Dinner · Tex-Mex

One-Pot Taco Pasta

Name: One-Pot Taco Pasta
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 4 to 5 servings
Cuisine: Tex-Mex
Ingredients: 1 lb (450 g) ground beef (85% lean); 1 tablespoon olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 2 teaspoons chilli powder; 1 1/2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons tomato paste; 1 can (14.5 oz / 400 g) diced tomatoes with their juice; 2 1/2 cups low-sodium beef or chicken broth; 10 oz (285 g) medium pasta shells or elbows; 1 1/2 cups shredded cheddar cheese; To serve: sour cream, sliced spring onions, chopped cilantro, lime wedges

Taco night meets pasta night — and only one pot to wash.

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One-pot pasta works because the pasta cooks directly in the sauce, absorbing the flavour and releasing starch that thickens everything without cream or flour. Here that means beef browned with taco spices, then pasta, tomatoes and broth added to the same pot and simmered until the shells are tender and the sauce clings. A handful of cheddar melted in at the end pulls it together. It is a genuinely one-pot dinner — no colander, no second pan — and it is the sort of thing teenagers eat two bowls of. Stir it regularly, since pasta cooking in a thick sauce is prone to sticking.

❤️ Why You'll Love This Recipe

One pot, one spoon, thirty minutes.
The pasta absorbs the taco sauce instead of being coated in it.
No draining and no colander to wash.
Feeds a family generously for very little money.

📋 Recipe Details

Prep Time: 8 min
Cook Time: 22 min
Total Time: 30 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

4 to 5 servings

1 lb (450 g) ground beef (85% lean)
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
2 teaspoons chilli powder
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 can (14.5 oz / 400 g) diced tomatoes with their juice
2 1/2 cups low-sodium beef or chicken broth
10 oz (285 g) medium pasta shells or elbows
1 1/2 cups shredded cheddar cheese
To serve: sour cream, sliced spring onions, chopped cilantro, lime wedges

👨‍🍳 Step-by-Step Instructions

1
Heat the olive oil in a large deep pot or Dutch oven over medium-high heat. Add the onion and cook for 3 minutes.
2
Add the ground beef, break it up, and cook for 6 to 7 minutes until browned and cooked through to an internal temperature of 160°F (71°C).
3
Drain excess fat, then add the garlic and cook 30 seconds.
4
Stir in the chilli powder, cumin, smoked paprika, oregano, salt, pepper and tomato paste, and cook for 1 minute to toast the spices.
5
Add the diced tomatoes with their juice and the broth, and bring to a boil.
6
Stir in the dry pasta, reduce the heat to a steady simmer, and cook uncovered for 12 to 14 minutes, stirring every 2 minutes so nothing catches on the bottom.
7
When the pasta is tender and the sauce has thickened, remove from the heat and stir in 1 cup of the cheddar.
8
Scatter the remaining cheese over the top, cover for 2 minutes to melt, then serve with sour cream, spring onions, cilantro and lime.

💡 Cooking Tips

Stir regularly. Pasta cooking in a thick sauce sticks to the bottom of the pot quickly.
If it looks dry before the pasta is tender, add broth 1/4 cup at a time.
The sauce thickens noticeably as it stands, so pull it off the heat while it still looks a little loose.
Shells and elbows hold the sauce far better than long pasta here.

🔄 Ingredient Substitutions

Ground turkey, chicken or plant-based crumbles all work well.
Add a drained can of black beans or corn with the broth for extra bulk.
Use gluten-free pasta and check the liquid at 10 minutes, since it absorbs differently.
Monterey Jack or a Mexican cheese blend can replace the cheddar.

🧊 How to Store

Refrigerate in an airtight container for up to 4 days. The pasta continues absorbing sauce as it sits.

♨️ How to Reheat

Reheat with 2 to 3 tablespoons of broth or water per portion in a covered pan over medium-low heat for 6 minutes, or in the microwave in 60-second bursts. Heat until steaming hot, 165°F (74°C).

❄️ Can I Freeze It?

Yes, though the pasta softens. Freeze in airtight portions for up to 2 months, thaw overnight in the refrigerator and reheat with extra broth to loosen the sauce. Slightly undercooking the pasta before freezing gives a better texture.

🥑 Nutrition Information

Per serving. These values are an estimate only and will vary with the exact ingredients and brands you use.

Calories: 710 kcal
Protein: 40 g
Carbs: 62 g
Fat: 33 g
Sodium: 1090 mg

❓ Frequently Asked Questions

Why did my pasta stick to the pot?

Not enough stirring, or the simmer was too aggressive. Keep it at a gentle simmer and stir every couple of minutes.

Can I make it in advance?

Yes, but it thickens overnight. Reheat with extra broth and it comes back to the right consistency.

Is it spicy?

As written, mild. Add cayenne, a diced jalapeño or hot salsa if you want heat.

💭 Final Thoughts

One pot, thirty minutes, and a dinner that pleases most of the table at once. Keep the ingredients on hand for the nights when nothing has been planned.

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