Taco Pasta
Updated Apr 20, 2026
This beef taco pasta cooks everything in one pot, pasta and all. A quick weeknight dinner with taco-seasoned ground beef, canned tomatoes, and cheddar.
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Taco Pasta is soo good (and easy!)
My family and I love ground beef tacos, and we love pasta, so why not combine the two? This Taco Pasta might not be handheld like traditional tacos are, but with tomatoes, cheese, and taco seasoning, it brings all the taco flavors together. It’s almost like a beefy taco-flavored mac and cheese, and it is soo good!
This taco pasta recipe feeds four, but it’s easily doubled (just make sure you use a large pot or Dutch oven!) Leftovers for lunch the next day are always a perk, too. We like to top the taco pasta up with a scoop of sour cream or Greek yogurt, jalapeno slices, and cilantro, and crushed tortilla chips for added texture.
Happy Cooking!
– Yumna
Taco Pasta Ingredients
- Ground beef and aromatics: The olive oil, onion, garlic, and ground beef all go into the pot together in the first two steps. Dice the onion fairly small so it softens quickly. If there is a lot of excess fat after the beef cooks through, spoon some off before adding the tomato paste and liquids. Swap in ground chicken or ground turkey in this taco pasta. Both work well!
- Taco seasoning: A store-bought packet is convenient here. A standard packet is about 1 ounce, which is roughly 2 to 3 tablespoons, depending on the brand, so check the label to make sure it matches the 3 tablespoons the recipe calls for. I use a homemade taco seasoning blend if you want to try it.
- Tomato base and stock: Tomato paste, fire-roasted diced tomatoes, and beef stock. Fire-roasted diced tomatoes are worth using, but regular diced tomatoes still work. Beef stock gives a slightly richer base, but chicken works if that is what you have.
- Pasta: Short pasta holds up best in this beef taco pasta. Rotini, penne, rigatoni, and farfalle all work well. Avoid thin pasta like angel hair or linguine since it can overcook before the liquid fully reduces.
- Cheese: Sharp cheddar stirred in at the end. Shred it from a block if you can since pre-shredded has a coating that keeps it from melting as smoothly.
- For serving: Greek yogurt or sour cream, sliced jalapeños, and cilantro. If cilantro is not your thing, flat-leaf parsley works as a swap.
How to Make Taco Pasta
Taco Pasta Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 pound ground beef
- 2 garlic cloves minced
- 3 tablespoons taco seasoning
- 1 tablespoon tomato paste
- 1 (14.5-ounce can) fire-roasted diced tomatoes
- 4 cups beef or chicken stock
- 1 pound pasta of choice
- 1 cup shredded sharp cheddar
Optional toppings:
- Greek yogurt or sour cream
- Jalapeños sliced
- Fresh cilantro
Instructions
- In a large pot or Dutch oven, add olive oil and set over medium heat. Once shimmering, add onion and cook for 5 minutes, or until it starts to soften.
- Add ground beef, garlic, and taco seasoning and cook, stirring often, until the meat is cooked through, about 5 minutes.
- Add the tomato paste and stir to coat all of the meat and vegetables. Add diced tomatoes and stock and bring to a boil. Add pasta and reduce heat to a simmer and cook, stirring occasionally, for about 15 to 18 minutes, or until the pasta is cooked al dente and almost all of the liquid has cooked off.
- Remove from heat and stir in the cheese, mixing until melted. Serve with toppings of choice.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add black beans. Stir in 1 cup of drained and rinsed black beans along with the pasta for extra protein.
- Add corn. Stir in 1 cup of frozen or canned corn with the tomatoes and stock. It does not need any extra cooking time.
- Make it creamy. Stir in 4 ounces of softened cream cheese along with the cheddar at the end for a richer, thicker sauce.
- Add diced bell pepper. One cup of diced bell pepper cooked with the onion adds color and a little sweetness. Red or orange work best here.
- Add spinach: Toss in a handful or two of baby spinach along with the cheese. It will wilt into the taco pasta and add a few extra nutrients.
Recipe Tips
- Don’t over-stir your ground beef. Don’t stir it too often; instead, allow it to develop deep brown bits for the most flavor. You’ll also want to cook it JUST until no longer pink. Read these tips for browning ground beef for more great ideas.
- Let it rest: Giving the taco pasta a few minutes to rest off the heat before serving can help the flavors meld together and the sauce to reach the perfect consistency.
Serving Ideas
- Serve with a simple salad. This taco pasta is filling on its own, but a Mexican-inspired salad never hurts! Sometimes I’ll make a Mexican chopped salad, or a Corn Tomato Avocado Salad.
FAQs
If your sauce is too thin after the pasta has cooked, let it simmer for a few additional minutes uncovered, stirring frequently. The sauce will reduce and thicken upon standing.
If the pasta looks done but there is still too much liquid, turn the heat up slightly for the last few minutes and let it reduce, stirring often. Different pasta shapes absorb at different rates, so thicker shapes may need a few extra minutes.
Comments
My whole family prefers pasta cooked a bit softer than al dente. Not mushy, but somewhere in between. Should I just add more broth so that it will not dry out before the pasta gets to our liking?
Yes, I would just cook until you preferred texture is reached, adding broth if you feel too much liquid is evaporating. Hope you and your family enjoy!!
So yummy and creamy!
Yay, so happy it turned out great for you!!
Fabulous and so comforting. Made it on Sunday and everybody loved it. Can’t wait to receive the new book in the mail!
Thanks so much!
Forgot to stir the pasta while cooking but still a very easy and forgiving recipe! Came out a bit spicy but I did use Kashmiri chili powder for the homemade taco seasoning, might be that…
Glad to hear it worked out well for you!