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One Pot Taco Pasta Recipe

One Pot Taco Pasta Recipe

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Quick and easy taco pasta recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. This Mexican pasta is cheesy, creamy, loaded with ground beef.
Course Main Course
Cuisine Mexican
Keyword mexican food, one pot meal, one pot pasta
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 People
Calories 613
Author Abeer


  • 2 tbsp Oil
  • 1/2 pound Ground beef
  • 1/2 tsp Ginger powder
  • 1/2 tsp Garlic powder
  • Salt To taste
  • Pepper To taste
  • 1/2 cup Red beans Canned, Drained and rinsed
  • 1/2 cup Corn Frozen
  • 1 cup Salsa Mild
  • 3 tbsp Taco seasoning
  • 8 oz. Rotini pasta Uncooked
  • 2 cups Water
  • 1.5 cups Shredded Cheese Use Mexican cheese blend
  • Toppings E.g. Lettuce, Sour cream, Onions, Jalapenos, Avocado slices, Cilantro, Salsa


  • Heat oil in a large nonstick pot over medium-high heat.
  • Add ground beef, ginger, garlic, salt, pepper and mix it together. 
  • Cook for a few minutes, while stirring occasionally, until beef is cooked through and no longer pink. 
  • Drain fat.
  • Add red beans, corn, salsa, taco seasoning, uncooked pasta, water, additional salt and pepper (if needed) and mix everything together.
  • Bring everything to a boil. The, cover and let cook for about 15 minutes or until the pasta is cooked through.
  • If the mixture is getting too thick and the pasta still needs some time to cook, add a little more water ( ¼ cup at a time). Then, cover and cook for a few more minutes.
  • Remove from heat and mix in 1 cup shredded cheese.
  • Garnish with remaining 1/2 cup cheese and additional toppings of your choice and enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days.


Calories: 613kcal | Carbohydrates: 58g | Protein: 30g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 930mg | Potassium: 627mg | Fiber: 5g | Sugar: 5g | Vitamin A: 835IU | Vitamin C: 3.5mg | Calcium: 264mg | Iron: 3.2mg