This post is sponsored by Colavita.
I love easy dinners that require less clean up and easier cooking methods, and this new one-pot pasta is SO good. It has the best of both worlds of pasta and tacos, requires just one pan, and is so versatile. You can use ground beef or trade in ground turkey or chicken, or make it vegetarian.
The pasta is so creamy and yummy, and is also rich in iron and protein as an added bonus. And you can add any taco toppings that your family likes on top, to make it even more fun.
The recipe is one of my favorites to make ahead since the leftovers reheat so well—and just always hit the spot.
This post is my latest collaboration with Colavita, my favorite source for Italian pantry staples. The company is family-owned and operated and makes pasta, olive oil, beans, sauces, and so much more. Use my exclusive code YUMMY25 in their online store for 25% off.
(You may also like Cheeseburger Pasta, Red Pepper Pasta, and Broccoli Pasta.)
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Ingredients You Need
Here’s a look at the ingredients you need to make this easy Taco Pasta recipe so you know what to have on hand and ready to go.
- Ground beef: I like to start this recipe by browning ground beef. You can use any lean percentage you prefer, including 85%, 90%, and 95%.
- Onion: Adding some onion in with the beef adds nice flavor. I grate it on a box grater so it blends in, though you can also mince it with a knife.
- Crushed tomatoes: Adding Colavita crushed tomatoes adds flavor to the taco pasta, so I like to add it here.
- Garlic powder and cumin: These spices add the classic taco flavor, so we use them liberally in the mix.
- Pasta: I prefer to use a smaller pasta shape so it cooks easily and evenly in the sauce components. You can use radiatore pasta, as shown here, or small shells or elbow macaroni.
- Broth: You can use beef broth, chicken broth, or Vegetable Broth in this recipe. Use reduced-sodium if desired.
- Black beans: I like to use the Colavita black beans, drained and rinsed, to add a taco element to this taco pasta.
- Sweet corn: You can use frozen sweet corn or canned sweet corn. If using canned sweet corn, drain it first.
- Shredded cheddar cheese: Cheese is stirred into the pasta to make the mixture creamy. It is slightly easier to have the cheese blend in if you grate it off of a block, but you can also use shredded cheese from the store.
Ingredient Substitutions
Use ground turkey or ground chicken instead of the ground beef.
To make this vegetarian, omit the beef and double the beans. And use vegetable broth.
To make this dairy free, omit the cheese.
Step-by-Step Instructions
Here’s a look at how to make this easy one-pot taco pasta so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and the timing.
Step 1. Add the beef and onions to a pan and cook until the beef has browned.
Step 2. Stir in the tomatoes, cumin, garlic powder, pasta and salt.
Step 3. Add the broth and turn the heat to high. Boil then reduce to medium.
Step 4. When the pasta is done, turn off the heat and stir in the cheese and optional toppings.
Frequently Asked Questions
Sure, for more flavor or just to use it up, you can use taco seasoning in this recipe. You can also add a range of optional toppings including guacamole, sour cream, crushed tortilla chips, and hot sauce for adults as you like.
Short pasta shapes work best with this one pot method, so options like farfalle, rotini, elbows, small shells, or other small shapes.
Yes, just skip the meat and add twice as much beans to ensure it’s filling and serves as many people.
How to Store
Let Taco Pasta cool, then store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in a heat-safe bowl or plate in 30 second increments, stirring in between for even warming.
Best Tips for Success
- Use lean ground beef if desired, or drain off any excess fat once the meat is done cooking. Or try ground turkey or ground chicken.
- Vegetarian: Omit the beef, use vegetable broth, and double the beans.
- Dairy-free: Omit the cheese.
- Add 1 cup finely diced mushrooms or shredded carrots to the pan with the onion and beef to easily add another veggie.
- Add an additional 8 ounces tomato sauce at the end of cooking for a more robust tomato flavor.
- Top with minced fresh cilantro if desired. Or hot pepper for your serving.
- Use a packet of taco seasoning instead of the spices listed. Increase the amounts if desired in this cheesy taco pasta.
I’d love to hear your feedback on this recipe, so comment below to share!
Prevent your screen from going dark
- Set a large pot over medium heat. Add the oil to warm. Then, add the beef and onions, and cook until the beef has browned, about 8-10 minutes, breaking up the meat as it cooks. Drain any excess fat from the pot.
- Stir in the tomatoes, cumin, garlic powder, and salt.
- Add the broth and turn the heat to high. When it boils, reduce to medium so the liquid simmers with steady but calm bubbles (so just not vigorously).
- Add the pasta to the pot and stir gently.
- Cook until the pasta is just tender and most of the liquid is absorbed, or for about 14 minutes. It’s OK if there’s some liquid remaining, as it will be absorbed as the pasta sits.
- Turn off the heat and stir in the cheese to melt.
- Serve with optional toppings as desired.
- Store leftovers in an airtight container for up to 5 days. To reheat, sprinkle with water and cover with a plate or wax paper and warm for 30-60 seconds, stirring halfway through.
- Use lean ground beef if desired, or drain off any excess fat once the meat is done cooking. Or try ground turkey or ground chicken.
- Vegetarian: Omit the beef, use vegetable broth, and double the beans.
- Dairy-free: Omit the cheese.
- Add 1 cup finely diced mushrooms or shredded carrots to the pan with the onion and beef to easily add another veggie.
- Add an additional 8 ounces tomato sauce at the end of cooking for a more robust tomato flavor.
- Top with minced fresh cilantro if desired.
- Use taco seasoning instead of the spices listed. Increase the amounts if desired.
Calories: 432kcal, Carbohydrates: 46g, Protein: 25g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 53mg, Sodium: 1072mg, Potassium: 658mg, Fiber: 8g, Sugar: 6g, Vitamin A: 766IU, Vitamin C: 6mg, Calcium: 245mg, Iron: 4mg