Taco Pasta (Plus VIDEO)

Fast and easy Taco Pasta is a creamy and spicy mix of Mexican sauce and Italian pasta. The best of both worlds in a one-pot meal not only makes quick work of meal preparation, but it also makes quick cleanup. The endless list of possible toppings lets you change the flavors around without anyone knowing it’s the same recipe.

Contents… Easy Taco Pasta Recipe Ingredients Alternative Ingredients Tips & Tricks Serving & Storage Instructions FAQs What to Serve with Taco Pasta More Tasty One-Pot Dishes How to Make Taco Pasta Watch How To Make It

I had no clue what Hamburger Helper was when I was growing up, and honestly, the first time I tried it, I couldn’t understand the big deal. Sorry! Besides, I didn’t feel right feeding it to my family after reading the ingredient label on the box.

This recipe is perfect for those days I don’t have time or energy to cook something fancy. You know what I’m talking about–making the sauce, cooking the meat, adding the pasta, opening a package of grated cheese, and throwing it all together for a one-pot meal. Yum! And what’s even better is it can be ready in 30 minutes flat.

Easy Taco Pasta

If you have ever doubted that taco toppings go great with pasta, put those doubts aside and try this mouthwatering recipe that combines the best of Mexican and Italian cuisine. I thought my hubby and son were going to dive face-first into the pot the first time I made this.

This incredible comfort food may not show up on the menu of a 5-star restaurant, but we don’t care.

My family begs for this dish at least once a week. And I’m happy to oblige because I know they’re eating healthy when I add extra veggies.

Recipe Ingredients

• Ground beef is a healthy protein that makes for a fast and easy one-pot meal. (Can’t get enough of it? Then check out my easy Ground Beef Recipes here.)
• Onion adds a surprising hint of sweetness with its typical pungency. In addition, you can shed a few tears less with my instructions on how to cut onions.
• Garlic – Whether you use it fresh, dried, or powdered, this gives your whole dish a mouthwatering aroma. It’s especially good when minced fresh.
• Jalapeno kicks up the heat and adds a unique flavor that is oh so yummy.
• Chili powder is a mix of Mexican spices that can be hot or mild, depending on your preferences. The base ingredient is cumin and red pepper. Sometimes, it has coriander and black pepper, too.
• Cumin is the trademark Mexican spice, though it’s used in Asian, Indian, and Middle Eastern food very heavily. The earthy flavor goes really well with cilantro and chile peppers.
• Paprika adds color and flavor without the heat. If you’d like the extra heat, you can use hot paprika, similar to cayenne.
• Oregano is an aromatic herb that is essential in Latin American cooking. And it’s good for you, too.
• Bouillon enhances the beefy meat flavor in this dish. Adjust the amount based on your preference.
• Tomatoes are the base sauce ingredient. The pleasantly sweet acidity is the perfect combination of spices and pasta.
• Tomato sauce is concentrated tomatoes. It gives you a more intense flavor without so much juice from fresh tomatoes.
• Green chile peppers have a unique flavor that kicks this taco pasta recipe up more than just a notch. My go-to green chiles are Hatch chiles grown in New Mexico when they’re available.
• Corn is something I love to add to soups and stews. It’s so filling and satisfying that this dish is probably all you’ll need to make the family happy.
• Pasta – I used rotini in my recipe, but you can use whatever you have on hand. Whether it’s elbow, corkscrew, penne, or even spaghetti, it will all taste absolutely fantastic.
• Beef or chicken broth – The pasta needs liquid to cook, which adds flavor. You can even use vegetable broth if you want to.
• Cheese adds a little umami and creaminess. It also adds extra protein and a good mouthfeel.

Alternative Ingredients

• Ground beef – You can easily replace it with ground lamb, chicken, or turkey. However, if you want a vegetarian version, replace the meat with a can of black or pinto beans or chickpeas.
• Pasta – If you prefer spaghetti, penne pasta, small shells, or another type, go for it. You can ramp up the nutritional value by using whole wheat pasta or make it gluten-free by using your favorite gluten-free pasta.
• Want a vegan version? Of course, you can. Just replace the meat with black beans or chickpeas and the cheese for a vegan option.
• Cheese – If you prefer other types of cheese to Monterey Jack or cheddar, don’t sweat it. For example, I love Colby. If you want a dairy-free version, you can replace it with a nice ripe avocado.

Tips & Tricks

1. If you prefer using the whole pound of shells so that you don’t have an open box lying around, double the rest of the ingredients. That way, the pasta isn’t overwhelming.
2. Make the pasta ahead and add it right before the cheese for an even faster weeknight meal.

Serving & Storage Instructions

To freeze it for later, I’d cook the pasta up until just before it’s done and hold off on the cheese. When you thaw it, add a half cup of chicken or beef broth, cook it, then add the cheese to finish it off.

Just so you know. This taco pasta recipe is even better the next day. Double the recipe and keep it in the fridge for 3-4 days in an airtight container. If you take your lunch to work, this is perfect.

FAQs

What to Serve with Taco Pasta

Because of the Mexican spices in the super-easy recipe, I like to serve cornbread. I also like a Greek salad with it. There’s something about Mediterranean flavors that combine well.

More Tasty One-Pot Dishes

• Cajun Chicken Alfredo – A classic Italian comfort food of creamy white sauce over fettuccine spiced up with chicken marinated in Cajun seasoning makes an awesome weeknight or date night dinner.
• Chili – Ground beef, tomatoes, Mexican spices, and hearty beans gives you comfort in a bowl. Whatever time of year it is, this stew will warm your soul.
• Instant Pot Oxtail Soup – Talk about easy. Just throw it all (meat and veggies) in the Instant Pot with some delicious curry spices and make some rice, and you have a complete meal.
• Jollof Rice and Chicken – Spicy West African chicken over rice makes a healthy and fast meal. Have dinner on the table and relax in an hour for those crazy weeknights.
• Chicken ala King – Creamy chicken, mushrooms, celery, and peas over rice is the perfect comfort food. And it’s ready in less than 45 minutes.

How to Make Taco Pasta

Cook the Beef

• The ground beef – Heat oil in a large skillet or cast iron over medium-high heat. Once heated, add the ground beef, breaking it up and stirring for about 3-5 minutes or until browned. Drain extra fat from meat if desired. You won’t have to if using lean ground beef. Remove beef and set aside. (Photos 1 & 2)
• Then add the onions and garlic – Pour about 1-2 tablespoons of oil into the pan. Stir in the onion and garlic and cook for about 1-2 minutes or until the onion softens and becomes translucent and the garlic is aromatic (Photo 3)
• Add the spices – Add chili powder, cumin, paprika, oregano, bouillon, and jalapeno. Stir for about 30 seconds.(Photo 4)

Add the Rest of the Ingredients

• Add the ground beef – After that, add back the beef and stir.
• Add the rest – Next, add diced tomatoes, tomato sauce, green chili, corn, pasta, and, beef broth. (Photos 5-8)
• Finish cooking – Stir together. Bring to a boil and let it cook on medium-low heat for 15-20 minutes. Adjust seasoning with salt and pepper to taste and water for desired soup consistency.
• Final touches – Serve the taco pasta warm in bowls and top with cheese and/or other desired optional ingredients..

Watch How To Make It

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