The BEST Taco Pasta
Taco Pasta is made with pasta shells, ground beef, cheese, and taco seasonings, so you get an absolutely delicious dinner in minutes! It is a runaway winner in my household, and it only takes 30 minutes to make! Topped with shredded cheddar cheese, salsa, and tortilla chips, your whole family will love taco pasta night.
You have probably had that beef taco pasta stuff in a box, but this is not that! You will want to try this one. This one is full of flavors like garlic, onion, chili powder, cumin, oregano, and even a kick of cayenne and red pepper flakes. The pasta shells are perfectly cooked to al dente so you can bite into them, and they hold all the sauce, beef, and veggie mixture, so you get a mouthful of flavors in every forkful.
Table of contents
In less than 30 minutes, you can have this saucy and cheesy taco pasta dinner that everyone will love. My kids look forward to Taco Tuesday even when I trick them by serving this pasta dish! Since it is so easy to make and we all love it. It is such a comfort dish, having everything you are looking for in a hearty main dish!
This is a filling, quick, and easy recipe to make. In this dish, I used ground beef that contributes much flavor and is made even more flavorful with seasonings, herbs, salsa, sour cream, and cheese. I specifically choose shell pasta, it is perfect for this recipe, as all the sauce and ground beef get into the openings, so every bite is incredibly flavorful.
If you are in the mood for some Mexican dinners like this, then, check out my other recipes like cheesy chicken burrito skillet. This meal is perfect for when you are in a hurry, it is hearty and satisfying, and also budget-friendly.
Why you will love this recipe
- It is inexpensive: You can feed the family for under $20!
- Just one pan: This is a one-pan meal, so you have little to clean up after.
- Fast and easy: There are only a few short steps you can finish in less than 30 minutes.
- It’s kid-friendly: I have not met a kid who does not like this taco pasta.
What you’ll need to make taco pasta
Special items:
- Large, deep skillet – For browning and cooking.
- Utensils – For stirring and serving.
Ingredients:
- Pasta – I use large shells because they hold all the sauce, meat, veggies, and cheese.
- Oil – I prefer canola oil, but you can use what you like.
- Ground beef – 85/15 lean ground round is the best for the least fat and grease.
- Onion – Medium sweet yellow diced onion is what I use.
- Garlic – Mince your own garlic. It has a sweet rich taste with no bitterness like you get from powder.
- Taco seasoning – With just seven ingredients, you can make my homemade taco seasoning that tastes much better than store-bought.
- Oregano – Adds a boost of earthy Italian flavor and bold woodsy profile.
- Worcestershire sauce – Salty, tangy, a bit sweet, and deeply savory.
- Red pepper flakes – I add them at the beginning of the cooking period, so it is not so hot.
- Salsa – Depending on who I am serving, I may use mild, medium, or spicy.
- Cheddar cheese – Do not use pre-shredded cheese. Shred your own so you get the full flavor and meltability.
- Water
- Salt
- Pepper
- Cheddar cheese – Also freshly shredded and sprinkled on top just before serving.
- Tortilla chips – I prefer Xochitl, On the Border, or Tostitos tortilla chips.
- Sour cream – You can use any kind of sour cream you like.
- Parsley – Fresh chopped parsley on top for color and flavor.
How to make taco pasta recipe?
- Cook pasta shells: First, cook the pasta shells according to the instructions on the package for pasta al dente and set them aside.
- Cook the beef: Meanwhile, add oil to a large deep skillet over medium-high heat. After it sizzles, add the ground beef, and cook until it is no longer pink inside, breaking it up with a wooden spoon. Drain grease.
- Add the seasonings: Next, turn it down to medium heat before you add the onion and garlic.
- Cook: Cook for one minute before adding the kosher salt, black pepper, red pepper flakes, Worcestershire sauce, dried oregano, and taco seasoning. Pour in 3/4 cup water and continue to cook and stir until the water is absorbed.
- Combine pasta: After, add the pasta into the pan before adding the shredded cheese and salsa. Stir well.
- Serve taco pasta: Last, serve your cheesy taco pasta in a casserole dish with extra cheese and sour cream on top.
Expert tip
How to cook pasta al dente
You have probably been boiling pasta since you were a kid making your first box of Kraft macaroni and cheese. But some things make a big difference when making “grown-up” pasta meals for you and your family. First of all, you have to choose the best pasta. This can be not easy when you only see a little display part of the box or package. Choose a yellow pasta (off-yellow means preservatives) with a rough texture and no cracks.
Then, use a large enough pot to boil your 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.
Another important tip is to save the pasta water. The pasta water is starchy, and you should always save at least one cup of it to put into the sauce or for some other use. If you do not need it for the sauce, you can keep it in a sealed jar or container in the fridge for up to five days. You can use it to thicken anything. Just remember that it has salt in it.
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: For a boost of ranch flavor, add a packet of ranch seasoning to your taco pasta. 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:
Taco pasta is a fun Mexican dish to serve with anything. Try some of my favorite ideas.
- Serve this delicious dish with my chopped Mexican salad orw Mexican black bean salad for a hearty Mexican meal.
- My friends and I have often enjoyed this meal while sipping homemade refreshing melon margaritas.
- This meal would be perfect for a picnic. Pack it up with plates and plasticware and head for the park. Don’t forget to bring plenty of water.
- The kids like having this pasta dinner with a table full of different Mexican appetizers, such as empanadas, crispy chicken taquitos, freshly made guacamole, nachos, street corn, and chalupas.
Frequently asked questions
What are the best noodles for taco pasta?
I love the shells for this because they can hold so much beef, sauce, and chunky vegetables like tomatoes, onions, and garlic. 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.
Why are my noodles soggy?
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.
What are the main toppings for taco pasta?
I have tried and recommend shredded lettuce, cheddar cheese, some 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.
Can I make this vegetarian?
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. But if you switch them to vegan options, you can make the whole dish vegan!
How to store leftovers:
- Store: After you let the taco pasta cool to room temperature, store it in an airtight container for up to three days in the refrigerator.
- Freeze: If you have way too much leftover taco pasta, make sure 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. Or you can reheat it in the microwave for one minute.
More delicious pasta recipes:
Recipe tips:
- To get the best pasta, ensure it is a nice yellow color. Off-yellow or gray pasta is usually full of preservatives or just old.
- Also, look for rough noodles that the pasta will stick to and that are intact.
- 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.
- Switch the beef to make this a vegetarian dish and the dairy to make it vegan.
- 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.
Cheesy Taco Pasta
Ingredients
- 1/2 pound large shells pasta
- 1 tablespoon canola oil
- 1 pound ground beef
- 1 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, could you 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.