We’ve all had those nights, haven’t we? You’re pulled in a dozen different directions, but the family still needs a satisfying, delicious dinner on the table. That’s exactly why this One-Pot Cheesy Taco Pasta was born right in my own kitchen. It’s the glorious mashup of two weeknight favorites—hearty taco filling and comforting pasta—all cooked together in a single pot for maximum flavor and minimal cleanup. It’s the kind of meal that feels like a big, cozy hug after a long day. So good.
Top Reasons To Make It
- It’s a total time-saver. Everything cooks in one pot, which means less time cleaning and more time relaxing.
- The flavor is incredible. The pasta soaks up all that savory, spiced taco goodness as it cooks.
- It’s incredibly flexible. Got a picky eater or need to use up leftover veggies? This recipe is your canvas.
- It’s a crowd-pleaser. From kids to adults, it’s a guaranteed hit that everyone will ask for again.
Ingredients
- 1 tablespoon olive oil: For sautéing our aromatics.
- 1 pound ground beef or ground turkey: The hearty, protein-packed base.
- 1 medium yellow onion, diced: Adds a sweet, savory foundation.
- 1 packet (1 oz) taco seasoning: For that classic, bold taco flavor we all love.
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel): Gives a tangy kick and juicy texture.
- 1 can (15 oz) tomato sauce: Creates the rich, saucy base for the pasta.
- 4 cups chicken or beef broth: The liquid that cooks the pasta and builds the sauce.
- 8 ounces rotini or elbow pasta: Holds the sauce perfectly in all its nooks and crannies.
- 1 cup shredded cheddar cheese, plus more for serving: For that essential, melty, cheesy finish.
- Optional toppings: sour cream, diced avocado, sliced jalapeños, chopped cilantro: For serving and adding fresh, cool contrasts.
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground meat and onion. Cook, breaking up the meat with a spoon, until the meat is browned and the onion is soft, about 5-7 minutes. Drain off any excess grease.
- Sprinkle the taco seasoning over the cooked meat and onion. Stir and cook for one more minute until it’s wonderfully fragrant.
- Pour in the diced tomatoes, tomato sauce, and broth. Give everything a good stir, making sure to scrape up any tasty bits from the bottom of the pot.
- Bring the mixture to a strong boil. Then, stir in the dry pasta. Reduce the heat to a steady simmer.
- Let it cook, uncovered, for about 12-15 minutes, stirring occasionally to prevent sticking. You’ll know it’s done when the pasta is tender and the sauce has thickened up beautifully.
- Turn off the heat. Stir in the shredded cheese until it’s completely melted and gloriously gooey.
- Serve immediately, topped with all your favorite taco fixings!
One-Pot Cooking Tips
- Use a wide, heavy-bottomed pot or Dutch oven. This helps everything heat evenly and cook perfectly without burning.
- Don’t skip the step of toasting the taco seasoning with the meat. It unlocks so, so much more flavor.
- Stir occasionally while the pasta simmers. This prevents the noodles from sticking together on the bottom.
- If the pasta seems to be soaking up too much liquid before it’s tender, just add a splash more broth or water.
- Let it rest for 5 minutes off the heat before serving. This allows the sauce to thicken up to the perfect consistency.
- Get the kids to help with stirring and adding the cheese—it’s a fun one for little chefs!
Variations & Substitutions
- Protein Swap: Feel free to use ground chicken, turkey, or even a plant-based ground meat alternative.
- Vegetable Boost: Add a diced bell pepper or zucchini when you cook the onion. A can of drained black beans or corn kernels stirred in with the tomatoes is also delicious.
- Spice Level: For a milder dish, use mild taco seasoning and plain diced tomatoes. For more heat, use hot taco seasoning and add a pinch of cayenne. Honestly, if you hate heat, skip the cayenne entirely.
- Pasta Shapes: Any short pasta works great! Shells, cavatappi, or penne are all fantastic choices.
- Dairy-Free: Use your favorite vegan cheese shreds and a dollop of plain vegan yogurt instead of sour cream.
Serving Ideas & Pairings
This dish is a complete meal all on its own, but I love leaning into the tex-mex vibe. Pile those toppings high! A big dollop of cool sour cream, some creamy diced avocado, a sprinkle of fresh cilantro, and maybe a few slices of pickled jalapeño. If you want to round it out, a simple side of warmed tortilla chips for dipping or a crisp, green side salad with a tangy lime vinaigrette is just perfect.
Storage & Reheating
Let any leftovers cool completely before storing them in an airtight container in the refrigerator. They’ll keep for up to 4 days. To reheat, the stovetop is your best bet for even heating. Place the desired amount in a saucepan with a tablespoon or two of broth or water to loosen the sauce. Warm over medium-low heat, stirring occasionally, until heated through. You can also microwave single portions in a microwave-safe bowl, covered, stirring every 60 seconds until hot.
Frequently Asked Questions
- Can I use a different type of pasta? Absolutely! Any short pasta shape will work. Just be aware that cooking times may vary slightly depending on the shape and size.
- Can I make this One-Pot Cheesy Taco Pasta ahead of time? You can! It stores and reheats beautifully. The pasta may continue to absorb liquid, so just add a little extra broth when you reheat it.
- Is this dish very spicy? The spice level is completely customizable. It’s family-friendly as written with a standard taco seasoning packet, but you can easily dial the heat up or down to suit your taste.
- My pasta came out a little too saucy. What can I do? No problem! Just let it sit off the heat for a few extra minutes—it will continue to thicken. You can also turn the heat to low and let it simmer for another minute or two, stirring constantly.