One-Pot Taco Pasta opens with bold, bright flavors folded into silky pasta — a refined weeknight dish that reads like comfort food with polish. This One-Pot Taco Pasta streamlines technique without sacrificing nuance: toasty spices, tomato richness, and a touch of cream combine for a balanced finish. For an alternative one-pot take with an Italian slant, explore One-Pot Chicken Parmesan Pasta for further inspiration.
Why Make This Recipe
- Effortless Yet Elegant: One pan, minimal cleanup, restaurant-worthy flavor.
- Minimal Ingredients: Pantry staples come together into a composed, layered sauce.
- Impressive Flavor: Toasted spices, bright citrus, and creamy cheese create contrast.
This version elevates ordinary taco pasta by finishing with cream and fresh herbs for a silky texture and bright lift. Toasting the spices and deglazing the pan captures savory fond, while a short simmer ensures the pasta absorbs the seasoned tomato broth for concentrated flavor.
Ingredients
Base
- 1 lb (450 g) lean ground beef or turkey — room temperature
- 12 oz (340 g) dried penne or ziti — no-cook, will simmer in sauce
- 1 small yellow onion, finely diced — translucent when cooked
- 2 garlic cloves, minced — press through or finely chopped
Sauce
- 1 (14 oz) can diced tomatoes, undrained
- 1 cup (240 ml) beef or vegetable broth, low-sodium
- 1/2 cup (120 ml) tomato sauce
- 2 tbsp tomato paste — smooth and concentrated
- 1 tbsp taco seasoning or homemade blend (1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, pinch salt)
- 1/2 cup (120 ml) heavy cream or sour cream — room temperature for smooth incorporation
- 1 tbsp olive oil — extra-virgin for finishing
Topping & Garnish
- 1 cup (110 g) shredded Monterey Jack or sharp cheddar, finely grated
- 1/4 cup fresh cilantro, finely chopped — rinsed and dried
- 1 lime, cut into wedges — at room temperature
- Optional: sliced avocado, pickled jalapeño, crisp tortilla strips
Precision notes: use freshly grated cheese for best melt; drain canned beans or corn if using; fresh herbs finely chopped.
How to Make One-Pot Taco Pasta
- Warm a large, heavy skillet or Dutch oven over medium-high heat. Add oil, then brown the ground meat until just caramelized, pressing to break pieces — you want golden bits, not stewed meat. Tip: reserve a little fat to coat the pan for flavor.
- Push meat to the side; add onion and cook until translucent and fragrant, about 3–4 minutes. Add garlic and taco seasoning; toast briefly until spices bloom and release aroma. Mini-tip: toasting spices for 20–30 seconds deepens flavor.
- Stir in tomato paste and deglaze the pan with a splash of broth, scraping up browned bits — this captures concentrated savor. Add diced tomatoes, tomato sauce, remaining broth, and the dried pasta, stirring to combine so the pasta sits evenly in liquid.
- Bring to a gentle simmer, cover, and cook, stirring occasionally, until pasta is al dente and sauce has slightly thickened, 10–12 minutes (check package times). Texture cue: sauce should cling to the pasta, not be soupy.
- Reduce heat to low, stir in heavy cream and half the cheese until silky; season to taste with salt, pepper, and a squeeze of lime for brightness. For a lighter variation or a different protein, see One-Pot Chicken Parmesan Pasta. Mini-tip: finish off heat to preserve vibrant cilantro and avoid grainy dairy.
- Remove from heat, fold in the remaining cheese for a glossy finish. Let rest 2 minutes so flavors settle; the sauce will thicken slightly and coat each strand.
How to Serve One-Pot Taco Pasta
Spoon the pasta into shallow bowls to showcase the sauce. Finish with a drizzle of olive oil or crema, a scatter of cilantro, thin avocado slices, and a lime wedge. For contrast, add a few crisp tortilla strips or a small side of charred corn. Serve with a small carafe of extra lime for guests to adjust acidity.
How to Store One-Pot Taco Pasta
Cool to room temperature within one hour, then transfer to an airtight container. Refrigerate up to 3 days. To reheat, warm gently on the stovetop over low heat with a splash of broth or cream to restore silkiness; avoid high heat which will firm the dairy. For longer storage, freeze in a freezer-safe container for up to 2 months — thaw overnight in the fridge before reheating.
Tips to Make One-Pot Taco Pasta
- Toast spices in the pan briefly to deepen the aroma before adding liquids.
- Reserve some cheese for finishing; melting it off-heat gives a creamier texture.
- Keep a small ladle of hot broth on hand to loosen the sauce while reheating.
- Use freshly squeezed lime at the end to brighten and lift the rich elements.
Variation (if any)
- Vegetarian: swap meat for sautéed mushrooms and extra black beans; finish with a splash of smoky chipotle in adobo for depth.
- Luxurious upgrade: replace ground meat with diced chorizo or seared shrimp just before finishing.
- Presentation: bake individual portions briefly under a hot broiler with extra cheese for a gratin-style top.
FAQs
How long will this keep in the fridge?
Stored in an airtight container, it will keep 3 days. Refresh texture by reheating gently with a splash of broth or cream.
Can I use a different pasta shape?
Yes — short, firm shapes like penne, rigatoni, or fusilli work best to hold the sauce. Adjust cooking time to the package directions.
Is there a gluten-free option?
Use a gluten-free pasta with a similar cooking time and ensure your taco seasoning or broth is gluten-free.
Conclusion
This One-Pot Taco Pasta marries the rustic charm of Tex‑Mex spices with refined technique—simple steps yield a glossy sauce, caramelized savory notes, and clean, bright finishes from lime and herbs. It’s an adaptable template that invites thoughtful tweaks, whether you elevate with chorizo, swap in roasted vegetables, or present it gratinéed in individual dishes. For another take on uncomplicated one-pot pasta, consult Taco Pasta – One Pot! – The Cozy Cook for inspiration. Share your variations and plating photos below — how would you make this dish your own?
Print
One-Pot Taco Pasta
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A refined yet comforting one-pot dish that combines bold, bright flavors with silky pasta, featuring toasted spices, tomato richness, and a touch of cream.
Ingredients
- 1 lb (450 g) lean ground beef or turkey, room temperature
- 12 oz (340 g) dried penne or ziti, no-cook
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 (14 oz) can diced tomatoes, undrained
- 1 cup (240 ml) low-sodium beef or vegetable broth
- 1/2 cup (120 ml) tomato sauce
- 2 tbsp tomato paste
- 1 tbsp taco seasoning
- 1/2 cup (120 ml) heavy cream or sour cream
- 1 tbsp extra-virgin olive oil
- 1 cup (110 g) shredded Monterey Jack or sharp cheddar
- 1/4 cup fresh cilantro, finely chopped
- 1 lime, cut into wedges
- Optional: sliced avocado, pickled jalapeño, crisp tortilla strips
Instructions
- Warm a large skillet or Dutch oven over medium-high heat and add olive oil.
- Brown the ground meat until caramelized, pressing to break into pieces.
- Push meat to the side and add onion; cook until translucent, about 3–4 minutes.
- Add garlic and taco seasoning; toast briefly until aromatic.
- Stir in tomato paste and deglaze with a splash of broth, scraping up browned bits.
- Add diced tomatoes, tomato sauce, remaining broth, and dried pasta; stir to combine.
- Bring to a gentle simmer, cover, and cook until pasta is al dente, 10–12 minutes.
- Reduce heat to low, stir in heavy cream and half the cheese; season to taste.
- Remove from heat and fold in remaining cheese for a glossy finish. Let rest for 2 minutes.
- Serve in bowls, garnished with cilantro, lime, and additional toppings as desired.
Notes
For a vegetarian option, swap meat for sautéed mushrooms and black beans. Optionally finish with smoky chipotle for added depth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg