Taco Pasta

This dinner is a lifesaver for those nights when you can’t pick between tacos or pasta, so you get both! Start by browning the beef with peppers and onions, add in taco seasoning for that classic flavor, then let everything simmer with tomatoes, black beans, and corn. Finish it off by stirring in lots of cheddar until it’s perfectly melty.

What you end up with is a cozy, crowd-pleasing skillet that’s just begging for your favorite toppings. At my house, that means Greek yogurt, green onions, and a handful of tortilla chips for crunch!

Before You Get Started

Here are a few tips to make your Taco Pasta the best it can be:

• Choose your meat: Ground beef, turkey, or chicken all work! Use what you have.
• Don’t forget the pasta water: Reserve about a cup in case you want to loosen the sauce.
• Add more veggies: Zucchini, spinach, or even mushrooms can be tossed in for extra nutrition.
• Spice it up: Want more heat? Toss in extra jalapeños or use spicy taco seasoning.
• Taco seasoning: Use your favorite store-bought taco seasoning or make your own homemade taco seasoning!

How to Make Taco Pasta

Here’s how to make this cozy skillet dinner in no time:

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta until just al dente, then drain and set aside. Save a cup of the cooking water for later.

2. Brown the Beef and Veggies

Heat olive oil in a large skillet over medium-high heat. Add the ground beef, onion, and bell peppers. Cook, breaking up the meat, until beef is browned and veggies are softened, about 8–10 minutes.

3. Add Garlic and Seasonings

Stir in the garlic, taco seasoning, and tomato paste. Let it cook for about a minute, just until fragrant.

4. Simmer with Tomatoes, Beans, and Corn

Pour in the diced tomatoes (with juice), black beans, corn, and chicken broth. Stir well and bring everything to a boil, then reduce to a simmer. Let it cook for 8–12 minutes, stirring occasionally and adding extra broth if needed.

5. Combine Pasta and Cheese

Stir in the cooked pasta and shredded cheddar cheese. Mix well until the cheese is melted and everything is coated in the cheesy sauce. Taste and adjust seasoning as needed.

5. Add Toppings and Serve

Dish up the Taco Pasta and pile on your favorite taco toppings!

Recipe Tips and Tricks

Make this dish your own with a few smart tweaks and swaps.

• Use whole wheat or protein pasta for extra nutrition.
• Make it vegetarian by swapping the meat for plant-based crumbles or extra beans.
• Double the batch and freeze half for a fast dinner another night—just leave out the cheese and add it after reheating.
• Keep an eye on the liquid: If the pasta seems dry, add more broth or reserved pasta water until it’s perfectly saucy.

Serving Ideas

There’s no wrong way to enjoy Taco Pasta, but these sides and toppings are always a hit!

• Corn-based sides: With a Healthy Mexican Street Corn Salad or Spicy Cabbage and Corn Slaw
• With bread: Sop up the soup with Easy Dinner Rolls or Two Ingredient Dough Breadsticks
• Toppings: Add green onions, cilantro, avocado, Greek yogurt or sour cream, jalapeños, fresh lime, or even a handful of tortilla chips!

Storage and Reheating

Here’s how to keep Taco Pasta fresh and tasty!

• Store: Leftovers keep in the fridge for up to 4 days in an airtight container.
• Freeze: Freeze for up to 2 months (leave out the cheese for best texture). Thaw and reheat gently, then stir in cheese just before serving.
• Reheat: Warm in a skillet with a splash of broth or water to keep it saucy.