Go Back
To make One-Pot Creamy Taco Pasta, you will need: - 12 oz. pasta (penne or rotini works well) - 1 lb. ground beef or turkey - 1 packet taco seasoning - 1 small onion, diced - 2 cloves garlic, minced - 1 can (14 oz.) diced tomatoes (with juices) - 1 can (15 oz.) black beans, drained and rinsed - 2 cups chicken broth - 1 cup heavy cream - 1 cup shredded cheddar cheese - 1 cup corn (frozen or canned) - Salt and pepper to taste To add a fresh touch, consider these garnishes: - Fresh cilantro - Fresh parsley These herbs add flavor and color to your dish. You can swap ingredients as needed: - Use ground chicken or plant-based meat for a lighter option. - For a dairy-free version, try coconut milk instead of heavy cream. - Instead of cheddar, you can use Monterey Jack or pepper jack for a kick. Feel free to mix and match to fit your tastes! {{ingredient_image_1}} Start by heating a large pot over medium heat. Add 1 pound of ground beef or turkey. Cook it for about 5-7 minutes. Use a spatula to break the meat apart as it cooks. You want it to brown nicely. If there is too much fat, drain it off. This step is key for a great base. Once the meat is ready, add 1 small diced onion and 2 minced cloves of garlic. Sauté these for 2-3 minutes. You want the onion to turn translucent. This process builds flavor, making your dish taste amazing. The garlic will smell great too! Next, stir in 1 packet of taco seasoning. Then, add 1 can of diced tomatoes with their juices, 1 can of black beans (drained and rinsed), and 2 cups of chicken broth. Bring this mixture to a gentle boil. Once boiling, toss in 12 ounces of pasta. Make sure to stir well. Cover the pot and lower the heat. Let it simmer for about 10-12 minutes. Stir occasionally to prevent sticking. When the pasta is al dente, turn the heat to low. Mix in 1 cup of heavy cream and 1 cup of shredded cheddar cheese. Stir until the cheese is melted and the sauce is creamy. Finally, season with salt and pepper to taste. Let it sit for a couple of minutes to thicken. Now, your one-pot creamy taco pasta is ready to serve! To prevent overcooking pasta, watch the time closely. I suggest cooking the pasta only until it's al dente. This means it should still have a firm bite. Follow the package instructions and set a timer. Stir the pasta often as it cooks. This helps it cook evenly and not stick together. Taco pasta pairs well with simple sides. You could serve it with a fresh salad. A side of tortilla chips with salsa adds crunch. You can also pair it with guacamole for a creamy touch. If you want more veggies, roasted corn or grilled peppers work great too. To make your dish even creamier, try adding more cheese. You can mix in cream cheese or sour cream. Another option is to use half-and-half instead of heavy cream. Adding a splash of lime juice brightens the flavors and adds a nice twist. Mixing in some avocado also gives a rich, creamy texture. Pro Tips Use a Mix of Cheeses: Combining different types of cheese, such as Monterey Jack or Pepper Jack, can add more flavor and creaminess to your pasta dish. Vegetarian Option: For a meatless version, substitute the ground beef or turkey with a plant-based protein like lentils or crumbled tofu. Add Extra Veggies: Feel free to toss in more vegetables like bell peppers, zucchini, or spinach to boost the nutrition and flavor of your one-pot meal. Make it Spicy: If you enjoy heat, consider adding diced jalapeños or a splash of hot sauce into the mix for a spicy kick. {{image_2}} To make a vegetarian version, skip the meat. Use a mix of mushrooms and bell peppers for texture. You can also add lentils or chickpeas for protein. The rest of the recipe stays the same. The taco seasoning will still add great flavor. Don't forget to use vegetable broth instead of chicken broth. Want some heat? Add chopped jalapeños or a dash of hot sauce. You can also use spicy taco seasoning for more kick. If you like it really hot, add crushed red pepper flakes. Adjust the spice level based on your taste. Serve with sour cream to cool it down if needed. Cheese makes this dish creamy and tasty. While cheddar is great, try other cheeses too. Pepper jack adds some spice. Cream cheese makes it extra creamy. You could even mix in some mozzarella for a different flavor. Choose your favorites to make this dish your own. Store any leftover One-Pot Creamy Taco Pasta in an airtight container. Let it cool first. Place it in the fridge within two hours of cooking. This dish will stay fresh for about three to four days. To reheat, you can use the stove or microwave. If using the stove, add a splash of water or broth. Heat on low until warm, stirring often. If using a microwave, heat in short bursts. Stir between each burst to heat evenly. You can freeze this pasta dish for longer storage. Place cooled pasta in a freezer-safe container. It will keep well for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove or microwave as mentioned above. Yes, you can. Ground turkey or chicken works well. You can also use beef. For a lighter option, turkey is great. If you want a vegetarian dish, try using mushrooms or lentils instead. I recommend using penne or rotini. These shapes hold the creamy sauce well. You can also use fusilli or shells. Just make sure it cooks in the same time frame. This dish lasts about 3 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. This helps keep it fresh. Absolutely! You can prepare it a day before. Just follow the steps, then cool it down. Store it in the fridge. Reheat it when you are ready to eat. This blog post covered how to make a delicious taco pasta meal. We looked at the ingredients, cooking steps, and tips to prevent overcooking. You learned about tasty variations and how to store leftovers. Cooking should be fun and easy. Use these tips to create your perfect taco pasta. Enjoy experimenting with flavors and ingredients as you make this dish your own. Happy cooking!

One-Pot Creamy Taco Pasta

A delicious and easy one-pot meal combining pasta, ground meat, and taco flavors in a creamy sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 12 oz pasta (penne or rotini)
  • 1 lb ground beef or turkey
  • 1 packet taco seasoning
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 14 oz can diced tomatoes (with juices)
  • 15 oz can black beans, drained and rinsed
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 cup corn (frozen or canned)
  • to taste salt and pepper
  • optional fresh cilantro or parsley for garnish

Instructions
 

  • In a large pot or Dutch oven, add the ground beef or turkey over medium heat. Cook until browned, breaking it apart with a spatula for about 5-7 minutes. Drain excess fat if needed.
  • Add diced onion and minced garlic to the pot. Sauté for about 2-3 minutes until the onion becomes translucent.
  • Stir in the taco seasoning, followed by the diced tomatoes (with juices), black beans, corn, and chicken broth. Bring the mixture to a gentle boil.
  • Add the pasta to the pot and stir to combine. Cover the pot and reduce the heat to low, allowing it to simmer for about 10-12 minutes, or until the pasta is cooked al dente, stirring occasionally.
  • Once the pasta is cooked, reduce the heat to very low and stir in the heavy cream and cheddar cheese until melted and creamy. Season with salt and pepper to taste.
  • Remove from heat and let it sit for a couple of minutes for the sauce to thicken.
  • Serve warm, garnished with chopped cilantro or parsley if desired.

Notes

Garnish with fresh cilantro or parsley for added flavor.
Keyword one-pot, pasta, taco