This pasta recipe is incredibly simple to prepare. Everything cooks in one pan and it’s ready in under 30 minutes—perfect for busy weeknights and full of flavor.
On hectic evenings, getting a homemade meal on the table can feel impossible. I know the relief of a quick dinner and the temptation to order takeout, but this One Pan Taco Pasta was created for nights when you want something fast, tasty, and fuss-free. A quick trip to the store and about 25 minutes in the kitchen gives you a satisfying dinner that feels like more effort than it took.
I kept this recipe flexible, using meatless grounds since I follow a pescatarian diet, but you can easily swap in ground chicken, turkey, or beef. I also tossed in chopped bell peppers because I had them to use up—optional, but they add color and texture. The magic of this dish is that the pasta cooks right in the skillet with the salsa and seasonings, forming a flavorful sauce without a separate step.
Making One Pan Taco Pasta
This is a true one-pan dinner. Start by heating oil in a large, deep skillet or Dutch oven over medium-high heat. Add your chosen protein, diced onion, and bell peppers. Brown the meat or meatless crumbles and cook until the onions are translucent and the mixture is cooked through—about 8 minutes.
Stir in minced garlic and the spices: chili powder, ground cumin, dried oregano, salt, and black pepper. Cook just until the garlic becomes fragrant, about 30 seconds, then add water, prepared salsa, and uncooked pasta.
Reduce the heat to medium-low, cover the pan, and let the pasta simmer gently. Stir occasionally to prevent sticking and to check the liquid level; the pasta should become al dente and most of the liquid will be absorbed in roughly 12–15 minutes. If the pasta looks like it’s drying out before it’s done, add a splash more water and continue simmering. A benefit of cooking the pasta this way is that all the flavors combine into a single, cohesive sauce—no separate sauce required.
When the pasta is cooked to your liking, remove the skillet from the heat and stir in half of the shredded Mexican cheese blend. Sprinkle the remaining cheese on top and let it melt. Serve hot and garnish as you like—sour cream, green onions, or cilantro are great options. The dish pairs well with a simple side salad and crusty bread if you want to stretch it further.
This recipe is customizable: use your preferred pasta shape such as rotini, fusilli, penne, or shells, and choose whole wheat or gluten-free varieties to suit dietary needs. Adjust the spice level by adding crushed red pepper flakes or using a milder salsa if cooking for children.
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📖 Recipe
One Pan Taco Pasta
Ashley Boyd
Pin Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 12 oz package MorningStar meatless grounds or 1 lb ground chicken or turkey
- 1 yellow onion, diced
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ¾ cups water, plus more as needed
- 1 ½ cups prepared salsa
- 3 cups uncooked whole wheat or gluten-free pasta such as rotini, fusilli, penne, or shells
- 1 cup shredded Mexican cheese blend
Instructions
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In a large, deep skillet with a lid or a Dutch oven, heat the olive oil over medium-high heat. Add the meatless crumbles or ground meat, diced onion, and diced bell peppers. Brown and break up the meat until cooked through and the onions are translucent, about 8 minutes.
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Add the minced garlic, chili powder, cumin, oregano, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds. Then stir in the water, prepared salsa, and uncooked pasta.
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Lower the heat to medium-low and cover the pan. Simmer gently, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 12–15 minutes. If the pasta begins to dry out before it’s tender, add a little more water and continue to simmer.
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Remove from heat and stir in half the cheese, then sprinkle the remaining cheese on top. Let it melt and serve hot with optional toppings like sour cream, sliced green onions, or cilantro.