When I’m short on time and need to get a satisfying dinner on the table quickly, I rely on this hearty and flavorful taco pasta. It’s a delicious blend of pasta, a bold Mexican-inspired meat sauce, and plenty of melty cheese. Ready in just 30 minutes, this meal is always a hit especially when paired with a variety of fun toppings
This Taco Pasta is so good, it even tricks my kids on Taco Tuesday! It’s an effortless pasta dish that’s become a trusted, go-to recipe in our house. What I particularly appreciate is how versatile this taco pasta recipe is; I often add black beans to boost its heartiness and nutritional value. Sneaking in diced bell peppers and zucchini is also a breeze – my kids never suspect a thing! For a quick, satisfying, and incredibly adaptable meal that the whole family will adore, this taco pasta is your perfect solution.
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My kids get excited for Taco Tuesday even when I surprise them with this taco-inspired pasta instead of actual tacos! It’s so simple to make and loved by everyone, it’s become one of my go-to recipes. I also appreciate how versatile it is; I often mix in black beans for extra heartiness and nutrition, or toss in diced bell peppers and zucchini—my kids don’t even notice! If you’re after a quick, flavorful, filling meal the whole family will enjoy, this recipe is a winner.
Why you will love this recipe
Why is this Taco Pasta recipe a household hero? For starters, it’s incredibly inexpensive: you can feed your family of four for under $20 using everyday ingredients.
Even better, it’s a true one-pan meal. All you need is a pot to boil the pasta, and then everything comes together in a single skillet, drastically cutting down on cleanup. This also makes it exceptionally quick and easy, ready in just 30 minutes. It’s the ultimate stress-free, fuss-free solution for busy weeknights when you crave a comforting, homemade dinner without the fuss. And finally, it’s undeniably kid-friendly! I’ve yet to meet a child who doesn’t adore this cheesy, saucy, and utterly delicious taco pasta. My kids especially love loading it up with their favorite toppings like sour cream, homemade guacamole, and, of course, extra cheese!
What you will need
- Main Ingredients: I opt for large pasta shells in this taco pasta dish because their generous size perfectly cradles all that delicious sauce, seasoned meat, hidden veggies, and melted cheese in every bite. For the protein, I stick with 85/15 lean ground round. This cut has minimal fat, ensuring your taco pasta won’t be greasy, just rich and savory.
- Aromatics: A classic combination of a medium yellow onion and plenty of fresh minced garlic forms the flavorful foundation, giving our taco pasta a deep, savory base.
- Seasoning: Forget store-bought packets! I stir in my homemade taco seasoning for a vibrant flavor that simply can’t be beat. For an extra layer of complexity, I also add a touch of oregano for its earthy, woodsy notes, and a pinch of red pepper flakes if you like a little kick in your pasta meal.
Sauces: A dash of Worcestershire sauce adds a wonderful salty, tangy, and subtly sweet depth, while a generous amount of chunky mild salsa brings all the fresh, zesty Mexican flavors to life in your taco pasta.
- Cheddar Cheese: This is critical! Please, resist the urge to use pre-shredded cheese. Shred your own cheddar cheese for the best possible flavor and that irresistible, gooey melt that makes this taco pasta so comforting.
How to make
1. Cook the Pasta Shells
First, bring a large pot of salted water to a boil. Add the large pasta shells and cook them according to package directions until they’re perfectly al dente. Drain the pasta and set it aside while you prepare the rest of your taco pasta dish.
2. Brown the Beef
While the pasta cooks, heat a large, deep skillet or Dutch oven over medium-high heat with a drizzle of oil. Once it shimmers, add your 85/15 lean ground round. Break it up with a wooden spoon and cook until it’s completely browned and no longer pink. Drain any excess grease – though with lean ground round, there usually isn’t much!
3. Sauté Aromatics & Season
Reduce the heat to medium. Add the diced yellow onion and fresh minced garlic to the skillet with the cooked beef. Sauté for about a minute until fragrant. Then, stir in the kosher salt, black pepper, red pepper flakes (if using), Worcestershire sauce, dried oregano, and your flavorful homemade taco seasoning. Pour in 3/4 cup of water and continue to cook, stirring occasionally, until the water is fully absorbed, ensuring all the flavors meld beautifully into the taco pasta sauce.
4. Combine with Pasta & Cheese
Return the cooked pasta shells to the skillet with the seasoned meat mixture. Sprinkle in the freshly shredded cheddar cheese and add the chunky mild salsa. Stir everything together gently but thoroughly, until the cheese is wonderfully melted and gooey, coating every piece of this savory taco pasta.
5. Serve Your Cheesy Taco Pasta
Dish out generous portions of your irresistible cheesy taco pasta! For the ultimate experience, top each serving with extra shredded cheese and a dollop of cool sour cream. Enjoy this comforting, family-approved taco pasta meal!
Expert tip
Choosing and Cooking the Pasta for Your Taco Pasta
The secret to truly great Taco Pasta begins with the pasta itself. When selecting your noodles, look for a rich yellow color – this often indicates quality and fewer preservatives. The pasta should also have a rough, porous texture and be free of cracks, as this rough surface will help it absorb and cling to all that delicious taco pasta sauce.
Next, ensure you use a large enough pot to boil your pasta. The noodles need plenty of room to move freely in the water; if they’re too compacted, they’ll stick together, resulting in clumpy rather than perfectly separated pieces for your taco pasta dish.
Equally important is properly salting your pasta water. I recommend adding one tablespoon of salt for every four quarts of water and every pound of pasta. This isn’t just to make the water boil hotter; more crucially, it seasons the noodles from the inside out, making them flavorful building blocks for your taco pasta.
Finally, always cook your pasta al dente, following the package instructions. This means it should still have a slight bite to it. Remember, the pasta will continue to cook slightly when it’s combined with the warm beef and cheese sauce, so al dente ensures your taco pasta won’t turn mushy.
More tips to consider
Make sure you use 85/15 lean ground beef for the least grease. Cook your noodles just to al dente and add them at the end so they do not get soggy. For those sensitive to spicy food, leave out the taco seasoning and red pepper flakes. If you are on a low-fat diet, use ground chicken or turkey instead of beef.
Recipe variations and add-ins
This Taco Pasta recipe isn’t just easy to make; it’s also incredibly versatile! Here are some simple ways to switch things up and make this pasta dish truly your own:
Change the Meat: For a lighter option, use ground turkey or chicken. Just be aware that these leaner meats might need a splash more liquid to prevent dryness.
Boost the Flavor: Swap water for beef broth when simmering the sauce for a deeper, beefier taste in your taco pasta. You can also stir in a packet of ranch seasoning for a “Ranch Taco Pasta” twist that kids love!
Spice It Up: If you crave more heat, chop some jalapeños or poblano peppers and add them to the sauce.
Add More Veggies: Increase nutrition and texture by mixing in chopped tomatoes, black beans, bell peppers, black olives, or fresh cor
Change the Meat: For a lighter option, use ground turkey or chicken. Just be aware that these leaner meats might need a splash more liquid to prevent dryness.
Boost the Flavor: Swap water for beef broth when simmering the sauce for a deeper, beefier taste in your taco pasta. You can also stir in a packet of ranch seasoning for a “Ranch Taco Pasta” twist that kids love!
Spice It Up: If you crave more heat, chop some jalapeños or poblano peppers and add them to the sauce.
Add More Veggies: Increase nutrition and texture by mixing in chopped tomatoes, black beans, bell peppers, black olives, or fresh corn.
Try Different Cheeses: While cheddar is delicious, experiment with pepper jack, mozzarella, feta, Monterey Jack, or cotija cheese for a unique cheesy finish. For a tangy, spicy kick, a bit of enchilada sauce can also be a great addition.
Serving suggestions
What to Serve with Taco Pasta
This Taco Pasta isn’t just a delicious standalone meal; it’s also the perfect centerpiece for a fun and flavorful gathering! We love serving this hearty taco pasta dish alongside a crisp, chopped Mexican salad or a zesty Mexican black bean salad for a fresh contrast. And to really set the mood, there’s nothing better than sipping on homemade melon margaritas or strawberry margaritas while enjoying this meal with friends.
For a true feast, complement your pasta dinner with a spread of delightful Mexican appetizers. Think savory empanadas, crunchy crispy chicken taquitos, a bowl of freshly made guacamole, loaded nachos, sweet and spicy street corn, creamy taco dip, or classic chalupas. And for the grand finale, indulge in homemade crispy churros with chocolate or caramel sauce. Our Tres Leches cake, which can be made in advance, is another absolute favorite dessert that perfectly caps off any Taco Pasta night!
How to Store & Reheat Your Taco Pasta
This Taco Pasta recipe makes fantastic leftovers! Here’s how to properly store and reheat your delicious meal:
- Refrigerate: Let the taco pasta cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- Freeze: For longer storage, transfer cooled leftover taco pasta to a freezer-safe, airtight container. It’s best enjoyed within 2 months.
- Thaw: When ready to eat, thaw frozen taco pasta in the refrigerator overnight.
- Reheat: Warm your taco pasta leftovers on the stove in a skillet for several minutes, stirring gently. You can also microwave individual servings for about one minute until heated through.
Frequently asked questions
What are the ingredients for taco pasta?
Pasta shells, ground beef, onion, garlic, taco seasoning, salt, pepper, oregano, red pepper flakes, Worcestershire sauce, salsa, water, and cheddar cheese.
Can you put taco seasoning on noodles?
Yes, taco seasoning is perfect for noodles, especially in dishes like Taco Pasta, as it infuses them with rich flavor.
What is a good side for taco pasta?
Mexican salad, corn, or guacamole.
Can I make spaghetti with taco meat?
Yes, taco meat goes great with spaghetti.
More delicious pasta recipes:
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Cheesy Taco Pasta
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Ingredients
- 1/2 pound large shells pasta
- 1 tablespoon canola oil
- 1 pound ground beef
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 tablespoons taco seasoning
- 1/2 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 1 teaspoon red pepper flakes
- 3/4 cup water
- 1 cup jarred salsa
- 1 1/2 cups cheddar cheese shredded
- Salt to taste
- Pepper to taste
Garnish:
- Cheese
- Crushed tortilla chips
- Sour cream
- Chopped parsley
Instructions
- Cook the pasta according to the box directions, drain it, and set aside.
- In the meantime, place a large skillet over medium-high heat and add oil. Once it starts sizzling, add the ground beef and brown well, breaking it with a spoon until it is no longer pink.
- Drain the fat, leaving only 1-2 tablespoons in the pan.
- Add the onion and garlic, stir, and cook for 1 minute.
- Add the taco seasoning, dried oregano, Worcestershire sauce, red pepper flakes, salt, and pepper.
- Add 3/4 cup of water, stir, and cook until water is gone.
- Add the pasta to the pan. Add the salsa and cheese. Stir to combine.
- You can serve it immediately, preferably with crunchy tortilla chips, sour cream, and more cheese on top.
Notes
Choosing and cooking the pasta
First, you have to choose the best pasta. Choose a yellow pasta (off-yellow means preservatives) with a rough texture and no cracks. Then, use a large enough pot to boil the pasta. There should be enough room for the water to boil and the pasta to not be compacted. The pieces should be able to move around so they do not get clumped together.
Also, add plenty of salt to the water. I use one tablespoon for every four quarts of water and every pound of pasta. Not only does the salt make the water boil hotter, but it seasons the noodles. Cook the pasta al-dente, following the instructions on the box, as it will continue to cook when mixed with the beef sauce.
More tips to consider
Make sure you use 85/15 lean ground beef for the least grease.
Cook your noodles just to al dente and add them at the end so they do not get soggy.
For those sensitive to spicy food, leave out the taco seasoning and red pepper flakes.
If you are on a low-fat diet, use ground chicken or turkey instead of beef.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: ~1.5 cups
- Calories: 480 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Cheesy taco pasta, one-pot taco pasta, ground beef pasta, easy weeknight dinner, family-friendly recipes
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