Taco night and pasta night have always competed for the same slot on the weekly menu, and honestly, both usually win. This one-pot taco pasta ends the rivalry. Everything — seasoned ground beef, black beans, sweet corn, rotini, and a spiced tomato sauce — cooks together in one big pot, and 30 minutes later you’re scooping cheesy, saucy bowls with your favorite taco toppings.
Why you’ll love it
- One pot, no draining. The rotini cooks right in the seasoned tomato broth, soaking up all the taco flavor.
- A complete meal. Protein, beans, vegetables, and pasta in every scoop — no sides required.
- ~33g protein per serving (estimated), from lean ground beef plus black beans and melted cheese.
- Customizable. Set out toppings and let everyone build their own bowl, exactly like taco night.
Ingredients
- 1 1/4 lb ground beef (93% lean)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 3 tbsp homemade taco seasoning, see note
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10 oz) can diced tomatoes with green chiles, undrained
- 3 cups low-sodium beef broth
- 12 oz rotini pasta, uncooked
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 1/2 cups shredded cheddar-Monterey Jack blend
- 1/4 cup fresh cilantro, chopped, plus more for serving
- Sour cream, sliced jalapeños, diced avocado, and lime wedges, for serving
Equipment
A large deep skillet with lid (12-inch) or a Dutch oven, and a wooden spoon or spatula.
Instructions
- Brown the beef (7 minutes). Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until no pink remains, about 6–7 minutes. Drain off any excess fat.
- Soften the vegetables (3 minutes). Stir in the onion and bell pepper; cook until softened, about 3 minutes. Add the garlic and taco seasoning; cook 1 minute more, until fragrant.
- Add tomatoes, broth, and pasta. Pour in both cans of diced tomatoes with their juices and the beef broth, scraping up any browned bits. Stir in the rotini, pressing it down so it’s mostly submerged. Bring to a lively simmer.
- Simmer covered (11 minutes). Reduce the heat to medium-low, cover, and cook until the pasta is tender and most of the liquid is absorbed, about 10–11 minutes. Stir once halfway through so nothing sticks.
- Finish with beans and corn (3 minutes). Uncover and stir in the black beans and corn. Cook 2–3 minutes, until heated through and the mixture is thick but still saucy. If it looks dry, splash in 1/4 cup broth.
- Melt the cheese (2 minutes). Sprinkle the cheese evenly over the top, cover, and cook 1–2 minutes, until melted. Shower with cilantro and serve with sour cream, jalapeños, avocado, and lime wedges.
Doneness cues: Ground beef must reach 160°F internally (it will, well before the end — the long simmer guarantees it). The pasta is done when tender with just a little saucy broth left; it keeps absorbing as it sits, so serve promptly.
30-Minute One-Pot Taco Pasta
Ingredients
Equipment
Method
- Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until no pink remains, about 6–7 minutes. Drain off any excess fat.
- Stir in the onion and bell pepper; cook until softened, about 3 minutes. Add the garlic and taco seasoning; cook 1 minute more, until fragrant.
- Pour in both cans of diced tomatoes with their juices and the beef broth, scraping up any browned bits. Stir in the rotini, pressing it down so it’s mostly submerged. Bring to a lively simmer.
- Reduce the heat to medium-low, cover, and cook until the pasta is tender and most of the liquid is absorbed, about 10–11 minutes. Stir once halfway through so nothing sticks.
- Uncover and stir in the black beans and corn. Cook 2–3 minutes, until heated through and the mixture is thick but still saucy. If it looks dry, splash in 1/4 cup broth.
- Sprinkle the cheese evenly over the top, cover, and cook 1–2 minutes, until melted. Shower with cilantro and serve with sour cream, jalapeños, avocado, and lime wedges.
Notes
Nutrition note
Protein is estimated at about 33g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.
Substitutions and tips
- Ground turkey or chicken swap in 1:1 — cook to 165°F and drain well.
- Make it spicier: add a diced jalapeño with the bell pepper, or use two cans of tomatoes with green chiles.
- Dairy-free: skip the cheese or use your favorite dairy-free shreds; finish with avocado and lime.
- Short pasta only: rotini, penne, or shells all work — avoid long noodles in one-pot cooking.
- Don’t skip the lid in step 4 — trapped steam is what cooks the pasta evenly.
Storage and reheating
Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of broth, or microwave in 60-second bursts, stirring between, until steaming (165°F). Freezes well for up to 3 months — thaw overnight in the fridge. The pasta softens slightly after freezing but the flavor holds.
Frequently asked questions
Can I use a different pasta shape? Yes — any short pasta like penne, shells, or fusilli works 1:1. Avoid spaghetti or fettuccine; they clump in one-pot cooking.
Is this good for meal prep? Very — portion into containers with toppings packed separately. It reheats beautifully for lunches.
How do I keep it from getting dry? The pot should look a little saucy when you take it off the heat; the pasta keeps drinking liquid as it stands. A splash of broth when reheating fixes it completely.
Can I make it with ground turkey instead? Absolutely — use 1 1/2 lb ground turkey (93% lean), brown to 165°F, and use chicken broth in place of beef broth.
More one-pot dinners
For another taco-night classic, try our 30-Minute Turkey Taco Skillet. Craving more one-pot pasta? Our 30-Minute Creamy Sun-Dried Tomato Chicken Pasta is a reader favorite. Chili season? Our 30-Minute White Bean Turkey Chili is all one pot.