This taco pasta recipe is an easy weeknight dinner that will bring the family together. It is a delicious comfort food packed with flavor.
This one-pot creamy pasta will keep you full, happy, and satisfied without breaking the bank. It is super easy to make, and you will love it.
Why you will love this one pot taco pasta recipe
Cooking a cozy dinner on a busy weeknight shouldn't be complicated. This taco pasta is made in one pot and ready in under 30 minutes. There is no need to babysit the pasta when it is cooking; just let it simmer and do its magic while you focus on other things. Plus, the clean-up is a breeze, with only one pot to wash. It's a win-win situation!
This taco pasta recipe is easy, delicious, highly customizable, and budget-friendly. I love the way the pasta shell encapsulates the taco meat beautifully. You get a burst of flavor from the taco meat when you bite into the pasta. What is not to love? Let me show you how to make it in easy steps.
If you love a one-pan pasta meal, you will love this rigatoni bolognese, ground chicken pasta and creamy beef pasta.
Ingredients
You need only a few ingredients to make this simple one-pot cheesy and creamy pasta. The recipe card below provides exact measurements.
Pasta
Taco seasoning
Lean ground beef (lean mince)
Cheddar cheese
Unsalted butter
Onion: I used brown onion
Fresh garlic
Chicken stock pot
Tomato paste
Chili or jalapeno
Green onions (spring onions)
Salt and black pepper to taste
How to make taco pasta
The detailed instructions are on the recipe card, which you can print to make cooking easier.
Brown the beef: Melt the butter in a skillet on medium-high heat. Add the chopped onions and saute until translucent, soft, and fragrant. Add the ground beef, break it up in the skillet, and cook until it starts turning brown. Season with taco seasoning, add chopped garlic and jalapeno and stir to combine. Cook until the beef is no longer pink and completely browned. Add tomato paste, chicken stock pot, salt, and black pepper, and stir to combine.
Cook the pasta: Add the dried pasta to the beef and cover it with water. Stir to combine and bring to a boil. Let it simmer for 10-12 minutes, stirring occasionally until the pasta is fully cooked so that it doesn't stick together or burn at the bottom.
Lastly, Taste and adjust the seasoning (salt & back pepper) accordingly. Add chopped spring onions, and then top the pasta with the shredded cheese. Place the lid back on and let the cheese melt into the pasta (2 minutes tops). Serve the pasta in bowls and garnish with chopped green onions and more cheese, with a side of garlic bread or salad if desired. Enjoy
Watch how to make it
How to store
Store any leftovers in an airtight container in the fridge for up to 3 days. You can freeze the pasta for up to 3 months. I am not a fan of frozen pasta, but it is convenient for busy days when cooking from scratch is not an option.
To reheat, thaw the pasta in the fridge overnight and warm it on the stovetop or microwave until heated to your liking.
Customize your recipe
- Feel free to make this recipe your own. You can add a can of black beans or sweet corn for extra texture and flavor. You can also switch up the type of cheese used, like using pepper jack for a spicier kick.
- To make this dish vegetarian, you can swap the beef mince for plant-based substitutes such as impossible meat or Quorn.
- Substitute the ground beef for ground turkey or chicken to make this dish leaner for you.
More pasta recipes you will love
One Pot Taco Pasta
Ingredients
- ½ lb pasta I used small shell pasta
- 1 tablespoon taco seasoning
- 1 lb lean ground beef
- 1 cup cheddar cheese
- 2 Tablespoon butter
- 1 large onion finely chopped
- 4 garlic cloves finely chopped
- 1 chicken stock pot
- ⅓ cup tomato paste
- 1 red jalapeno
- Salt and black pepper to taste
- ½ cup green onions (spring onion) chopped
Instructions
- Brown the beef: Melt the butter in a skillet on medium-high heat. Add the chopped onions and saute until translucent, soft, and fragrant.
- Add the ground beef, break it up in the skillet, and cook until it starts turning brown. Season with taco seasoning, add chopped garlic and jalapeno and stir to combine. Cook until the beef is no longer pink and completely browned. Add tomato paste, chicken stock pot, salt, and black pepper, and stir to combine.
- Cook the pasta: Add the dried pasta to the beef and cover it with water. Stir to combine and bring to a boil. Let it simmer for 10-12 minutes, stirring occasionally until the pasta is fully cooked so that it doesn't stick together or burn at the bottom.
- Lastly, Taste and adjust the seasoning (salt & back pepper) accordingly. Add chopped spring onions, and then top the pasta with the shredded cheese. Place the lid back on and let the cheese melt into the pasta (2 minutes tops). Serve the pasta in bowls and garnish with chopped green onions and more cheese, with a side of garlic bread or salad if desired. Enjoy
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious creamy pasta recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
Deborah says
I enjoyed making this 😋
Ájọkẹ says
Thank you for your feedback, Deborah. I am so glad you enjoyed it.