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One-Pot Taco Pasta

Creamy One-Pot Taco Pasta topped with cheddar, jalapeños, and cilantro in a white bowl on a rustic table

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.

Ingredients

Scale
  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

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