Crowd-Pleasing One-Pot Taco Pasta with Ground Beef

What if I told you that you could get a bubbling, flavorful taco feast on the table with only one pot to wash? No need to juggle a boiling pasta pot and a splattering skillet. This One-Pot Taco Pasta with Ground Beef is the ultimate weeknight lifesaver, bringing all the zesty, comforting flavors you love from taco night into a saucy, cheesy pasta dish the whole family will adore. It’s the kind of meal that makes you wonder why you ever cooked any other way.

Why You’ll Love This

This recipe is pure, unfussy weeknight gold. It checks all the boxes for a busy cook: it’s incredibly easy, wonderfully affordable, and it delivers a complete, satisfying meal with practically zero clean-up. The magic of one-pot cooking means the starches from the pasta help create a luxuriously creamy sauce. You’ll love the familiar and beloved flavors of taco night in a fun, new format. And the best part? The stovetop does all the work for you. So much flavor, so little effort.

Ingredients You’ll Need

• 1 Tbsp olive oil: For sautéing our veggies and beef.
• 1 lb lean ground beef: Our hearty, protein-packed base.
• 1 yellow onion, diced: Adds a sweet, savory foundation to the dish.
• 1 bell pepper (any color), diced: For a pop of color and a bit of crunch.
• 3 cloves garlic, minced: Because everything starts with garlic!
• 1 (1 oz) packet taco seasoning: The quick and easy flavor superstar.
• 1 (10 oz) can Rotel diced tomatoes & green chilies: Gives the sauce a little kick and great texture.
• 8 oz (about 2 ½ cups) rotini or penne pasta: Short, sturdy shapes hold the sauce perfectly.
• 4 cups low-sodium beef broth: This cooks the pasta and forms our savory sauce.
• ½ cup heavy cream or whole milk: For a touch of creamy richness at the end.
• 1 cup shredded cheddar cheese, plus more for serving: Because cheesy, melty goodness is non-negotiable.
• Salt and black pepper to taste: To adjust the final seasoning to your liking.

Let’s Get Cooking Step by Step

1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s no longer pink. This should take about 5-7 minutes. If there’s a lot of excess grease, you can drain it off.
2. Add the diced onion and bell pepper to the pot with the beef. Sauté for another 4-5 minutes, until the veggies have started to soften. Stir in the minced garlic and cook for just one more minute until it’s wonderfully fragrant.
3. Sprinkle the taco seasoning over the meat and vegetable mixture. Give everything a good stir to coat and cook for one minute to toast the spices, which really makes their flavor pop.
4. Pour in the entire can of Rotel (do not drain) and the dry, uncooked pasta. Stir it all together so every little piece of pasta gets coated in that flavorful base.
5. Carefully pour in the beef broth and give it one more good stir to combine. Bring the whole mixture to a lively boil, then immediately reduce the heat to low and cover the pot with a lid.
6. Let it simmer for about 12-15 minutes, stirring once or twice to prevent sticking, until the pasta is perfectly al dente and has absorbed most of the liquid.
7. Turn off the heat. Stir in the heavy cream (or milk) and the shredded cheddar cheese until the cheese is completely melted and the sauce is smooth and creamy. Taste it and season with a pinch of salt and pepper if you think it needs it.
8. Let the pasta sit for 5 minutes off the heat before serving. It will thicken up beautifully. Garnish with your favorite taco toppings and dig in!

One-Pot Cooking Method Explained

If you’re new to the one-pot pasta method, you’re in for a treat. The concept is simple but genius: instead of boiling pasta in a separate pot of plain water, you cook it directly in the flavorful sauce. As the pasta simmers, it releases its starches into the liquid, which in turn works to thicken the broth and tomatoes into a rich, silky sauce that clings to every single noodle. It’s a built-in sauce maker! This method not only saves you from washing an extra pot but also creates a depth of flavor that you just can’t get from boiling and draining your pasta separately. The key is using just the right amount of liquid—enough to fully cook the pasta, but not so much that you’re left with soup.

Variations & Substitutions

This recipe is a fantastic canvas for whatever you have on hand or whatever your family prefers. For a leaner option, swap the ground beef for ground turkey or chicken. Not a meat eater? A can of rinsed black beans or pinto beans is a fantastic substitute. If you’re out of beef broth, chicken or vegetable broth will work just fine. Feel free to play with the pasta shape, too—shells, elbows, or cavatappi would all be great here. Spice level is totally up to you; use a mild taco seasoning for the kids or a hot one if you like a little more kick. And honestly, if you hate any heat at all, you can swap the Rotel for a can of plain diced tomatoes.

Serving Ideas & Pairings

The beauty of this dish is that it’s a complete meal all on its own, but a few simple sides can really round it out. I love serving it with a simple, crisp side salad with a lime vinaigrette to cut through the richness. A side of warm, buttery cornbread or some crunchy tortilla chips for dipping are also family favorites. Don’t forget the toppings! Set out little bowls of sour cream, sliced jalapeños, fresh cilantro, diced avocado, and extra shredded cheese so everyone can customize their bowl just the way they like it. So good.

Storage & Reheating

Leftovers? They’re even better the next day! Let the pasta cool completely, then store it in an airtight container in the refrigerator. It will keep beautifully for up to 4 days. To reheat, the stovetop is your best friend. Place the desired amount in a saucepan over medium-low heat, adding a small splash of broth or water to loosen the sauce back up as it warms. Stir it frequently until it’s heated through. You can also microwave it in a microwave-safe bowl, stopping to stir every 30 seconds until hot. The pasta will continue to absorb liquid, so don’t be shy with that extra splash of broth when reheating.

Frequently Asked Questions

• Can I make this recipe gluten-free? Absolutely! This is one of the easiest healthy dinner recipes to adapt. Just swap the regular pasta for your favorite gluten-free pasta blend and ensure your taco seasoning is certified gluten-free. The cooking time might need a slight adjustment, so check the pasta a few minutes early.
• My sauce is a little too thin. What can I do? No worries, this happens sometimes. Just let the pot sit off the heat, uncovered, for another 5-10 minutes. The pasta will continue to absorb the liquid. If it’s still too saucy, you can turn the heat to a gentle simmer for a few minutes without the lid to reduce it further.
• Is this one of those cheap dinners for a family? You bet. Using simple, pantry-staple ingredients like pasta, canned tomatoes, and basic spices keeps the cost per serving incredibly low. It’s a hearty, budget-friendly meal that doesn’t skimp on flavor at all, making it a perfect addition to your rotation of easy weeknight dinners.