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
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
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Heather
This recipe looks amazing. And I absolutely adore the orange cookware!
Elise Ho
Are used to make something similar to this one my kids were little. Thank you for bringing up the memory and the recipe.
Anne
How many packets is 1/4 cup of taco seasoning? That seems like a whole lot.
Beth Pierce
I use the Spice Islands taco seasoning and it comes in a jar. I googled it and there are about 2 tablespoons of taco seasoning in a packet.
Anna
Adding this pasta to our weekly rotation. Super easy and the kids loved it!
Lisalia
This had all the flavors we were craving – it was hearty and filling and made for a delicious and easy dinner. Thanks Beth!
Kara
We sprinkled some additional cheddar on top, and I serve it with green salad. A perfect one pot meal that the whole family loved!
Marcy
1/4 cup of taco seasoning seems like a lot
Would 1 package of seasoning suffice v
Catalina
This taco pasta is so hearty and flavorful! A must make pasta dish for my family!
Erin
I need to try this Taco Pasta immediately, it looks so good!
Erik
Such a great weeknight dinner. Thanks for sharing!
Amanda
This is fantastic, my family loved it!
Jeannette
This is incredibly comforting, especially during these cold Winter nights! Such a fantastic weeknight dinner option. Those fire roasted tomatoes takes this recipe to a whole new level!
Lima
Love tacos and pasta – so what a perfect combination. Looks delicious!
Jacqueline
I’m drooling looking at that. I’m going to try it with veggie mince
Jac
Such a fun recipe! my kids love tacos and pasta but never had both at the same time so they are going to love this!
Biana
Taco pasta looks so flavorful and delicious! A perfect one pot dinner.