There’s something about melted cheese, seasoned beef, and pasta all tangled up together that just hits differently on a tired Tuesday. One-Pot Taco Pasta is exactly that everything cooks in the same pot, so you get big flavor with almost zero cleanup.
I started making this back in spring 2019 when I needed something that felt comforting but didn’t weigh me down after long shoot days. After a long day, I need dinner to be comforting but not heavy and this nails it. The key is letting the pasta cook right in the taco-spiced liquid so it soaks up all that flavor instead of just sitting on top of it. I’ve tested it probably fifteen times by now, tweaking the spice balance and liquid ratio until it came out perfect every single time.
Thomas Baker
One-Pot Taco Pasta Easy Weeknight Dinner Recipe
This One-Pot Taco Pasta is a flavorful and simple weeknight meal perfect for a family dinner. Combining the zesty tastes of a taco with the ease of a one pot dinner, this easy dinner recipe is both gluten-free and dairy-free, making it a crowd-pleaser for all.
1 (10-ounce) can diced tomatoes & green chiles, such as Rotel
12 ounces brown rice pasta, such as fusilli
4 cups chicken broth
1 cup shredded cheese, optional
Freshly chopped cilantro
Sliced avocado
Sliced jalapeno peppers
Sliced radishes
Method
Warm the olive or avocado oil in a large skillet over medium-high heat.
Add the ground beef and diced onion, stirring frequently to break the meat apart, and cook until beef loses its pink color, about 7 minutes.
If necessary, drain any excess fat from the skillet.
Sprinkle in chili powder, cumin, oregano, salt, pepper, and mix in the tomato paste until the beef is well coated.
Pour in the brown rice pasta, diced tomatoes with green chiles, and chicken broth, stirring everything to combine evenly.
Bring the mixture to a rolling boil, then lower heat to maintain a gentle boil and cook, stirring occasionally, until the pasta is tender but still firm, around 13 minutes.
Turn off the heat and gently fold in the shredded cheese, if using, letting it melt slightly.
Allow the pasta to rest for a few minutes before serving.
Top with freshly chopped cilantro, avocado slices, jalapeno slices, and radishes for garnish.
Notes
Feel free to omit the cheese for a dairy-free meal or add your favorite toppings to customize. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Why You’ll Love This One-Pot Taco Pasta
This is one of those reliable weeknight wins that gets you back into a rhythm. Everything cooks in the same skillet, so you’re not juggling multiple pots or scrubbing a sink full of dishes at 9 p.m.
Minimal cleanup: One pot means one thing to wash, and that alone is reason enough to make this on repeat.
Big flavor, fast: The pasta absorbs all the seasoned broth and tomato liquid as it cooks, so every bite tastes like a taco in pasta form.
Flexible and forgiving: You can skip the cheese to keep it dairy-free, swap the beef for turkey, or load up on your favorite garnishes.
Family-approved: Even picky eaters go for this it’s familiar, cozy, and not too spicy unless you want it to be.
Key Ingredients That Make It Work
You probably have most of these in your pantry already. The magic happens when the brown rice pasta soaks up the chicken broth and seasoned tomato base while it cooks.
Ground beef: The base of the dish. You’ll brown it with onion first to build flavor.
Tomato paste and diced tomatoes with green chiles: These give you tang, a little heat, and that signature taco vibe.
Chili powder, cumin, and oregano: The trifecta of taco seasoning warm, earthy, and just right.
Brown rice pasta: Gluten-free and hearty. It holds up beautifully in the broth without getting mushy.
Chicken broth: This is what the pasta cooks in, so it becomes the flavorful backbone of the whole dish.
Shredded cheese (optional): Stir it in at the end for creaminess, or skip it to keep things dairy-free.
How to Make It (Step by Step)
The beauty of this recipe is that each step builds on the last, and you never leave the stove for long. Here’s the flow:
Step
What You Do
Time
1
Heat oil in a large skillet. Add ground beef and onion, cook until no longer pink.
~7 min
2
Season with chili powder, cumin, oregano, salt, pepper, and tomato paste. Stir well.
1 min
3
Add pasta, diced tomatoes with green chiles, and chicken broth. Stir to combine.
1 min
4
Bring to a boil, then reduce to a steady simmer. Stir occasionally until pasta is al dente.
~13 min
5
Turn off heat. Stir in cheese if using. Let stand a few minutes before serving.
2–3 min
Pro Tip: Don’t walk away during the simmer give it a stir every few minutes so the pasta doesn’t stick to the bottom of the pan.
Swaps and Tweaks to Make It Yours
One of my favorite things about this dish is how easy it is to adapt based on what you have or what you’re in the mood for.
Ingredient
Swap Option
Ground beef
Ground turkey, chicken, or plant-based crumbles
Brown rice pasta
Regular pasta, chickpea pasta, or any short shape like penne
Chicken broth
Vegetable broth or beef broth
Diced tomatoes & green chiles
Plain diced tomatoes + a pinch of cayenne or jalapeño
Shredded cheese
Omit for dairy-free, or use your favorite melty variety
Note: If you want more heat, toss in some diced jalapeños with the onion or use a spicier variety of diced tomatoes.
How to Serve and Store
Serve this straight from the skillet with all your favorite taco toppings. Freshly chopped cilantro, sliced avocado, jalapeños, and radishes all add brightness and crunch. You can also add a squeeze of lime or a dollop of sour cream if you’re not keeping it dairy-free.
Leftovers: Store in an airtight container in the fridge for up to 3 days. The pasta will soak up more liquid as it sits, so add a splash of broth or water when reheating. Reheat gently on the stovetop or in the microwave.
Freezing: This freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a little extra liquid to bring it back to life.
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FAQs (One-Pot Taco Pasta)
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works perfectly in this recipe and creates a lighter version. Use 93/7 lean ground turkey for best results. You may need to add a tablespoon of olive oil since turkey is leaner than beef. The cooking time remains the same.
What type of pasta works best?
Short pasta shapes like penne, rotini, or shells work wonderfully because they hold the sauce well. Avoid long pasta like spaghetti as it doesn’t cook evenly in one pot. I prefer penne because the tubes capture all the delicious taco flavors perfectly.
How do I prevent the pasta from sticking?
Stir the pasta frequently during the first 5 minutes of cooking and ensure you have enough liquid. If the mixture looks dry, add hot broth or water in 1/4 cup increments. Keep the heat at medium to prevent scorching on the bottom.
Can this meal be made ahead of time?
Yes, but it’s best served fresh. If making ahead, undercook the pasta slightly and store in the refrigerator for up to 3 days. Reheat with a splash of broth to restore moisture. The pasta will absorb more liquid as it sits.
What toppings go well with this dish?
Fresh cilantro, diced avocado, sour cream, and shredded cheese are my go-to toppings. Sliced green onions and a squeeze of lime juice add great freshness. For heat lovers, pickled jalapenos or hot sauce work perfectly too.
This One-Pot Taco Pasta comes together quickly and tastes even better than it looks. You’ll love how the pasta soaks up all that seasoned broth while it cooks, turning tender and packed with flavor in every bite. The cheese melts right in at the end, adding just enough creaminess without feeling heavy. It’s the kind of dinner that makes a busy Tuesday feel a little less chaotic.
If you want to stretch it further, toss in some black beans or corn during the last few minutes of cooking. A little acidity goes a long way a squeeze of lime or a handful of fresh cilantro brightens everything up. Leftovers reheat beautifully with just a splash of broth to loosen things back up. You can also swap the beef for ground turkey or plant-based crumbles without losing any of that taco-night magic.
I’d love to see how yours turns out tag me if you make it or tell me what toppings you piled on. Did your kids ask for seconds? Did you sneak in extra jalapeños when no one was looking? Save this one for the next time you need dinner to just work without a lot of fuss. Here’s to dinners that help you get back into a rhythm.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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