When you’re craving tacos but want something cozy and hearty enough to feed the whole family, this One Pot Taco Pasta is the perfect answer! It brings all the bold, savory taco flavors you love into a creamy, cheesy pasta that cooks right in the same pot. The shells soak up the seasoned broth while the beef and melted cheeses create a rich, comforting sauce. If you love taco-inspired recipes and easy one-pot meals, be sure to try my One Pot Taco Spaghetti, too!
Ingredients & Substitutions
- Meat: I used ground beef for the best savory flavor in this taco pasta. If you prefer, you can use ground turkey or ground chicken instead. I cooked the beef with onion for extra flavor, but you can skip the onion or swap it with finely diced bell peppers or a pinch of onion powder.
- Taco Seasoning: My homemade taco seasoning brings so much bold flavor, but store-bought seasoning also works. If you’re using a low-sodium blend, you may want to add a little extra to taste.
- Tomatoes: I like using canned diced tomatoes with green chilies because they add flavor and a little warmth without extra work. If you prefer, you can use regular diced tomatoes, but you may want to add a pinch more taco seasoning or a small amount of diced green chilies to keep the flavor balanced. Fresh chopped tomatoes or a little tomato sauce can also work, though fresh tomatoes may need slightly more cooking time.
- Pasta: Medium shell pasta is perfect because it holds the creamy sauce in every bite. If you don’t have shells, you can use spaghetti (broken in half if needed), penne, or rotini. Cook the pasta until al dente for the best texture.
- Beef Broth: Beef broth builds a rich, savory sauce while helping cook the pasta. Chicken or vegetable broth will also work.
- Cheese: I used a blend of cheddar and Monterey Jack cheese because they melt smoothly and add great flavor. Pepper Jack cheese is a fun swap if you want a little heat.
- Creamy Additions: Heavy cream, cream cheese, and sour cream help create the signature creamy taco sauce in this dish. If you want a lighter version, you can reduce the cream slightly, though the sauce won’t be quite as rich.
FAQs
What type of pasta is best for taco pasta?
Small or medium pasta shapes work best because they hold the creamy sauce. You can use medium shells, spaghetti (broken in half), penne, elbow macaroni, or rotini. Cook the pasta until al dente so it stays tender without becoming too soft.
Can I use ground turkey or chicken instead of beef?
Yes! Ground turkey or ground chicken are great substitutes if you want a lighter version of this dish. If using very lean meat, add a small drizzle of olive oil when cooking the meat to keep the sauce rich and flavorful.
Why is my taco pasta too thick?
If the sauce thickens too much before the pasta is fully tender, stir in a few tablespoons of broth, cream, or milk and continue cooking until the pasta finishes cooking.
Can I make taco pasta lighter?
To make this taco pasta lighter, you can reduce the heavy whipping cream by about half and replace the other half with beef broth or milk. You can also use light cream cheese or reduce the amount of cheese slightly. The sauce won’t be quite as rich, but it will still have great taco flavor.
How do I adjust the spice level in taco pasta?
To make it less spicy, use mild diced tomatoes with green chilies or swap them for regular diced tomatoes. Choose mild taco seasoning and skip spicy garnishes like jalapenos. If you want more heat, use medium or hot diced tomatoes with green chilies, add a pinch of crushed red pepper flakes, or finish the pasta with sliced jalapenos or hot sauce.
Serving Ideas
- Serve this creamy taco pasta with a simple side salad for a fresh, bright contrast to the rich, savory sauce.
- Add crunchy homemade tortilla chips and your favorite salsa (like my roasted salsa) or guacamole for an easy taco-inspired dinner the whole family will love.
- This pasta also pairs well with warm, cheesy garlic dinner rolls, focaccia breadsticks, or other cozy comfort sides.
- If you enjoy taco-flavored dishes, you may also like my slow cooker taco dip, taco chili, taco lasagna, and taco stuffed shells, just to name a few!
How To Store Taco Pasta
Room Temperature: This pasta is best enjoyed warm and shouldn’t sit out for more than about 1 hour.
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth, milk, or cream and stir while warming to help the sauce return to a smooth consistency.
Freezer: Freeze taco pasta in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop. Add a little extra liquid as needed to bring the sauce back together.
One Pot Taco Pasta
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, finely diced
- 1 pound ground beef
- 2 teaspoons garlic, minced
- 2 tablespoons tomato paste
- 1 packet (1 ounce / 3 tablespoons) taco seasoning, store-bought or homemade
- 1 can (10 ounces) diced tomatoes with green chilies (such as Rotel), undrained
- 2 cups (16 ounces / 480 g) beef broth
- ¾ cup (178.5 g) heavy whipping cream
- 8 ounces medium shell pasta, uncooked
- 4 ounces cream cheese, diced
- 1 cup (113 g) mild cheddar cheese, shredded
- 1 cup (113 g) Monterey Jack cheese, shredded
- ¼ cup (57.5 g) sour cream, plus more for garnish
- cilantro, chopped for garnish
- jalapeno, sliced for garnish
Instructions
- To a large skillet with a lid or Dutch oven over medium heat, add olive oil. Once hot and shimmering, add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Add the ground beef and cook over medium heat, breaking it apart with a spatula, until fully browned and cooked through, 8 to 10 minutes. Drain any excess grease from the pan.
- Stir in the garlic and tomato paste. Cook for 1 minute, until the tomato paste is fully incorporated.
- Sprinkle in the taco seasoning, then add the diced tomatoes with green chilies, beef broth, heavy cream, and uncooked pasta.
- Stir everything together, making sure the pasta is submerged in the liquid.
- Bring the mixture to a low boil, then reduce the heat to a simmer. Cover the pot and cook, stirring occasionally, until the pasta is tender, about 10 to 12 minutes.
- Remove the skillet from heat once the pasta is tender and most of the liquid has been absorbed.
- Add the cream cheese, cheddar, and Monterey Jack cheeses and stir until fully melted and smooth.
- Fold in the sour cream until just combined.
- Serve immediately, garnished with cilantro, jalapenos, and sour cream.
Did you make this recipe?
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Excellent fantastic