One-Pot Taco Pasta

This easy, one-pot taco pasta combines all of your favorite taco flavors with satisfying pasta to make the most delicious weeknight dinner. Filled with beans, corn, salsa, and a homemade taco seasoning, this is a weekly staple in our house.

This post contains some affiliate links, which means I make a small commission at no extra cost to you. Read the full disclosure here.

Why you’ll love this Taco Pasta

Not only is this a one-pot meal (which already makes it a winner in my book!), but it’s also ready in 30 minutes. Literally the perfect recipe for a weeknight (or any night!) dinner.

With 2 young kids (and one on the way), I am all for quick, easy recipes that require minimal clean up. Plus, my kids absolutely love pasta, so combining that with protein from the beef and beans, as well as the veggies from the salsa and corn makes this a filling meal that checks all of the boxes.

Ingredients

This list is fairly simple and requires similar ingredients that you might use for “regular” tacos.

• Ground beef
• Broth
• Taco seasoning
• Beans
• Corn
• Salsa or Rotel
• Onion
• Pasta
• Cheese
• Sour cream

How to make One-Pot Taco Pasta

To make this pasta, start by heating a little olive oil in a large pot, I like to use my dutch oven for this recipe. Add your onion and sauté until softened. Next, add your ground beef and cook until completely browned. Once browned, add the taco seasoning and stir to combine.

Once the meat is done, add the corn, beans, salsa, uncooked pasta, and broth to the ground beef. Stir to combine. (Note: if your pasta is not completely covered by the broth, add 1C of water to the pot).

Now you’ll allow the mixture to come to a low boil, then reduce the heat and cover for about 15 minutes, or until the pasta is cooked. Make sure to stir occasionally to ensure the pasta doesn’t stick to the bottom of the pan.

Once done, remove from heat and serve. We like to top this with cheese and sour cream.

Store leftovers in the fridge for 3-5 days. Honestly, I think this tastes even better when reheated!

Isn’t this so easy?? You’re going to love it!

Variations

As with most things, there are many things you can change or add to shake this recipe up a little. Here are a few of our favorite variations:

• Change the pasta shape – I typically make this with elbow noodles, but any shape will work! Use your favorite, or try a new shape.
• Try a new salsa – I typically opt for a mild chunky traditional salsa, but the options here are really endless – try a peach mango salsa, or add a spicy salsa if you like things a little more spicy.
• Beans – I like to use pinto beans because they’re my favorite, but you could really use any kind of beans here.
• Toppings – you can always add more toppings – think jalapeños, green onions, more salsa, even guacamole.

Continue to Content

One-Pot Taco Pasta

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

This easy, one-pot taco pasta combines all of your favorite taco flavors with satisfying pasta to make the most delicious weeknight dinner. Filled with beans, corn, salsa, and a homemade taco seasoning, this is a weekly staple in our house.

Print

Ingredients

• 1 lb ground beef
• 1/2 C onion, diced
• 1 tbs olive oil
• 2 tbs taco seasoning
• 1 can corn (or 1 C if using frozen)
• 1 can pinto beans
• 1 C salsa or Rotel tomatoes and diced green chilies
• 4 C broth
• 1C water (if needed to cover noodles completely)
• 16 oz of pasta
• Cheese*
• Sour cream*

Instructions

1. Heat olive oil in a pot (or dutch oven), add onion and saute until softened.
2. Add ground beef and brown completely. Add taco seasoning and stir to combine.
3. Next, add corn, beans, salsa, broth and uncooked pasta to the pot, stir to combine, making sure that the pasta is submerged in the broth.
4. Bring to a boil, then lower the heat to a simmer and cover. Cook for about 15 minutes, or until the pasta is cooked. Make sure to stir ocassionally to ensure the pasta doesn't stick to the bottom.
5. Once the pasta is cooked through, remove the pot from heat, stir again and serve.
6. Top with cheese, sour cream, and whatever other toppings you like.
7. Store leftovers in the fridge for 3-5 days.

Notes

*cheese and sour cream are optional toppings, you can always add more toppings - think jalapeños, green onions, more salsa, even guacamole.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 414Total Fat 16gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 58mgSodium 859mgCarbohydrates 41gFiber 6gSugar 7gProtein 27g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram