One Pot Taco Pasta

This one-pot taco pasta is one of those recipes I get excited about because it just works every time. Ground beef, pasta, taco seasoning and cheese all cook together in one skillet, and dinner is on the table in about 30 minutes. It’s great as-is and just as easy to tweak with your favorite add-ins.

How to Make Skillet Taco Pasta

The best pan for this is a skillet with a lid. I use a 5-quart non-stick jumbo cooker because it’s just the right size to fit everything comfortably and still have room to stir. A 4-quart skillet works too, you just have to be a little more careful stirring.

Step 1: Brown the beef and onion

Heat your skillet over medium-high heat and add the ground beef and diced onion together. Cook about 5 to 7 minutes, breaking the beef apart as it goes, until the beef is browned through and the onion has softened.

✦ Soak up the fat right in the pan: Turn off the heat, grab a paper towel with tongs, and blot the excess fat straight out of the skillet. Quick and easy cleanup.

✦ Ground Beef Alternatives: Ground turkey or ground chicken both work here if that’s what you’ve got. Swap the beef broth for chicken broth if you go that route and everything else stays the same.

Step 2: Toast the garlic and taco seasoning

Turn the heat back down to low and stir in the minced garlic and the taco seasoning. Let it cook with the beef for about a minute, stirring the whole time so the garlic doesn’t catch.

Step 3: Add the tomatoes, broth and pasta

Pour in the canned diced tomatoes with green chiles, liquid from the can and all. That liquid carries a lot of the flavor, so none of it goes down the drain. 

Add the beef broth and the dry macaroni, then stir everything together and bring it up to a simmer.

If plain diced tomatoes are what’s in the pantry, they’ll work. You’ll just want a small can of green chiles or a couple spoonfuls of salsa to make up the difference.

✦ Different pasta shapes cook at different rates: Elbow macaroni is what I use and what the timing below is built around. Small shells and rotini both work, they just tend to run a few minutes longer.

Step 4: Cover and simmer until tender

Reduce the heat to low, cover the skillet, and let it cook for 18 to 20 minutes. Stir every few minutes so nothing sticks to the bottom and the pasta cooks evenly.

You’re looking for pasta that’s tender all the way through with a loose, glossy sauce still coating everything. If it looks like it’s drying out before the pasta is done, add a splash of water or broth.

✦ Keep it at a lazy simmer. You want small bubbles around the edge, not a rolling boil. High heat cooks the pasta faster than the liquid can reduce.

Step 5: Stir in the cheese and let it rest

Take the skillet off the heat and stir in the shredded cheddar until it melts into the sauce. Let the whole thing sit about a minute before serving. The pasta will pull in the last bit of liquid during that minute, so it tightens up on its own.

You can also skip stirring the cheese in and let everyone add their own at the table. I like it melted through the whole dish, but either way works.

✦ Worth trying: Half cheddar and half Monterey Jack. The Jack melts a little smoother and mellows the sharpness of the cheddar.

Toppings That Make It

The nice thing about this one is how easy it is to make it your own. A few simple toppings let everyone at the table build their own bowl:

• Fresh herbs: Chopped cilantro or green onions brighten it up and cut through the richness.
• Avocado or guacamole: Slices of avocado or a spoonful of guac balance out the bold seasoning.
• Sour cream: A small dollop adds a cool, tangy contrast to the warm spices.
• Hot sauce or salsa: Your favorite hot sauce or a spoonful of salsa if you want more heat.

If you’re feeding a crowd, set up a small topping bar and let everybody make their plate the way they like it.

What to Serve With Taco Pasta

This is a full meal on its own, so you don’t need much alongside it. What works best is something cool and crunchy to cut through all that warm, cheesy seasoning, or a simple vegetable that doesn’t add another pan to wash. Here’s what I reach for:

• Country Creamy Coleslaw
• Air Fryer Street Corn
• Iron Skillet Cornbread
• Easy Sautéed Green Beans
• Instant Pot Refried Beans
• Sweet and Chunky Mango Salsa

Storing and Reheating

Storing: Let leftovers cool, then keep them in an airtight container in the fridge for up to 3 days.

Reheating on the stovetop: Warm it in a skillet over low heat with a splash of water or broth stirred in. The pasta absorbs liquid as it sits, so it needs a little back to loosen up.

Reheating in the microwave: Same idea. Add a splash of water or broth, cover it, and heat in 45-second bursts, stirring between each one.

Freezing: It freezes better than most pasta dishes because the sauce protects the noodles. Cool it completely, portion it into freezer containers, and freeze up to 2 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of broth. The texture will be a little softer than fresh.

Making it ahead: This one is best fresh, since the pasta keeps softening the longer it sits. If you need a head start, brown the beef with the onion, garlic and taco seasoning a day ahead and refrigerate it. Then it’s just adding the liquid and pasta at dinnertime.