This taco spaghetti is everything you love about taco night, cooked in one pot with pasta. Black beans, corn, tomatoes, and a homemade taco seasoning simmer right along with the noodles, then you stir in two kinds of cheese at the end. It’s ready in about 35 minutes and the whole family will love it.
Taco pasta is one of those meals I reach for when my fridge is looking empty and I’m relying on pantry staples. Most versions online are built around ground beef, but you don’t need meat to make it hearty. This one leans on black beans and corn for protein and fiber, and it’s every bit as filling. I usually make mine with spaghetti (so technically it’s taco spaghetti, or Mexican spaghetti if you want to get fancy), but any short pasta shape works too.
Why You’ll Love This One-Pot Taco Pasta
- One pot, less dishes. The pasta cooks right in the sauce, so there’s no separate pot of boiling water and no colander to wash.
- Pantry ingredients. Canned beans, canned corn, canned tomatoes, dried pasta, and spices you probably already have. The only fresh things are an onion, a bell pepper, and garlic.
- Homemade taco seasoning. It takes two minutes to mix and you control the salt, the heat, and the sodium. (Store-bought works too, and I’ll tell you how much to use below.)
- Everyone customizes their own bowl. Set out the toppings and let people pile on avocado, jalapeños, sour cream, whatever they like. It’s taco night, just with a fork.
Ingredients & Substitutions
- Homemade taco seasoning: This is a simple mix of chili powder, cumin, paprika, garlic powder, onion powder, oregano, ground chipotle, salt, and black pepper. The chipotle is what gives this a smoky depth. If you don’t have it, use the same amount of cayenne pepper. You can also use storebought taco seasoning if you prefer.
- Onion, red bell pepper, and garlic: This creates the base of the sauce. Dice the onion and bell pepper small, so they soften quickly.
- Black beans and corn: This adds the protein and fiber that makes this filling without any meat. Be sure you drain and rinse the beans, and drain the corn.
- Diced tomatoes and tomato sauce: For a little extra kick, swap the diced tomatoes for a can of diced tomatoes with green chiles.
- Vegetable broth: The pasta cooks in broth, so it soaks up flavor instead of plain water. Low-sodium is a good idea since the seasoning already has salt.
- Spaghetti: I used Barilla’s protein pasta for a little extra protein and fiber.
- Sharp cheddar and Monterey Jack: Cheddar and Monterey Jack are a good mix of flavor, but a pre-shredded Mexican cheese blend works in a pinch if you’d rather buy one bag.
How to Make Taco Pasta in One Pot
Tips for the Best Taco Spaghetti
- Keep the heat low. The most common mistake with one-pot pasta is turning the burner to medium-high heat and letting the bottom scorch before the noodles are done. A steady simmer on medium-low is what you want.
- Stir the pasta while it cooks. The pasta may stick together when cooked in a small amount of liquid. Stirring every minute or so keeps the strands separate.
- Taste before you serve. Broths and canned tomatoes vary in salt, so give it a taste and adjust the salt and pepper at the end.
- Don’t overcook the pasta. Pull it when it’s just past al dente. It’ll keep softening in the hot sauce while you stir in the cheese.
Variations and Swaps
- Make it vegan: Use vegan cheddar and Monterey Jack-style shreds and top with dairy-free sour cream.
- Different pasta: Rotini, penne, or another short pasta shape can stand in for spaghetti. Adjust the cooking time and broth as needed.
- Creamy taco pasta: Stir in 2-3 ounces of softened cream cheese along with the shredded cheese.
- Spicy taco pasta: Add a diced jalapeño with the onion and bell pepper, or bump up the ground chipotle.
- More veggies: Diced zucchini, mushrooms, spinach, or extra bell peppers all work. Add them with the onion so they have time to cook.
- Extra protein: Add a second can of black beans or a can of pinto beans.
- No black beans? Pinto beans, kidney beans, or chickpeas all work.
- No canned corn? Use frozen corn, or leave it out.
- Fresh tomatoes: Swap the canned diced tomatoes for about 2 cups of diced fresh tomatoes.
- Gluten-free: Use gluten-free spaghetti and double-check that any packaged ingredients (especially store-bought taco seasoning) are gluten-free.
Toppings for Taco Pasta
This is where everyone gets to make their bowl their own! My favorites are fresh cilantro, sliced green onions, diced avocado, and a squeeze of lime. Add sliced jalapeños if you want heat, sour cream (or dairy-free sour cream) to cool it down, and extra shredded cheese is never a bad idea. I also love a little hot sauce.
What to Serve with Taco Pasta
This is a full meal on its own, but a simple side rounds it out. A crisp green salad with a lime vinaigrette is my go-to since the pasta is rich and cheesy. Tortilla chips with guacamole or salsa keep the taco theme going, and Mexican street corn salad is great if you’re feeding a crowd. If you want something green and warm, roasted broccoli or a quick sauté of zucchini works too.
Storage and Leftovers
Leftovers keep in an airtight container in the refrigerator for up to 4 days. The pasta will keep soaking up sauce as it sits, so it’ll be thicker the next day. To reheat, add a splash of vegetable broth or water and warm it gently in the microwave or on the stovetop, stirring until it’s saucy again.
You can freeze taco spaghetti, though the noodles soften a bit after thawing. Let it cool completely, portion it into airtight containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat with a little extra broth.
Frequently Asked Questions
Can I use store-bought taco seasoning?
Yes! Use approximately 2 tablespoons of taco seasoning in place of the homemade blend. Packets tend to be saltier, so taste before adding any extra salt.
Can I use cayenne instead of chipotle?
Absolutely. Use ¼ teaspoon cayenne pepper. Chipotle gives the recipe a smokier flavor, while cayenne gives you more straightforward heat.
Can I use a different type of pasta?
Yes. Rotini, penne, shells, or any short pasta shape will work. Follow the package instructions as a guide for cooking time, and add a little more broth if the pot starts to look dry before the pasta is tender.
Can I use gluten-free spaghetti?
Yes. Gluten-free pasta works well, but it may absorb more liquid. Be prepared to add an additional ½ to 1 cup of vegetable broth while the pasta cooks.
Can I make taco spaghetti with Rotel and Velveeta?
You can. Swap the diced tomatoes for a can of Rotel (diced tomatoes with green chiles) and stir in cubed Velveeta instead of the shredded cheese. It’ll be extra creamy and a little more retro. I prefer the flavor of real sharp cheddar, but I get the appeal.
Can I make this ahead of time?
Yes, but the pasta will continue absorbing the sauce as it sits. Add a little vegetable broth when reheating to bring back the saucy consistency.
Can I freeze taco pasta?
Yes, although the pasta may soften slightly after freezing and thawing. Cool completely, portion into airtight containers, and freeze for up to 2 months.
More Easy One-Pot Dinners
If you make this vegetarian taco spaghetti, leave a comment and a star rating below! I love hearing how it turns out and what toppings you piled on.
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Taco Spaghetti
Description
This taco spaghetti is everything you love about taco night, cooked in one pot with pasta. Black beans, corn, tomatoes, and a homemade taco seasoning simmer right along with the noodles, then you stir in two kinds of cheese at the end. It’s ready in about 35 minutes and the whole family will love it.
Ingredients
- 1 tablespoon chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon ground chipotle
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 3 cups vegetable broth
- 12 ounces spaghetti, broken in half
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Instructions
- In a small bowl, combine the chili powder, cumin, paprika, garlic powder, onion powder, oregano, ground chipotle, salt, and black pepper. Stir until evenly combined.
- Heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the diced onion and red bell pepper. Cook for 4-5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for about 30 seconds, until fragrant.
- Add the black beans, corn, diced tomatoes, tomato sauce, vegetable broth, and homemade taco seasoning. Stir well to combine.
- Bring the mixture to a gentle boil. Add the broken spaghetti, pressing the noodles down into the liquid as much as possible.
- Reduce the heat to medium-low and simmer uncovered for 10-13 minutes, stirring frequently to prevent the pasta from sticking together or to the bottom of the pan. Continue cooking until the spaghetti is tender and most of the liquid has been absorbed.
- Remove the skillet from the heat. Stir in the cheddar and Monterey Jack cheese until melted and creamy.
- If the spaghetti seems too thick, stir in a small splash of vegetable broth until it reaches your desired consistency.
- Spoon into bowls and top with your favorite toppings. Finish with a squeeze of fresh lime for a bright contrast to the smoky taco flavors.
