One Pot Taco Beef Pasta - all the delicious flavours of tacos turned into an easy cheesy pasta dish cooked entirely in one pan. Packed with seasoned beef, peppers, taco spices, pasta, and plenty of melted cheese, this is exactly the kind of comforting dinner that always goes down well with the whole family.
I absolutely love meals like this for busy weeknights because everything cooks together in one pan, which means less washing up and loads of flavour. The pasta cooks right in the sauce, soaking up all those smoky taco inspired flavours, and once the cheese melts through it becomes rich, creamy, spicy, and seriously hard to stop eating.
Calories in One Pot Taco Beef Pasta
This recipe serves 4 and is 534 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Extra lean ground beef (mince): Lean ground beef works perfectly in this dish, giving plenty of flavour without too much excess grease.
- Cooking oil spray: Used to lightly cook the beef and vegetables while keeping the recipe lighter.
- Onion, garlic, and peppers: These vegetables help build the flavour base of the dish while adding colour, sweetness, and texture.
- Passata: Adds richness and helps create the sauce that coats the pasta.
- Sweetcorn: Adds little bursts of sweetness that balance the smoky taco flavours really well.
- Pasta: Fusilli works perfectly because it holds onto all the cheesy taco sauce, but other short pasta shapes work well too.
- Beef stock: The pasta cooks directly in the stock, helping build flavour throughout the whole dish. I like using Beef Better Than Bouillon stock paste. It adds savoury depth and keeps the sauce rich and full of flavour as the pasta cooks. Be sure to use the right ratio of stock cubes or paste to water for a balanced, tasty broth. Too little and it'll taste flat; too much and it can become overly salty.
- Light cream cheese: Adds creaminess and helps create a silky sauce without making the dish too heavy. Do not use quark.
- Cheddar cheese: Melts through the pasta and gives that classic cheesy taco-style finish.
- Spring onions and coriander: Add freshness, colour, and extra flavour scattered over before serving.
- Seasonings: The cumin, paprika, Mexican chilli powder, oregano, garlic powder, onion powder, and cayenne pepper create that warm smoky taco flavour with a little heat. Adjust the cayenne depending on how spicy you like it.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
There are plenty of easy ways to adapt this one pot taco beef pasta depending on what you have on hand.
- Ground beef can be swapped for ground turkey, chicken, pork, sausage meat, or a meat-free mince alternative.
- Fusilli can be replaced with penne, macaroni, rigatoni, or other short pasta shapes.
- Add extra vegetables like mushrooms, courgette, black beans, kidney beans, jalapeños, spinach, or diced tomatoes.
- Sweetcorn can be left out or replaced with extra peppers or beans (black beans, kidney beans etc) if preferred.
- Cheddar can be swapped for Monterey Jack, mozzarella, Mexican cheese blend, or pepper jack for extra spice.
- Light cream cheese can be replaced with sour cream, crème fraîche, or a dairy-free alternative.
- Adjust the spice level with more or less cayenne pepper or add extra chilli flakes or hot sauce.
- If preferred, you can use a store-bought taco seasoning mix instead of homemade, just keep in mind the salt and spice levels can vary between brands.
- Fresh coriander can be swapped for parsley or extra spring onions if preferred.
- Top with avocado, diced tomatoes, pickled Jalapenos, or crushed tortilla chips for extra texture and flavour.
Tips for Cooking One Pot Taco Pasta
A few simple tips can help make this one pot taco beef pasta turn out perfectly every time.
- Use a large deep frying pan or skillet so there is enough room for the pasta to cook evenly in the sauce.
- Get all your ingredients chopped and measured before you start, as the recipe comes together quickly once cooking begins.
- Brown the ground beef well first for the best flavour, then stir through the taco seasoning while the beef is still hot so the spices coat everything evenly.
- Remove the beef before cooking the vegetables so the onion and peppers can soften properly without overcooking the beef.
- Keep the liquid bubbling gently while the pasta cooks so it absorbs all the flavour without sticking. Stir occasionally throughout cooking.
- If the liquid reduces too quickly before the pasta is cooked, simply add a splash of extra water or stock as needed.
- Add the cream cheese and cheddar once the pasta is fully cooked so they melt smoothly into the sauce and create that creamy velvety finish.
- Taste before serving and adjust the seasoning if needed, especially after adding the cheese.
- Let the pasta sit for a minute or two before serving, as the sauce will thicken slightly as it cools.
- Finish with spring onions and coriander for extra freshness and flavour right before serving.
Sides Suggestions
My favourite side to serve with this one pot taco beef pasta is just a big mixed salad. It's fresh, quick to throw together, and works perfectly alongside the rich cheesy pasta. You can easily prep it while the pasta is bubbling away on the stove.
Some of my favourite salad additions for this are shredded romaine or iceberg lettuce, julienned carrot, sliced baby cucumber, diced red onion, halved cherry or grape tomatoes, diced cooked beetroot, sweetcorn, sliced radishes, peppers, avocado, or shredded red cabbage.
You could also serve this with tortilla chips, corn on the cob, roasted vegetables, potato wedges, or even some simple soured cream, salsa or guacamole on the side.
Storing, Freezing and Reheating
Storing
Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will continue to absorb some of the sauce as it sits.
Freezing
Allow the taco beef pasta to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating
Reheat in a pan over a low to medium heat or in the microwave until piping hot throughout. Add a splash of stock, milk, or water if needed to loosen the sauce while reheating.
More One Pot Recipes
Love One Pot Recipes? Check out some of these:
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or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
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Recipe Card
One Pot Taco Beef Pasta
One Pot Taco Beef Pasta - an easy yummy recipe that is cooked all in one pan. Cheesy spicy taco flavoured deliciousness!!
Ingredients
- 455g (1lb) of extra lean ground beef (mince)
- cooking oil spray (I used avocado)
- 1 onion, finely diced
- 2 cloves of garlic, minced
- 1 red pepper, diced
- 1 green pepper, diced
- ¾ cup (180ml) of passata
- ¾ cup (130g) of sweetcorn
- 250g (8.8oz) of uncooked pasta (I used fusilli)
- 2.25 cups (500ml) of beef stock
- 3 tbs of light cream cheese
- 60g (2oz) of cheddar, grated
- 2 spring onions, sliced
- a handful of coriander, chopped (optional)
For the taco seasoning:
- 1.5 teaspoon of cumin
- 1.5 teaspoon of paprika
- 1.5 teaspoons Mexican Chili (Chilli) powder
- ½ teaspoon of oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon of cayenne pepper (can add more or less depending on your preferred spice level)
Instructions
- Add the ground beef to a deep frying pan over a medium-high heat
- Cook until browned, then add in all the ingredients for the taco seasoning and stir to fully coat, remove and set aside.
- Spray the frying pan with some cooking oil spray, add the onion, garlic and peppers and fry for a couple of minutes to soften.
- Add back in the beef, along with passata and corn and stir to coat.
- Add in the uncooked pasta and stock.
- Turn up the heat to bring to a boil, then reduce the heat a little (liquid should still be bubbling) until the liquid reduces down and the pasta is cooked (approx 12-13 minutes). If more liquid is needed as pasta is still quite firm, then add in some water.
- When the pasta is cooked, stir in the cream cheese and cheddar until all melted and the pasta is creamy and velvety in appearance.
- Taste and season as needed with salt and black pepper.
- Sprinkle with the chopped Spring Onions and cilantro (if using).
- Serve and Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- ❄️ Freezer Friendly - see storing, freezing and reheating section
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 534Total Fat 15gSaturated Fat 7gUnsaturated Fat 8gCholesterol 120mgSodium 508mgCarbohydrates 43gFiber 5gSugar 9gProtein 41g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Maria Quigley says
Cooked this for the second time today. It’s delicious! Full of flavour and really filling. It’ll be a regular in our house.
Sheryl Lee Henderson says
Really lovely family meal - thoroughly enjoyed by grandparents, fussy husband and children! Thank you. I will definitly be making this one again!
Michelle peat says
I've made this and I will say it was absolutely gorgeous. Will definitely be making it again very soon
Diane Towlard says
Can you use ordinary chilli powder for this recipe?
Thank you
Siobhan (Slimming Eats) says
Mexican chili powder is a blend of spices, so is much milder than pure chili powder, you can try with ordinary but I recommend using mild.
Elaine says
Made this at the weekend put used chicken and bacon instead of the beef mince, and it was delicious! Just had the left overs for tea, even warmed up it was just as nice! Love the recipes!
Taker says
If I cook pasta separately (some family members gluten allergy) do I still need stock in the taco mix?
Siobhan (Slimming Eats) says
yes you will need some stock so that it is not too dry, just add a little at a time.