Taco Pasta

This cheesy taco pasta comes together quickly in a few simple steps! Leaning heavily on kitchen staples, this easy taco pasta is the perfect family-friendly dinner that you can whip up in less than 30 minutes.

This taco pasta came to be years ago when I needed something quick and simple for a potluck at work. This taco pasta is perfect not just for a quick weeknight dinner but for gatherings, as it can easily be doubled or tripled to feed a crowd.

Why You’ll Love This Recipe

• It’s really easy to make! You cook pasta in one pot and in another skillet, you cook the beef. Then you combine it with the salsa and cheese. Easy peasy, lemon squeezy!
• You only need 6 ingredients! Technically, you could get away with 5 by swapping the beef broth for water in a pinch.
• It doesn’t take long to make! I find that in the time it takes for the pasta to cook, I can finish making the beef mixture then it’s just combining the two!

Ingredients You’ll Need

• pasta — I use small pasta shells, but you’re welcomed to use any pasta you have on hand. I prefer the shells so the beef, sauce, and cheese can tuck into the shells, giving you the perfect bite.
• beef — I use lean ground beef, so I don’t have to drain any grease. If you use fattier ground beef, you will have to drain the grease.
• taco seasoning — you can use store-bought taco seasoning or use my homemade low-sodium taco seasoning!
• beef broth — while you can use water, the beef broth adds a ton more flavor to the taco pasta recipe. I recommend using low-sodium beef broth.
• salsa — I love playing around with the salsa, depending on my mood. I’m using a chunky mild salsa in this recipe, but you can swap it for spicy salsa, pineapple salsa, medium salsa, etc. There are so many options at the store to choose from.
• shredded cheese — feel free to use your favorite shredded cheese. I’m using a blend of cheddar and mozzarella.

How to Make Taco Pasta

• In a large pot of salted water, cook your pasta according to the packet instructions.
• Meanwhile, In a large skillet over medium heat, add the ground beef and cook until 60-70% browned. Make sure to break the ground beef up into small pieces with a wooden spoon or spatula!
• Lower the heat to medium-low. Add the taco seasoning to the skillet.

• Add the beef broth. Stir until combined and cook until most of the water has evaporated.
• Drain the pasta.

• Once the beef is ready, add the cooked pasta, salsa, and shredded cheese to the skillet.

• Stir to combine and serve immediately.

Recipe Tips and Notes

• I like to top my ground beef taco pasta with some green onions or parsley for a pop of color. It’s totally optional!
• Use a spicier salsa or add some red pepper flakes to increase the heat.
• Want to add some extra veggies? You can saute some diced onions, carrots, or bell peppers before adding the beef. You can also stir in some baby spinach at the end, along with the salsa and cheese.
• If you want to double or triple this recipe, I recommend using a large pot to combine the pasta, beef, salsa, and cheese. Doubling/tripling will overflow if you try using a regular skillet.

Make Ahead Tips

• Meal prep: once cooled, store the ground beef taco pasta in an airtight container for up to 4 days in the fridge. You can reheat it in the microwave or in a skillet.
• Freezer: allow pasta cool before transferring them into an airtight freezer-safe container before storing them in the freezer. They can last for up to 3 months.

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Taco Pasta

This cheesy taco pasta comes together quickly in a few simple steps! Leaning heavily on kitchen staples, this easy taco pasta is the perfect family-friendly dinner that you can whip up in less than 30 minutes.

5 from 1 vote

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Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 5 servings

Ingredients

• 4 cups small pasta shells
• 1 pound lean ground beef
• 2 tablespoons taco seasoning
• ¾ cup beef broth, low sodium
• 1 cup salsa
• 1-1½ cup shredded cheese

Instructions

• In a large pot of salted water, cook your pasta according to the packet instructions.
• Meanwhile, In a large skillet over medium heat, add the ground beef and cook until 60-70% browned, making sure to break up the beef into small pieces with a wooden spoon or spatula.
• Lower the heat to medium-low. Add the taco seasoning to the skillet along with the beef broth. Stir until combined and cook until most of the water has evaporated.
• Drain your pasta and add it to the cooked beef. Add the salsa and shredded cheese.
• Stir to combine and serve immediately.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Calories: 541kcal | Carbohydrates: 65g | Protein: 39g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 763mg | Potassium: 724mg | Fiber: 4g | Sugar: 5g | Vitamin A: 571IU | Vitamin C: 1mg | Calcium: 209mg | Iron: 4mg

Author: Carmy

Course: Main Course

Cuisine: American

Nutrition Disclaimer

More Recipes to Try

• Ground Beef Tacos
• Taco Bowl Meal Prep
• Instant Pot Shredded Chicken Tacos with Mango Salsa and Lime Crema
• Slow Cooker Carnitas
• Air Fryer Shrimp Tacos
• Air Fryer Fish Tacos

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