One-pot cheesy taco pasta is a 30-minute weeknight dinner that cooks ground beef, taco seasoning, Rotel, sweet corn, and pasta together in a single skillet, then finishes with melted cheese for a glossy, comforting sauce. No draining, no separate sauce pot, no boiling water on the side.
If you are looking for an easy one pot meal for your family tonight, I got exactly what you need. We are making this cheesy taco pasta, and you are going to love it. It is absolutely packed with flavor, it only takes one pot to do it in, and we all know how much we love easy!
The best part? There is barely anything to clean up. Just one skillet (plus your cutting board and a measuring cup). You could serve this up on paper plates with paper cups and be nearly done with kitchen duty for the night.
Table of Contents
Why You Will Love This Taco Pasta Recipe
This recipe is the definition of simple. You get all those amazing, zesty taco night flavors mixed right into a cozy, cheesy pasta dish. Plus, chopping up the ingredients is a great way to take out a little daily frustration!
- Ready in 30 minutes, start to finish
- Made with ground beef, taco seasoning, and pantry staples
- Bright pops of color from sweet corn and Rotel tomatoes
- Everything (even the dry pasta) cooks in one skillet
- Easily freezer-friendly for meal prep
You just toss everything into one pan and let it work its magic. It is going to be a regular in your weeknight dinner rotation!
If you love quick skillet dinners like this, you’ll also want to try our Cheesy Taco Skillet, it’s another 30-minute, one-pan taco-night favorite.
What You Will Need
Special Equipment
- Large, deep skillet or Dutch oven
- Wooden spoon or meat chopper
The Ingredients
- 1 tbsp Olive oil (if using a leaner meat)
- 1 lb Ground beef (lean is great so you do not have to drain it)
- 1 medium Yellow onion, chopped
- 1 tbsp Minced garlic
- 1 packet (1 oz) Taco seasoning (divided)
- 1 can (10 oz) Rotel (diced tomatoes with green chilies, undrained)
- 1 can (15 oz) Sweet corn (drained)
- 2 cups Beef broth
- 8 oz (approx. 2 cups) Uncooked pasta shells, rotini, or elbows (sturdy shapes work best for taco pasta)
- 1 ½ cups Shredded Mexican blend or cheddar cheese
- (Optional) ¼ cup Sour cream or heavy cream, for extra richness
Let’s Get Cooking
1. Brown the Meat and Veggies
Heat your large deep skillet over medium-high heat. Add your ground beef and chopped onion. Chop up the meat as it cooks and let it brown nicely. Drain any excess grease if needed.
Food safety note: Ground beef should reach an internal temperature of 160°F to be safely cooked through.
2. Build the Flavor (The Simple Way!)
Turn the heat down just a little. Once the meat is mostly browned, stir in your minced garlic. Now here is the secret step: add exactly half of your taco seasoning packet directly onto the meat. I love getting that good taco flavor cooked right into the beef, then saving the rest of the packet for the sauce later. You could make your own seasoning blend with chili powder and garlic powder, but grabbing a packet keeps things simple. Stir and let it cook for about a minute so the meat soaks up all that flavor.
3. Bring On the Color
Next comes the Rotel. Pour in the undrained can, tomatoes, green chilies, and all. You cannot have proper taco pasta with corn without that pop of sweet, golden color, so dump in your drained can of corn too. Add the remaining half of your taco seasoning and give everything a good stir.
4. Simmer the Pasta
Pour in the beef broth and add your uncooked dry pasta right into the skillet. Press the pasta down slightly so it is submerged in the liquid.
5. Cook It Down
Bring the skillet to a boil. Cover with a lid, reduce the heat to low, and let it simmer for 10 to 12 minutes, or until the pasta is perfectly tender and has soaked up most of the liquid. Stir once or twice so nothing sticks to the bottom.
6. Make It Cheesy
Take the skillet off the heat. If you’re using sour cream or heavy cream, stir it in now. Finally, sprinkle in your shredded cheese and stir gently until it melts into a beautiful, glossy sauce. Grab your plates (or paper plates!) and dig in. Serve hot!
Craving more melty, cheesy comfort food? Our Ultimate Baked Mac and Cheese is the ultimate cozy follow-up recipe for your next pasta night.
If you like this recipe Explore more recipes
FAQs
Can you freeze taco pasta?
Yes, you sure can! If you know you want to freeze a batch, it’s best to stop right before adding the cheese. Let the cooked meat, sauce, and pasta cool completely, then pack it into a freezer-safe container and freeze for up to 3 months. When ready to eat, thaw in the fridge, warm on the stove with a splash of beef broth, and stir in fresh cheese.
Is this taco pasta good for meal prep?
Absolutely, this recipe holds up well as a meal prep option. Portion the cooled pasta (cheese included) into individual containers and refrigerate for up to 4 days. Reheat with a small splash of broth or water to loosen the sauce back up before eating
Can I substitute ground turkey for ground beef in taco pasta?
Yes! Lean ground turkey or ground chicken are wonderful substitutes if you want to keep things a little lighter. Cook it the exact same way. Since turkey doesn’t have as much fat as beef, add a small drizzle of olive oil to the pan first so it doesn’t stick.
How do I prevent the pasta from getting mushy in a one pot recipe?
Nobody likes mushy pasta! To keep it perfectly firm, stick exactly to the liquid measurements given. Adding too much broth will force the pasta to boil longer than it should. Use a sturdy shape like medium pasta shells or rotini (angel hair will not work here), and take the skillet off the heat the moment it’s done. The residual heat in the pan keeps cooking the pasta gently as the cheese melts in.
What can I use if I don’t have Rotel tomatoes?
No worries! Swap it for 1 cup of your favorite jarred salsa for an easy taco pasta with salsa variation. Or use a regular 10-ounce can of petite diced tomatoes plus a pinch of red pepper flakes or a small can of diced green chilies for that mild taco-night kick.
One-Pot Cheesy Taco Pasta (Easy 30-Minute Ground Beef Skillet)
Course: Main CourseCuisine: American, Tex-MexDifficulty: Easy6
servings10
minutes20
minutes450
kcal30
minutesA quick, colorful, 30-minute weeknight dinner fusing the comfort of cheesy pasta with bold taco flavors. Everything cooks in one skillet for the easiest cleanup ever!
Ingredients
- Equipment Needed:
Large deep skillet with a lid (stoneware preferred)
Spatula or meat chopper
- Ingredients:
1 tbsp olive oil (15ml)
1 lb ground beef, lean (450g)
1 medium yellow onion, chopped (approx. 150g)
1 tbsp minced garlic (15g)
1 packet taco seasoning, 1 oz (28g), divided
1 can Rotel tomatoes and green chilies, undrained, 10 oz (283g)
1 can sweet corn, drained, 15 oz (425g)
2 cups beef broth (473ml)
8 oz uncooked pasta shells or rotini (226g)
1.5 cups shredded cheddar or Mexican-blend cheese (170g)
Optional: ¼ cup sour cream (60g)
Directions
- Heat olive oil in a large deep skillet over medium-high heat. Add ground beef and chopped onion, breaking the meat apart as it cooks until fully browned (about 5-6 minutes). Drain excess fat if necessary.
- Reduce heat slightly. Add the minced garlic and exactly half of the taco seasoning packet directly to the meat. Cook for 1 minute until fragrant.
- Stir in the undrained Rotel, drained sweet corn, and the remaining half of the taco seasoning.
- Pour in the beef broth and stir in the uncooked pasta, ensuring the pasta is mostly submerged.
- Bring to a boil, cover, and reduce heat to low. Simmer for 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid is mostly absorbed.
- Remove from heat. Stir in sour cream (if using), then gently fold in the shredded cheese until completely melted into a glossy sauce. Serve immediately.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or broth to loosen the cheesy sauce.
- The Pasta Rule: To keep your pasta from getting mushy, stick to sturdy shapes like shells or rotini, don’t add extra liquid, and take the pot off the heat right when the pasta hits al dente.
- Meat Swaps: For a lighter version, ground turkey or chicken work beautifully. Add a little extra olive oil so it doesn’t stick to your pan.
- Food safety: Cook ground beef to an internal temperature of 160°F.
