The BEST Taco Pasta
When I don’t have time to make multiple things and need to get dinner fast on the table, making sure that it will satisfy everyone, I turn to this hearty and flavorful taco pasta dish. It combines pasta with a bold meat sauce rich in Mexican flavors and lots of melty cheese. This 30-minute meal never fails me, and it’s always a success, especially when served with lots of fun toppings.
This pasta meal is a runaway winner in my household, made with simple ingredients, its also budget-friendly, I can easily feed my family of four for about $20. If you are looking for fuss-free Mexican dinners like this, check out my other recipes, like this cheesy chicken burrito skillet or this 30-minute Fiesta chicken skillet with rice and beans. These meals are perfect for when you are in a hurry but still want a comforting, homemade dinner.
Table of contents
My kids look forward to Taco Tuesday even when I trick them by serving this pasta dish instead of tacos! Since it is so easy to make and we all love it, it became a reliable recipe I can always count on. I also love it since it’s such a versatile recipe; I sometimes add black beans to make it heartier and more nutritious. I also like to add diced bell peppers and zucchini. My kids don’t even notice it! So, if you are looking for a fast, filling, flavorful, and family-approved recipe – this is the one!
Why you will love this recipe
- It is inexpensive: I can make this pasta with the usual ingredients and feed the family for under $20!
- Just one pan: This is a one-pan meal, so you have little to clean up afterward. I use only a pot to boil the pasta; after that, everything gets combined into a skillet!
- Quick and easy: This is a stress-free, fuss-free recipe that can be done in just 30 minutes. It’s perfect for a busy weeknight when you don’t want to spend too much time in the kitchen but still want a comforting, homemade meal.
- It’s kid-friendly: I have not met a kid who does not like this taco pasta. It’s cheesy, saucy, and delicious, and my kids absolutely love to pile it up with toppings. They usually add sour cream, dollops of homemade guacamole, and obviously more cheese.
What you will need
- Main ingredients: I use large shells because they hold all the sauce, meat, veggies, and cheese. I also opt for 85/15 lean ground round since it has the least fat and doesn’t produce much grease.
- Aromatics: A medium yellow onion and fresh minced garlic for a rich, savory taste.
- Seasoning: I stir in my homemade taco seasoning, which tastes much better than store-bought. I also add oregano for a boost of earthy Italian flavor and a bold woodsy profile and red pepper flakes for a bit of spiciness.
- Sauces: Salty, tangy, and a bit sweet Worcestershire sauce. Plus, chunky mild salsa.
- Cheddar cheese: Do not use pre-shredded cheese. Shred your own so you get the full flavor and meltability.
How to make
Cook pasta shells: First, I cook the pasta shells according to the package instructions for al dente and set them aside.
Cook the beef: Meanwhile, I add oil to a large, deep skillet over medium-high heat. After it sizzles, I add the ground beef and cook until it is no longer pink inside, breaking it up with a wooden spoon. Drain the grease.
Add the seasonings: Next, I turn it down to medium heat before adding the onion and garlic. I cook it for one minute before adding the kosher salt, black pepper, red pepper flakes, Worcestershire sauce, dried oregano, and taco seasoning. I pour in 3/4 cup water and cook and stir until the water is absorbed.
Combine pasta: I add the pasta to the pan before adding the shredded cheese and salsa. I stir the mixture until the cheese is melted.
Serve taco pasta: Last, I serve the cheesy taco pasta with extra cheese and sour cream on top.
Expert tip
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.
Recipe variations and add-ins:
- Different meat: I sometimes use ground turkey or chicken for a lighter meal, which tastes delicious. The meat can get dry, so you may need to add more liquids.
- Ranch taco pasta: Add a packet of ranch seasoning to your taco pasta for a boost of ranch flavor. My kids love it.
- Even more flavor: Use beef broth instead of water for your pasta to give it even more beefy flavor.
- Pepper it up: If you love spicy food, chop some jalapenos or poblano peppers and toss them into your sauce.
- Fresh veggies: You can also add more fresh vegetables like chopped tomatoes, black beans, bell peppers, black olives, or fresh corn
- Enchilada sauce: Add some homemade enchilada sauce to give it a tangy and spicy taste.
- Other cheese: I love pepper jack, so I use that instead. Try mozzarella, feta, Monterey Jack, or cotija cheese.
Serving suggestions:
Serve this delicious dish with a crunchy chopped Mexican salad or Mexican black bean salad. My friends and I have often enjoyed this meal while sipping homemade refreshing melon margaritas or strawberry margaritas.
I also like having this pasta dinner with a table full of Mexican appetizers, such as empanadas, crispy chicken taquitos, freshly made guacamole, nachos, street corn, taco dip, and chalupas. For dessert, I like homemade crispy churros with chocolate or caramel sauce. This Tres Leches cake is another favorite that can be made in advance.
How to store leftovers:
- Store: After you let the taco pasta cool to room temperature, store it in an airtight container in the refrigerator for up to three days.
- Freeze: If you have too much leftover taco pasta, ensure your airtight container is freezer-safe before freezing it. Use within two months for best results.
- Thaw: Thaw your leftovers in the refrigerator overnight before reheating and serving.
- Reheat: Put your leftover pasta in a skillet and reheat it on the stove for several minutes. You can also reheat it in the microwave for one minute.
Frequently asked questions
I love the medium shells because they can hold much beef, sauce, and chunky vegetables. But other pasta shapes can handle chunky sauces like this. Rigatoni is short and wide with a tube that traps the chunky pieces inside while its ridged outside hangs onto the sauce and cheese. Penne is another with ridges on the outside and a hollow tube to hold onto the chunks. Fusilli and other corkscrews trap sauce, cheese, and smaller chunks in the ruffles to give you a burst of flavor in every bite.
This usually happens if you cook them for a short time. I like to be able to bite into my pasta noodles, so I cook it to just about al dente. If I have to cook the pasta with the sauce after boiling it, I take it out of the water and run it under cold water for one or two minutes before al dente. Follow the directions on the package. However, in this recipe, you do not have to add the pasta until the dish is done. I would cook it to al dente and check it. If it is the right consistency, run it under cold water and let it sit until your sauce is ready.
I recommend shredded lettuce, cheddar cheese, salsa, beans, sour cream, chopped onions, and hot sauce. You may also see some guacamole, olives, and jalapeno slices. Other areas may serve pickled red onions, Chinese cabbage, sliced avocado, radishes, peppers, chiles, and pico de gallo.
Yes, it would be easy to make this a vegetarian dish. There are many excellent vegetarian meat substitutes like seitan, tofu, mushrooms, tempeh, beans, and even jackfruit. They even sell vegan ground beef in the frozen section at most grocery stores now. Since many vegetarians can eat dairy, cheese and sour cream will not be an issue.
More delicious pasta recipes:
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Cheesy Taco Pasta
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.
Video
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.