I came across “One Pot Taco Pasta” while being on the internet, looking at things that were neither tacos nor pasta. I then decided that the phrase “one pot” is pretty stupid, since surely all of the available recipes could be made in a single pan or pot.

Then there was a serious problem finding a recipe. Apparently there’s a conspiracy to not specify portions. Why are ratios suddenly forbidden knowledge? Who is offended by weights and measures?

Is that queso or feta? I bet it’s queso, but you know what? Feta would be even betta.

There’s lots of pictures of taco pasta, though. So let’s enjoy them together.

Were the noodles cooked to perfection in pure beef fat and ju? I hope so. Btw, aus jus is cow blood.

I can dig it. Taco pasta wouldn’t be my first choice, but if we were going there, then I’ll pay the $3.25 for half an avocado.

Or maybe I’ll just get a whole avocado from $0.99 at Meijer.

This is way better than the regular spaghetti with chili pepper added, lol.

There it is. That’s what’s up.

The product placement hasn’t gone unnoticed.

Okay so just for fun, here’s a copy/paste of a “Recipe”, typical of all the sites I checked. This one is from https://www.wellplated.com/taco-pasta/

The Ingredients

For the Taco Pasta

Ground Chicken. Ground chicken is a tasty, lean way to pack this dish full of protein. It helps make the pasta more hearty and satisfying. Ground turkey will work too!
Veggies. I incorporated onion and bell peppers to boost the pasta’s nutrition and add flavor.
Spices. A mix of chili powder, cumin, dried oregano, salt, and pepper give this pasta its taco-like flair.
Salsa. Use any prepared salsa you enjoy. As written, this recipe is not particularly spicy, but if you are nervous, be sure to make taco pasta with salsa that’s mild.
Tomato Sauce. Acts as a liquid to help the pasta cook and becomes part of the sauce.
Pasta. I used twirly pasta (rotini) for the recipe, but any “short” pasta will work well. Try this as a taco pasta penne, shells, or rigatoni. To make the recipe more healthy, I recommend whole wheat pasta, as it is higher in protein and nutrients than regular white pasta.
Black Beans. Creamy black beans help make the pasta more satisfying and delicious.
Sharp Cheddar Cheese. Forget taco pasta with Velveeta! Real-deal sharp cheddar cheese ensures we have a cheesy, creamy taco pasta that’s less processed.

For Topping

Sliced avocado or the Best Guacamole
Greek yogurt (or sour cream)
Fresh cilantro
Jalapeño slices or Pickled Jalapeños
Extra salsa
Queso (try my Vegan Queso for a healthy version)

The Directions

Sauté. Brown the chicken with the onion and bell peppers.
Simmer. Stir in the garlic and spices. Add the water, salsa, tomato sauce, pasta, and beans. Cover the pan and let simmer.
Finish. Remove from the heat, then stir in half of the cheese. Sprinkle the remaining cheese over the top. ENJOY!

Recipe Variations

Taco Pasta With Ground Beef. You can also make this into ground beef taco pasta. Want more ground beef? Check out Ground Beef Dinner Ideas.
Vegetarian Taco Pasta. Prefer a meatless taco pasta? Omit the chicken. Add one additional can of black beans, or try adding pinto beans for variety. A plant-based ground “meat” will work too.
Creamy Taco Pasta. Stir in plain Greek yogurt or sour cream at the end of the cooking time, then season to taste.

Storage Tips

To Store. Refrigerate leftover taco pasta in an airtight storage container for up to 4 days.
To Reheat. Rewarm pasta in a Dutch oven on the stovetop over medium-low heat or in the microwave.
To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Taco Pasta