This Beef Taco Pasta combines the zesty flavors of your favorite tacos with the comfort of cheesy pasta. It’s a one-pot wonder that comes together quickly for a satisfying weeknight meal. Let the spices meld with the beef and tomatoes as the pasta cooks right in the incredible sauce.
Nothing beats a great Beef Taco Pasta. Whether you're a fan of Dinner Ideas or want to try something from our Crockpot Recipes selection, keep scrolling!
Why You’ll Love This Beef Taco Pasta
- One-pot wonder: Brown beef, sauté aromatics, and cook pasta in the same pot.
- Dynamic flavor: Earthy spices, savory beef, and creamy cheese create a party for your taste buds.
- Endlessly adaptable: Easily swap proteins or add beans, corn, or other favorites.
- Fantastic leftovers: Pasta absorbs more sauce overnight for even more flavor.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, finely diced
- 1 lb ground beef (80/20 lean-to-fat ratio is ideal)
- 4 cloves garlic, minced
- 1 packet (1 oz) taco seasoning, or 2 tbsp homemade blend
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel), undrained
- 1 can (8 oz) tomato sauce
- 4 cups low-sodium beef broth
- 12 oz short pasta like rotini, penne, or shells
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped (for garnish)
- For serving: sour cream, sliced jalapeños, diced avocado
Tools: A large Dutch oven or heavy-bottomed pot with a lid, a wooden spoon, and a measuring cup.
Notes: Don’t skip the fresh garlic and onion—they create the essential aromatic base. Using low-sodium beef broth helps control the salt level.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 52 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. This recipe moves quickly once you start cooking, so having your onion diced, garlic minced, and cans opened beforehand will make the process smooth and enjoyable.
- What’s the best pasta shape to use? Short, sturdy shapes with plenty of nooks and crannies are your friends here. Rotini, penne, or medium shells are perfect because they hold onto the sauce and little bits of beef beautifully.
- Can I control the spice level? Absolutely. Using a mild taco seasoning and plain diced tomatoes will keep it family-friendly. For more heat, use a hot taco seasoning, add a diced jalapeño with the onion, or use hot Rotel.
- Don’t drain the canned tomatoes. The liquid from the diced tomatoes with green chiles is part of the calculated liquid for cooking the pasta. Draining it could leave you with undercooked, starchy pasta.
How to Make Beef Taco Pasta
Step 1: Heat the olive oil in your large Dutch oven or pot over medium-high heat. Add the diced onion and cook for about 4-5 minutes, stirring occasionally, until it becomes soft and translucent. You’ll notice a sweet, fragrant aroma starting to develop—this is the flavor foundation of your dish.
Step 2: Add the ground beef to the pot, breaking it up with your wooden spoon. Cook for 6-7 minutes, until the beef is thoroughly browned and no pink remains. If there’s a significant amount of excess fat, you can drain it off, but leaving a tablespoon or two will add incredible flavor to the sauce.
Step 3: Stir in the minced garlic and the taco seasoning. Cook for just one minute more, until the garlic is fragrant. Be careful not to burn the garlic—the trick is to just wake it up and let it mingle with the spices and beef.
Step 4: Pour in the undrained diced tomatoes with green chiles, the tomato sauce, and the beef broth. Give everything a good stir, scraping the bottom of the pot to lift any of those delicious browned bits (that’s pure flavor right there).
Step 5: Bring the liquid to a vigorous boil. Once it’s bubbling away, add the dry pasta straight into the pot and stir to submerge it. Reduce the heat to a steady medium simmer, cover the pot with a lid, and let it cook for about 12-14 minutes. Stir it halfway through to prevent sticking.
Step 6: After about 12 minutes, check the pasta. It should be al dente, and most of the liquid should be absorbed, leaving behind a thick, glossy sauce. If it looks a bit too watery, let it simmer uncovered for another 2-3 minutes.
Step 7: Turn off the heat. It’s cheese time! Sprinkle both the cheddar and Monterey Jack over the hot pasta. Do not stir yet. Just let the lid trap the residual heat for a minute to begin melting the cheese beautifully.
Step 8: Now, gently fold the melted cheese into the pasta. You’ll see it become wonderfully creamy and cohesive. Taste and adjust seasoning if needed—sometimes a little extra pinch of salt does the trick. Garnish with fresh cilantro and serve immediately with your favorite toppings.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze without cheese mixed in for up to 2 months. Thaw in fridge, reheat, then stir in fresh cheese.
- Reviving: Reheat with a splash of broth or water to loosen sauce; stir gently on stovetop or in microwave.
Serving Suggestions
Complementary Dishes
- A simple green salad with a lime vinaigrette — The crisp, acidic greens cut through the richness of the pasta perfectly, balancing the meal.
- Warm, buttery garlic bread — Because you can never have too many carbs, and it’s ideal for scooping up every last bit of saucy beef from your bowl.
- Charred street corn (esquites) — The smoky, creamy, and tangy flavors of Mexican street corn are a natural and vibrant pairing for the taco-spiced pasta.
Drinks
- A crisp Mexican lager — The light, clean taste of a cold beer is a classic companion that refreshes your palate between bites.
- Sparkling agua fresca — A non-alcoholic option like a hibiscus or watermelon agua fresca adds a sweet, fizzy contrast that’s incredibly refreshing.
- A classic margarita on the rocks — The sharp citrus and tequila kick stand up beautifully to the robust, cheesy, and spiced flavors in the pasta.
Something Sweet
- Churros with chocolate dipping sauce — The cinnamon-sugar coating and warm, fried dough are the ultimate celebratory finish to a Mexican-inspired feast.
- Mango sorbet — It’s light, fruity, and palate-cleansing, providing a cool and tropical end to a hearty meal without feeling too heavy.
- Tres leches cake — If you’re going all out, this moist, milky cake is a decadent and traditional dessert that feels like a real treat.
Top Mistakes to Avoid
- Mistake: Using the wrong size pot. If your pot is too small, the pasta won’t have enough room to cook evenly and will likely clump together into a starchy mess. A 5-quart Dutch oven is perfect.
- Mistake: Overcooking the pasta. Remember that the pasta will continue to cook a little even after you turn off the heat, especially as it sits in the hot sauce. Aim for al dente when you check it at the 12-minute mark.
- Mistake: Adding cold cheese and stirring aggressively. Adding the cheese off the heat and letting it sit for a minute before a gentle fold prevents it from becoming greasy or seizing up into a stringy, unappealing clump.
- Mistake: Skipping the garnish. Toppings like fresh cilantro, a dollop of cool sour cream, or creamy avocado aren’t just for looks—they add crucial fresh flavors and textural contrasts that elevate the entire dish.
Expert Tips
- Tip: Bloom your spices. After you add the taco seasoning to the beef, let it cook for that full minute. This “blooms” the spices in the fat, unlocking their full, deep flavor potential and making your entire kitchen smell amazing.
- Tip: Let it rest before serving. If you can resist for just five minutes after adding the cheese, let the pot sit with the lid on. This allows the pasta to fully absorb the remaining sauce, resulting in a creamier, more unified texture.
- Tip: Make it your own with mix-ins. Stir in a can of drained and rinsed black beans or a cup of frozen corn during the last 5 minutes of cooking. They’ll heat through perfectly and add more substance and color.
- Tip: Grate your own cheese. Pre-shredded bags contain anti-caking agents that can prevent smooth melting. For the creamiest, silkiest cheese sauce, take a minute to grate a block of cheese yourself.
FAQs
Can I make this Beef Taco Pasta ahead of time?
Absolutely, and it reheats beautifully. Let the pasta cool completely before storing it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of beef broth or water to loosen the sauce, as the pasta will have absorbed a lot of the liquid. Warm it gently on the stovetop over medium-low heat, stirring frequently, or in the microwave in 60-second bursts.
Can I freeze the leftovers?
You can, but with a small caveat. Pasta dishes with dairy can sometimes become a bit grainy upon thawing. For the best results, freeze it without the cheese mixed in. Prepare the pasta and sauce, let it cool, and freeze it. When you’re ready to eat, thaw it overnight in the fridge, reheat it on the stove, and then stir in the fresh cheese just before serving.
My pasta turned out too watery. How can I fix it?
No worries, this is an easy fix! Simply simmer the pasta uncovered for a few more minutes, stirring often, to allow the excess liquid to evaporate. If it’s still too thin, you can make a quick slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it into the pasta. Let it cook for another minute until it thickens up.
What can I use instead of ground beef?
This recipe is very flexible. Ground turkey, chicken, or even a plant-based ground meat alternative work wonderfully. Just be mindful that leaner meats like turkey might require an extra tablespoon of oil to start, and the cooking time should remain roughly the same until the meat is fully cooked through.
Is there a way to make this dish less spicy for kids?
Of course! The easiest way is to use a “mild” taco seasoning packet and plain diced tomatoes (without the green chiles). You can also reduce the amount of taco seasoning by a teaspoon if you’re still concerned. Always taste the sauce before adding the pasta and adjust from there.
Beef Taco Pasta
Make this easy one-pot Beef Taco Pasta for a quick, family-friendly dinner. It's loaded with flavor and ready in 35 minutes. Get the recipe now!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 large yellow onion (finely diced)
-
1 lb ground beef (80/20 lean-to-fat ratio is ideal)
-
4 cloves garlic (minced)
-
1 packet taco seasoning (1 oz, or 2 tbsp homemade blend)
-
1 can diced tomatoes with green chiles (10 oz, like Rotel, undrained)
-
1 can tomato sauce (8 oz)
-
4 cups low-sodium beef broth
-
12 oz short pasta (like rotini, penne, or shells)
-
1 cup shredded sharp cheddar cheese
-
1/2 cup shredded Monterey Jack cheese
-
1/4 cup fresh cilantro (chopped, for garnish)
-
For serving (sour cream, sliced jalapeños, diced avocado)
Instructions
-
Heat the olive oil in your large Dutch oven or pot over medium-high heat. Add the diced onion and cook for about 4-5 minutes, stirring occasionally, until it becomes soft and translucent.01
-
Add the ground beef to the pot, breaking it up with your wooden spoon. Cook for 6-7 minutes, until the beef is thoroughly browned and no pink remains.02
-
Stir in the minced garlic and the taco seasoning. Cook for just one minute more, until the garlic is fragrant.03
-
Pour in the undrained diced tomatoes with green chiles, the tomato sauce, and the beef broth. Give everything a good stir, scraping the bottom of the pot to lift any of those delicious browned bits.04
-
Bring the liquid to a vigorous boil. Once it’s bubbling away, add the dry pasta straight into the pot and stir to submerge it. Reduce the heat to a steady medium simmer, cover the pot with a lid, and let it cook for about 12-14 minutes. Stir it halfway through to prevent sticking.05
-
After about 12 minutes, check the pasta. It should be al dente, and most of the liquid should be absorbed, leaving behind a thick, glossy sauce. If it looks a bit too watery, let it simmer uncovered for another 2-3 minutes.06
-
Turn off the heat. Sprinkle both the cheddar and Monterey Jack over the hot pasta. Do not stir yet. Just let the lid trap the residual heat for a minute to begin melting the cheese beautifully.07
-
Gently fold the melted cheese into the pasta. Garnish with fresh cilantro and serve immediately with your favorite toppings.08
Not what you're looking for?
