Taco Pasta – Comforting, cozy, creamy, cheesy, Tex-Mex spiced pasta abundantly dotted with tomatoes, chilies and tender bits of beef. It’s the ultimate weeknight family dinner!
Love these types of easy dinners? Also try my one pan Ground Beef Stroganoff and American style Goulash.
This hearty, cheesy taco pasta is two homestyle dishes combined into one and people of all ages love it! It’s a simple one pan dinner that you can have ready in just over 30 minutes.
If you aren’t familiar with this dish it may sound strange but trust me it’s actually such a super satisfying, completely enjoyable dinner. It’s like those pasta dishes from the 90’s that maybe started with a box, but this is 100 times better!
It’s a very adaptable recipe too. You can add different mix-ins to use up ingredients you may already have, or try swapping out the protein or pasta. Just stick with the base and seasonings used, and always add cheese because it’s truly a main highlight of the dish.
Taco Pasta Recipe Ingredients and Substitutes
- Olive oil: Another type of neutral oil will work here such as avocado oil, vegetable oil or canola oil.
- Yellow onion: Red onion is another good option.
- Ground beef: 93% lean ground beef is recommended, you can use fattier beef you’ll just have to drain of excess fat after browning. Ground turkey will work as well.
- Salt and black pepper: Season to taste.
- Garlic: Fresh garlic offers the best flavor but in a pinch 1/2 tsp garlic powder can be used with the other spices.
- Spices: Chili powder, cumin and paprika are used here.
- Low-sodium chicken broth: Regular chicken broth works fine too just add a little less salt to the dish.
- Canned fire roasted tomatoes: Non-roasted tomatoes will work fine too, just diced or petite diced.
- Canned green chilies: Another option would be to use diced bell pepper, poblano, Anehiem or jalapeño peppers (saute with the onion if doing so).
- Milk: I recommend whole milk for a slightly creamier pasta.
- Fusili pasta: Try other pastas such as medium shells, rotini, bow ties, or penne pasta.
- Cheddar cheese: Sharp cheddar is best here for more flavor. A milder level of cheese is fine you’ll just want to add more.
- Cilantro: This is an optional ingredient for garnish. Parsley is another option to use if desired.
How to Make Taco Pasta
Heat olive oil in a 12-inch saute pan (4 quart) over medium-high heat. Add onion and saute 4 minutes.
Scoot onion to the side and crumble in beef into pan in small chunks, season lightly with salt.
Let the beef cook until slightly browned on bottom about 2 to 3 minutes then break up beef, toss with onions and add garlic. Continue to cook while tossing and breaking up beef occasionally, until beef is cooked through, about 3 to 4 minutes longer (drain fat if you used a fattier ground beef).
Add chili powder, cumin and paprika and cook 30 seconds, tossing occasionally.
Pour in chicken broth, tomatoes, green chilies, and milk. Season mixture with salt and pepper to taste.
Bring mixture to a simmer then add pasta and stir (try to submerge pasta in liquid as much as possible).
Reduce heat to medium low, cover and simmer 6 minutes. Then stir and continue to cook until pasta is tender about 6 to 8 minutes longer. Stir again.
Let rest off heat 1 minute for liquid to soak in, then toss in cheddar cheese and let melt, then thin with a little more chicken broth as needed.
Garnish with cilantro or parsley if desired.
Storage and Reheating
Taco pasta can be stored in the fridge an an airtight container up to 3 days.
It can also be frozen up to 3 months, then thawed in the fridge overnight before serving.
Rewarm individual servings in the microwave on 50% power until warmed through, tossing mixture once between warming.
Possible Recipe Variations
- Beans: Add a can of drained and rinsed black beans or pinto beans to the taco pasta.
- Vegetables: Increase vegetables in the dish by adding sautéed peppers such as bell pepper or poblano, or add corn, zucchini, or carrots.
- Cheese: Try other cheeses here such as Monterey Jack, colby jack, or even gouda.
- Avocado: Finish servings with diced fresh avocado.
- Tortilla chips: For some textural contrast finish servings with crumbled tortilla chips.
More Tasty Tex Mex Recipes to Try
Taco Pasta
Comforting, cozy, creamy, cheesy, Tex-Mex spiced pasta abundantly dotted with tomatoes, chilies and tender bits of beef. It’s the ultimate weeknight family dinner!
Servings: 5
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Heat olive oil in a 12-inch saute pan (4 quart) or a pot over medium-high heat. Add onion and saute 4 minutes.
-
Scoot onion to the side and crumble in beef into pan in small chunks, season lightly with salt.
-
Let the beef cook until slightly browned on bottom about 2 to 3 minutes then break up beef, toss with onions and add garlic. Continue to cook while tossing and breaking up beef occasionally, until beef is cooked through, about 3 to 4 minutes longer (drain fat if you used a fattier ground beef).
-
Add chili powder, cumin and paprika and cook 30 seconds, tossing occasionally.
-
Pour in chicken broth, milk, tomatoes, and green chilies. Season mixture with salt and pepper to taste. Bring mixture to a simmer then add pasta and stir (try to submerge pasta in liquid as much as possible).
-
Reduce heat to medium-low, cover and simmer 6 minutes. Then stir and continue to cook until pasta is tender about 6 to 8 minutes longer. Stir again.
-
Let rest off heat 1 minute for liquid to soak in, then toss in cheddar cheese and let melt. Thin with a little more chicken broth as needed.
-
Garnish with cilantro or parsley if desired.
- You can use a fattier beef 80 to 90% just drain the fat after it has been browned.
- Recipe makes about 10 cups.
Nutrition Facts
Taco Pasta
Amount Per Serving
Calories 614
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Trans Fat 0.3g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 91mg30%
Sodium 514mg22%
Potassium 832mg24%
Carbohydrates 67g22%
Fiber 5g21%
Sugar 11g12%
Protein 40g80%
Vitamin A 2030IU41%
Vitamin C 9mg11%
Calcium 359mg36%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
