Today’s post is all about one pot pasta. In general, my life is all about making one pan dirty per meal. Perhaps that’s a fantasy or maybe a necessity. (It’s certainly an exaggeration. My life is about more than dishes.) How long it takes: 30 minutes Equipment you’ll need: large pan or Dutch oven Servings: 6 You’ll find several one pot pasta recipes (more than 20!) on my site but I thought it was time to combine two of my favorites: tacos and pasta. Who doesn’t like tacos and who doesn’t like pasta? It’s a win-win situation, right? And you can make this dynamic duo in one pan, and one pan only. This recipe is based roughly on my homemade healthy hamburger helper recipe but with a southwestern spin. Ben absolutely loves this; in fact, he said it was better than Hamburger Helper. Which I probably rolled my eyes at, because is that really a compliment? It’s like when he tells me that a dinner is better than a MRE.
About This Taco Pasta (and How To Make It Your Own)
The pasta cooks perfectly right in the sauce. The magic of this recipe is that the pasta cooks right in the pan with everything else. No need to boil water in a huge pot, no need to dirty a colander, no need for any of that nonsense. It’s ridiculously easy. This recipe is super flexible. Change it up to make taco pasta just the way you and your family like it. Here are a few suggestions:
Not a ground turkey fan? Use ground beef, sausage, or spicy chorizo instead. Try different beans. Pinto beans, red beans, or kidney beans are good choices. Add green power. Stir in baby spinach leaves, cook until wilted. Turn up the heat. Sprinkle in a pinch or two of cayenne powder or red pepper flakes. Substitute Cajun seasoning for the taco seasoning. Choose your favorite pasta. Perhaps you’re not a fan of whole wheat pasta. This recipe works great with regular pasta, too. Macaroni is perfect. Make sure to peek at the box to check cooking time so you don’t overcook your noodles. Make it extra cheesy. Add another handful of shredded cheese. Do you really want to take the creaminess over the top? Once the pasta has finished cooking, melt two ounces of full-fat cream cheese into the pasta mixture. It’s so good!
Suggested Toppings
That brings us to toppings which are my favorite part of almost any recipe. Top this one pot taco pasta just like you would a normal taco. Here are my suggestions:
Cilantro Avocado or guacamole Green onions or chopped white onions Sliced jalapeño peppers Sour cream Shredded lettuce Extra cheese (cheddar, queso fresco, cotija) Chopped tomatoes Pickled red onions
Storage & Reheating Tips
Refrigerate/Freeze: Leftover pasta should be covered tightly and stored in the refrigerator. It will keep for three to four days. It can also be frozen in a freezer-safe container for two to three months. Thaw overnight in the refrigerator before reheating. Reheat: Warm individual portions in the microwave in one minute increments until heated. Larger amounts can be heated in a skillet.
Leftover Love
Make a casserole. Put taco pasta in a greased pan, top with more cheese or crushed tortilla chips, and bake at 350 °F until lightly browned and heated.
More one pot pasta recipes
Love the idea of one pot pastas? Once you try these one pot pasta recipes, you’ll wonder why you ever made pasta the traditional way. Try some of these easy recipes:
Instant Pot Spaghetti and Meat Sauce – This recipe can very easily be adapted to make on the stovetop if you don’t have an Instant Pot. Instant Pot Mac and Cheese or Crockpot Mac and Cheese Chicken Marsala Pasta – Mmmm, elegant flavors but so easy! American Goulash – A classic recipe made in one pan One Pan Lemon Pasta With Sausage, Dill, and Asparagus – Lemon pasta fans, this one’s for you! One Pan Rigatoni With Creamy Red Wine Tomato Sauce Cajun Chicken Pasta – creamy and gently spicy! Be sure to take a look at my collection of 15 One Pot Pasta recipes!
