This One-Pot Taco Pasta is a creamy, cheesy, Tex-Mex dream made in just one pot! It’s an easy weeknight dinner loaded with ground beef, pasta, beans, and taco flavors—ready in under 30 minutes with minimal cleanup.
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 lb ground beef (or turkey)
1 packet taco seasoning
Salt and pepper to taste
1 (10 oz) can diced tomatoes with green chilies
1 (8 oz) can tomato sauce
2 cups beef broth
8 oz short pasta (shells or rotini)
1/2 cup canned corn, drained
1/2 cup black beans, rinsed and drained
4 oz cream cheese
1 cup shredded cheddar cheese
Optional toppings: sour cream, cilantro, jalapeños, green onions
Heat olive oil in a large pot over medium heat.
Add onion and sauté for 3–4 minutes until translucent.
Stir in garlic and cook for 30 seconds.
Add ground beef and cook until browned, breaking it apart.
Drain excess grease if needed.
Stir in taco seasoning, salt, and pepper.
Add diced tomatoes, tomato sauce, and beef broth.
Stir in the uncooked pasta.
Bring to a boil, then reduce heat to low and cover. Simmer for 12–15 minutes.
Stir occasionally until pasta is tender.
Add corn, black beans, and cream cheese.
Stir until cream cheese melts and sauce thickens.
Turn off heat and sprinkle cheddar cheese on top.
Cover for 2 minutes to melt cheese, then stir and serve.
Garnish with desired toppings.
Use whole wheat pasta for extra fiber.
Swap beef with turkey, chicken, or plant-based meat.
Add spinach or kale for extra nutrients.
Store leftovers in the fridge for up to 4 days.
To freeze, cool completely and store in an airtight container for up to 2 months.
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Find it online: https://simpelrecipes.com/one-pot-taco-pasta/