There's nothing better than a quick, comforting meal that brings bold flavors to the table with minimal effort. One Pot Beef Taco Pasta is the perfect combination of savory, cheesy, and slightly spicy goodness, all in one skillet. With tender pasta, seasoned ground beef, and melty cheese, this dish is bound to become a new family favorite.

I first made this dish on a busy weeknight when I needed something fast but filling. What started as a simple mash-up of taco flavors and pasta turned into a dish that my family now requests regularly. The best part? Everything cooks in a single pot, making cleanup a breeze!
Why You'll Love This One Pot Beef Taco Pasta
Get ready to fall in love with this flavorful and fuss-free dinner. One Pot Beef Taco Pasta is a game-changer for busy households, bringing together classic Tex-Mex flavors in a way that's easy and incredibly satisfying.
First, it's quick and easy. This dish comes together in under 30 minutes, making it perfect for those hectic evenings when you need dinner on the table fast.
It’s also budget-friendly. With simple pantry staples like pasta, ground beef, and canned tomatoes, you can create a filling meal without breaking the bank.
Plus, this recipe is kid-approved. The mild taco seasoning and cheesy finish make it a hit with little ones, while the bold flavors still satisfy adults.
And let’s not forget—it’s one pot! That means fewer dishes to wash, so you can spend more time enjoying your meal and less time scrubbing the sink.
Ingredients Notes

The magic of One Pot Beef Taco Pasta lies in its simple yet flavorful ingredients. Each component adds depth, texture, and richness to the dish.
Ground beef is the star of the show. I prefer using 85/15 ground beef for the best balance of flavor and fat. If you want a leaner option, ground turkey or chicken also work well.
Taco seasoning is what gives this pasta its signature Tex-Mex taste. You can use a store-bought packet for convenience or make your own with a blend of chili powder, cumin, paprika, and garlic powder.
Diced tomatoes with green chilies add a bit of spice and acidity that balances the richness of the beef and cheese. If you prefer a milder flavor, you can use plain diced tomatoes instead.
Pasta choices matter! I recommend using short pasta like rotini, penne, or shells because they hold onto the sauce well. No need to pre-cook the pasta—it absorbs all the flavor as it cooks in the same pot.
Cheese ties everything together with creamy, melty goodness. A combination of shredded cheddar and Monterey Jack works beautifully, but feel free to use what you have on hand.
A large skillet or deep sauté pan is the only equipment you need for this one-pot wonder. Just make sure it has a lid to help the pasta cook evenly!
How To Make This One Pot Beef Taco Pasta

Creating this mouthwatering dish is easier than you think. Here’s how to bring it all together in just a few simple steps.
Start by heating a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease if necessary, then stir in the taco seasoning, coating the beef in all those flavorful spices.
Next, pour in the diced tomatoes with green chilies, followed by the uncooked pasta and beef broth. Give everything a good stir to ensure the pasta is submerged in liquid. Bring to a boil, then reduce the heat to low, cover, and let it simmer.
As the pasta cooks, stir occasionally to prevent sticking. It usually takes about 12-15 minutes, depending on the pasta shape you choose. If the mixture looks too dry, add a splash of extra broth or water.
Once the pasta is tender and most of the liquid has been absorbed, stir in the shredded cheese until melted and gooey. This is when the dish transforms into a creamy, irresistible skillet of goodness.
Remove from heat and let the pasta sit for a couple of minutes to thicken slightly. Garnish with fresh cilantro, diced avocado, or a dollop of sour cream for extra flair, and serve hot!
Storage Options
If you have leftovers (which isn’t likely!), One Pot Beef Taco Pasta stores beautifully for easy meals later.
Let the pasta cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.
For longer storage, you can freeze individual portions in freezer-safe containers for up to 3 months. Just be sure to let it thaw overnight in the fridge before reheating.
To reheat, warm leftovers in a skillet over medium heat with a splash of broth or water to bring back the creamy consistency. Alternatively, microwave in 30-second intervals, stirring in between, until heated through.
Variations and Substitutions
This recipe is incredibly versatile, so don’t be afraid to switch things up based on what you have in your kitchen.
For a lighter version, swap the ground beef for ground turkey or chicken, and use reduced-fat cheese.
Want to make it spicier? Add diced jalapeños, extra chili powder, or a splash of hot sauce to amp up the heat.
If you’re looking for a veggie-packed version, throw in bell peppers, corn, or black beans for added texture and nutrition.
For a creamy twist, mix in a couple of tablespoons of cream cheese or a splash of heavy cream at the end for an extra luscious sauce.
And if you're gluten-free, simply use your favorite gluten-free pasta and ensure your taco seasoning is gluten-free as well.
However you decide to make it, this One Pot Beef Taco Pasta is a guaranteed winner. So grab a skillet, get cooking, and enjoy a meal that’s as easy as it is delicious!
PrintOne Pot Beef Taco Pasta Recipe
This creamy chicken gnocchi soup is a rich and hearty dish loaded with tender chicken, pillowy gnocchi, and a flavorful, creamy broth. Perfect for a cozy dinner, this comforting soup is easy to make and packed with nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 lb potato gnocchi
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 1 cup spinach, chopped
- ½ cup Parmesan cheese, grated
Instructions
- In a large pot, melt butter over medium heat. Sauté onion, garlic, carrots, and celery until softened.
- Add chicken broth, shredded chicken, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
- Stir in heavy cream and milk, then bring to a gentle simmer.
- Add gnocchi and cook until they float, about 3-4 minutes.
- Stir in spinach and Parmesan cheese, cook for another 2 minutes.
- Serve warm and enjoy!
Notes
- Use rotisserie chicken for convenience.
- Substitute half-and-half for a lighter version.
- Add extra veggies like mushrooms or peas for variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 750mg
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