silky.
- **Serve.** Top with the remaining cheese and fresh cilantro. Serve hot.
Notes
Source: USDA FoodData Central for nutrition estimates.
