Save The first time I made taco pasta, it was purely accidental. I had intended to make tacos but realized too late that I was out of shells. My backup plan of pasta somehow merged with the already-browned beef seasoning, and my family declared it better than the original idea.
Last winter my neighbor stopped by during a snowstorm just as this was simmering. She ended up staying for dinner and asked for the recipe before her coat was even off. Now she makes it for her family every Tuesday.
Ingredients
- 1 lb (450 g) ground beef (lean): Lean beef keeps the dish from becoming greasy but still delivers that rich beefy flavor that makes taco night satisfying
- 1 small onion, diced: The onion becomes sweet and tender as it cooks with the beef building a foundational flavor base
- 2 cloves garlic, minced: Add this after the beef has browned so it does not burn and turn bitter
- 2 tbsp taco seasoning: Homemade or storebought works but check that your blend includes cumin and chili powder for authentic flavor
- 1/2 tsp salt: The taco seasoning already contains salt so taste before adding more
- 1/4 tsp black pepper: Freshly cracked pepper adds a gentle heat that complements the spices
- 2 cups (480 ml) beef or chicken broth: This liquid cooks the pasta and reduces down to create a saucy consistency
- 1 can (14.5 oz/410 g) diced tomatoes, undrained: The juices add acidity and help create enough liquid for the pasta to cook properly
- 2 cups (200 g) dry pasta: Short shapes like penne or rotini catch the sauce in their ridges and cook evenly
- 1 1/2 cups (150 g) shredded cheddar cheese: Sharp cheddar stands up to the bold spices and melts into creamy pockets throughout
Instructions
- Brown the beef:
- Cook the ground beef in a large deep skillet over medium high heat breaking it apart with a spoon for about 5 minutes until fully browned. Drain any excess fat if needed.
- Soften the aromatics:
- Add the diced onion and minced garlic to the beef and sauté for around 3 minutes until the onion is translucent and fragrant.
- Add the spices:
- Sprinkle in the taco seasoning salt and pepper stirring constantly to coat the beef mixture evenly and let the spices bloom in the hot pan.
- Combine liquids and pasta:
- Pour in the broth and the entire can of diced tomatoes with their juices then scatter in the dry pasta stirring to distribute everything evenly.
- Simmer until tender:
- Bring the mixture to a boil then reduce heat to low cover and simmer for 12 to 15 minutes. Stir occasionally to prevent sticking and cook until the pasta is tender and most of the liquid has been absorbed.
- Melt in the cheese:
- Remove from heat and stir in the shredded cheddar until it melts into a creamy sauce coating the pasta and beef.
- Serve with toppings:
- Scoop into bowls and top with green onions sour cream and fresh cilantro if you like them.
Save This recipe has become my go to when friends need a meal delivered after surgery or a new baby. It travels reheats beautifully and always brings comfort without any fuss.
Choosing the Right Pasta Shape
I have found that ridged pasta like penne or rotini works best here because the taco sauce clings to every crevice. Smooth pasta shells also do nicely catching pockets of cheese and seasoned beef inside.
Making It Your Own
Some nights I add a can of drained black beans or corn when I stir in the pasta. Other times a chopped jalapeño makes an appearance when I want extra heat. The base recipe is forgiving enough to handle variations happily.
Meal Prep and Storage
This pasta actually tastes better the next day as the spices have more time to meld. It keeps in the refrigerator for up to four days and freezes beautifully for those nights when cooking feels impossible.
- Reheat with a splash of broth to restore creaminess
- Portion into individual containers before freezing for easy lunches
- Let cool completely before storing to prevent condensation
Save I hope this taco pasta finds its way into your regular rotation and brings the same cozy comfort to your table that it has to ours.
Recipe Help & Answers
- → Can I substitute ground beef with another protein?
Yes, ground turkey or chicken work well as alternatives and keep the dish lean and flavorful.
- → What types of pasta are best for this dish?
Short pasta shapes like penne, rotini, or shells hold up nicely and absorb the sauce evenly.
- → How do I make the dish spicier?
Add a chopped jalapeño with the onions or increase the taco seasoning to taste for extra heat.
- → Can this be made gluten-free?
Yes, simply use gluten-free pasta and check that your broth and seasonings are gluten-free as well.
- → What toppings complement this dish best?
Green onions, sour cream, and fresh cilantro add fresh, creamy, and herbal notes that enhance the overall flavor.
- → Is it possible to add more vegetables?
Absolutely—black beans, corn, or bell peppers can add texture and nutrition without overpowering the flavors.