This Taco Pasta is an easy one-pot dinner, with taco meat, beans, corn, and pasta all coated in a cheesy sauce. It’s hearty, cheesy, and ready in just 30 minutes. Perfect for busy weeknights!
The return to school in my house means the beginning of a busy fall season, with sports and after-school clubs and activities keeping us all occupied most days of the week. Quick and easy dinners become a necessity and I often find myself turning to one-pot meals like this taco pasta.
My family loves this recipe because they love taco-flavored everything, whether it’s this taco pasta, taco mac and cheese, or taco stuffed shells. I love it because it takes less than 30 minutes from start to finish, it’s all prepared in one single pot, and I don’t need to worry about any side dishes. It’s a win-win dinner for everyone!
Why This Taco Pasta Recipe Is A Family Favorite
- One-pot dinner. This is always a huge win for me as the cook. Not only does it mean quick and easy, it means limited clean-up afterward too!
- Super cheesy. There are three cups of shredded cheese in this pasta. Two cups are mixed into the sauce and coat each noodle, while the remaining cup is melted on top. Every bite is full of cheesy goodness!
- Easy to customize. One thing I love about this taco pasta is just how easy it is to customize based on what’s in the fridge and my family’s preferences. No ground beef? Ground turkey works, too. Half a bag of Mexican cheese blend in the fridge? Use it in place of some of the cheddar. Want things spicy? Use spicy salsa and add a splash of hot sauce.
Ingredient Notes
Here’s an overview of everything needed to make this pasta recipe. Be sure to scroll down to the recipe card below for the exact measurements.
- Olive oil – For browning the beef.
- Ground beef – I like to use ultra lean ground beef, like 93/7, to reduce the amount of grease as much as possible.
- Bell pepper – I used red bell pepper but green works, too.
- Taco seasoning – I always have homemade taco seasoning on hand, but a packet from the store works, too.
- Salsa – Any preferred salsa works. Keep in mind the spice level and flavor of the salsa will impact the overall spice level. Homemade salsa is great if you have time.
- Corn – Frozen corn is perfect here. There’s no need to thaw it ahead of time.
- Black beans – Be sure to drain and rinse them very well before adding them to the skillet.
- Beef broth – Veggie broth also works but won’t have the robust flavor of beef broth.
- Shell pasta – I find medium shells to be the ideal size for this recipe.
- Shredded cheese – I used cheddar cheese, but a Mexican blend would also be great.
- Garnishes – Scallions, sour cream, diced tomatoes, or whatever else you’d like to add.
How To Make Taco Pasta
This recipe is truly so simple to make, with everything coming together in one pan. The printable instructions can be found in the recipe card below.
- Cook the beef. Heat the oil over medium-high heat. Add the beef and cook for 5-7 minutes, until browned.
- Add the veggies. Stir in the diced pepper and cook for 3 minutes, until slightly softened. Add the taco seasoning, salsa, corn, and black beans. Stir to combine.
- Add the pasta. Pour in the broth. Bring the mixture to a boil and stir in the dry pasta. Return to a boil, then reduce the heat to low. Cover and simmer for 10 minutes, until the pasta is tender.
- Add the cheese. Remove the pan from heat. Stir in 2 cups of cheese until fully melted. Sprinkle the remaining cheese on top. Cover for 3 minutes, until melted.
- Enjoy. Season with salt and pepper if desired. Add any desired toppings, like scallions and sour cream. Enjoy!
Tips & Variations
Since this taco pasta recipe is so simple, I only have a couple of tips to share! I also included some ways to customize the recipe.
- This makes a large batch! Make sure the skillet you are using is at least 12” or can hold 4 quarts. Otherwise, use a large pot or Dutch oven.
- Drain the beef. With the 93/7 lean ground beef, there isn’t usually any excess grease to drain off. If you use beef that isn’t quite as lean, be sure to drain any grease from the pan before adding the other ingredients.
- Make it spicy. Use hot salsa, add a splash of hot sauce, or stir in some (drained) diced green chilies for added heat.
- Cover to simmer. This helps ensure that all of the liquid doesn’t evaporate too quickly and can fully cook the pasta.
- Try a different meat. Ground turkey and ground chicken can be used in place of the ground beef, if desired. Or make it vegetarian by skipping the meat entirely and using another can of beans.
Topping Ideas
You can enjoy your taco pasta exactly as it is, but we find it fun to add a few taco toppings. Scallions and diced tomatoes bring in a fresh element, while sour cream cools things down and adds an extra creamy finish. Pico de gallo and diced avocado are other good options.
How To Store & Reheat Leftovers
- Fridge: Store leftover taco pasta in the fridge for up to 3 days. Just keep everything in an airtight container.
- Reheat: Leftovers reheat well on the stovetop or in the microwave. Just add a splash of broth or water to loosen the sauce.
Taco Pasta
Ingredients
- 1 Tablespoon olive oil
- 1 pound lean ground beef 93/7
- 1 red bell pepper chopped
- 1 ounce taco seasoning
- 16 ounces salsa
- 10 ounces frozen corn
- 15 ounces black beans drained and rinsed
- 4 cups beef broth
- 12 ounces pasta shells medium sized
- 3 cups shredded cheddar cheese divided
- Scallions sour cream, diced tomatoes for garnish
Instructions
- Heat the oil in a large skillet or dutch oven, over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles, about 5–7 minutes.
- Stir in the bell pepper and cook for 3 minutes or until slightly softened. Stir in the taco seasoning. Add the salsa, corn, and black beans. Stir well.
- Pour in the beef broth. Bring the mixture to a boil. Stir in the dry pasta. Return to a boil, then reduce heat to low. Cover and simmer for 10 minutes. Cook until the pasta is tender.
- Remove from heat and stir in 2 cups of cheddar cheese until melted. Sprinkle the remaining 1 cup cheese over the top. Cover for 3 minutes until melted.
- Season to taste with salt and pepper. Garnish with scallions, sour cream, tomatoes, or your favorite taco toppings and serve.
Last Step:
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8 comments on “Taco Pasta”
If you make this on the stove, do you still fix it as recipe says and add uncooked pasta and let cook for 30 minutes, or do you cook the pasta first and just add in at the end? Thanks so much
I plan to make this soon. It looks wonderful. What I don’t understand is why you cook it so long when your meat is already cooked, the veggies basically just need to thaw and heat through and the cheese melt. I will do as Jeff suggested and buy low sodium broth. Would you serve it along side a salad or with tortilla chips?
Excellent recipe. I have a gluten allergy so I used chickpea pasta and it turned out great! Would definitely make this again!
Thanks Angie!
I didn’t make it, but with a days worth of sodium I just can’t . I know this is not a health recipe collection but this is just over the top for a lot of people
Hi Jeff. Thanks for the comment, I understand your concern. Most of the sodium is coming from the beef broth in this recipe. You could use a low sodium broth which would likely cut the amount in half.
Your recipe with the ingredients, doesn’t include the pasta. How much pasta?
Hi Donna. Thanks for letting me know! Just added that in.