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. It comes together quickly and easily, making it suitable for busy weeknight meals.
This is a hearty meal, but if guests are coming or I have hearty eaters, I like to serve this with baked shrimp toast, taco dip, or layered taco salad.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground beef: Use ground beef with some fat. Fat gives it flavor.
- Fire-roasted diced tomatoes: Substitute diced tomatoes or even Rotel tomatoes for the fire-roasted tomatoes.
- Taco seasoning: For optimum flavor, use my homemade taco seasoning, which is made with chili powder, cumin, kosher salt, fresh ground black pepper, garlic powder, onion powder, paprika, oregano, red pepper flakes, and ground cayenne.
- Beef broth: Preferably low-sodium.
- Small shell pasta: Rotini, penne, elbow macaroni, cavatappi, and rigatoni are other kinds of pasta that work well with this recipe.
- Cheese: Cheddar and Monterey Jack. You can substitute a good-quality Mexican blend, Pepper Jack Cheese, or queso quesadilla.
How to make Taco Pasta
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
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 brown and the onions are soft. Reduce the heat to low, add the garlic, and cook for 1 minute, stirring frequently.
Add the fire-roasted diced tomatoes, green chiles, taco seasoning, and beef broth. Bring the mixture to a gentle boil. Reduce the heat and simmer until the pasta is tender. Season with salt and black pepper to taste. Turn the heat off and stir in the cheese until melted. Sprinkle with chopped fresh cilantro. For best results, serve promptly.
Preparation Tips and Storage
- Cook just until the pasta is barely tender. The residual heat will cook it a tad longer.
- If you cook 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 with minced jalapeno, serrano peppers, or ground cayenne.
More Pasta Recipes
Taco Pasta
Ingredients
- 1 lb. 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 brown 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 the mixture to a gentle boil. Reduce the heat and simmer until the pasta is tender. Season with salt and black pepper to taste.
- Turn the heat off and stir in the cheese until melted. Sprinkle with chopped fresh cilantro. For best results, serve promptly.
Notes
- Cook just until the pasta is barely tender. The residual heat will cook it a tad longer.
- If you cook 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
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Sonya
This taco Pasta was amazing. This was such a fantastic dinner that I found myself licking my plate. Oh my, I better mind my manners. LOL
Beth Pierce
LOL!
Marie Gizelle
I do this with leftover taco beef, now I’ll make them much better with your recipe!! Thank you!
Beth Pierce
My pleasure, Marie!
Joy
I’m drooling over here! I love tacos and I love pasta so yes, I’m drooling and saving this recipe. 🙂
Beth Pierce
Thanks, Joy! I hope you enjoy it as much as we do!
Opal
This taco pasta was great. We love tacos, but sometimes we don’t have taco shells. Instead, we always have pasta in the pantry so this recipe works out great for us! It is a new family favorite!
Beth Pierce
Thank you, Opal! I am so happy that you and your family like it.
Kristine
YUM! I love taco pizza but have never made it. I’m excited to try your recipe. Especially with fire roasted tomatoes!🍅
Beth Pierce
Thanks Kristine! Enjoy!
Mary
We make a lot of taco-related dishes, and this one was delicious. Perfect for wintertime as our weather is very cold, and I love pasta.
Teresa
I fixed this for my family and served it with thin, extra crispy toastados and a mixed green salad. Very easy to make and really made a great tasting dinner for all of us!!!’ I am thinking that this might become our Taco Tuesday family meal !!!!!!!!! Thank you for sharing this !
Beth Pierce
The pleasure is all mine! So glad that you and your family like it!
Dianne
Made this for our family and the man next door and his son. Very quick, easy and filling. Will definitely make again
Beth Pierce
Thanks, Dianne! So glad that you enjoyed it!
Kushigalu
Drooling over this delicious pasta. Thanks for sharing.