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.
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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.
How to Make Taco Pasta
Brown the beef
- 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.
Add the taco seasoning
- 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.
brown the beef add the seasoning and salsa
Boil the pasta
- 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
- 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.
add the uncooked pasta simmer until al dente mix in corn and beans
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.
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.
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
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.
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Servings: 6 people
Calories: 487kcal
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!
Ashley Wack says
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.
Molly Thompson says
We do the same toppings! Avocado, lime and cilantro make everything better.
Ashley Wack says
Forgot to add my star rating... 10/5 stars if I could. 🙂
Molly Thompson says
LOL yes!
Nicole Ross says
So quick and easy! Even my picky kids loved it!
Molly Thompson says
Best compliment! Kid approved is always the best!
Becca Rose says
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.
Molly Thompson says
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!
Lesley says
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!
Molly Thompson says
Yes it stays in the pot!
Sheila says
How many servings is this recipe. Trying to figure out for tracking macros
KristenLea says
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!
Molly Thompson says
Love that! We actually just had this last night and our 2 year old loved it too!
Rachel Wesley says
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!