Ever find yourself torn between cheesy pasta and taco night? This Taco Pasta is the ultimate fusion dish that brings the best of both worlds together in one incredibly satisfying skillet. It’s a guaranteed crowd-pleaser that comes together in about 30 minutes with minimal fuss and maximum flavor.
Craving a delicious Taco Pasta? You've come to the right spot! From Dinner Ideas favorites to amazing Chicken Thigh Recipes recipes, there's something here for everyone.
Why You’ll Love This Taco Pasta
- Two-in-one comfort: You get the cozy satisfaction of pasta bake with zesty taco flavors.
- Fast & weeknight-friendly: Ready in roughly 30 minutes using mostly pantry staples.
- Endlessly customizable: Adapt the protein, spice level, and toppings to please everyone.
- Leftovers improve: Flavors mingle overnight for an even better next-day lunch.
Ingredients & Tools
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 lb ground beef (80/20 lean-to-fat ratio is ideal)
- 1 packet (1 oz) taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel), undrained
- 1 can (8 oz) tomato sauce
- 2 cups low-sodium beef or chicken broth
- 1 cup heavy cream or half-and-half
- 8 oz medium pasta shells or elbow macaroni
- 2 cups shredded Mexican cheese blend, divided
- Salt and black pepper to taste
- For serving: Fresh cilantro, sour cream, diced avocado
Tools: A large, deep skillet or Dutch oven with a lid, a wooden spoon, and a measuring cup.
Notes: The quality of your taco seasoning really makes a difference here—feel free to use a store-bought packet for convenience, or mix your own from chili powder, cumin, and paprika for a more personalized touch. The heavy cream adds a lovely richness that balances the spices perfectly.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 28 g |
| Fat: | 29 g |
| Carbs: | 48 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pick your pasta shape wisely. Shells or elbows are my top choices because their nooks and crannies are perfect for trapping the savory sauce and little bits of beef. Avoid long, thin pasta like spaghetti for this one-dish wonder.
- Don’t drain the canned tomatoes. That liquid is flavor gold! It adds moisture and a tangy kick that forms the base of your sauce. Just pour the entire can right in.
- Consider your broth. Using a low-sodium broth gives you complete control over the final salt level, especially since the taco seasoning and cheese already contribute saltiness. You can always add more, but you can’t take it out.
- Grate your own cheese if you can. Pre-shredded bags contain anti-caking agents that can sometimes make sauces a bit grainy. A freshly grated block of cheese will melt into a beautifully smooth and creamy sauce.
How to Make Taco Pasta
Step 1: Start by heating the olive oil in your large skillet or Dutch oven over medium-high heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice a sweet aroma starting to develop. Now, stir in the minced garlic and cook for just one more minute—until it’s fragrant but not browned.
Step 2: Add the ground beef to the skillet, using your wooden spoon to break it up into small crumbles. Cook until it’s no longer pink, which should take about 5-7 minutes. If there’s a significant amount of excess grease, you can drain it off, but leaving a little bit adds great flavor.
Step 3: This is where the magic happens! Sprinkle the taco seasoning over the cooked beef and onion mixture. Stir everything together for a minute until the beef is fully coated and you can really smell those warm spices blooming in the pan.
Step 4: Pour in the undrained diced tomatoes with green chilies, the tomato sauce, the broth, and the heavy cream. Give it a good stir to combine everything. The liquid will look a bit thin and separated at first—that’s perfectly normal and exactly what you want.
Step 5: Add the uncooked pasta shells directly into the skillet and stir them in, making sure they’re mostly submerged in the liquid. Bring the entire mixture to a lively boil, then immediately reduce the heat to low, cover the skillet with a lid, and let it simmer gently.
Step 6: Let the pasta cook for about 12-15 minutes, stirring once or twice halfway through to prevent sticking. You’re looking for the pasta to be perfectly al dente and for the sauce to have thickened significantly. It should coat the back of a spoon nicely.
Step 7: Turn off the heat. Stir in one and a half cups of the shredded cheese until it’s completely melted and creates a gloriously creamy, orange-hued sauce. Take a quick taste and season with salt and black pepper as needed.
Step 8: Sprinkle the remaining half cup of cheese evenly over the top. If you like, you can pop the lid back on for a minute to let the residual heat melt the topping, or place the skillet under a broiler for 2-3 minutes for a beautifully bubbly, golden-brown finish.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze before adding cheese for best texture; thaw in fridge overnight and add fresh cheese when reheating.
- Reviving: Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
Serving Suggestions
Complementary Dishes
- A simple, crisp green salad — The fresh, leafy crunch with a lime vinaigrette provides a perfect, palate-cleansing contrast to the rich and hearty pasta.
- Charred corn on the cob — A little smoky sweetness from the grill complements the Tex-Mex flavors in the dish beautifully.
- Warm, buttery garlic bread — Because is any pasta meal truly complete without something to sop up every last bit of sauce? I think not.
Drinks
- A frosty Mexican lager — The light, crisp carbonation cuts through the richness of the cheese and cleanses your palate between bites.
- A classic margarita on the rocks — The bright, citrusy tang and hint of salt are a fantastic flavor pairing for the spiced beef and tomatoes.
- Sparkling water with lime — A refreshing, non-alcoholic option that still delivers the fizzy, citrusy contrast you’re looking for.
Something Sweet
- Churros with chocolate dipping sauce — You’re already in a fiesta mood, so lean into it with this classic, cinnamon-sugary treat.
- Mango sorbet — Its bright, tropical fruitiness is a light and refreshing way to end a meal that’s on the heavier side.
- Flan — The smooth, creamy custard and caramel sauce provide a cool, silky finish that’s the perfect follow-up to a spicy dish.
Top Mistakes to Avoid
- Mistake: Using the wrong size skillet. If your pan is too small, the liquid won’t properly cover the pasta, leading to uneven cooking and potentially burnt bits on the bottom. A large, deep skillet is essential.
- Mistake: Overcooking the pasta. Remember that the pasta will continue to absorb sauce and soften even after you turn off the heat. Aim for al dente when you check it at the 12-minute mark to avoid a mushy final texture.
- Mistake: Adding cold cheese all at once. Dumping a huge pile of cold cheese into the hot sauce can cause it to clump instead of melting smoothly. Take the skillet off the heat first and stir the cheese in gradually.
- Mistake: Skipping the taste test at the end. The saltiness can vary greatly depending on your broth, cheese, and seasoning packet. Always taste and adjust the seasoning with salt and pepper before serving—it’s the difference between good and great.
Expert Tips
- Tip: Brown the beef well. Don’t just steam it until it’s gray. Get a good, proper sear on the meat before breaking it up. Those little browned bits at the bottom of the pan are packed with savory, umami flavor that will make your entire sauce taste deeper and more complex.
- Tip: Let it rest before serving. I know it’s tempting to dig right in, but if you can let the skillet sit off the heat for 5 minutes after adding the cheese, the sauce will thicken up just a bit more and cling to the pasta perfectly.
- Tip: Boost the veggie content effortlessly. Sauté some finely diced bell peppers or zucchini along with the onion. They’ll blend right into the sauce, adding nutrition and a subtle sweetness without changing the character of the dish.
- Tip: Create a crispier topping. For a more baked pasta casserole feel, transfer the finished dish to an oven-safe dish, top with the remaining cheese and maybe some panko breadcrumbs, and broil until the top is golden and irresistible.
FAQs
Can I make this Taco Pasta ahead of time?
Absolutely. You can assemble the entire dish, let it cool completely, and store it covered in the refrigerator for up to two days. When you’re ready to eat, reheat it in a 350°F (175°C) oven for about 20-25 minutes, or until bubbly. You may need to add a splash of broth or water when reheating, as the pasta will continue to absorb liquid.
What can I use instead of heavy cream?
If you’re looking for a lighter option, half-and-half works very well. For a dairy-free version, full-fat canned coconut milk is a fantastic substitute—it provides a similar richness and a very subtle sweetness that actually pairs nicely with the spices. Just avoid using milk, as it can curdle when heated.
My sauce turned out too thin. How can I thicken it?
No worries, this happens! The simplest fix is to let the skillet simmer uncovered for an additional 3-5 minutes, which will allow excess liquid to evaporate. You can also mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then stir it into the pasta and cook for another minute until thickened.
Can I freeze the leftovers?
You can, but with a caveat. Cream-based sauces can sometimes separate and become a bit grainy upon thawing and reheating. For the best texture, freeze it before adding the cheese. Then, when you’re ready to eat, thaw it overnight in the fridge, reheat it on the stovetop, and stir in the fresh cheese at the very end.
Is there a way to make this recipe spicier?
For sure! There are a few easy ways to turn up the heat. You could use a “hot” variety of taco seasoning, add a diced jalapeño (seeds and all) when you cook the onions, or stir in a tablespoon of your favorite hot sauce along with the tomato sauce. A sprinkle of crushed red pepper flakes at the end is also a great quick fix.
Taco Pasta
Craving an easy, cheesy dinner? This Taco Pasta recipe combines ground beef, shells, and taco seasoning in one skillet. Ready in 30 minutes! Get the recipe.
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
1 medium yellow onion (finely diced)
-
3 cloves garlic (minced)
-
1 lb ground beef (80/20 lean-to-fat ratio is ideal)
-
1 packet taco seasoning (1 oz)
-
1 can diced tomatoes with green chilies (10 oz, like Rotel, undrained)
-
1 can tomato sauce (8 oz)
-
2 cups low-sodium beef or chicken broth
-
1 cup heavy cream or half-and-half
-
8 oz medium pasta shells or elbow macaroni
-
2 cups shredded Mexican cheese blend (divided)
-
Salt and black pepper (to taste)
-
Fresh cilantro, sour cream, diced avocado
Instructions
-
Start by heating the olive oil in your large skillet or Dutch oven over medium-high heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice a sweet aroma starting to develop. Now, stir in the minced garlic and cook for just one more minute—until it’s fragrant but not browned.01
-
Add the ground beef to the skillet, using your wooden spoon to break it up into small crumbles. Cook until it’s no longer pink, which should take about 5-7 minutes. If there’s a significant amount of excess grease, you can drain it off, but leaving a little bit adds great flavor.02
-
Sprinkle the taco seasoning over the cooked beef and onion mixture. Stir everything together for a minute until the beef is fully coated and you can really smell those warm spices blooming in the pan.03
-
Pour in the undrained diced tomatoes with green chilies, the tomato sauce, the broth, and the heavy cream. Give it a good stir to combine everything. The liquid will look a bit thin and separated at first—that’s perfectly normal and exactly what you want.04
-
Add the uncooked pasta shells directly into the skillet and stir them in, making sure they’re mostly submerged in the liquid. Bring the entire mixture to a lively boil, then immediately reduce the heat to low, cover the skillet with a lid, and let it simmer gently.05
-
Let the pasta cook for about 12-15 minutes, stirring once or twice halfway through to prevent sticking. You’re looking for the pasta to be perfectly al dente and for the sauce to have thickened significantly. It should coat the back of a spoon nicely.06
-
Turn off the heat. Stir in one and a half cups of the shredded cheese until it’s completely melted and creates a gloriously creamy, orange-hued sauce. Take a quick taste and season with salt and black pepper as needed.07
-
Sprinkle the remaining half cup of cheese evenly over the top. If you like, you can pop the lid back on for a minute to let the residual heat melt the topping, or place the skillet under a broiler for 2-3 minutes for a beautifully bubbly, golden-brown finish.08
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