Taco Pasta

5 from 3 votes

Taco pasta combines two of my favorite dishes! Get the yummy Mexican flavors you love in a taco in a cheesy, creamy pasta dish.

Course Entree, Pastas

Cuisine Mexican, Tex Mex

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 904kcal

Author Yumna Jawad

Equipment

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

Storage: Allow leftovers to cool to room temperature, then transfer to an airtight container and store in the refrigerator. Taco pasta will keep for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water until heated through.

Notes:

Nutrition facts are for the taco pasta only and do not include optional toppings.

If you don't have taco seasoning, you can use the following as a substitute:

2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons paprika
2 teaspoons black pepper
1 ½ teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano

Nutrition