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.
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!
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.
How To Make Taco Pasta
- Brown the Beef: Cook lean ground beef in a skillet until browned. Drain excess fat.
- Sauté Onions and Garlic: Add onion and minced garlic to the skillet and cook until fragrant.
- Add Seasonings: Stir in taco seasoning and cook for 30 seconds.
- Combine Ingredients: Add water, salsa, corn, pasta, taco sauce, and cooked beef to the skillet.
- Simmer: Bring to a boil, then cover and simmer. Add remaining water and cook until pasta is tender.
- Add Cheese: Remove from heat and stir in cheese until melted.
- 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.
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:
- One Pan Shrimp and Sausage
- Beef Tacos ready in 30 minutes or less!
- One Pan Italian Sausage & Veggies reader favorite
- One Skillet Lemon Chicken & Potatoes
- Chicken Stir Fry ready in 30 minutes or less!
Taco Pasta
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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight. My 7 year old and 2 year old who are picky eaters downed it all! Loved it too with a beer on the side 😉 Thanks you so much for this quick, easy, yummy recipe, and especially the easy clean up!!
I’m so thrilled to hear this was a hit with everyone!! Thanks so much for the comment Melanie 🙂
I don’t keep frozen vegetables on hand, could I substitute a can of corn instead?
Sure! 🙂 Just use the same amount!
Holy yummy! Used ground turkey because it’s what I had in the fridge. I’m not a huge fan of taco sauce so that scared me a bit but it was awesome. Totally. Will be making Again. and again! My toddler ate two helpings!! This is better than spaghetti. Used rotini noodles. May add black beans next time. Love!!
Yay! That is so great to hear this dish was so well enjoyed in your home! Thank you so much for the comment Lisa!
Made this for dinner tonight and loved it!! Really easy to make and super delicious!!! Only note- it takes longer than 15 minutes… I’d say a little over 1/2 an hour start to finish. E
So happy to hear that this was enjoyed! Thank you Emily for the review 🙂
Just made this. It was fantastic. This is certainly a keeper for sure. Thanks Chelsea for the great recipes 😉
Thanks so much for trying them out and leaving a comment, I appreciate it! 🙂 So glad you enjoyed this! 🙂
I was looking for something quick and different for dinner tonight, and this recipe did not disappoint! I added some diced red bell pepper to up the veggie factor, but that was the only change. The family loved it!
That is so great to hear! And YUM on that red bell pepper! 🙂 Thank you Cara!
I made this last night on a whim, we were not disappointed! Yummm! Will make this again. Thank you for sharing this recipe!
Oh that is so great to hear! So happy you enjoyed this! 🙂
Hi Chelsea and everyone. I was so busy today that I didn’t give a thought to supper…when it dawned on me I kinda panicked but this recipe saved the day. I had to make some tweaks out of necessity but it still was so wonderful. I didn’t have taco sauce so I subbed in chili sauce, only had a half packet of taco seasoning, half the corn…added siracha. Oh boy this is going to go into the winter comfort food rotation. Very delicious…thank you for sharing this.
YAY!! So happy to hear it makes the dinner rotations 🙂 I’m so glad you were able to make it work with what you had and get dinner ready even with a super busy day — that’s awesome!
Was looking for something easy to make for dinner tonight that wasn’t just the usual tacos. This was a hit!! Easy recipe and tastes delicious! 🙂 I didn’t have taco sauce so I just added more salsa and it seems to have worked well! 🙂
Thanks so much for sharing, Chelsea!
Awesome!!! So happy to hear it 🙂 And yes, salsa sounds like a great substitute! Thank you so much for the comment and review Jenni! 🙂
Sometimes there is no better feeling than making something new for dinner and your kid actually likes it!!! It was so easy and yummy, thank you!!
Yay! SO glad to hear it!! Thanks so much for the comment 🙂