Two of the most popular foods in my home are pasta and tacos. So, rather than choose between the two, I fused them into one dish with this ground beef taco pasta, and it instantly became one of my family’s favorite recipes. Savory, cheesy, and filling, it’s the perfect busy weeknight dinner when I need an easy recipe my whole family will agree on that also doesn’t compromise on taste or nutritional balance. My boys have fun adding their favorite toppings, and I rest easy knowing they’re getting lots of protein and veggies.
Recipe Highlights
Picky eater-approved: Even my finicky eaters enjoy this cheesy taco pasta, often going back for a second bowl. The first time I made it, everyone agreed the dish was a keeper. Now, it’s one of my most popular dinner recipes, and my boys request it whenever I ask for their menu input.
Quick and simple: With minimal prep time, all the ingredients combine and cook in a large pot or Dutch oven in just 30 minutes, making this a foolproof easy dinner idea that’s a frequent addition to my meal plans. A single serving provides lots of flavor as well as 29 grams of protein, 5 grams of fiber, and many vitamins, and minerals, including vitamin C, vitamin A, and calcium.
Customizable: Like many of my family-friendly recipes, the flavors of this dish easily can be adjusted to satisfy various preferences and spice tolerances. It’s also easy to adapt to suit different dietary needs. For instance, I’ve tested this recipe with both regular and gluten-free pasta, and both work great. When cooking for my family, I also keep it dairy-free for my youngest and myself, and there’s no noticeable difference in the taste or texture.
5 Standout Ingredients
Below are a few of my notes about the key ingredients:
- Beef: As with all the healthy ground beef recipes on this site, I use high-quality red meat, preferring 90% lean ground beef for this recipe to keep it lower in saturated fat. I’ve also used lean ground turkey and ground chicken. With each variation, there was a subtle difference in the flavor of the taco pasta, but it still turned out tasty.
- Pasta: I prefer short pasta shapes such as rotini, penne, or pasta shells, but any small pasta shape works well. I’ve also used gluten-free pasta, and just shorten the cooking time to prevent it from getting too soft and breaking apart.
- Broth: Use either homemade or store-bought low-sodium chicken broth or beef broth. Either is fine, but I prefer homemade broth when I have it on hand.
- Rotel tomatoes: I use fire-roasted tomatoes with green chiles for a slightly smoky flavor and a touch of heat. Regular diced tomatoes with green chiles also work well. Or, use plain diced tomatoes to keep this one-pot taco pasta super mild.
- Taco seasoning: I almost always have homemade taco seasoning on hand, but substitute store-bought packets when they’re on sale. Use more or less to taste, depending on the blend.
Find the ingredient list with exact measurements in the recipe card below.
Cooking Taco Pasta On The Stovetop
My favorite thing about this recipe is that it all comes quickly with minimal effort on my part. All I have to do is chop the veggies and combine the ingredients. Here’s an overview of the process:
- Brown the beef: Warm a large skillet over medium-high heat, add the ground beef, and cook, breaking it up as it browns.
- Cook the pasta: While the beef cooks, prepare the pasta to al dente, according to the package instructions.
- Sauté the aromatics: Transfer the cooked beef to a paper towel-lined plate. In the same skillet, cook the onions and garlic until tender.
- Thicken: Reduce the heat to medium, sprinkle flour over the onions, and stir to combine. Then, add the broth one cup at a time, whisking in between to prevent clumps, and let the mixture simmer until it thickens.
- Combine: Reduce the heat to low, stir in the cheese, Rotel tomatoes, tomato paste, and taco seasoning, and cook long enough to melt the cheese. Then, stir in the ground beef and the cooked, drained pasta.
- Serve: Remove the pot from the heat, stir in the sour cream, and enjoy warm with taco toppings.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Make It Gluten-Free
To make this gluten-free taco pasta, I swap the all-purpose flour for a 1:1 gluten-free all-purpose flour. Then, I use gluten-free pasta (I like this Barilla gluten-free macaroni for this recipe), cooking it according to the package instructions. I find that gluten-free pasta is a little more delicate. So, I typically stop cooking just before it’s al dente so that it doesn’t become mushy when added to the rest of the ingredients.
Make It Dairy-Free
For a dairy-free option, I use dairy-free shredded cheese and omit the sour cream. The pasta isn’t quite as creamy, but it’s still flavorful. None of the dairy eaters in my house ever complains.
Customize With Toppings And Enjoy
I almost always serve this one-pot taco pasta with a side of homemade cornbread muffins. It’s also tasty with a side of refried beans or I stir canned black beans into my bowl for extra fiber, but it’s plenty filling enough even without those additions.
I keep my toppings simple, adding a few slices of avocado and fresh cilantro. However, my boys go crazy, loading their bowls with chopped onion, diced bell peppers, extra Monterey Jack or cheddar cheese, and extra sour cream. My oldest two boys also like to add a dash of hot sauce or diced jalapeños to make their servings spicier.
If There Are Any Leftovers
On the rare occasion I have leftovers, I transfer them to an airtight container and store them in the fridge for up to 4 days.
To serve, I warm individual portions in the microwave in 20-30 second increments. Or, I warm a large batch in a pot on the stove over medium heat, adding a splash of broth as needed to loosen the tomato sauce back up.
Frequently Asked Questions
Yes, leftovers freeze well for up to 3 months. When I’m ready to serve, I thaw frozen pasta in the fridge overnight and reheat it in the microwave or on the stovetop.
Yes, follow the recipe as usual, browning the turkey before combining it with the remaining ingredients.
I haven’t had success making this dish entirely as a one-pot meal, finding that the pasta doesn’t become tender enough when combined and cooked with the other ingredients. It’s best to cook the pasta separately, then drain and add it to the dish at the end.
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Taco Pasta Recipe
This easy taco pasta recipe combines two comfort foods into one protein-rich, veggie-filled, one-pot, family-friendly meal. Foolproof and quick to make, the pasta is savory, cheesy, and perfect for serving with various toppings. Gluten-free and dairy-free-friendly, too.
Ingredients
- 1 lb lean ground beef (I use 90/10)
- 6 ounces dry pasta of choice (use gluten-free pasta, if needed)*
- 1 tablespoon olive oil or avocado oil
- ½ medium yellow onion, diced (~½ cup)
- 3–4 garlic cloves, minced (~1 tablespoon)
- ⅓ cup all-purpose flour (use gluten-free flour, if needed)*
- 3 cups low-sodium chicken broth or beef broth
- 1 cup shredded cheddar cheese
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
- 3 tablespoons tomato paste
- 1 packet taco seasoning (or 3 tablespoons homemade taco seasoning)
- ⅓ cup sour cream
- Optional toppings: Fresh cilantro, shredded cheddar cheese, jalapeno slices, and/or sliced green onions
Get Recipe IngredientsInstructions
- In a large skillet over medium-high heat, add the ground beef. Cook until browned, 7-8 minutes, using a spatula to break up the meat as it cooks.
- While the beef is cooking, cook the pasta according to the package directions.
- Once the beef is cooked through, remove it to a paper towel lined plate to drain and wipe out the skillet.
- To the same skillet over medium-high heat, add the oil, diced onion, and garlic. Cook until the onions are soft, 4-5 minutes.
- Reduce the heat to medium and sprinkle the flour over the cooked onions; stir together. Add the broth, one cup at a time, whisking between to ensure all flour is stirred in. Let the mixture simmer over medium-high heat for 3-4 minutes to thicken.
- Reduce the heat to low then add the 1 cup shredded cheese, the diced tomatoes, tomato paste, and taco seasoning. Stir well and let it cook until the cheese is fully melted, 2-3 minutes.
- Add the cooked ground beef back to the skillet along with the cooked and drained pasta. Stir until all the ingredients are well combined and coated with the sauce.
- Remove from heat and stir in the sour cream.
- Serve topped with optional toppings, such as additional shredded cheese, jalapeno slices, and/or fresh cilantro.
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Notes
For a gluten-free recipe, use gluten-free pasta and a 1:1 all-purpose gluten-free flour blend, such as Bob’s Red Mill 1 to 1 Gluten-Free Flour or King Arthur Gluten Free Baking Flour. For gluten-free pasta, I like Barilla Gluten Free Pasta and Ancient Harvest Gluten Free Shells.
For a dairy-free taco pasta, use dairy-free shredded cheese and omit the sour cream.
To make homemade taco seasoning, combine 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 ½ teaspoons garlic powder, 1 teaspoon dried oregano, 1 teaspoon fine salt, ½ teaspoon onion powder, ¼ teaspoon paprika, and ¼-½ teaspoon cayenne pepper in a jar.
Nutrition Information
- Serving Size: 1/6 of the recipe
- Calories: 359
- Fat: 13 g
- (Sat Fat: 7 g)
- Sodium: 711 mg
- Carbohydrate: 32 g
- (Fiber: 5 g
- Sugar: 5 g)
- Protein: 29 g
- Cholesterol: 74 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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