This post may contain affiliate links. Please read our disclosure policy.
This one-pot taco pasta is a cheesy, 30-minute weeknight dinner made with ground turkey, bold taco seasoning, and gluten-free pasta all simmered together in a single pan! Everything cooks in one pot, allowing the pasta to soak up all that bold taco flavor before being finished with melty cheese for a creamy, comforting dish with minimal cleanup.
Quick Look: One Pot Taco Pasta
- ⏱️ Prep Time: 10 minutes
- 🍳 Cook Time: 20 minutes
- 🕒 Total Time: 30 minutes
- 👥 Servings: 6
- 📊 Calories: ~521 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: One-pot meal on the stovetop
- 👩🍳 Flavor Profile: Creamy, cheesy, bold taco flavors in pasta form.
- ⭐ Difficulty: Easy weeknight dinner
SUMMARIZE & SAVE THIS CONTENT ON
Why You’ll Love This Easy Taco Pasta
If you're already a fan of taco-inspired meals like my taco skillet dinner or these taco stuffed peppers, this creamy taco pasta version brings those same flavors into a cozy, hearty dish that feels even more satisfying! It's rich, comforting, and perfect for when you want something filling that still delivers on flavor.
What makes this taco pasta recipe stand out is how everything builds together in one pan, creating layers of flavor without extra effort. It's also incredibly flexible and family-friendly. You can easily swap proteins, adjust toppings, or keep it dairy-free depending on your needs.
Ingredients You'll Need
- Olive oil: Helps get everything started, prevents sticking, and adds a light richness to the base of the dish.
- Lean ground turkey: Keeps the pasta lighter while still delivering plenty of protein and savory flavor. Ground beef works too if you want a richer option.
- Taco seasoning: Brings most of the bold, classic taco flavor. I like the Siete brand.
- Tomato paste: Adds concentrated richness and helps build that signature taco-style sauce base.
- Fire roasted diced tomatoes: Provide a smoky, slightly sweet flavor that enhances the overall depth of the dish.
- Diced green chiles: Add mild heat and an extra layer of flavor without overpowering the dish.
- Black beans: Make the pasta more filling while adding fiber and a hearty texture.
- Gluten-free fusilli pasta: Holds up well during cooking and absorbs flavor beautifully. Jovial brown rice pasta works best-avoid cassava pasta since it can turn sticky!
- Chicken broth: Cooks the pasta directly in the pan while creating a flavorful, cohesive sauce.
- Shredded cheese: Melts into the pasta at the end for that creamy, cheesy taco pasta finish. I use a Mexican blend.
- Toppings (sour cream, avocado, cilantro): Sour cream adds creaminess, avocado brings freshness, and cilantro adds a bright, herby finish.
How to Make One-Pot Taco Pasta
Step 1: Heat the olive oil in a large deep skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until fully browned.
Step 2: Stir in the taco seasoning, tomato paste, diced tomatoes, green chiles, black beans, and pasta. Mix everything together so the pasta is evenly coated.
Step 3: Pour in the chicken broth and stir again. Cover and bring to a boil, then reduce the heat to medium and let it simmer.
Step 4: Cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed. This step is key-keeping an eye on the liquid helps prevent mushy or watery pasta!
Step 5: Stir in the shredded cheese until melted and creamy. Season with salt and pepper to taste. Serve warm with your favorite toppings like sour cream, avocado, and cilantro. Enjoy!
Recipe Tips
Cooking everything together builds flavor, but a few simple tips make all the difference:
- Using the right pasta matters too! Brown rice pasta holds its texture best, making this a reliable gluten-free taco pasta option.
- Stir occasionally as it cooks so the pasta doesn't stick and cooks evenly.
- Watch the liquid closely. If the pasta isn't done and the pan looks dry, add a splash of broth. If there's too much liquid at the end, let it simmer uncovered for a few minutes to thicken.
- Cook just until al dente. Overcooking is the main reason pasta turns mushy in one-pot meals.
- Add the cheese at the very end so it melts smoothly and doesn't clump.
If you're in the mood for more cozy taco-inspired dinners, you'll also love my taco pie recipe or this slow cooker taco chili recipe.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- When reheating, add a splash of broth or water to bring the pasta back to life and keep it from drying out. Warm it gently on the stove or in the microwave until heated through.
Recipe FAQs
Cook the pasta just until al dente, stir occasionally, and keep an eye on the liquid. Once most of the liquid is absorbed, remove it from heat to prevent overcooking.
Absolutely! Ground beef adds a richer, more traditional taco flavor, while ground turkey keeps it lighter and leaner.
Skip the cheese or use your favorite dairy-free shredded alternative. The seasoned sauce still gives the dish plenty of flavor!
This creamy taco pasta is everything you want in a weeknight dinner! Simple, flavorful, and perfect for busy weeknights. It's a reliable go-to when you need something quick that still feels satisfying. Don't forget to check out my viral cottage cheese taco bowls for another easy taco-inspired meal!
More One-Pot Pasta Recipes
One Pot Marry Me Chicken Pasta
One Pot Chicken Parmesan Pasta Recipe (Gluten-Free)
Gluten-Free Hamburger Helper (Dairy-Free Option)
One Pot Taco Pasta (Gluten-Free)
Equipment
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground turkey
- 1 packet taco seasoning, I like Siete brand
- 1 tbsp tomato paste
- 15 oz can fire roasted diced tomatoes
- 4 oz diced green chiles
- 15 oz black beans, drained and rinsed
- 12 oz Gluten Free Fusilli pasta, I like Jovial Foods brand – brown rice (NOT cassava – it's too sticky!)
- 4 cups chicken broth
- 1.5 cups shredded cheese, I used a Mexican blend
Toppings
- sour cream
- chopped cilantro
- diced avocado
Instructions
- Heat the olive oil in a large deep skillet (12 inches preferred) over medium high heat.
- Add the ground turkey and stir with a wooden spoon until browned. Add in the taco seasoning, tomato paste, diced tomatoes, green chiles, black beans, and pasta and stir.
- Pour the broth in and stir again. Cover and bring to a boil, then reduce the heat to medium while it simmers and the pasta cooks. Stir occasionally, for about 10-12 minutes, until the pasta is al dente and the broth has been mostly absorbed.
- Stir in the cheese. Season with salt and pepper to taste.
- Serve topped with sour cream, diced avocado, and cilantro if preferred. Enjoy!
Notes
- Stir occasionally as it cooks so the pasta doesn't stick and cooks evenly.
- Watch the liquid closely. If the pasta isn't done and the pan looks dry, add a splash of broth. If there's too much liquid at the end, let it simmer uncovered for a few minutes to thicken.
- Cook just until al dente. Overcooking is the main reason pasta turns mushy in one-pot meals.
- Add the cheese at the very end so it melts smoothly and doesn't clump.
- Using the right pasta matters too! Brown rice pasta holds its texture best, making this a reliable gluten-free taco pasta option.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- When reheating, add a splash of broth or water to bring the pasta back to life and keep it from drying out. Warm it gently on the stove or in the microwave until heated through.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
