This gluten-free taco pasta recipe is creamy, cheesy, savory, and full of protein, thanks to the lean ground beef and cottage cheese. Quick and easy to prepare, it’s a family-friendly comfort food that’s secretly nutritious and perfect for busy weeknights!
This was one of those recipes I threw together with leftovers from the fridge—a scrappy Cotter moment, which is pretty much my life these days. But to my surprise, my husband and I both loved it! It’s also so easy to customize with extra veggies, more spice, or whatever you have on hand.
I love a Taco Tuesday situation with recipes like my mojo crockpot pork tacos, air fryer fish tacos, and vegetarian taco meat. However, ready in just over 30 minutes with minimal prep, this has been our go-to lately. It has all the savory, cheesy flavors I want in a beef taco and is made even more comforting! Leftovers store well, too. So, I often make a large batch for meals we can quickly reheat. It’s a lifesaver when our days are busy and loved by kids and adults alike!
Key Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete ingredients list and instructions!
- Gluten-Free Pasta – I like to use penne pasta or shell pasta, but any shape will work.
- Cottage Cheese – For the best flavor and creamiest texture, I recommend using full-fat cottage cheese. However, low-fat options will also work.
Ingredient Swap: Sour cream, Greek yogurt, or a combination of the two can be used instead of cottage cheese, but the overall protein content of the dish will be lower.
- Chunky Salsa – I love a chunky salsa for a bit of texture. Choose whatever brand you like best.
- Ground Beef – I recommend using lean ground beef, 90% or leaner, to increase the protein content and prevent the pasta from being greasy.
Ingredient Swap: Not a fan of beef? Use lean ground turkey or chicken instead!
- Veggies and Aromatics – Yellow onion, bell pepper, and garlic cloves add texture, flavor, and nutrients to the dish. Picky eaters won’t even notice the veggies!
- Seasonings – Cumin, smoked paprika, taco seasoning, and salt give the pasta a warm, savory flavor with just a hint of heat.
- Cheese – I love shredded cheddar cheese with this pasta, but Monterey Jack cheese also tastes great. For the best taste and texture, buy a block of cheese and grate it yourself. Pre-shredded varieties don’t melt as well!
- Toppings – Optional but highly recommended. I love to load my taco pasta up with all my favorite taco toppings. Some of my go-to options include sliced jalapeño, cilantro, avocado, crushed tortilla chips, extra salsa or pico de gallo, and shredded cheese.
Mix-In Options: Add 1 cup of drained, rinsed black or pinto beans for extra fiber and plant-based protein, or stir in cooked corn for more vegetables.
How to Make This One-Pot Taco Pasta Recipe
- Prepare the pasta. Cook the pasta just until al dente according to the package instructions. Reserve some of the water. It’s liquid gold and will help create a cohesive sauce that clings to the noodles later! Drain the remaining water, and set aside.
- Make the salsa sauce. While the pasta cooks, blend the cottage cheese and salsa until smooth.
Note: If you don’t want to use a blender, you can stir the cottage cheese and salsa directly into the pot. The sauce will still be creamy but won’t be quite as smooth.
- Cook the beef. In the same pot used to boil the pasta, cook the ground beef in oil, breaking it into pieces until it’s no longer pink. Drain any excess grease, and transfer the meat to a plate.
- Sauté the veggies. Add the onion and bell pepper to the pot, and sauté until they begin to soften. Add the garlic, cumin, and smoked paprika, stirring to combine, and continue to cook until fragrant.
- Combine. Return the meat to the pot, add the taco seasoning, and stir to combine. Then, reduce the heat, add the cottage cheese mixture, and a splash of the reserved pasta water to loosen the sauce.
- Add the pasta. Next, stir in the cooked pasta and remaining salsa, tossing to combine and coat.
Tip: Start by adding about half of the cooked pasta, then gradually add more until you reach your preferred sauce-to-pasta ratio. Different types and brands of pasta absorb sauce differently, so you may need a little more or less pasta to get the consistency just right.
- Add the cheese. Stir in the shredded cheese, letting it melt completely. Then, add more pasta water as needed, and season to taste.
- Serve. Add your favorite toppings, and enjoy warm!
Pro-Tip: For an extra-creamy sauce, increase the cottage cheese to 1¼ cups. Blend it with 1 cup of salsa as directed, then add the remaining ½ cup salsa separately for texture. Add a little reserved pasta water as needed to thin the sauce to your desired consistency.
How to Store
Once cool, leftover taco pasta will stay fresh in an airtight container in the fridge for up to 4 days. Just note that gluten-free pasta will continue to absorb the sauce as it sits, so the longer in the fridge, the more likely it is to become mushy. I like to reserve 1 cup of pasta water and use it to loosen the sauce when serving.
To reheat, warm the pasta in the microwave or in a pot over medium heat, adding the reserved water as needed.
More of Our Favorite
Easy Gluten-Free Pasta Recipes
One-Pot Taco Pasta Recipe (Gluten-Free)
- Total Time: 35 minutes
- Yield: 6 1x
- Diet: Gluten-Free
Description
This gluten-free taco pasta recipe is creamy, cheesy, savory, and full of protein. Quick and easy to prepare, it’s a family-friendly comfort food that’s secretly nutritious and perfect for busy weeknights!
Ingredients
- 12 ounces gluten-free penne pasta or shell pasta of choice
- 1 cup cottage cheese (see notes)
- 1 ½ cups chunky salsa, divided
- 1 pound lean ground beef or ground turkey
- 1 tablespoon avocado oil or olive oil
- 1 medium yellow onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced (about 1 ½ teaspoons)
- ½ teaspoon cumin
- ¼ to ½ teaspoon smoked paprika
- 1 ½ tablespoons taco seasoning
- 1 ¼ to 1 ½ cups shredded cheddar cheese or Monterey Jack cheese
- ½ teaspoon kosher salt, or to taste
- Freshly ground black pepper, to taste
Optional Toppings
- Sliced jalapeno for extra spice
- Chopped cilantro
- Diced avocado
- Crushed tortilla chips
- Extra salsa or pico de gallo
- Extra shredded cheese of choice
Instructions
- Cook the gluten-free penne in a large pot or Dutch oven according to the package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.
- While the pasta is cooking, prepare the creamy salsa sauce. Add the cottage cheese and 1 cup of the salsa to a blender or food processor. (See notes if you don’t have a blender). Blend until smooth and creamy. Set aside. Reserve the remaining ½ cup salsa to add later for texture.
- Return the same pot or Dutch oven to the stove over medium heat. Add the ground beef or turkey. If using lean ground meat, add 1 tablespoon of avocado oil or olive oil. Cook for 5–7 minutes, breaking the meat into crumbles, until browned and cooked through. Drain any excess grease, if needed, then transfer the meat to a plate.
- Add the onion and bell pepper to the same pot, adding a little more oil if the pot is dry. Sauté for 3–4 minutes, or until the vegetables begin to soften.
- Add the garlic, cumin, and smoked paprika. Cook for 30–60 seconds, stirring frequently, until fragrant.
- Return the browned meat to the pot. Sprinkle in the taco seasoning and stir until the meat and vegetables are evenly coated.
- Reduce the heat to low. Pour in the blended cottage cheese and salsa mixture and stir until well combined with the meat and vegetables. Add a splash of the reserved pasta water, if needed, to loosen the sauce.
- Add about half of the cooked pasta and the remaining ½ cup chunky salsa. Toss until evenly coated, then add more pasta as desired until you reach your preferred sauce-to-pasta consistency. Different types of pasta may absorb more or less of the sauce.
- Stir in the shredded cheese over low heat until melted and creamy. Add more reserved pasta water, a little at a time, as needed to reach your desired consistency. Season with salt and black pepper to taste.
- Serve warm with your favorite taco-inspired toppings.
Notes
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Gluten-free pasta will continue to absorb the sauce as it sits, especially after refrigeration. Reserve up to 1 cup pasta water and use it as needed to loosen the sauce.
For an extra-creamy sauce: Increase the cottage cheese to 1¼ cups. Blend it with 1 cup salsa as directed, then add the remaining ½ cup salsa separately for texture. Add a little reserved pasta water as needed to thin the sauce to your desired consistency.
No-blend option: If you don’t want to use a blender, you can stir the cottage cheese and salsa directly into the pot. The sauce will still be creamy but won’t be quite as smooth.
Cottage cheese substitutes: Sour cream, Greek yogurt, or a combination of the two can be used instead, but the protein content will be lower.
Mix-In Options: Add 1 cup drained, rinsed black or pinto beans for extra fiber and plant-based protein, or stir in cooked corn for more vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: 30 minute meals, dinner/casserole, main/pasta, one-pot meal, pasta
- Method: stovetop
- Cuisine: American, american/mexican
Nutrition
- Serving Size: About 1½ cups per serving (using 97% lean ground beef and 2% cottage cheese)
- Calories: 475
- Sugar: 5.3 g
- Sodium: 721 mg
- Fat: 15g
- Saturated Fat: 7 g
- Carbohydrates: 51 -53g
- Fiber: 8 g
- Protein: 32–33 g
- Cholesterol: 74 mg
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