Taco Pasta

This easy Taco Pasta combines all the delicious flavors of tacos, like seasoned ground beef, onions, garlic, tomatoes, cheddar, and Monterey Jack Cheese, with pasta in a luscious creamy, cheesy sauce. This pasta dish comes together quickly and easily making it doable for those busy weeknight meals.

This is a hearty meal in itself, but if company is coming or if I have hearty eaters, I like to serve this with Queso Fundido and Doritos Taco Salad.

How to make Taco Pasta

Start by browning your ground beef in a Dutch oven or large pot over medium-high heat. Then halfway through the browning process, add the onion. Cook until the beef is browned, and the onions are soft. Reduce the heat to low and add the garlic and cook for 1 minute, stirring frequently.

Then add the fire-roasted diced tomatoes, green chilies, taco seasoning, and beef broth. Bring it to a low boil and then reduce to a simmer. Add the pasta, cover, and cook until the pasta is tender. Now turn the heat to low and stir in the cheese until melted. Finally, sprinkle with chopped fresh cilantro. For best results, serve promptly.

Recipe notes and helpful tips

• Use fairly lean ground beef for this recipe.
• ProTip – instead of trying to drain the fat out of the pot and risk dumping the beef in the sink, tilt the pot on its end and use a paper towel to soak up the excess. 
• Other kinds of pasta that work with this recipe include rotini, penne, elbow macaroni, cavatappi, or rigatoni. 
• Diced tomatoes or even Rotel tomatoes can be subbed for the fire-roasted tomatoes.
• For optimum flavor, use my homemade taco seasoning made with chili powder, cumin, kosher salt, fresh ground black pepper, garlic powder, onion powder, paprika, oregano, red pepper flakes, and ground cayenne.
• Cook just until the pasta is tender. The residual heat will cook it a tad longer.
• If you are cooking this only to reheat later, cook the pasta al dente.
• Store leftovers in an airtight container for up to 3 days or in the freezer in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
• Reheat on the stovetop on low heat or in the microwave at reduced power.

Recipe variations

• Top with sour cream, black olives, chopped tomatoes, chopped avocados, black beans, salsa, corn, jalapenos, Pico de Gallo, or guacamole
• Use different types of protein like ground turkey, chicken, or even pork for a change of pace.
• Kick up the heat a few notches with minced jalapeno, serrano peppers, or ground cayenne.
• Change up the cheese with a good quality Mexican blend, Pepper Jack Cheese, or Queso Chihuahua.

Other pasta recipes you will love!

Taco Pasta

A quick and easy one-pot Taco Pasta Recipe made with seasoned ground beef, tomatoes, chiles, pasta, and cheese.  On the table, in less than 30 minutes, this dish is always a hit!

5 from 24 votes

Print Pin Rate

Course: main meal beef

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4 servings

Calories: 639kcal

Author: Beth Pierce

Ingredients

• 1 lb. lean ground beef
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 14.5 ounce can fire roasted diced tomatoes
• 1 4 ounce can green chiles drained
• ¼ cup taco seasoning
• 2 cups low sodium beef broth
• 8 ounces medium shell pasta
• kosher salt and fresh ground black pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack
• 2 tablespoons chopped fresh cilantro

Instructions

• In a large pot over medium heat, brown the ground beef. Halfway through the browning process, add the onion.  Cook until the beef is browned, and the onions are soft.  Add the garlic and cook for 1 minute, stirring frequently.  Drain any excess grease.
• Add the fire roasted diced tomatoes, green chiles, taco seasoning, and beef broth.  Bring to a simmer and add the pasta.  Cover and simmer until the pasta is tender.  Season with salt and black pepper to taste.
• Turn the heat to low and stir in the cheese.  Sprinkle with chopped fresh cilantro. For best results serve promptly.

Notes

• Use fairly lean ground beef for this recipe.
• ProTip - instead of trying to drain the fat out of the pot and risk dumping the beef in the sink, tilt the pot on its end and use a paper towel to soak up the excess. 
• Other kinds of pasta that work with this recipe include rotini, penne, elbow macaroni, cavatappi, or rigatoni. 
• Diced tomatoes or even Rotel tomatoes can be subbed for the fire-roasted tomatoes.
• For optimum flavor, use my homemade taco seasoning made with chili powder, cumin, kosher salt, fresh ground black pepper, garlic powder, onion powder, paprika, oregano, red pepper flakes, and ground cayenne.
• Cook just until the pasta is tender.  The residual heat will cook it a tad longer.
• If you are cooking this only to reheat later, cook the pasta al dente.
• Store leftovers in an airtight container for up to 3 days or in the freezer in an airtight container for up to 3 months.  Thaw in the refrigerator before reheating.
• Reheat on the stovetop on low heat or in the microwave at reduced power.

Nutrition

Calories: 639kcal | Carbohydrates: 56g | Protein: 48g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 124mg | Sodium: 1848mg | Potassium: 888mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2009IU | Vitamin C: 25mg | Calcium: 443mg | Iron: 5mg

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