If you’re looking for an easy, comforting dinner that comes together in one pan, this One-Pan Taco Pasta is it! It’s cheesy, creamy, full of taco flavor, and the best part? Everything cooks together in one pan!
I had some leftover taco meat that I usually use to make lasagna, but this time I decided to do something a little different and turned it into this One-Pan Taco Pasta.
And let me tell you… I was NOT disappointed!
It was so easy and delicious that I ended up making it again just so I could share the recipe with you.
The pasta cooks right in the same pan with the taco meat, salsa, tomato paste, broth, and all the other ingredients, which means less dishes and an easy dinner for busy days.
If you already have leftover taco meat, this comes together incredibly quickly. But if you don’t, no worries at all! Just cook your ground beef with taco seasoning first, then continue with the recipe. It only adds a few extra minutes.
The result is a creamy, cheesy taco pasta that the whole family will love. Add some fresh tomatoes, green onions, and a little sour cream on top, and dinner is ready!
Ingredients for One-Pan Taco Pasta
Small Penne Pasta
I love using small penne because it cooks perfectly in this one-pan recipe.
Ground Beef
Use leftover taco meat, or cook fresh ground beef with taco seasoning.
Chicken Broth
Adds extra flavor to the pasta. You can also use a bouillon cube.
Water
Helps cook the pasta and creates the sauce.
Salsa
Adds tomato flavor and a little spice.
Tomato Paste
Makes the sauce richer and more flavorful.
Sour Cream
Adds creaminess to the pasta.
Salt
Enhances all the flavors.
Sweet Pepper
Adds color, freshness, and a little sweetness.
Marble Cheese
Melts beautifully and makes the pasta cheesy.
Green Onions
Adds freshness and a pop of color.
Fresh Tomatoes
A fresh topping that balances the creamy pasta.
Sour Cream for Serving
I love adding an extra dollop on top before serving
How to make One-Pan Taco Pasta
Add the uncooked penne pasta to a large, deep pan.
Add the cooked taco meat, salsa, tomato paste, sour cream, diced sweet pepper, salt, chicken broth, water, and half of the shredded cheese.
Mix everything together until well combined.
Turn the heat to high and bring the mixture to a boil.
Once it starts boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, or until the pasta is tender and cooked through. Give it a stir once or twice while cooking if needed.
Remove the lid and give everything a good stir.
Sprinkle the remaining cheese evenly over the top. Cover the pan again and cook for about 5 minutes, or until the cheese has melted.
Remove the lid and garnish with chopped green onions and fresh diced tomatoes.
Serve warm with a dollop of sour cream on top.
what to do If You Don’t Have Leftover Taco Meat
No leftover taco meat? No problem!
Simply cook the ground beef directly in the same pan you’ll use for the pasta. Season it with your favorite taco seasoning and cook until the beef is fully cooked.
Once the meat is ready, add the uncooked pasta and all the remaining ingredients, mix everything together, cover, and simmer until the pasta is cooked.
One pan, easy cleanup, and dinner is ready!
How to store leftover pasta
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
When reheating, add a small splash of water or chicken broth before warming it up. This helps loosen the sauce since the pasta will absorb some of the liquid as it sits.
You can reheat individual portions in the microwave or warm everything gently in a pan on the stovetop.
Frequently asked questions
Can I make this without leftover taco meat?
Absolutely! Simply cook your ground beef with taco seasoning first, then continue with the recipe.
Can I make this without meat?
Yes, of course! Simply leave out the meat and add a little extra taco seasoning to the pasta so you still get that delicious taco flavor.
Can I use a different protein?
Yes! You can easily substitute the ground beef with cooked chicken, ground chicken, or another protein you prefer.
Can I use a different type of pasta?
Yes! Small pasta shapes work best because they cook evenly in the pan. You may need to adjust the cooking time or liquid depending on the pasta you use.
Can I use a different cheese?
Of course! Marble cheese works really well, but cheddar, Monterey Jack, or a Mexican-style cheese blend would also be delicious.
Can I make this ahead of time?
You can, but this pasta is best served fresh. When reheating, add a little water or broth to loosen the sauce.
What if my pasta needs more liquid?
If the pasta isn’t cooked yet and the pan looks too dry, add a little more water or broth and continue cooking.
Can I make this without sour cream?
Yes! You can leave it out if you prefer. The pasta will still be delicious, or you can add a little extra cheese for more creaminess.
Tips and Tricks
- Use leftover taco meat: This is the perfect recipe for using up leftover taco-seasoned ground beef.
- No leftovers? Cook the beef right in the same pan before adding the pasta.
- Use a large, deep pan: You want enough room for the pasta and all the liquid to cook comfortably.
- Keep the lid on: Covering the pan helps the pasta cook properly and prevents too much liquid from evaporating.
- Stir occasionally: Give the pasta a stir during cooking to make sure nothing sticks to the bottom.
- Don’t skip the cheese: Adding some cheese into the pasta and the rest on top gives you that delicious cheesy texture throughout.
- Adjust the seasoning: Salsa and taco seasoning can vary in saltiness, so taste and adjust the salt if needed.
- Make it your own: Add corn, black beans, jalapeños, or extra peppers if you like.
- Finish with toppings: Fresh tomatoes, green onions, and sour cream make this pasta extra delicious.
More pasta recipes
Link for the ingredients for One-Pan Taco Pasta
One-Pan Taco Pasta
Ingredients
- 350 g small penne pasta uncooked
- 250 g ground beef cooked with taco seasoning
- 1½ cups chicken broth
- 1½ cups water
- 1 cup salsa
- 2 tbsp tomato paste
- ¼ cup sour cream
- ½ tsp salt or to taste
- 1 small red sweet pepper diced
- 1 cup shredded marble cheese divided
- Green onions for garnish
- Fresh diced tomato for garnish
- Sour cream for serving
Instructions
- Add uncooked pasta, cooked taco meat, salsa, tomato paste, sour cream, diced sweet pepper, salt, chicken broth, water, and ½ cup of the shredded cheese to a large, deep pan. Mix well.
- Turn heat to high and bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for about 15 minutes, or until the pasta is cooked. Stir occasionally.
- Remove the lid and stir. Sprinkle the remaining ½ cup cheese over the top.
- Cover again and cook for about 5 minutes, or until the cheese is melted.
- Garnish with green onions and fresh diced tomatoes.
- Serve warm with sour cream.Tip: If you don’t have chicken broth, dissolve 1 chicken bouillon cube in hot water.
Notes
- This recipe makes approximately 4–5 servings.
- I used small penne pasta.
- The taco meat should already be cooked and seasoned before adding it to the pasta.
- If using leftover taco meat that is already well-seasoned, taste the pasta before adding additional salt.
- Cooking times can vary slightly depending on the pasta you use.
- If the pasta absorbs the liquid before it is fully cooked, add a little more broth or water.
- For the best texture, serve immediately after cooking