This One-Pan Taco Pasta is like a deconstructed taco teamed up with pasta! It’s simple, delicious, and the perfect family weeknight skillet meal!
Y’all know I’m a huge fan of quick and easy meals. I mean, with everything else going on, it’s hard to make time to cook a complicated meal – especially on a busy weeknight. So, I love recipes that call for only a few ingredients. Having it ready in less than 30 minutes is a plus, too!
That’s exactly what this One-Pan Taco Pasta is! What’s even better is it all cooks in one skillet. Seriously. Even the pasta! Less time in the kitchen means more time with your family.
And, even the leftovers are yummy. Store them in an airtight container in the refrigerator overnight and heat them up in the microwave the next day.
I don’t recommend putting this dish in the freezer though. You can certainly do it, I just find that the pasta turns mushy once it’s been frozen.
Ingredients FAQs
Jarred Salsa – Really any jarred salsa will do. I prefer one that’s a bit on the chunkier side with diced tomatoes, onions, and peppers. Or, go for a salsa with chilies or jalapeños added in for a little more heat. This is part of the ease of this recipe… the veggies are already in the salsa, so you save time on the extra chopping.
Taco Seasoning – When it comes to the packet of taco seasoning, just pick your favorite, or go the homemade taco seasoning route if that’s your jam.
Mexican Blend Shredded Cheese – You can use any brand shredded cheese here. You only need one cup and then however much you want to sprinkle on at the end for a little extra cheesiness. I prefer a Mexican blend over plain sharp or mild cheddar cheese.
Ground Beef – I prefer lean ground beef, but you could use another ratio. You could even use ground turkey or ground chicken if you wanted.
Garlic – I know you may be tempted to opt for the pre-minced garlic in a tube or a jar or even garlic powder, but trust me on this one. Nothing beats freshly minced garlic!
Beef Broth – You will need 2 cups of beef broth for this recipe and any brand will do. If you go for the low sodium variety, which I did not, you may want to take a sample taste of this dish to see if you need to add a little salt for flavor.
Rotini – I like using rotini spiral pasta for this taco pasta recipe. You could also use penne pasta or elbow macaroni in its place.
Canned Corn and Black Beans – I’m not partial to any particular brand or variety of canned corn or black beans. I do recommend you choose one that does not have added seasonings. You will need to drain the corn, but just dump the can of black beans and all the contents straight into your browned ground beef.
Optional Toppings – This pasta is great just by itself, but adding some extra cheese, sour cream, sliced avocado, extra salsa, or even some chopped cilantro will take it up a notch! You could even add a dollop of guacamole to the top. Yum!
Other Easy, Weeknight, One-Pan Recipes
Sheet Pan Lemon Chicken – Quick and easy doesn’t mean you have to skimp on nutrition and flavor! This Sheet Pan Lemon Chicken is a well-rounded, one-pan recipe.
One-Pot Chicken Pot Pie Noodles – From start to finish, this One-Pot Chicken Pot Pie Noodles will be on your table and in your belly in 20 minutes! But don’t be fooled by that quick prep and cook time, this dish is filled with tons of flavor and a deliciously creamy sauce. It’s one of those hearty, stick-to-your-ribs meals.
One-Pot Sausage and Shrimp Jambalaya – Your whole family will devour this delicious and quick One-Pot Sausage and Shrimp Jambalaya. It’s got that kick of heat and zesty flavors everyone loves in a Cajun dish. While this recipe does call for a few more ingredients, they are simple ingredients that come together in only 35 minutes from prep to “dinner’s served!”
Easy Beef Ramen Skillet – Featuring only 6 simple ingredients, this Easy Beef Ramen Skillet recipe is a favorite in my house. It’s the perfect choice for those busy nights when you want something delicious without the fuss.
Recipe Card
One-Pan Taco Pasta
Ingredients
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 1/2 pounds lean ground beef
- 2 cloves garlic, minced
- 1 (1-ounce) packet taco seasoning
- 1 cup jarred salsa
- 1 (15-ounce) can black beans, undrained
- 2 cups beef broth
- 8 ounces rotini spiral pasta
- 1 cup Mexican blend shredded cheese
- optional toppings – sour cream, salsa, chopped cilantro, sliced avocado, black olives, etc.
Instructions
- Brown the ground beef in a large skillet over medium-high heat. Drain away the excess grease.
- Return the meat to the skillet and the skillet to medium heat. Add the garlic and cook for 1 minute, stirring constantly. Add the taco seasoning, salsa, drained corn, undrained black beans, and beef broth. Stir to combine. Bring to a simmer. Add the pasta and stir. Cover and cook for 15 to 20 minutes, or until the pasta is tender, stirring occasionally.
- Once the pasta is tender, sprinkle with the cheese and replace the lid. Turn the heat off and allow the pasta to rest for about five minutes for the cheese to melt. If desired, top with chopped cilantro, sour cream, salsa, avocado, etc.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Patricia Lynn Ybarra
Do you think I could substitute ground turkey for the ground beef or would it significantly alter the flavors??
No, you can certainly swap the turkey for the ground beef. Enjoy!
Tracie Flynn
This is perfect for a warm day so I don’t have to heat up my kitchen or spend the day inside. As always a big Thank You 😊
You’re so welcome, Tracie!
Diane
We gave this a try for supper, last night. It’s a huge hit! I’d like to share how I changed it up for our family. I used only 1/2 lb hamburger meat— paired w/ the whole can of black beans. Still used the entire packet of taco seasoning. Lastly, just a small canned corn (1/2 can). Topped w/ sour cream. We’re a family of four. This is a hearty, flavorful meal. I served it w/ California Blend veggies. It’s a keeper! 🙂
So glad y’all enjoyed it!
Jan
I haven’t made this yet. It sounds so good.
Is there something I could use in place of black beans?
Jan, you could use another bean such as pinto beans or just leave them out altogether!
Beth
I’ve got two cast iron skillets — the largest is 12″. Will that be big enough? This sounds great. Looking forward to making it.
Jay
This was good, with a few modifications. I used medium shells for the pasta. I also sautéed a chopped onion and green and red bell pepper with the ground beef at the beginning. I thought it needed some salt in addition to the taco seasoning. And I stirred the cheese into it instead of sprinkling on top. Great for an easy weeknight dinner.
Sounds great! Glad to hear you enjoyed it!
Carla Fox
My 6 year old grandson made this with mi I also supervision. We all liked it. I thought it still needed a little something, but not sure what. Will make again!
That’s awesome! Love to hear about little one’s getting in the kitchen!
Carrie
This was better than taco salad. We had tortilla chips on the side. This is a keeper!!
So glad that you enjoyed it!!
Louise
I made this a couple nights ago and it’s so tasty! I had to substitute a few things …… Rotel for the salsa, frozen corn instead of canned, and Cheddar instead of Mexican blend. I also used a lot less meat (personal taste), and it all came out delicious.
I’m so glad it turned out great for you!
Kevin Adler
This was an ABSOLUTE YUMMY!
Made it twice in a two week period and my family went thru it like melted butter on a fork.
Awesome! So glad y’all enjoyed it!!