Introduction

Taco Pasta is a delicious fusion of classic taco flavors and comforting pasta, perfect for a quick weeknight dinner. Packed with seasoned ground beef, colorful vegetables, and melted cheddar, this one-pot meal is both easy and satisfying.

A light blue bowl filled with shell pasta mixed with ground meat and tomato sauce, showing a thick, chunky texture with small bits of tomato and herbs sprinkled on top. The shell pasta is coated in an orange-red sauce, with visible pieces of browned meat and flecks of green parsley, creating a layered look of pasta nestled among meat and sauce. Behind the bowl, there is a white bowl partially visible, filled with the same pasta dish, all placed on a white marbled surface with a striped cloth nearby. Two silver forks lay in front of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. ButcherBox Ground Beef
1/2 cup onion, chopped finely
½ tablespoon minced garlic (about 2 cloves)
2 cups red bell pepper, diced
2 tablespoons low-sodium taco seasoning
3 cups medium shells pasta (about 10 oz)
1 tablespoon tomato paste
2 cups beef broth
2 cups water
1 cup shredded cheddar cheese

Instructions

Step 1: Spray a large pan or pot with olive oil spray and heat over medium-high heat for 3 minutes.
Step 2: Add ground beef, onion, garlic, and red bell pepper to the pan. Cook for about 10 minutes, stirring occasionally, until the beef is cooked through and no longer pink.
Step 3: Stir in the pasta, taco seasoning, tomato paste, beef broth, and water. Mix well to combine.
Step 4: Cover the pan and bring the mixture to a boil, which should take about 5 minutes.
Step 5: Once boiling, remove the cover and reduce heat to medium. Stir every few minutes for 10-12 minutes until the pasta is tender and most of the liquid has evaporated.
Step 6: Remove the pan from heat and stir in the shredded cheddar cheese until melted and fully combined.

Tips & Variations

For extra flavor, add a splash of lime juice or a handful of chopped fresh cilantro before serving.
Substitute ground turkey or chicken for a leaner protein option.
Add black beans or corn to boost the vegetable content and add texture.
Use gluten-free pasta if you need a wheat-free meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water or broth if the pasta has thickened too much.

How to Serve

A white plate holds a serving of spiral pasta mixed with ground meat and small pieces of red tomato, all coated in a light reddish sauce. The pasta is twisted and yellowish-orange in color, with bits of green herbs sprinkled on top. A silver fork rests on the plate, partially dipped into the pasta. In the background, another white plate with the same dish is partly visible, along with two glass jars of spices and a bowl filled with fresh green herbs, all set on a dark green cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can replace the ground beef with plant-based meat alternatives or add extra beans and vegetables for a hearty vegetarian version.

What type of pasta works best?

Medium shells are ideal as they hold the sauce well, but you can also use small pasta shapes like elbow macaroni or rotini depending on your preference.

Taco Pasta Recipe

Print Recipe

★★★★★

4.5 from 106 reviews

A hearty and flavorful Taco Pasta recipe combining ground beef, taco seasoning, and tender pasta shells, all cooked in one pan for a quick and satisfying meal. The dish is finished with melted cheddar cheese for a creamy, cheesy touch perfect for taco lovers.

Author: Ella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Mexican-American

Ingredients

Scale

Meat and Vegetables

1 lb. ButcherBox Ground Beef
1/2 cup onion, chopped finely
½ tablespoon minced garlic (about 2 cloves)
2 cups red bell pepper, diced

Seasoning and Liquids

2 tablespoons taco seasoning, low sodium
1 tablespoon tomato paste
2 cups beef broth
2 cups water

Pasta and Cheese

3 cups medium shells pasta (approximately 10 oz)
1 cup shredded cheddar cheese

Instructions

Prepare the Pan: Spray a large pan or pot with olive oil spray and heat over medium-high heat for about 3 minutes to get it hot and ready for cooking.
Cook the Meat and Vegetables: Add the ground beef, finely chopped onion, minced garlic, and diced red bell peppers to the pan. Cook for about 10 minutes, stirring occasionally until the beef is fully cooked and no longer pink.
Add Pasta and Seasonings: Stir in the dry pasta, low-sodium taco seasoning, and tomato paste. Pour in the beef broth and water, then cover the pan and bring it to a boil; this should take roughly 5 minutes.
Simmer Until Pasta Cooks: Once boiling, uncover the pan and reduce the heat to medium. Stir the mixture every few minutes for 10 to 12 minutes, allowing the pasta to cook through and the liquid to reduce into a flavorful sauce.
Finish with Cheese: Remove the pan from heat and stir in the shredded cheddar cheese until it melts completely and the dish becomes creamy and well combined.

Notes

For a spicier version, add diced jalapeños or a pinch of cayenne pepper when cooking the vegetables.
Use whole wheat or gluten-free pasta to accommodate dietary preferences.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
If the pasta absorbs too much liquid before cooking through, add a splash more broth or water as needed.

Keywords: taco pasta, ground beef pasta, one pan pasta, taco seasoning recipe, cheesy taco pasta, quick dinner