Taco Pasta

This Taco Pasta recipe combines two of my favorite comfort foods—tacos and pasta—into one deliciously comforting dish.

It’s truly the best of both worlds: shell pasta swirled with seasoned ground beef, shredded cheese, and all the Tex-Mex flavors I crave.

The best part? I can make it my own! I love adding a handful of crispy lettuce, a dollop of sour cream, or a few jalapeños to spice things up.

Plus, it’s a one-pot wonder, which means fewer dishes for me and more time to kick back and enjoy.

And let’s be real—the only thing better than an easy weeknight meal is one that leaves me with leftovers, so I don’t have to cook the next day!

So grab your skillet and get ready to dig into something that’s cheesy, a little spicy, and a whole lot of delicious!

Ingredient Notes

• Lean Ground Beef: Beef is the star protein that brings a meaty flavor and satisfying texture to every bite. Look for at least a 93/7 ratio of lean to fat. I've tried other ratios, but the 93/7 ratio works best. You can also sub ground turkey or ground chicken.

• Medium Pasta Shells: You can get creative with the type of pasta you use. However, I like medium-sized shells best. Their pockets are perfect for capturing all the cheese and zesty flavors. 

• Taco Seasoning Mix: Pick up a packet of taco seasoning or make your own homemade taco seasoning. Either way, its blend of spices will infuse the pasta with an authentic Mexican flair. 

• Veggies: Use the ultimate trio: onions, garlic, and red bell pepper. They add color, flavor, and crunch. Plus, they make the dish smell amazing. 

• Diced Tomatoes with Green Chilies: Use fire-roasted diced tomatoes with a kick of green chilies for a lively burst of flavor. My favorite brand to use in this dish is Rotel Original Diced Tomatoes and Green Chilies because it has the ideal blend of tang and heat.

• Salsa: What kind of Mexican meal doesn’t include salsa?! Again, use your favorite brand or make one of these 25 homemade salsa recipes.

• Low-Sodium Beef Broth: This savory liquid will cook the pasta and infuse it with even more flavor. I like to use low-sodium broth because the taco seasoning mix already has a good deal of salt, and it prevents the dish from becoming overly salty.

• Heavy Cream: Believe it or not, this secret ingredient brings everything together. It’ll transform the cheesy sauce into something lusciously creamy and comforting. You can also add 4 ounces of cream cheese at the end to make it even cheesier!

• Cheeses: I use a blend of sharp cheddar and Monterey Jack. They melt perfectly for a gooey, cheesy finish.  Cheddar cheese is also a great option.

• Salt & Pepper: The essential seasoning duo. 

• Optional Toppings: You can go as wild as you like with your favorite taco toppings. I recommend chopped cilantro, black beans, jalapenos, sour cream, chopped onion, and diced avocado, but you can use whatever you want.

How to Make Taco Pasta

Let me show you how to whip up this Taco Pasta goodness. I promise the steps for making cheesy taco pasta aren’t nearly as long as the ingredient list!

1. Brown the beef. Brown the beef over medium-high heat in a large pot or Dutch oven. Break it into smaller chunks, and drain any excess fat. 

2. Cook the veggies. Add the diced onion and pepper. Cook for about 5 minutes until softened. Then, add taco seasoning and garlic and cook for another minute. 

3. Add the liquids. Pour in the diced tomatoes with chilies, salsa, beef broth, and heavy cream. Stir the mixture well and bring it to a boil. 

4. Cook the pasta. Add the uncooked pasta shells and stir to submerge them in the liquid. Reduce the heat to a simmer. Then, cover and cook for another 12 to 15 minutes, stirring occasionally. 

5. Add the cheese. Remove the pot from heat and stir in the shredded cheeses until melted. Season with salt and pepper to taste. 

6. Serve. Serve the pasta hot, garnished with any desired toppings. Enjoy!

Tips for the Best Taco Pasta

Over the years, I’ve made this cheesy taco pasta recipe a lot, and I’ve picked up some game-changing tricks along the way.

Here are some of the most important things I've learned:

• Ditch the fat. The easiest way to do this is by purchasing lean (or extra lean) ground beef. I also drain excess grease and fat after cooking it. I've tried it with higher fat content, and it makes the dish too greasy. Plus, less grease means the pasta sauce sticks better to the meat.

• Don’t drain! For this recipe, I dump the entire can of tomatoes with chilies into the pot. The extra liquid will help cook the pasta. 

• Put in some elbow grease. Be sure to stir often while the shell pasta is cooking. Doing so will prevent it from sticking and ensure even cooking. 

• Switch up the cheeses. If sharp cheddar and Monterey Jack aren’t your thing, that’s okay! Use whatever shredded cheeses you like best. I sometimes substitute pepper jack for a bit of extra heat. 

• Pick your perfect protein. This easy recipe tastes just as heavenly with ground turkey or chicken. You can even leave out the taco meat entirely and substitute black beans for a vegetarian option.

• Play with the pasta. I don’t mean this literally, of course. But feel free to experiment with different types of pasta to see which ones you like best. 

How to Store

Depending on the size of your family, you may end up with leftovers. I know I always have leftovers, and that makes me very happy!

After all, this hearty, stick-to-your-ribs dish is incredibly filling and goes a long way. Here's how I store my leftovers:

To Store: Place the cooled cheesy taco pasta in an air tight container and refrigerate it for 3 to 5 days. 

To Freeze: Transfer the cooled pasta to freezer-safe bags or airtight containers. Freeze it for up to 3 months. 

To Reheat: Let the cooked pasta thaw in the fridge overnight before reheating it. Then, reheat individual servings in the microwave until heated through.

Reheat the entire pot of leftovers on the stove over medium heat. You may need to add a splash of chicken broth or water to loosen them up.

More Tex-Mex Dinners You'll Love

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Mexican Rice Casserole

Chicken Fajitas

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