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One-pot taco pasta is taco night and pasta night in the same bowl. Ground beef is browned with taco seasoning, the pasta cooks right in the pot with broth and tomatoes, and a big handful of cheese gets stirred in at the end.
A pound of ground beef serves six here because the pasta does the stretching. Everything else is a pantry staple, so it’s a dependable dinner for the weeks when you’re watching every dollar.
It all cooks in one Dutch oven or large pot, with nothing to drain.
Ingredients and Swaps
- Ground beef: Ground turkey or chicken works just as well.
- Taco seasoning: One packet, or 2½ tablespoons of homemade: 1 tablespoon chili powder, 1 teaspoon cumin, and ½ teaspoon each of garlic powder, onion powder, paprika and salt.
- Pasta: Short shapes with ridges or cups, like rotini, shells or elbows, hold the sauce.
- Tomatoes: A can of diced tomatoes with its juices. Diced tomatoes with green chiles add mild heat.
- Cheese: A Mexican blend, cheddar or Monterey Jack.
Tips for the Best Taco Pasta
- Drain the fat. Pour off the excess after browning so the sauce isn’t greasy.
- Stir often. The pasta cooks in a small amount of liquid and will stick if left alone.
- Check early. Start tasting the pasta at 12 minutes. It should be just tender, since it keeps softening in the hot sauce.
- Melt the cheese off the heat. It stays smooth and creamy.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $11.30 from Walmart, $10.61 from ALDI · Per Serving – $1.77 to $1.88
One-Pot Taco Pasta
Ingredients
Method
- Heat the oil in a Dutch oven or large pot over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it up, until browned. Drain off the excess fat.
- Stir in the taco seasoning, pasta, broth and tomatoes with their juices.
- Bring to a boil, then reduce the heat and simmer uncovered for 12–15 minutes, stirring often, until the pasta is tender and the sauce has thickened.
- Remove from the heat and stir in the cheese until melted and creamy. Let stand for a few minutes before serving.
Notes
- Add a drained can of black beans or a cup of corn with the pasta.
- Top with sour cream, green onions or crushed tortilla chips.
- If the pot looks dry before the pasta is tender, add a splash of broth.
Toppings and Sides
Set out sour cream, sliced green onions, diced avocado, crushed tortilla chips or salsa and let everyone top their own bowl. A simple salad or Black Bean Corn Salad works on the side. More in this family: One-Pot Chili Mac and One-Pot Cheesy Taco Rice.
Storage and Reheating
- Refrigerate in an airtight container for up to 4 days.
- Reheat on the stove or in the microwave with a splash of water or broth to loosen the sauce.
- Freeze for up to 3 months. The pasta softens a bit after thawing.
Taco Pasta Questions
Can I add beans or vegetables?
Yes. Stir in a drained can of black beans or a cup of corn with the pasta. Diced bell pepper can be cooked with the beef.
Is it spicy?
With mild taco seasoning, no. Use hot seasoning, add diced jalapeño or serve with hot sauce if you’d like more heat.
Can I use gluten-free pasta?
Yes. Check it a few minutes early and add a splash more broth if the pot looks dry.
