Quick One-Pan Taco Pasta

This rich, one-pan taco pasta combines the bold flavors of your favorite Mexican dish with the comfort of a pasta dinner, creating a family-friendly meal that disappears quickly from plates.

I created this recipe when my family was craving both tacos and pasta on the same night. The compromise turned into our most requested weeknight dinner, especially when schedules get hectic.

Ingredients

• Ground beef: Adds hearty protein and classic taco flavor. Choose 85/15 lean for the best balance of flavor and less grease
• Onion and garlic: Create an aromatic base that enhances every bite
• Red bell pepper: Adds natural sweetness, beautiful color, and vitamin C
• Taco seasoning: Infuses authentic Mexican flavor throughout the dish. Look for low sodium versions to control salt
• Medium shell pasta: Perfectly captures the sauce in its curves. The 10 oz measurement equals about 3 cups dry
• Tomato paste: Concentrates rich umami flavor without making the dish too saucy
• Beef broth: Enhances the meaty flavor and creates a luxurious sauce
• Water: Helps cook the pasta perfectly while creating just the right sauce consistency
• Cheddar cheese: Brings creamy richness and that satisfying cheese pull. Freshly shredded melts more smoothly than pre-packaged

Step-by-Step Instructions

Prepare the cooking surface:

Spray your large pan or pot with olive oil spray and preheat over medium-high heat for a full 3 minutes. This proper preheating ensures your beef will brown nicely rather than steam.

Brown the protein and aromatics:

Add ground beef, onion, garlic and bell peppers to your hot pan. Break the beef into small crumbles as it cooks. Let everything cook for a full 10 minutes, stirring occasionally, until the beef shows no pink and has developed some caramelized edges for flavor.

Create the pasta base:

Add your dry pasta shells, taco seasoning, tomato paste, beef broth, and water to the pan with the cooked beef mixture. Stir everything thoroughly to ensure the tomato paste and seasoning are well distributed. Cover the pan completely and bring to a boil, which should take approximately 5 minutes.

Simmer to perfection:

Once boiling, remove the lid and reduce heat to medium. This controlled simmer allows the pasta to cook while the liquid reduces to create your sauce. Stir every few minutes for 10-12 minutes until the pasta is tender but still has a slight bite. The liquid should reduce significantly but leave enough sauce to coat everything.

Finish with cheese:

Remove the pan completely from heat before adding your shredded cheese. The residual heat will melt the cheese without overcooking it. Stir gently until the cheese is fully incorporated and creates a creamy, unified sauce.

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The red bell pepper is actually my secret weapon in this recipe. Many taco pasta recipes skip vegetables entirely, but the peppers add natural sweetness, beautiful color contrast, and help stretch the meal further while adding nutrition. My daughter who normally picks around peppers devours them in this dish.

Customization Options

This taco pasta welcomes your personal touch. For spicier versions, add diced jalapeños with the bell peppers or stir in hot sauce at the end. Vegetarians can substitute plant-based ground beef alternatives or black beans. The recipe works beautifully with ground turkey or chicken for a lighter version.

For a more complex flavor profile, toast 1 teaspoon of cumin seeds in the pan before adding the meat. The aromatic oils released create a deeper Mexican flavor foundation that elevates the entire dish.

Consider topping individual servings with avocado slices, cilantro, lime wedges, or crushed tortilla chips for added texture and freshness. A dollop of sour cream or Greek yogurt adds cooling creaminess that balances the savory elements.

Storage and Meal Prep

This taco pasta shines as a meal prep champion. Store portions in airtight containers in the refrigerator for up to 4 days. The flavors actually develop overnight, making next-day leftovers possibly even more delicious than the original meal.

For reheating, add a splash of water or broth before microwaving to maintain moisture. Cover loosely to prevent splatters but allow steam to escape. Alternatively, reheat gently on the stovetop with a small amount of liquid, stirring occasionally.

While technically freezable for up to 3 months, the pasta texture may change slightly upon thawing. If freezing, slightly undercook the pasta initially and allow the dish to cool completely before transferring to freezer-safe containers.

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Frequently Asked Questions

→ Can I use a different pasta shape?

Yes, you can substitute medium shells with rotini, penne, or farfalle. Adjust cooking time as needed based on the pasta shape.

→ How can I store leftovers?

Store the taco pasta in an airtight container in the refrigerator for up to 4 days. Reheat in a pan or microwave until warmed through.

→ Can I make this dish vegetarian?

Absolutely! You can swap ground beef with plant-based meat crumbles or use extra vegetables such as zucchini or mushrooms to replace the meat.

→ Can I adjust the spice level?

Yes, you can make it spicier by adding chili powder or red pepper flakes. To reduce spice, opt for mild taco seasoning.

→ What cheese works best for this dish?

Sharp cheddar is ideal for this recipe, but you can also try Monterey Jack, pepper jack, or a cheese blend for different flavors.

→ Can I cook this dish ahead of time?

Yes, you can prepare the dish ahead of time and refrigerate it. Add a splash of broth or water when reheating to maintain the creamy texture.