When two of your favorite things combine, you get taco pasta!! What more could you ask for in life?
We love a pasta dish for an easy dinner. We also do some kind of taco night at least once a week at our house. While we love having our easy go-to’s, I am always looking for ways to change up some of our favorite meals to add more variety. So, I figured let’s combine the two.
The end result is easy and healthy comfort food that totally hits the spot. It’s a little reminiscent of hamburger helper, but so much better. Make it on a busy weeknight or just if you want a quick dinner while keeping it healthy! One serving packs 37 grams of protein and 5 grams of fiber!
Why we love this taco pasta
- the best of both worlds – tacos and pasta, what is there not to like!?
- ready in 25 minutes
- 10 simple ingredients
- it makes a complete and macro-balanced meal – we have protein from the beef, carbohydrates from the pasta and veggies, healthy fat from the cheese, and fiber from the veggies and pasta.
- something the whole family will love!
Ingredients for cheesy taco pasta
- pasta – I used elbow macaroni, but any kind will work
- olive oil
- onion
- lean ground beef – I used 90/10
- taco seasoning
- bell peppers
- tomato paste
- fire roasted diced tomatoes with green chiles – opt for plain fired roasted if you want it less spicy
- cheddar cheese
- lime juice – this adds a nice pop of freshness
- salt and pepper
- toppings – lime juice, sour cream, greek yogurt, avocado, salsa, cilantro, jalapeño…
How to make taco pasta
- Cook your pasta according to the package. When done, reserve 1 cup of pasta water.
- Brown your meat. When the pasta water is about to boil, start cooking your meat. Heat a large nonstick pan over medium-low heat. Add oil and let it get hot, about 30 seconds. Add onions and salt and pepper and sauté for 3-4 minutes. Add beef and break it up with the back of a spoon or meat chopper. Saute for 2-3 minutes. Stir in taco seasoning and diced peppers and mix to combine until meat is browned (about another 3-5 minutes)
- Make the sauce. Add in your tomato paste and fire-roasted tomatoes and mix to combine, making sure to break up the tomato paste. It should be saucy. If needed, add a little water from the pasta to thin it out some.
- Drain pasta, saving 1 cup of pasta water (or more if desired).
- Assemble. Stir in cooked pasta and 1/4 cup + 2 tablespoons of pasta water. It should be pretty saucy, but if needed, add more pasta water. Once combined, stir in cheese until melted. Stir in lime juice.
- Enjoy! Top with toppings of choice and enjoy!
Can this dish be made gluten-free?
Yes, you can easily make this dish gluten-free by using your favorite gluten-free pasta.
What can I use to thicken taco meat?
If you want your taco meat even thicker, add in more tomato paste. Make sure to break it up and it is evenly incorporated throughout the taco meat.
Do I need to drain the excess grease from the meat?
No, you do not need to drain the excess grease. This is going to add more flavor to the dish and also help make the sauce. I like to use lean ground beef so there isn’t a ton of excess grease.
To make it dairy-free
Leave off the cheese to make it dairy-free. It will still be delicious!
Storage and reheating
- refrigerator – allow the pasta to cool completely. Store leftovers in an airtight container for up to 4-5 days.
- freezer – I haven’t tried freezing this recipe, but it should work. It should last up to 3 months in the freezer. Defrost in the fridge overnight.
- reheating – to heat it up, pop it in the microwave for a couple of minutes until warmed through. You can also reheat it on the stovetop. You might need to add a little more liquid (water or broth) if using the stove.
Substitutions and additions
- pasta – any kind of pasta will work (penne, pasta shells, rigatoni…). I like elbows as it mimics the size of the rest of the ingredients for the perfect bites. If needed, opt for gluten-free pasta to make this meal gluten-free.
- olive oil – any kind of neutral oil will work.
- ground beef – ground turkey or ground chicken will work instead. Make sure the meat isn’t too lean or it won’t add as much flavor.
- taco seasoning – you can use a mix of garlic powder, chili powder, paprika, cumin, and cayenne.
- fire roasted diced tomatoes – if you can’t find fire-roasted, plain canned diced tomatoes work.
- cheddar cheese – most kinds of cheese will work. Pepper jack or Monterey Jack cheese would be great subs.
And here are some additions you can add:
- corn – will add a nice sweetness. Fresh or frozen works. Add when you add your tomato products.
- black beans – this will add more heartiness and also more protein and carbs. Add when you add your tomato products.
- more veggies – if you want to up the veggie content even more, feel free to do so! Zucchini, mushrooms, or even chopped spinach would be great additions. Add them when you are adding the peppers.
More healthy pasta recipes
- chicken sausage pasta
- chicken parmesan pasta skillet
- creamy goat cheese pasta
- sun-dried tomato chicken pasta
- buffalo chicken pasta salad
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Taco Pasta
This cheesy taco pasta takes the flavors of tacos and turns them into an easy and healthy pasta dish. Made with ground beef, veggies, and taco seasoning, and comes together with melted cheese. Full of flavor and absolutely delicious! Ready in 25 minutes and a meal everyone will love!
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equipment
ingredients
- 8 ounces elbow macaroni pasta
- 1 tablespoon olive oil
- 1 cup diced onion (120 grams)
- 1 pound lean ground beef (I used 90/10)
- 2 1/2 tablespoons taco seasoning
- 2 cups diced bell peppers (240 grams)
- 2 tablespoons tomato paste
- 1 cup fire roasted diced tomatoes
- 1 cup cheddar cheese (2.5 ounces – can use more if desired)
- 2 tablespoons lime juice
- salt and pepper, to taste
- toppings of choice – lime juice, sour cream, greek yogurt, avocado, salsa, cilantro, jalapeño…
instructions
- Cook your pasta according to the package until al dente. When done, reserve 1 cup of pasta water.
- Brown your meat. When the pasta water is about to boil, start cooking your meat. Heat a large nonstick skillet over medium-low heat. Add oil and let it get hot, about 30 seconds. Add onions and salt and pepper and sauté for 3-4 minutes. Add beef and break it up with the back of a spoon or meat chopper. Saute for 2-3 minutes. Stir in taco seasoning and diced peppers and mix to combine until meat is browned (about another 3-5 minutes).
- Make the sauce. Add in your tomato paste and fire-roasted tomatoes and mix to combine, making sure to break up the tomato paste. It should be saucy. If needed, add a little water from the pasta to thin it out some.
- Drain pasta, saving 1 cup of pasta water (or more if desired).
- Assemble. Stir in cooked pasta and 1/4 cup + 2 tablespoons of pasta water. It should be pretty saucy, but if needed, add more pasta water. Once combined, stir in cheese until melted. Stir in lime juice.
- Enjoy! Top with toppings of choice and enjoy!
notes
If you want your taco meat saucier, add in more tomato paste and diced tomatoes. Make sure to break up the tomato paste and it is evenly incorporated throughout the taco meat.
nutrition
Nutrition Facts
Taco Pasta
Amount Per Serving (1 serving (1/4 of recipe))
Calories 576
Calories from Fat 200
% Daily Value*
Fat 22.2g34%
Saturated Fat 8.5g53%
Polyunsaturated Fat 1.6g
Monounsaturated Fat 9g
Cholesterol 91mg30%
Sodium 382mg17%
Potassium 1010mg29%
Carbohydrates 57g19%
Fiber 5.3g22%
Sugar 8.7g10%
Protein 36.6g73%
Vitamin A 201IU4%
Vitamin C 83mg101%
Calcium 184mg18%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?If you make this recipe or anything from Eat the Gains, leave a comment and rating to let people know how you liked it! Also, make sure to post it and tag me so I can see all of your creations!! @eatthegains and #eatthegains on Instagram!
Jenny says
Love this recipe! I make it every other week and my husband always gobbles it up!! Its a better version than hamburger helper lol! Is there a way to freeze this and warm it up in an oven later? I wanted to meal prep and just pop it in the oven on the nights I don’t want to cook lol!
Kelly says
So happy to hear you guys love it so much!! Yes, you can freeze it. Just defrost in the fridge and heat up when ready to eat. I haven’t tried heating it in the oven, but I would think it would work if you covered it with foil. The top might get a little crispy but would be delicious!
Kendall Parkinson says
I was skeptical because taco pasta?! I was wrong to judge because it’s become a staple! It’s absolutely fabulous and such a quick easy to make recipe you can’t go wrong!
Kelly says
So glad to hear that! The combo is so good – thanks, Kendall!