If Taco Tuesday and pasta night had a baby, this would be it. One-pot taco pasta is bold, cheesy, and designed for those nights when you need dinner on the table fast. And without sacrificing flavor or blowing your grocery budget.
This recipe keeps things simple by cooking everything in one pot. This lets the pasta soak up all the taco-seasoned goodness as it cooks. That means no draining, no extra pans, and no wasted flavor. It’s hearty enough to satisfy big appetites and familiar enough that picky eaters usually clean their plates.
Another Savvy Bite win? This recipe uses inexpensive pantry staples like pasta, canned tomatoes, and taco seasoning… things you probably already have on hand. It’s also easy to stretch with beans or extra pasta if you need to feed more people or plan for leftovers.
One-Pot Taco Pasta
Course: Budget-Friendly Meals, Comfort Food, Family Dinners, One-Pot Meals, Pantry Staple Recipes6
servings10
minutes25
minutes35
minutesA cheesy, flavorful mash-up of tacos and pasta cooked entirely in one pot.
Ingredients
1 lb ground beef or turkey
1 tablespoon olive oil
1 packet taco seasoning
2 cups uncooked pasta (rotini or shells)
2 cups beef broth
1 can (14.5 oz) diced tomatoes
1 cup shredded Mexican-blend cheese
Directions
- Heat olive oil in a large pot over medium heat.
- Brown ground meat until fully cooked; drain excess fat.
- Stir in taco seasoning, pasta, broth, and tomatoes.
- Bring to a boil, reduce heat, and simmer uncovered 15–18 minutes.
- Stir in cheese until melted and creamy.
Optional Tips/Variations
- Add black beans or corn.
Top with sour cream or green onions.
Use gluten-free pasta if needed.
Storage & Reheating:
- Store up to 4 days.
- Reheat gently with a splash of water or broth.
