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One pot taco pasta topped with tomatoes and avocado in a skillet
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4.06 from 151 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Mexican
Diet: Gluten Free
Keyword: gluten free, healthy tacos, mexican, one pot, one skillet
Servings: 6 people
Calories: 487kcal


  • 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
  • cup cilantro
  • lime juice


  • 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.



  • 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.


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