One-Pot Taco Pasta Recipe Easy Weeknight Dinner

There’s something about pasta that tastes like tacos that just hits different. One-Pot Taco Pasta is exactly what it sounds likeall the taco flavors you love, cooked with pasta in one pan, and somehow it works perfectly. No draining, no extra dishes, no overthinking dinner.

I started making this back in 2019 when my youngest kept asking for “taco noodles” and I was too tired to say no. After a long day, I need dinner to be comforting but not heavyand this nails it every time. The pasta soaks up all that seasoned tomato-y goodness while it cooks, which means more flavor and way less cleanup. I’ve been food blogging for over a decade, and this is still one of those recipes I come back to when I just need an easy win that actually tastes like I tried.

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Why You’ll Love This One-Pot Taco Pasta

This is the kind of dinner that makes Tuesday feel manageable. Everything cooks together in one skillet, so the brown rice pasta soaks up all that seasoned, tomatoey goodness while you stir occasionally and maybe fold some laundry. It’s my go-to when I’m tired and still want dinner to feel like dinner.

• Minimal cleanup: One pan from start to finish means you’re not stuck at the sink after a long day.
• Big flavor, little effort: The chili powder, cumin, and oregano make it taste like you spent way more time than you did.
• Family-friendly: Kids love the taco-pasta mashup, and you can customize toppings so everyone’s happy.
• Naturally gluten-free and dairy-free: Works for most dietary needs without extra fuss.

Key Ingredients You’ll Need

Most of this comes from your pantry or fridge, which is exactly how weeknight dinners should work. Here’s what makes it taste so good:

• Ground beef: The base of the dish. You’ll brown it with yellow onion for that classic taco flavor.
• Tomato paste + diced tomatoes & green chiles: This combo gives you depth and a little kick without being spicy.
• Brown rice pasta: I use fusilli because it holds onto the sauce, but any shape works.
• Chicken broth: The pasta cooks right in the broth, so it gets super flavorful as it absorbs the liquid.
• Spices: Chili powder, cumin, and oregano bring all the taco vibes.
• Shredded cheese (optional): Stir it in at the end for extra creaminess, or skip it to keep things dairy-free.

Pro Tip: If you can’t find Rotel (diced tomatoes with green chiles), just use regular diced tomatoes and add a pinch of cayenne or a few dashes of hot sauce.

How to Make One-Pot Taco Pasta

The beauty of this recipe is that it all happens in one skillet. You brown the beef, add the seasonings and pasta, then let everything simmer together. No draining, no extra pots. Here’s the basic flow:

Step	What You Do	Time
1	Heat oil, cook ground beef and onion until no longer pink	~7 min
2	Season with chili powder, cumin, oregano, salt, pepper, and tomato paste	1 min
3	Add pasta, diced tomatoes & green chiles, and chicken broth	1 min
4	Boil, then reduce to steady simmer, stirring occasionally	~13 min
5	Turn off heat, stir in cheese if using, let stand a few minutes	2–3 min

Note: Keep an eye on the pasta toward the end. Brown rice pasta can go from perfect to mushy fast, so taste it around 12 minutes and pull it off the heat when it’s just al dente.

Topping Ideas & Simple Swaps

The garnishes really make this feel special, even though they’re totally optional. I love piling on freshly chopped cilantro, sliced avocado, jalapeño peppers, and radishes for crunch and color. If you’re feeding picky eaters, set out a topping bar and let everyone build their own bowl.

Swap This	For This
Ground beef	Ground turkey, chicken, or plant-based crumbles
Brown rice pasta	Regular pasta, chickpea pasta, or small shells
Chicken broth	Vegetable broth or beef broth
Shredded cheese	Dairy-free cheese, sour cream, or Greek yogurt

Pro Tip: Leftovers thicken up as they sit. Add a splash of broth or water when reheating to loosen things back up.

How to Store and Reheat

Leftovers keep in an airtight container in the fridge for up to 4 days. I usually portion it out into individual containers so I can grab lunch without thinking. Reheat on the stovetop with a little extra broth, or microwave in 1-minute intervals, stirring between.

If you want to freeze it, let it cool completely first, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. The texture might be slightly softer, but the flavor holds up great.

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How I Finally Nailed This One-Pot Taco Pasta

I’ve been making this One-Pot Taco Pasta for years, but it took at least four attempts before I stopped burning the pasta or ending up with a watery mess. The trick I finally learned? Let it simmer uncovered those last few minutes. Now it’s thick, cheesy, and exactly what my family requests every single week.

FAQs ( One-Pot Taco Pasta )

Your New Favorite Easy Weeknight Dinner

This One-Pot Taco Pasta comes together in about 30 minutes and tastes like you did way more than you actually did. The pasta soaks up all that seasoned broth while it cooks, so every bite is packed with flavornothing bland, nothing watery, just cozy taco goodness in a bowl. You’ll love how it turns out even on nights when you’re running on fumes and good intentions.

If you want a little more heat, toss in some sliced jalapeños or a pinch of cayenne when you add the spices. Ground turkey works beautifully here if you’re switching things up, and I’ve even used red lentils when I needed a meatless optionmy aunt used to do that with her skillet dinners, and it always worked. Leftovers keep for about four days in the fridge, and they’re even better the next day once everything’s had time to meld together. Just add a splash of broth when you reheat so it loosens back up.

I’d love to know what toppings you pile on yourscilantro and avocado are my go-tos, but my daughter goes straight for the sour cream and cheese. Did you grow up with taco nights that felt like this? Drop a comment or tag me if you make itI always love seeing your versions. Save this one for a night when you need dinner to just work without a fuss. Here’s to dinners that help you get back into a rhythm.