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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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.