One Pot Taco Pasta Skillet
This one pot taco pasta skillet is quick, cheesy, and loaded with bold Tex-Mex flavor. It comes together fast, feeds a crowd, and doesn’t break the bank. If you’re after something simple, hearty, and full of flavor, you just found it.
Why You Will Love This Recipe
One pot meals are the best. Less mess, less cleanup, and this one brings serious flavor to the table. It’s got seasoned ground beef, pasta, beans, corn, cheese—everything you love about taco night in one skillet.
Don’t want to mess with individual spices? Toss in a taco seasoning packet and call it a day.
It makes a big batch, too. Leftovers? You’ll probably have some—and they reheat just fine.
Ingredients Needed
No crazy ingredients here. Just easy to find pantry items and some ground beef. As mentioned earlier, if you don’t want to bother with the spices, you can use a taco seasoning packet.
How To Make This Delicious One-Pot Taco Pasta Skillet
This one pot wonder’s a crowd-pleaser. It’s got the same comfort vibes as homemade Hamburger Helper, but with that Tex-Mex kick. The beans and corn give it a nice texture, and it won’t bust your grocery budget. Need something easy and tasty? You just found it.
Tips
- Swap the spice mix for a packet of taco seasoning to save time.
- Want it spicier? Use pepper jack or add a dash of hot sauce.
- Brown the beef hot and fast to get good color before adding the onion and spices.
Variations
- Go meatless: skip the beef and double the beans.
- Ground turkey or shredded rotisserie chicken works great here too.
- Add in bell peppers, zucchini, or whatever veg you need to use up.
FAQ’s
Yep. It reheats well—just splash in a little broth or milk to loosen it back up.
Short pasta like elbows, shells, or rotini grabs the sauce best.
It’s mild by default. Kick it up with spicy Rotel, jalapeños, or a pinch of red pepper flakes.
Other Amazing One-Pot Recipes
Ingredients
Protien And Dairy
- 1 lb ground beef or turkey or chicken
- 2 cups shredded sharp cheddar cheese
- 1/4 cup sour cream
- 1/3 cup milk
Produce
- 1/2 yellow onion
- 1 15 oz can black beans, drained and rinsed
- 1 cup corn frozen or canned
- 1 10 oz can diced tomatoes with green chiles (like Rotel)
Pantry
- 2 tbsp tomato paste
- 2 cups uncooked pasta elbow or shells recommended
- 2 1/4 cups beef or chicken stock low-sodium preferred
Seasonings
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
Instructions
- In a large skillet over medium-high heat, add ground beef and brown until almost done. Add diced onion, salt, garlic powder, onion powder, chili powder, cumin, smoked paprika, and black pepper. Cook until beef is browned and onions are softened, about 5–6 minutes total. Drain any excess grease.1 lb ground beef, 1/2 yellow onion, 1 tsp kosher salt, 1 tsp onion powder, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp black pepper, 1 tsp garlic powder
- Add tomato paste, black beans, corn, and diced tomatoes with green chiles. Stir well to combine and let it cook for another 1–2 minutes.1 15 oz can black beans, drained and rinsed, 1 cup corn, 2 tbsp tomato paste, 1 10 oz can diced tomatoes with green chiles (like Rotel)
- Pour in stock and uncooked pasta. Stir everything together and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15–20 minutes, or until pasta is tender.2 1/4 cups beef or chicken stock, 2 cups uncooked pasta
- Remove the lid and stir in cheddar cheese, sour cream, and milk. Cook over medium heat, stirring constantly, until creamy and fully melted, about 3–5 minutes.2 cups shredded sharp cheddar cheese, 1/4 cup sour cream, 1/3 cup milk
- Serve and garnish.
- Optional: Top with extra cheese, green onions, crushed tortilla chips, or a dollop of sour cream.