This Taco Pasta is an easy dinner recipe made with ground beef, veggies, tomato sauce and cheese. It is bursting with taco flavour and best of all, it is all done in one pot. This meal comes together in less than 30 minutes. It’s perfect for a family dinner!
I love Taco Pasta because it is delicious, easy to make and customizable; I can add whatever I have in my fridge. So, I can make it with chicken instead of beef or use any vegetables I like. This recipe is sure to be a hit with your whole family; it is one of my family’s most favourite dinner recipes.
Why should you make this recipe?
- The whole recipe is made in one-pot.
- Kids love it.
- Perfect for a healthy dinner.
- Very customizable.
- So delicious!
- Simple and easy to make.
Taco Pasta Ingredients:
Beef: I prefer to use extra lean ground beef.
Cooking oil: I used olive oil; however, you can use avocado oil or sunflower oil.
Tomato sauce: I recommend using a good quality tomato sauce for better taste.
Veggies: Onion, garlic, bell pepper, sweetcorn.
Uncooked pasta: Use any pasta shape you like. I like small-shaped pasta such as elbow or ditalini.
Stock: Use beef, vegetable or chicken stock
Cheese: I use freshly grated parmesan cheese; however, you can use cheddar or mozzarella.
Seasonings: Salt and taco seasoning.
Garnishing: Spring onion and parsley.
How to make this one-pot Taco Pasta?
Preparing the veggies:
Chop the onion, bell pepper roughly and mince the garlic.
Cooking the beef:
In a large pot, heat half the oil over medium heat.
Add the ground beef and cook until browned.
Add salt and taco seasoning and cook for 2 minutes more.
Transfer the meat into a bowl and set it aside.
Assembling everything in one pot:
Add the remaining oil, onion, garlic and bell pepper to the pot and cook until onion is softened.
Return the meat to the pot and add pasta and tomato sauce. Stir the mixture, then add the stock.
Cover the pot with the lid and bring to a boil.
Reduce the heat and cook until the liquid reduces down (about 14-15 minutes).
When the pasta is fully cooked, stir in the parmesan cheese and sweet corn.
Garnish with chopped parsley and spring onion, then serve warm.
Top Tips:
- If the pasta is still a bit firm, you can add ½ cup water and continue cooking until done.
- Don’t forget to taste and season with more salt if needed.
- Use any shape of pasta you like. I prefer elbow or ditalini. If you choose large pasta shapes, add a bit more liquid and a few more minutes to ensure it is cooked.
- Use canned or fresh sweetcorn; I used canned. Drain well before using.
Recipe variations:
- Make vegetarian taco pasta by omitting the meat and adding more veggies, such as celery, peas, carrots, or spinach leaves.
- Swap parmesan for cheddar or mozzarella cheese, if you like.
- Use other kinds of meat, such as chicken, steak, or shrimps.
- If you like your taco pasta extra spicy, add 1 tablespoon of sriracha sauce or ½ teaspoon of red chilli flakes.
Recipe FAQs
How do I make homemade taco seasoning?
If you don’t have taco seasoning, you can simply mix the ingredients below to make it.
- 1 tsp paprika
- ¼ tsp onion powder
- 1 tsp chilli powder
- ¼ tsp cayenne pepper
- ½ tsp oregano
- 1 tsp cumin
- ¼ tsp garlic powder
How do I store, freeze and reheat Taco Pasta?
Storing: Refrigerate the pasta in a well-sealed container for up to 4 days.
Freezing: You can freeze this pasta in an airtight container for 3-4 months. Add the cheese before serving.
To reheat: After defrosting, place in a pot over medium heat. Add ½ cup of beef/chicken stock. Once it has heated through thoroughly, add the cheese, stir and remove from the heat.
Can I make this taco pasta dairy-free?
Yes, simply omit the cheese from the recipe ingredients. You can add some chopped avocado to make sure the taco pasta is still creamy.
Serving suggestions:
The best dish you can serve with this taco pasta is a salad. I recommend serving any salad you like as a side dish with this pasta. Find some suggestions below:
- Rocket salad with parmesan
- Homemade coleslaw salad
- Lemon garlic potato salad
- Mediterranean couscous salad
More one-pot recipes:
- One-pan chicken and potato recipe: This flavourful recipe is made with potatoes, chicken and some lovely aromatic herbs.
- Beef mac and cheese: This is a delicious meal made with ground beef, pasta and lots of cheese.
- One-pot chicken and rice: A super easy dinner made with rice, chicken and veggies - all done in one pot.
- Easy one-pot pasta with veggies: This recipe is so simple! No meat, no cheese. Just pasta and lots of veggies.
Looking for more pasta dishes? Check these recipes:
Tools used in making this recipe:
Pot: Used in cooking the whole meal.
Measuring cups: Used for measuring all the ingredients.
Taco Pasta - One-Pot Recipe
Ingredients
- 500 g beef
- 2 tbsp cooking oil
- ¾ cup tomato sauce
- 1 onion, finely diced
- 1 bell pepper, diced
- 1 tbsp taco seasoning
- ½ cup sweetcorn
- 300 g uncooked pasta
- 4 cups stock
- 3 cloves garlic, minced
- 1 cup parmesan cheese, grated
- 3 spring onion, sliced
- 1 tbsp parsley, chopped
- ¼ tsp salt
Instructions
- Chop the onion, bell pepper to medium size pieces and mince the garlic.
- In a large pot, heat half the oil over medium heat. Add the ground beef and cook until browned. Add salt and taco seasoning and cook for 2 minutes more. Transfer the meat into a bowl and set it aside.
- Add the remaining oil, onion, garlic and bell pepper to the pot and cook until onion is softened. Return the meat to the pot and add pasta and tomato sauce. Stir the mixture, then add the stock. Cover the pot with the lid and bring to a boil.
- Reduce the heat and cook until the liquid reduces down (about 14-15 minutes). When the pasta is fully cooked, stir in the parmesan cheese and sweet corn.
- Garnish with chopped parsley and spring onion, then serve warm.
Notes
- If the pasta is still a bit firm, you can add ½ cup water and continue cooking until done.
- Don’t forget to taste and season with more salt if needed.
- Use any shape of pasta you like. I prefer elbow or ditalini. If you choose large pasta shapes, add a bit more liquid and a few more minutes to ensure it is cooked.
- Use canned or fresh sweetcorn; I used canned. Drain well before using.
Nutrition
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This pasta is so comforting and budget-friendly. All my family love it. I loved it because it is so colourful and delicious as well.
A healthy and quick family meal. It takes a little effort, but it is always worth it. So delicious and fresh. Love it!!
Simple and delicious, I loved this easy dinner recipe! I also added some green peas to it. I will definitely make it again 🙂