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    Home » Recipes » Dinner

    One Pot Taco Pasta

    Updated: June 20, 2022 | Published on: February 17, 2022 - Molly Thompson16 Comments

    Dairy Free RecipesDF
    Gluten Free RecipesGF
    Jump to Recipe

    Get a healthy and delicious dinner on the table with this one pot taco pasta. It's made with rotini, ground beef, tomatoes, black beans and brown rice pasta and simmered so the pasta absorbs all the taco flavor. We're sharing ways to make this gluten and dairy free.

    taco pasta in a skillet with a wood spoon
    Jump to:
    • Taco Pasta is a Weeknight Staple
    • Ingredient Notes
    • How to Make Taco Pasta
    • Prefer to Watch Instead of Read?
    • Taco Pasta Toppings
    • Modifications and Substitutions
    • FAQs
    • Make-Ahead, Storage and Freezing
    • More One Pot Pasta Recipes
    • Recipe

    Taco Pasta is a Weeknight Staple

    You know I’m OBSESSED with tacos if you're a regular around here. I mean, if you just read my Instagram bio you know that. We love getting creative with our Mexican-inspired meals and this Taco Pasta hits the mark in flavor and function.

    We have this taco pasta recipe on a weekly rotation because the ingredients are simple, it's made in one pot and it takes less than 30 minutes from start to finish. Our toddler absolutely loves this dish and it makes great leftovers for lunch.

    Ingredient Notes

    • Pasta: A short cut pasta (like rotini) is pest for this recipe. The swirls and grooves in the pasta catch all the sauce and meat! We opt for a brown rice pasta to keep it gluten-free. Our favorite brand is Jovial!
    • Onion and garlic: grab a yellow onion and a few cloves of garlic and saute it to build the flavor.
    • Ground beef: I like to buy my beef local when possible. I love to use this beef directory to go straight from the source to get our beef. We also love using Butcher Box to get high quality ground beef shipped to our door.
    • Taco seasoning: this makes the recipe even easier, so we love using Siete's taco seasoning because it's clean and gluten free. However, you can use a mix of your own taco seasoning if you have the ingredients on hand. I'll include the measurements in the recipe card below!
    • Mild salsa: I'm not a huge fan of spice, so we use mild, but opt for medium or spicy if that's your style! 
    • Black beans: for fiber and texture!
    • Canned corn: I love the crunch and color this adds, plus it's affordable and we usually have it on hand in the pantry.
    • Toppings: cherry tomatoes, avocado, cilantro, lime juice, shredded cheese or sour cream.
    taco pasta ingredients measured on a table

    How to Make Taco Pasta

    Brown the beef

    1. Heat a large pot, skillet or dutch oven with olive oil over medium-high heat. Once it's hot, add the onion and saute for 2-3 minutes until soft and translucent. Add the minced garlic and cook for another minute, until fragrant.
    2. Place the beef in the pan with the onion and garlic and cook, breaking up the meat for about 3 minutes, until completely browned and no pink remains.

    Add the taco seasoning 

    1. Sprinkle the packet of taco seasoning on top then pour ½ cup water on top and stir well until thickened and combined. 
    2. Pour in the rest of the water and mild salsa and stir.
    cooked ground beef and onion in a skillet
    brown the beef
    cooked ground beef in onion and taco seasoning
    add the seasoning and salsa

    Boil the pasta

    1. Turn the stove up to high heat to bring it to a boil, then add the rotini and store. Turn the heat down to medium-low and simmer, covered, for 12-15 minutes. Check the cook time on your box of pasta and adjust cook time accordingly. Stir the pasta halfway through to avoid burning on the bottom.

    Mix and serve

    1. Add the black beans, corn, and cherry tomatoes when the pasta is done and cooked to al dente. Sprinkle with your favorite toppings like avocado, cilantro and fresh lime juice. Taste and add salt as needed.
    beef and uncooked taco pasta in a skillet
    add the uncooked pasta
    one pot taco pasta in a skillet
    simmer until al dente
    taco pasta recipe in a skillet with corn and beans
    mix in corn and beans

    Prefer to Watch Instead of Read?

    Taco Pasta Toppings

    • Tomato
    • Avocado
    • Cilantro
    • Lime juice
    • Guacamole
    • Salsa
    • Sour cream
    • Black olives
    • Shredded Cheese

    Modifications and Substitutions

    • Gluten-free: use a gluten free noodle like a brown rice or chickpea pasta. Double check the cook times and adjust accordingly because chickpea pasta can become mushy if overcooked. In addition, double check the ingredients on your taco seasoning.
    • Dairy-free: this recipe is naturally dairy free, so need to make adjustments!
    • Cheesy taco pasta: top the pasta after it's cooked with shredded Mexican cheese then close the lid and melt for a minute or two.
    • Different protein: swap the ground beef for ground turkey or ground chicken if that's what you have on hand.
    • More veggies: dice bell peppers  and cook with the onion.
    one pot taco pasta topped with avocado and cilantro

    FAQs

    Is taco pasta healthy?

    Add lean beef to your diet and your heart will thank you! Research shows that enjoying lean beef as part of a heart-healthy diet can lower cholesterol and reduce heart disease risk. Not to mention, a 3-oz serving of beef provides 25 grams of protein (!!) and 10 essential nutrients. 

    This one pot taco pasta is naturally dairy free and it's filled with fiber and whole food ingredients.

    Can you freeze taco pasta?

    You can freeze taco pasta in an air tight container for up to 3 months.

    Make-Ahead, Storage and Freezing

    • Make-ahead: Chop the onion, garlic and toppings and store in the fridge. You can also drain and measure out the corn and beans so it's less prep when you're ready to make it. You can also make it from start to finish and store in the fridge or freezer (see below).
    • To-store: Allow to cool completely then store in an airtight container for up to 4 days in the fridge.
    • To freeze: Allow to cool completely then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge then reheat on the stove until completely heated through.
    scooping one pot taco pasta out of a skillet to serve

    If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

    More One Pot Pasta Recipes

    • One Pot Buffalo Chicken Pasta (Dairy Free)
    • Spicy Chicken Chipotle Pasta
    • One Pot Creamy Cajun Shrimp Pasta
    • Lemon Garlic Chicken and Asparagus Pasta
    • One Pot Creamy Cajun Chicken Pasta
    • Instant Pot Spaghetti

    Recipe

    One pot taco pasta topped with tomatoes and avocado in a skillet

    Easy Taco Pasta (One Pot)

    Get a healthy and delicious dinner on the table with this one pot taco pasta. It's made with rotini, ground beef, tomatoes, black beans and brown rice pasta and simmered so the pasta absorbs all the taco flavor.
    4.10 from 157 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6 people
    Calories: 487kcal
    Author: Molly Thompson
    Prevent your screen from going dark

    Ingredients

    • 12 ounces Rotini (we used gluten free brown rice Rotini)
    • 2 tablespoons olive oil
    • 1 medium yellow onion diced
    • 2 cloves garlic minced
    • 1 pound ground beef
    • 1 (1 oz) package taco seasoning see notes for homemade
    • 2 1/2 cups water
    • 1 cup mild salsa
    • 1 cup black beans drained and rinsed
    • 1 cup canned corn
    • 1 cup cherry tomatoes diced
    • 1 avocado
    • ⅓ cup cilantro
    • lime juice

    Instructions

    • Heat a large pot, skillet or dutch oven with olive oil over medium-high heat. Once it's hot, add the onion and saute for 2-3 minutes until soft and translucent. Add the minced garlic and cook for another minute, until fragrant.
    • Place the beef in the pan with the onion and garlic and cook, breaking up the meat for about 3 minutes, until completely browned and no pink remains.
    • Sprinkle the packet of taco seasoning on top then pour ½ cup water on top and stir well until thickened and combined. Pour in the rest of the water and mild salsa and stir.
    • Turn the stove up to high heat to bring it to a boil, then add the rotini and store. Turn the heat down to medium-low and simmer, covered, for 12-15 minutes. Check the cook time on your box of pasta and adjust cook time accordingly. Stir the pasta halfway through to avoid burning on the bottom.
    • Add the black beans, corn, and cherry tomatoes when the pasta is done and cooked to al dente. Sprinkle with your favorite toppings like avocado, cilantro and fresh lime juice. Taste and add salt as needed.

    Notes

    • Homemade taco seasoning: 1 tablespoon chili powder, 1 teaspoon ground cumin, 3/4 teaspoon kosher salt, 1/4 teaspoon oregano and 1/2 teaspoon EACH of garlic powder, paprika, and onion powder.
    • Gluten-free: use a gluten free noodle like a brown rice or chickpea pasta. Double check the cook times and adjust accordingly because chickpea pasta can become mushy if overcooked. In addition, double check the ingredients on your taco seasoning.
    • Cheesy taco pasta: top the pasta after it's cooked with shredded Mexican cheese then close the lid and melt for a minute or two.
    • Different protein: swap the ground beef for ground turkey or ground chicken if that's what you have on hand.
    • More veggies: dice bell peppers  and cook with the onion.
    • To-store: Allow to cool completely then store in an airtight container for up to 4 days in the fridge.
    • To freeze: Allow to cool completely then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge then reheat on the stove until completely heated through.

    Nutrition

    Serving: 1g | Calories: 487kcal | Carbohydrates: 62g | Protein: 28.9g | Fat: 14.3g | Cholesterol: 45.2mg | Sodium: 615mg | Fiber: 9.3g | Sugar: 6.2g | Vitamin A: 26.6IU | Vitamin C: 11mg
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

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    Reader Interactions

    Comments

    1. Ashley Wack says

      January 14, 2021 at 9:56 am

      This recipe is a go to favorite! I have made it for guests and they love it as well. I love to squeeze lime on top and garnish with avocado and cilantro.

      Reply
      • Molly Thompson says

        January 15, 2021 at 11:54 am

        We do the same toppings! Avocado, lime and cilantro make everything better.

        Reply
    2. Ashley Wack says

      January 14, 2021 at 9:58 am

      5 stars
      Forgot to add my star rating... 10/5 stars if I could. 🙂

      Reply
      • Molly Thompson says

        January 15, 2021 at 11:54 am

        LOL yes!

        Reply
    3. Nicole Ross says

      March 30, 2021 at 9:06 pm

      5 stars
      So quick and easy! Even my picky kids loved it!

      Reply
      • Molly Thompson says

        April 08, 2021 at 8:48 pm

        Best compliment! Kid approved is always the best!

        Reply
    4. Becca Rose says

      September 13, 2021 at 5:32 pm

      Yikes! About started a fire in our house! The recipe never says to reduce the heat from high. I assumed we wanted the liquid boiling to cook the pasta. This turned out to be a dangerous recipe for us. And we can’t even salvage it. Also, the description says to remove the beef while the actual recipe does not. Little attention to detail like this could have turned out very very badly.

      Reply
      • Molly Thompson says

        September 14, 2021 at 7:49 am

        Hey Becca! Thank you so much for the feedback. I updated the recipe to state you need to bring it to a simmer. Sorry that wasn't clear!

        Reply
        • Lesley says

          January 10, 2022 at 12:17 pm

          Hi Molly. I'm making this tonight. It's a perfect combination of things my kids will actually eat! I wanted to clarify: I do see where it says to remove the beef and then add the pasta to the sauce to cook. But, in the recipe, it never says to remove the beef. Does the beef stay in the pot the entire time? Thanks!

          Reply
          • Molly Thompson says

            January 12, 2022 at 11:18 am

            Yes it stays in the pot!

            Reply
    5. Sheila says

      January 13, 2022 at 8:39 pm

      How many servings is this recipe. Trying to figure out for tracking macros

      Reply
    6. KristenLea says

      January 30, 2022 at 7:59 pm

      5 stars
      I’ve made this recipe 10 times in the last 6 months and shared it with everyone! It has the best flavor and texture - even my 18 month old loves it. The ground beef gets so tender, it’s easy for him to eat too!

      Reply
      • Molly Thompson says

        February 01, 2022 at 11:00 am

        Love that! We actually just had this last night and our 2 year old loved it too!

        Reply
    7. Rachel Wesley says

      April 28, 2022 at 10:40 am

      5 stars
      I was recently diagnosed with PCOS and have made several recipes from this website to incorporate more GF options into my diet. This is my favorite recipe I've tried so far!! It's easy, tasty, and filling, and doesn't taste "healthy" or "boring." My husband loves it, too, so it's a win-win!

      Reply
    8. Maddie says

      June 15, 2022 at 7:35 pm

      New staple meal! So yummy and easy to make!

      Reply
    9. Sarah says

      January 06, 2023 at 5:02 pm

      5 stars
      Staple in our house! We love how many leftovers we get with this!

      Reply

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    I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

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