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 have some kind of taco night at least once a week at our house. While we love having our easy go-tos, 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!
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The 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 this cheesy beef taco pasta on a busy weeknight or simply for a quick dinner that’s healthy! One serving packs 36 grams of protein and 5 grams of fiber!
Why you’ll love this easy taco pasta recipe
- the best of both worlds – tacos and pasta, what is there not to like!?
- ready in 30 minutes
- made with 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 fire-roasted if you want it less spicy.
- cheddar cheese
- lime juice – this adds a nice pop of freshness.
- salt and pepper
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 skillet over medium-low heat. Add oil and let it get hot, about 30 seconds. Add onions, salt, and pepper, and sauté for 3-4 minutes. Add beef and break it up with the back of a spoon or meat chopper. Sauté 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 so 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.
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 – most types of pasta will work (penne, pasta shells, rigatoni, rotini…). I like elbows as they mimic 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 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. Store-bought will also work.
- 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 substitutes.
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
- cheesy beef enchilada pasta (one pot)
- creamy cottage cheese 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
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 – use more if desired)
- 2 tablespoons lime juice
- salt and pepper, to taste
- toppings of choice – lime juice, sour cream, greek yogurt, avocado, salsa, fresh cilantro, jalapeños…
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 skillet over medium-low heat. Add oil and let it get hot, about 30 seconds. Add onions, salt, and pepper, and sauté for 3-4 minutes. Add beef and break it up with the back of a spoon or meat chopper. Sauté 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!
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notes
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Amazing recipe!! Just finished making and devouring it lol. The only change I did was add more beef and no cheese since I don’t like cheese, but hubby sprinkled it on as a topping and loved it so much! Thanks again!
Glad you both enjoyed it, Jenny!
This was so delicious and so easy to make gluten-free dairy free by swapping the pasta and cheese!!! my husband had it exactly as a recipe called and said it was a banger!
So happy to hear you guys both loved it! And it fit your dietary needs too. Thanks, Laura!
Tacos and pasta combined? Say what?! Oh yes! It combines perfectly! So good and family approved! This quick and easy recipe will be added to our dinner rotation, for sure.
Happy to hear that and glad the whole family approved! Thanks for trying it Luella!
I was so skeptical.. taco pasta?! No need for skepticism as it was FABULOUS!!! Definitely a new week night staple. So quick and easy to make yet still packed full of flavour. The perfect weeknight meal!
Yay! Love to hear it! The combo does work so well. Thanks for trying it, Kendall!
So easy to make and filling. Delicious for my lunch meal prep!
Glad you enjoyed it, Kimberly, thanks for trying it!
Initially super apprehensive because taco pasta sounds like it shouldn’t work but BOY WAS I WRONG. I used turkey, the whole can of fire roasted tomatoes and a little more taco seasoning and it was PERFECT. Prep to plate was easily 30 minutes or less and it tastes even better reheated!
Haha, it does sound like a strange combo but it really is so good! So glad you enjoyed it and thanks for trying it Molly!
So yummy! And super easy, too!
So glad you enjoyed it, Dana! Thanks for trying it!
So yummy! My family gives it two thumbs up and wants me to add it to our regular rotation!
Yay, that makes me happy to hear! Thanks for trying it and glad everyone loved it!