Taco Pasta, with taco-seasoned ground beef, tender pasta, crisp corn, and of course, a loads of cheese.

This meal is prepared in ONE PAN, with the pasta even cooking in the same pot.

Pair Taco Pasta with a big salad like this Italian salad, this Caprese salad, or this Panzanella salad.

Completed taco pasta dish garnished and ready, with a spoon capturing a hearty serving.

Table of Contents

Taco Pasta Recipe

This Taco Pasta is a real winner at my home. When I’m looking for a dinner everyone will love with no complaints, this is it. It’s like the Hamburger Helper you remember growing up, but fresher and tastier. Both kids and adults love it, and it’s so simple to make.

Perfect for those busy nights when you want something delicious without the hassle and cleanup!

Meat sizzling in a pan with seasonings being sprinkled on top.

Ingredients In Taco Pasta

These basic ingredients come together to create a delicious dish.

  • Ground beef: Ground turkey works too, but add extra salt or a touch of beef bouillon for flavor.
  • Yellow onion: Contributes depth with a hint of sweetness.
  • Minced garlic: Adds a strong, fragrant flavor to the dish.
  • Taco seasoning: Make your own taco seasoning or grab your favorite pack.
  • Mild salsa: Feel free to up the spice and use your favorite salsa.
  • Frozen corn: No need to defrost, just add it in frozen.
  • Elbow macaroni: Elbow macaroni is classic for its shape, but you can use other pasta shapes with the same cooking time.
  • Mild taco sauce: Adjust amount based on desired heat level.
  • Mexican shredded cheese or sharp cheddar cheese: Use freshly grated cheese for a smoother melt.
Ingredients for taco pasta recipe being combined: tomatoes, corn, pasta, and cheese.

How To Make Taco Pasta

  1. Brown the Beef: Cook lean ground beef in a skillet until browned. Drain excess fat. 
  2. Sauté Onions and Garlic: Add onion and minced garlic to the skillet and cook until fragrant.
  3. Add Seasonings: Stir in taco seasoning and cook for 30 seconds.
  4. Combine Ingredients: Add water, salsa, corn,  pasta, taco sauce, and cooked beef to the skillet.
  5. Simmer: Bring to a boil, then cover and simmer. Add remaining water and cook until pasta is tender.
  6. Add Cheese: Remove from heat and stir in cheese until melted.
  7. Serve with Toppings: Top with your favorite toppings.

Quick Tip

Use a large nonstick skillet to cook this dish. A small pan won’t fit all the ingredients, and a nonstick surface prevents pasta from sticking and burning.

Spoon scooping up cheesy taco pasta with visible cheese and seasoned meat.


Storage

Leftovers?

Store leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze in a container or bag for up to 3 months. Reheat thoroughly before serving.


More Easy Dinner Recipes:

Spoon scooping up cheesy taco pasta with visible cheese and seasoned meat.
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4.95 from 37 votes

Taco Pasta

By Chelsea Lords
Taco Pasta is the ultimate mash-up of tender pasta, taco-seasoned ground beef, crisp corn, and a generous helping of melty cheese. It’s a quick, satisfying dinner that’s bursting with flavor!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings

Equipment

  • Large pan nonstick

Ingredients 
 

  • 1 pound lean ground beef 93/7
  • 1/2 cup yellow onion finely diced
  • 1/2 teaspoon minced garlic
  • 1 packet taco seasoning see note 1
  • 2 cups water divided
  • 1 cup mild salsa see note 2
  • 1 cup frozen corn
  • 2 cups elbow macaroni 10 ounces
  • 1 cup mild taco sauce
  • 1-1/2 to 2 cups Mexican shredded cheese or sharp cheddar cheese
  • Toppings as desired see note 3

Instructions 

  • Brown the ground beef in a large nonstick pan. Transfer the beef to a plate and drain the fat. Add onion and garlic to the pan. Stir until fragrant—about 30 seconds to a minute on medium-high heat. Add in the taco seasoning and stir for 30 more seconds.
  • Add in 1 cup water, salsa, and corn. Stir well and add in the uncooked pasta, taco sauce, and reserved cooked beef.
  • Bring mixture to a boil, then lower to low-medium heat and cover the pan with a lid. Let simmer about 5–7 minutes, then add the last cup of water and stir everything together again. Return lid and let simmer until pasta is tender, about another 5–7 minutes.
  • Remove from heat. Sprinkle with cheese and stir it into the pasta until melted. Top taco pasta with optional toppings of choice. I love avocado, sour cream, cherry tomatoes, and fresh cilantro or green onions. Serve immediately.

Video

Recipe Notes

Note 1: if you’d rather use a homemade taco seasoning mix, stir together the below seasonings and use in place of the packet:
  • 1 tablespoon chili powder
  • 1 teaspoon paprika and 1 teaspoon cumin
  • 1/2 teaspoon oregano and 1/2 teaspoon roasted garlic powder
  • 1/2 teaspoon fine sea salt and 1/2 teaspoon freshly cracked pepper
Note 2: If you don’t use a nonstick pan, you’ll need to stir the pasta ever 3–4 minutes to keep from sticking. During the simmering stage, keep an eye on the liquid level and add up to 1/4 cup water if the water has evaporated before the pasta is tender.
Note 3: Optional toppings: green onions or cilantro, sour cream, diced tomatoes, and/or diced avocado.
Storage: Store Taco Pasta in the fridge in an airtight container for up to 3–4 days. You can also freeze in a container or bag for up to 3 months.

Nutrition

Serving: 1serving | Calories: 344kcal | Carbohydrates: 34.3g | Protein: 27g | Fat: 10.8g | Cholesterol: 67mg | Sodium: 542mg | Fiber: 2.6g | Sugar: 3.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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4.95 from 37 votes (4 ratings without comment)

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111 Comments

  1. Margot says:

    What kind of salsa did you use?

    Reply
    1. Chelsea Lords says:

      Pace’s mild salsa

      Reply
  2. Carolyn says:

    My Mother made goulash fairly often. After I was married I made her recipe for my husband and children but over time, forgot how to make it. Found your recipe last night and decided to make it tonight. I made the sauce as directed but put in my crock pot to cook over night and will cook the pasta separately tomorrow, then combine the two. The Sauce cooking in the crock pot smells wonderful!! Thank you.

    Reply
    1. Chelsea Lords says:

      I am so glad you are able to re make an old family classic! I can’t wait to hear what you think! Thanks Carolyn! 🙂

      Reply
  3. ellen reynolds says:

    5 stars
    This was pretty tasty and very filling. Your photos are gorgeous. I’ve pinned many to my fav folder. Made the honey mustard chicken salad last night, and that too was great, even though I had no bacon or softened avocado. I don’t think it was needed . It was good as is.

    Reply
    1. Chelsea Lords says:

      Thank you Ellen! 🙂

      Reply