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–+ servings
Taco Pasta in a cast iron dutch oven topped with chopped parsley with a green and red bell pepper on the side.
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One Pot Taco Pasta Recipe

This creamy and delicious Taco Pasta Recipe is perfect for a quick and easy dinner in just 30 minutes. It's a hearty one-pot meal packed with all your favorite taco flavors.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 385kcal
Author: Stephanie Wilson

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 pound lean ground turkey or ground beef or ground chicken
  • 1 large onion chopped
  • 2 bell peppers chopped
  • 2 garlic cloves minced or pressed
  • 2 tablespoons taco seasoning
  • ½ pound pasta short
  • 2 tablespoons tomato paste undrained
  • 4 cups chicken broth
  • 1 tablespoon butter
  • ½ cup milk dairy or non dairy
  • 2 cups shredded cheddar cheese sharp or pepper jack
  • ½ cup parsley finely chopped

Instructions

  • Heat the olive oil in a Dutch oven over medium-high heat. Add the ground meat and cook for 5-7 minutes. Then, stir in the onion, peppers, garlic, and taco seasoning. Cook for an additional 5 minutes, or until the onion softens and the meat begins to brown.
  • Stir in the broth, pasta, and tomato paste and bring to a boil. Reduce heat to medium, ensuring the pasta is submerged in the liquid. Cover and cook for 15 minutes, or until the pasta is cooked through.
  • Remove the cover, reduce the heat to low, and stir in the butter, milk, and grated cheese until melted. Garnish with parsley or cilantro, and serve!

Notes

  1. Protein Swaps: Ground turkey, beef, or chicken all work.
  2. Pasta Alternatives: Penne, rotini, shells, macaroni, cavatappi—all absorb sauce well.
  3. Liquid Adjustments: If pasta absorbs too quickly, add extra broth a little at a time.
  4. Cheese Variations: Swap cheddar for Colby Jack, Monterey Jack, or a Mexican cheese blend.
  5. Vegetarian/Gluten-Free Options: Use meat substitutes or omit meat completely and choose GF pasta as needed.
  6. Serving Suggestions: Top with cilantro, avocado, tomatoes, sour cream, or crushed tortilla chips.
  7. Storage: Keeps up to 4 days in the fridge. Reheat gently with added liquid.
  8. Double the Recipe: Use 2 lbs of meat and 2x pasta; ensure the pot capacity is sufficient.
  9. Notes on Texture: Cooking times may vary; most packages require 8–12 minutes. Pasta should be al dente.

Nutrition

Serving: 1g | Calories: 385kcal | Carbohydrates: 37g | Protein: 30g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 884mg | Potassium: 591mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2134IU | Vitamin C: 61mg | Calcium: 196mg | Iron: 2mg