One pot pasta is such a timesaver and such an easy way to make a flavor-packed pasta dish. It’s one of my favorite weeknight dinner hacks. The dry pasta cooks right in the pot with all the other ingredients, rather than boiling it separately in water and then adding it in. This does two things: Plus, fewer dishes!
Ingredients and substitutions
Veggies: Onion, red bell pepper, garlic, and frozen corn. I prefer using yellow onion, but a red, white, or sweet will do in a pinch. Any color bell pepper will do. Fresh corn may be substituted for frozen.Taco seasoning: I used a homemade taco seasoning blend, which is cheaper than store-bought mixes, but you can use the pre-made stuff if you like!Salsa: Your favorite store-bought red salsa will work perfectly. You can use mild, medium, or hot depending on your preferences. Or for extra credit, you can whip up a homemade salsa.Ground beef: I recommend extra lean or lean, since everything cooks in one pot so you don’t want too much fat left in there. You can also use ground turkey or ground chicken for a leaner option, or omit and double the beans or use a substitute for a vegetarian version.Black beans: you can use another kind of bean, like pinto, or omit them if you prefer.Pasta: I recommend farfalle (bowtie) pasta. You can use another shape similar in size and density, but keep in mind that you may need a little less or more liquid depending on the shape. Chicken broth: you can use vegetable broth as an alternative, or even water in a pinch. If you use water, I’d season the recipe a bit more liberally.Shredded cheese: I used a Mexican cheese blend, but you can use shredded Monterey jack, cheddar, or another mild tasting melting cheese of your choice.Fixings for serving: I love topping this off with fresh chopped cilantro, diced avocado, sour cream, and hot sauce!
Recommended Equipment
You’ll need a large pot with a lid to make this one pot cheesy taco pasta. I personally love using a Dutch Oven for this- it’s heavy, and it retains heat and cooks everything really well. Plus, once you’re done making it, you can cover the pasta and it will stay warm for a good half hour or so with the residual heat, in case you (or let’s be honest, your family) isn’t quite ready to sit and eat right away.
How to make one pot taco pasta
Tips and tricks
If the sauce seems too liquidy, you can just let it sit, uncovered, for 5-10 minutes. As it cools, it will thicken. If this doesn’t do the trick or it seems WAY too liquidy, you can simmer it on low, uncovered, stirring every couple of minutes, until enough liquid evaporates and the sauce is thickened. This taco pasta recipe does not add extra salt. It assumes that the taco seasoning you use already has salt in it. If your taco seasoning doesn’t have salt, or has low salt, you will need to add some. Like things spicy? Use a spicy salsa, add some hot sauce, add a fresh jalapeño or two, or add some crushed red pepper or cayenne pepper to the mix.
Other easy recipes with Southwest and Mexican-inspired flavors
Make Ahead Breakfast TacosVeggie-Packed Southwestern MeatloafGreen Chile and Corn ChowderAvocado SalsaOne-pot Chicken Tortilla SoupChorizo and Black Bean Huevos Rancheros
For more one-pot pasta inspiration, try this creamy one pot pasta with sausage and spinach and this one-pot creamy beef pasta (from Butter be Ready). Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe or have a question, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious!
