Today we are combining my two great loves – pasta and Mexican food. This Healthier One-pot Taco Pasta is filled with delicious spicy beef, fresh vegetables, and loads of cheese, stirred through your favourite pasta. I am literally obsessed with this recipe. Make it for your family on a weeknight or have your friends over on the weekend and serve it up in a big bowl. Either way, it will be loved by everyone who tries it.

OG Taylah’s Kitchen followers may remember I have posted this recipe before… but I was going through some of my older recipes the other day and realised this one needed a serious refresh. This version is even more flavourful than the one before if you can believe it!

The details:

Would you believe this entire meal comes together in just half an hour? That’s what I truly love about one-pot pasta. No fuss, minimal mess, and super delicious.

We start by browning the beef. Possibly the most important step. I always do this every time I cook beef mince now, it just makes the beef even beefier… if that makes sense? When you first add the beef to the pan, break it up as you normally would but then just leave it. Literally don’t stir until it releases all of its juices and they’ve evaporated. It feels weird at first because your instinct is to stir it so it doesn’t burn, but trust me it won’t. The beef will just develop this delicious caramelisation adding a whole new depth of flavour to the dish.

From there we add the onion, garlic, tomatoes, spices, stock, capsicum, corn, chipotle peppers and pasta. Give everything a good stir, bring to a boil then reduce to a simmer with the lid on for about 8 minutes. Add the beans just before the pasta fully cooks.

Once the pasta is al dente turn off the heat, stir through the lime juice and cheese and you’re done! I like to garnish mine with typical taco toppings like sour cream, coriander and jalapeños but you can totally add whatever you like here.

Top Tips:

Chicken would also work well if you don’t want to use beef. Pre-cooked, shredded chicken would be best, added at the same time as the black beans. Or you could go vegetarian and just omit the meat!
To save time, pre-made taco seasoning is an easy option.
This recipe is meal-prep-friendly. Store in the fridge for up to 4 days or in the freezer for up to 3 months.
Any shortcut pasta is fine for this: penne, rigatoni, spirals, shells or macaroni, etc.

If you’re looking for more easy weeknight dinners, here are some of my favourites:

Lastly, if you like this Healthier One-pot Taco Pasta be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!