Cheesy, hearty, and packed with bold Tex-Mex flavor, Taco Pasta is a weeknight dinner hero that fits easily into busy schedules and pleases even the pickiest eaters. This dish combines the comforting soul of pasta with the vibrant personality of tacos, creating something crave-worthy, satisfying, and endlessly customizable. Whether you’re new to the kitchen or an experienced cook looking for inspiration, Taco Pasta delivers big flavor with minimal fuss.
Why Taco Pasta Works
Taco Pasta stitches together two beloved worlds—classic pasta dishes and taco night favorites. Think tender pasta shells clinging to a creamy, spiced meat sauce, finished with melty cheese, zingy salsa, and all your favorite taco toppings. What sets this dish apart is its simplicity. Everything comes together in one pot. Cleanup is a breeze. Even better, leftovers reheat beautifully, making it ideal for meal prep.
Taco Pasta Ingredients
Let’s break down the key components that give Taco Pasta its irresistible flavor and texture.
Protein Base
- Ground Beef: Use lean ground beef for maximum flavor with less grease. A ratio around 93/7 is ideal. Swap in ground turkey or chicken for a lighter twist.
Pasta
- Medium Pasta Shells: Shells are the classic choice. Their shape traps sauce and meat, ensuring flavor in every bite. Elbow macaroni or rotini also work well.
Flavor Additions
- Taco Seasoning: Opt for a homemade mix or your favorite packet. This blend of chili powder, cumin, paprika, and other spices delivers authentic taco flavor.
- Aromatics: Chopped onion, minced garlic, and diced red bell pepper are sautéed to form a fragrant base.
- Fire-Roasted Tomatoes with Green Chilies: Canned tomatoes (such as Rotel) add subtle heat and tang.
- Salsa: Brings a fresh, zesty flavor and, depending on your choice, extra heat or sweetness.
Liquid
- Low-Sodium Beef Broth: Provides depth and helps the pasta cook directly in the pot, absorbing the flavors of the sauce.
- Heavy Cream: Adds body and creaminess. An optional addition of cream cheese intensifies the cheesy vibe.
Cheese
- Shredded Cheddar and Monterey Jack: Melt these into the pasta for a gooey, irresistible texture. Pepper Jack can be subbed for bolder heat.
Seasonings
- Salt & Pepper: Adjust to taste toward the end of cooking.
Toppings (Optional)
Pile on freshness and crunch with these topping ideas:
– Sliced jalapeños
– Chopped cilantro
– Diced avocado
– Chopped green or red onion
– Sour cream
– Black beans
– Shredded lettuce
Taco Pasta: Step-by-Step Instructions
Follow these straightforward steps to craft a pot of creamy, flavor-packed Taco Pasta.
1. Sauté the Beef and Vegetables
In a large Dutch oven, cook the ground beef over medium-high heat. As the beef browns, break it into small crumbles. Once cooked, drain off any excess fat.
Add chopped onion and bell pepper to the pot. Sauté until softened, about 4-5 minutes, then toss in the garlic and taco seasoning. Stir for another minute to release the spices’ aromas.
2. Add Saucy Components
Pour in the entire can of tomatoes with green chilies, salsa, and beef broth. Add heavy cream at this stage. Stir to combine, scraping any flavor from the bottom of the pot.
Ingredient Table for Easy Reference
| Ingredient | Purpose | Possible Substitutions |
|---|---|---|
| Lean Ground Beef | Protein base | Ground turkey, ground chicken |
| Medium Pasta Shells | Main carbohydrate, texture | Rotini, elbow macaroni |
| Taco Seasoning (packet/homemade) | Flavor, spice | Homemade taco mix |
| Onion, Garlic, Red Bell Pepper | Aromatics, color | Green pepper, shallot |
| Fire-Roasted Tomatoes w/ Chilies | Tang, moisture, heat | Plain diced tomatoes + chilies |
| Salsa | Freshness, heat, acidity | Picante sauce, homemade salsa |
| Low-Sodium Beef Broth | Cooking liquid, umami | Chicken or vegetable broth |
| Heavy Cream | Richness, body | Cream cheese (softened) |
| Cheddar & Monterey Jack Cheese | Creaminess, flavor | Pepper Jack, Colby Jack |
| Salt & Pepper | Seasoning | To taste |
3. Simmer with Pasta
Once the liquids are bubbling, stir in the uncooked pasta. Make sure the pasta is submerged. Reduce heat to a steady simmer. Cover and cook for 12 to 15 minutes, stirring every few minutes to prevent the pasta from sticking to the bottom and to promote even cooking.
4. Finish with Cheese
When the pasta is al dente and most liquid is absorbed, remove the pot from heat. Add the shredded cheddar and Monterey Jack. Stir until creamy and fully melted. Taste and season with salt and pepper as needed.
5. Top and Serve
Spoon the Taco Pasta into bowls. Let everyone customize with toppings—maybe a spoonful of sour cream, some diced avocado, or a sprinkle of fresh cilantro.
Tips & Troubleshooting
Crafting perfect Taco Pasta is all about small details. Here are some tips learned along the way:
- Grease Control: Leaner meats yield a lighter, less greasy dish and allow the sauce to cling to the pasta.
- Don’t Drain Tomatoes: You want that extra juice—it helps cook the pasta and builds flavor.
- Varying Pasta Shapes: If using another pasta shape, adjust cook time as needed. Check doneness a bit early.
- Cheese Variations: Use whatever’s in your fridge—Colby Jack, Pepper Jack, or a Mexican cheese blend. Pre-shredded cheese saves time, but hand-shredded cheese melts better.
- Vegetarian Twist: Swap out meat for black beans or seasoned plant-based meat crumbles.
- Stir Often: Prevent pasta from sticking by stirring frequently during simmering.
- Control the Heat: Use mild or hot salsa and adjust the quantity of green chilies to modulate spiciness.
Versatility: Make It Your Own
Taco Pasta shines because it’s adaptable. Mix in corn, add a squeeze of lime, or toss in a handful of spinach near the end for a nutrient boost. For kids, keep toppings simple. For adults who crave heat, stir a few chipotle peppers into the sauce.
Storage and Meal Prep
Taco Pasta makes fantastic leftovers—sometimes even better the next day as flavors meld. Here’s how to keep it fresh:
Storing Leftovers
- Refrigeration: Cool leftovers, then transfer to an airtight container. Store for up to 5 days.
- Freezing: Freeze in individual portions or as a whole batch for up to 3 months. Thaw overnight in the refrigerator for best texture.
Reheating
- Microwave: Cover individual servings and reheat in 30-second bursts, stirring in between.
- Stovetop: Add a splash of broth or water to the pot to loosen the sauce if needed and warm gently over medium heat.
Make-Ahead Preparation
Brown the beef and prep the veggie base a day ahead. Store in the fridge, then bring everything together on the day you plan to eat.
Nutritional Profile (Per Serving, Approximate)
| Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 450-500 | 25g | 44g | 21g | 4g |
Note: Nutrition will vary based on ingredients and toppings.
Serving Suggestions
Create a festive dinner by pairing Taco Pasta with tortilla chips, homemade guacamole, or a fresh tomato and corn salad. For a lighter touch, serve with a side of crisp romaine or mixed greens.
Taco Pasta is a dinner favorite that merges comfort and convenience. There’s room to experiment—switch up the protein, play with toppings, tweak the spice level. Every pot is a little different, and that’s part of the fun. Whether you’re seeking an easy family meal or a crowd-pleasing dish for potlucks, Taco Pasta brings together the best of both pasta and taco worlds, bite after cheesy bite.
Taco Stuffed Shells
These taco stuffed shells combine tender pasta with seasoned beef. They are filled with melty cheese. Zesty enchilada sauce goes on top. A dollop of refreshing sour cream finishes the dish.
Ingredients
- 20-24 jumbo pasta shells
- optional toppings: sour cream, fresh cilantro, pico de gallo, guacamole
- 1 1/2 cups shredded cheddar cheese, divided
- 3 cloves garlic, minced
- 1 cup shredded Monterey Jack cheese
- 1 pound ground beef
- 1 (1 ounce) packet taco seasoning
- 1 (10 ounce) can red enchilada sauce
- 1 medium onion, diced
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13 inch baking dish with cooking spray. Set aside.
- Cook the pasta shells in well-salted water. Follow the package instructions. Stop cooking 2 minutes before al dente. Drain the pasta shells. Rinse with cold water. Set aside.
- While the pasta is cooking, warm a large skillet over medium-high heat. Add the ground beef and onion. Cook, stirring frequently. When the beef is halfway cooked, add minced garlic and taco seasoning. Continue cooking until the beef is fully browned and the onions are soft.
- Stir in the red enchilada sauce. Simmer for 5-10 minutes. Let some of the liquid evaporate.
- Remove the skillet from heat. Let the mixture cool slightly. Stir in 1 cup of the cheddar cheese. Add the cheese in small handfuls until melted.
- Fill each pasta shell with the beef mixture. Arrange the filled shells in the baking dish. Sprinkle the remaining cheddar over the top. Add the Monterey Jack cheese as well.
- Cover the dish with foil. Bake for 15 minutes. Remove the foil. Bake for another 15 minutes. The cheese should be melted and bubbly.
- Let the dish cool for 5-10 minutes. Serve with any desired optional toppings. Enjoy!