Oh, those crazy weeknights, right? You’re rushing around, kids need dinner, and the last thing you want is a mountain of dishes. That’s exactly why I created this easy one-pot taco pasta! It’s the kind of meal that feels like a warm hug after a long day, packed with all those yummy Tex-Mex flavors we love. Here at Recipes To Keep, we’re all about those tried-and-true dishes that become instant family favorites, and trust me, this one’s a keeper. I test everything meticulously, just like Caroline Hayes learned from her grandma, so you know it’s going to work perfectly for you, every single time. You can learn more about my kitchen philosophy, and we’re always sharing behind-the-scenes peeks on Facebook!
- Why You'll Love This Easy One-Pot Taco Pasta
- Ingredients for Your Easy One-Pot Taco Pasta
- How to Make This Easy One-Pot Taco Pasta
- Tips for the Best Easy One-Pot Taco Pasta
- Ingredient Substitutions for Taco Pasta
- Make-Ahead and Storage for Easy One-Pot Taco Pasta
- Frequently Asked Questions about Easy One-Pot Taco Pasta
- Nutritional Information for Easy One-Pot Taco Pasta
- Share Your Easy One-Pot Taco Pasta Creations!
Why You’ll Love This Easy One-Pot Taco Pasta
Honestly, who doesn’t love dinner that’s both a breeze *and* tastes amazing? This easy one-pot taco pasta is just that!
- It’s SO Fast: Seriously, dinner’s on the table in about 35 minutes, start to finish. Perfect for those rushed weeknights!
- Clean Up is a Cinch: Everything cooks in ONE single pot. That means way fewer dishes and more time for you to actually relax.
- Guaranteed Family Pleaser: With its mild taco seasoning, cheesy goodness, and fun texture, this dish is a total hit with everyone, from the pickiest eaters to us grown-ups. It’s a winner for Taco Tuesday or any night of the week!
- Packed with Flavor: Think savory ground meat, zesty taco seasoning, sweet corn, hearty beans, and melty cheese all happening in one pot – pure deliciousness in every single bite.
Ingredients for Your Easy One-Pot Taco Pasta
Okay, gathering your ingredients is the first step to taco pasta magic! This recipe keeps it nice and simple for you. Here’s what you’ll need:
- 1 pound ground beef (or ground turkey if you prefer!) – make sure it’s drained of excess grease
- 1 onion, finely chopped – I like to use a yellow onion, but white works too!
- 2 cloves garlic, minced – hello, flavor town!
- 1 envelope (about 1 ounce) of taco seasoning – this is where all that good Tex-Mex flavor comes from!
- 1 can (15 ounces) diced tomatoes, undrained – don’t drain these, the juice is important for the sauce!
- 1 can (15 ounces) black beans, rinsed and drained – for some extra protein and heartiness.
- 1 can (15 ounces) corn, drained – I like to use the sweet kind for a little pop of sweetness.
- 4 cups low-sodium chicken or beef broth – this is what cooks the pasta right in the pot!
- 12 ounces uncooked pasta – penne, rotini, or even elbow macaroni work great. Just make sure it’s uncooked!
- 1 cup shredded cheddar cheese – get ready for that creamy, melty goodness.
- And for toppings? Go wild! Think sour cream, extra salsa, chopped cilantro, or some creamy avocado.
How to Make This Easy One-Pot Taco Pasta
Okay, getting this deliciousness on your table is easier than you think! I’ve done the testing, so all you have to do is follow these simple steps. It’s almost foolproof, and it’s how we turn basic ingredients into a weeknight winner. This way, you get all the cozy flavors without all the fuss, which is exactly why we love it, right? It’s all about making those easy weeknight meals totally doable!
Step 1: Browning the Meat and Aromatics
First things first, let’s get that flavor base going! Grab your biggest pot or a Dutch oven. Toss in your ground beef (or turkey, if that’s your jam!) and the chopped onion. Cook it over medium-high heat, just until the meat is all browned and the onion looks nice and soft. Don’t forget to drain off any extra grease – nobody wants a greasy pasta, right?
Step 2: Adding the Liquids and Pasta
Now for the fun part! Once the meat is looking good, toss in that minced garlic – oh, it smells amazing already! Then, add in the taco seasoning, those undrained diced tomatoes, your rinsed black beans, the drained corn, the broth, and of course, the uncooked pasta. Make sure everything gets coated and cozy in that liquid. Give it a really good stir so nothing’s hiding at the bottom.
Step 3: Simmering to Perfection
This is where the magic happens! Bring that whole pot to a boil. As soon as it’s bubbling away, turn the heat down nice and low. Pop a lid on it, and let it simmer. The goal is about 15 to 20 minutes, or until your pasta is perfectly tender. You’ll want to stir it every so often, maybe every 5 minutes or so. This is super important to make sure the pasta doesn’t stick to the bottom and burn – nobody wants burnt pasta bits!
Step 4: Stirring in the Cheese
Once the pasta is tender and most of that liquid has soaked in, take the pot off the heat. This is key! Sprinkle in that shredded cheddar cheese. Stir it gently until it’s all melted and makes the most wonderfully creamy sauce. It just transforms the whole dish into something really special.
Step 5: Serving Your Easy One-Pot Taco Pasta
And there you have it! Ladle that beautiful, cheesy taco pasta into bowls while it’s nice and hot. I love topping mine with a dollop of sour cream, a spoonful of salsa, and some fresh cilantro, but honestly, you can’t go wrong with any of your favorite taco toppings. Enjoy!
Tips for the Best Easy One-Pot Taco Pasta
Now, I want to share a few little secrets I’ve picked up that make this easy one-pot taco pasta absolutely perfect every single time. It’s all about those little details that take it from good to *great*. Caroline always said the best recipes come from knowing the quirks!
Preventing Your Easy One-Pot Taco Pasta from Burning
Okay, this is super important! That gentle simmer? Keep it gentle. If the heat is too high, the liquid evaporates too fast, and the pasta at the bottom can totally scorch. That’s why giving it a good stir every 5 minutes or so is crucial. It keeps everything moving and cooking evenly, so you don’t end up with a burnt mess at the bottom of your pot. Trust me, a little stirring goes a long way!
Spice Level Control and Flavor Boosts
Want it spicier? It’s so easy to do! When I’m sautéing the onion, I’ll often toss in a finely diced jalapeño or even just a pinch of cayenne pepper. It really wakes up the flavors! If you’re out of taco seasoning packets, no worries at all. You can whip up your own quick blend with chili powder, cumin, paprika, garlic powder, onion powder, and a little oregano. It’s just as good, if not better!
Ingredient Substitutions for Taco Pasta
Don’t worry if you’re missing an ingredient or want to switch things up a bit! This easy one-pot taco pasta recipe is super forgiving. If you want to swap out the ground beef for something leaner, ground turkey is a fantastic choice! Just know that turkey sometimes cooks a tiny bit faster, so keep an eye on it. I’ve even made this with plant-based crumbles, and they work wonderfully too. If you don’t have black beans on hand, kidney beans would be totally fine. And hey, if you happen to be out of corn, you could even throw in some diced bell peppers during the onion sautéing stage. There are so many fun ways to make this recipe your own. You can find more ideas for main dishes that are just as adaptable!
Make-Ahead and Storage for Easy One-Pot Taco Pasta
You know what’s awesome about this easy one-pot taco pasta? It makes fantastic leftovers! Seriously, it’s almost as good, if not better, the next day. Once it’s cooled down a bit, just scoop any extra into an airtight container and pop it into the fridge. It’ll stay yummy for about 3 days. For reheating, I usually just pop a serving in the microwave for a minute or two, giving it a stir halfway through. You can also add a tiny splash of water or broth if it seems a little thick. It’s the perfect thing for busy lunches or when you just don’t feel like cooking again! It’s also great for meal prepping, kind of how I prep my BBQ pulled pork sliders for the week!
Frequently Asked Questions about Easy One-Pot Taco Pasta
Got questions about whipping up this tasty dish? I’ve got answers! This easy one-pot taco pasta is super versatile, so let’s dive into some common queries to make sure you get it just right.
Can I make this easy one-pot taco pasta vegetarian?
Absolutely! Just swap the ground beef for your favorite plant-based crumbles or add an extra can of beans – black beans or pinto beans work great. You might need to adjust the cooking time slightly, but the flavor will still be fantastic!
What’s the best pasta shape for one-pot taco pasta?
For this type of dish, you want a pasta shape that can really grab onto that delicious sauce. Penne, rotini, elbow macaroni, or even shells are perfect! They have nooks and crannies that hold all the taco goodness. Just make sure you use an uncooked pasta shape that fits relatively flat in your pot.
How can I make my easy one-pot taco pasta creamier?
To get an extra creamy texture, try stirring in a splash of milk or a bit of heavy cream right after you take the pot off the heat, along with the cheese. You could also try adding a spoonful of cream cheese with the cheddar – it makes it wonderfully rich and smooth!
Nutritional Information for Easy One-Pot Taco Pasta
Just a heads-up, the nutritional info is always an estimate, okay? It can totally change depending on the brands you use and if you go heavy on the toppings! But, for a standard serving of this easy one-pot taco pasta, you’re generally looking at around 550 calories, with about 25g of protein, 65g of carbs, and 20g of fat. It’s a pretty hearty meal!
Share Your Easy One-Pot Taco Pasta Creations!
Now that you’ve got the recipe, I’d absolutely LOVE to hear how your easy one-pot taco pasta turned out! Did you try any fun toppings? Did the kids demolish it? Leave a comment below and tell me all about it, or even better, share a picture on social media and tag me! You can always reach out through my contact page too. Happy cooking!
PrintEasy One-Pot Taco Pasta
A quick and flavorful one-pot pasta dish with taco seasonings, perfect for a weeknight family meal.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 4 cups low-sodium chicken or beef broth
- 12 ounces uncooked pasta (penne, rotini, or elbow macaroni)
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, salsa, chopped cilantro, avocado
Instructions
- In a large pot or Dutch oven, cook ground meat and onion over medium-high heat until meat is browned and onion is softened. Drain excess fat.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in taco seasoning, diced tomatoes, black beans, corn, broth, and uncooked pasta.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until pasta is tender and liquid is mostly absorbed, stirring occasionally to prevent sticking.
- Remove from heat and stir in shredded cheddar cheese until melted and creamy.
- Serve hot, with your favorite toppings.
Notes
- For a spicier dish, add a pinch of cayenne pepper or a diced jalapeño with the onions.
- If you don’t have taco seasoning, you can make your own with chili powder, cumin, paprika, garlic powder, onion powder, and oregano.
- This dish reheats well and is great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can substitute ground turkey for ground beef for a leaner option.
- To prevent pasta from burning, ensure you stir occasionally and maintain a gentle simmer.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg