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One Pot Taco Pasta Recipe
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One Pot Taco Pasta

This One Pot Taco Pasta is a cheesy, flavor-packed dinner that combines all the best taco flavors with tender pasta in a creamy, savory sauce. Made in just one pan, it’s perfect for busy weeknights, offering minimal cleanup and maximum comfort. A guaranteed crowd-pleaser for the whole family!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Tex-Mex
Keyword: cheesy taco pasta, ground beef pasta, one-pot pasta, taco pasta
Servings: 5
Calories: 574kcal

Ingredients

  • 1 tablespoon oil
  • 1 small onion finely diced
  • 1 red bell pepper chopped
  • 1 pound lean ground beef cooked or raw
  • 2 tablespoons taco seasoning
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt adjust based on broth sodium level
  • ½ teaspoon ground cumin
  • 2¼ cups low sodium beef broth
  • ½ cup heavy cream
  • ½ cup tomato sauce
  • 3 cups uncooked pasta lumaconi, shellbows, macaroni, or small shells — about 240 grams
  • 2 cups shredded cheddar cheese

Instructions

  • Heat a large skillet over medium-high heat and add the oil.
  • Add the diced onion and chopped red bell pepper. Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add the ground beef, taco seasoning, garlic, oregano, salt, and cumin. Cook and stir until the beef is browned and fully cooked, breaking it apart as it cooks. Drain excess fat if necessary.
  • Stir in the beef broth, heavy cream, and tomato sauce. Bring to a gentle simmer.
  • Add the uncooked pasta, stir to combine, then cover and reduce heat to medium-low. Cook for about 10 minutes, stirring occasionally, until the pasta is al dente.
  • Remove the lid and stir in the shredded cheddar cheese until melted and creamy.
  • Taste and adjust seasoning if needed. Serve immediately.

Notes

Add firm veggies like zucchini or carrots with the onions and peppers; stir in softer veggies like spinach or corn near the end.
Swap ground beef for turkey, chicken, or rinsed black beans for a vegetarian option.
Use low sodium broth to manage saltiness. Adjust added salt if using regular broth.
Most short pasta shapes work—macaroni, shells, rotini, etc. Cooking times may vary.
Add red pepper flakes or jalapeño for extra heat.