Go Back
–+ servings
Best One Pot Taco Pasta

Best One Pot Taco Pasta – Quick, Creamy Delight for Families

Best One Pot Taco Pasta is a quick and hearty dish that combines savory ground beef, zesty salsa, and creamy cheese, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 3 cups boiling water This creates the cooking medium for the pasta.
  • 1 tbsp olive oil Can substitute with vegetable oil.
  • 4 cloves garlic (minced) Fresh garlic is ideal.
  • 2 tbsp dried onion flakes or ½ small yellow onion Fresh onion provides a sharper flavor.
  • 1.5 lbs ground beef Substitute with ground turkey or chicken if desired.
  • 1.25 oz packet taco seasoning Provides distinct taco flavor.
  • 24 oz jar of chunky salsa Choose low-sugar or homemade options if preferred.
  • 0.5 tsp salt Adjust according to taste.
  • 1 lbs penne Can swap with gluten-free pasta.
  • 3 oz sliced black olives Optional ingredient.
For the Cheesy Goodness
  • 2 cups shredded cheese (Monterey Jack, Colby, mozzarella) Dairy-free cheese can be used.
  • 0.5 bunch cilantro Optional for garnish.
For the Homemade Taco Seasoning
  • 1 tbsp chili powder Enhances flavor profile.
  • 2 tsp cumin Adds a warm, earthy touch.
  • 0.5 tsp garlic powder Boosts savory taste.
  • 0.5 tsp onion powder Compliments other spices.
  • 0.5 tsp oregano Provides classic herb flavor.
  • 0.5 tsp smoked paprika Provides depth and richness.
  • 0.5 tsp black pepper Adds mild heat.
  • 1 tsp kosher salt Adjust according to taste.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Start by boiling 3 cups of water in a separate pot until it reaches a rolling boil. Set aside to add later.
  2. In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add 4 minced garlic cloves and sauté for about 1 minute until fragrant.
  3. Add ½ small finely chopped yellow onion and 1 ½ pounds of ground beef to the Dutch oven. Cook for about 5-7 minutes until browned.
  4. Sprinkle in the 1.25 oz packet of taco seasoning and mix well. Pour in the 24 oz jar of chunky salsa.
  5. Carefully pour in the boiling water along with ½ teaspoon of salt. Stir together and bring to a rolling boil.
  6. Add 1 pound of penne pasta into the boiling mixture, cover the pot and reduce heat to medium-low. Cook for about 10-12 minutes until al dente.
  7. Turn off the heat and stir in 3 oz of sliced black olives, 2 cups of shredded cheese, and chopped cilantro. Mix until the cheese is melted.
  8. Dish out portions while still warm. Top with diced avocado or sour cream if desired.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 200IUVitamin C: 3mgCalcium: 300mgIron: 3mg

Notes

Leftovers can be stored in an airtight container for up to 4 days. Reheat gently on the stove to maintain creaminess.

Tried this recipe?

Let us know how it was!