One-Pot Taco Pasta Easy Weeknight Dinner Recipe

There’s something about taco seasoning and pasta twirled together in one pot that just makes sense. One-Pot Taco Pasta is exactly what it sounds likenoodles, seasoned ground beef, tomatoes, and melted cheese, all cooked in the same pot so cleanup is basically nonexistent.

I started making this during a particularly chaotic spring about four years ago, when I needed dinner to feel like a win without much effort. The kind of night where even chopping an onion felt like too much. I tossed everything in, let it simmer, and when my daughters came to the table and actually cheered, I knew I’d found my reset meal. After blogging for over a decade, I can tell youthe recipes that stick around aren’t always the fancy ones, they’re the ones that save you on a tired Wednesday.

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Why You’ll Love This One-Pot Wonder

This is the kind of dinner that saves you on a tired Tuesday when decision fatigue has set in and you just want something warm, filling, and fast. It comes together in under 30 minutes, uses one skillet, and delivers all the flavor of taco night wrapped up in tender pasta.

• Minimal cleanup: Everything cooks in one potno separate pasta boiling, no extra pans.
• Family-friendly: Even picky eaters tend to love this. It’s familiar, cozy, and completely customizable.
• Flavorful without fuss: Ground beef, warm spices, tomatoes, and melted cheese create layers of flavor with barely any effort.

Key Ingredients That Do the Heavy Lifting

You’re working with pantry staples and a handful of fresh items. Each one plays a role in building that taco-inspired flavor without needing a long ingredient list.

• Ground beef: The base protein. It browns quickly and soaks up all the seasoning beautifully.
• Brown rice pasta: Keeps this gluten-free and holds up well in the broth as it simmers. Fusilli works great because it catches the sauce.
• Diced tomatoes & green chiles: This is where the magic happens. That little can of Rotel adds a tangy kick and just enough heat.
• Chicken broth: Cooks the pasta and creates a light, savory sauce as everything simmers together.
• Chili powder, cumin, oregano: Your taco spice trio. They’re warm, earthy, and instantly recognizable.
• Shredded cheese (optional): Stir it in at the end for creamy richness, or skip it to keep things dairy-free.

How to Make It

This recipe flows in one continuous motionbrown the beef, season it, add everything else, and let it simmer. No draining pasta, no juggling multiple burners.

Step	What to Do	Time
1	Heat oil in a large skillet. Add ground beef and diced onion, cook until beef is no longer pink.	~7 min
2	Season with chili powder, cumin, oregano, salt, pepper, and tomato paste. Stir well.	1 min
3	Add pasta, diced tomatoes & green chiles, and chicken broth. Stir to combine.	1 min
4	Bring to a boil, then reduce to a steady simmer. Cook until pasta is al dente, stirring occasionally.	~13 min
5	Turn off heat. Stir in shredded cheese if using. Let stand a few minutes before serving.	2–3 min

Pro Tip: If the pasta looks dry as it cooks, add a splash more broth or water. Different pasta brands absorb liquid differently.

Simple Swaps and Tweaks

This recipe is forgiving and flexible. You can adjust based on what’s in your pantry or what your family prefers.

Ingredient	Swap Option
Ground beef	Ground turkey, chicken, or plant-based crumbles
Brown rice pasta	Regular pasta, chickpea pasta, or any short shape like penne
Chicken broth	Beef broth or vegetable broth
Diced tomatoes & green chiles	Plain diced tomatoes + a pinch of cayenne or a diced fresh jalapeño
Shredded cheese	Dairy-free cheese, nutritional yeast, or skip entirely

Note: You can also add a handful of black beans or corn in the last few minutes of cooking for extra texture and color.

How to Serve and Store

Serve this straight from the skillet with your favorite toppings. The garnishes add freshness and crunch that balance the richness of the pasta.

• Top it off: Freshly chopped cilantro, sliced avocado, sliced jalapeño peppers, and radishes all work beautifully.
• Make it a meal: Pair with a simple side salad or tortilla chips and salsa.

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen it up. The pasta will absorb more liquid as it sits, so it may thicken overnight.

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FAQs ( One-Pot Taco Pasta )

This One-Pot Taco Pasta comes together in about 25 minutes and leaves you with just one pan to wash. You’ll love how the pasta soaks up all that seasoned broth, turning tender and flavorful while the cheese melts into every corner. It’s the kind of dinner that smells so good, everyone wanders into the kitchen before you even call them.

If you want a little more heat, toss in a diced jalapeño with the onions or add a pinch of cayenne. Sometimes I’ll stir in a handful of frozen corn or black beans during the last few minutesit bulks up the meal and adds a nice pop of color. Leftovers keep beautifully in the fridge for up to 3 days, and they actually taste even better the next day once all those spices have had time to settle in. Just add a splash of broth when you reheat so it doesn’t get too thick. My daughters have been known to eat this cold straight from the fridge, which I think says everything you need to know.

I’d love to know what toppings you reach forare you team avocado, or do you pile on the cilantro and lime? If this becomes part of your weeknight rotation, snap a photo and tag me so I can see how yours turned out. And if you’re looking for another easy reset dinner that feels like a hug in a bowl, save this one for the nights when you just need something warm and reliable. Here’s to dinners that help you get back into a rhythm.