This post may contain affiliate links. Please read our disclosure policy.
Creamy taco pasta is a one-pot dinner with juicy beef, tender pasta shells, and a cheesy taco-seasoned sauce that satisfies every craving. This Mexican pasta includes instructions for the stove or Instant Pot!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
This taco pasta recipe checks ALL the boxes for the home cook AND everyone who eats it. Countless people have reached out and thanked me for their family's new favorite dinner recipe. It's family-approved and also great for game day and potlucks!
Why you'll love this taco pasta recipe
- Uses pantry staples – Taco pasta ingredients are common pantry items, making it easy to prepare on busy nights and budget-friendly.
- Taco-flavored comfort food – The taco-seasoned cheese sauce creates a creamy, satisfying dish.
- Customizable – Adjust any ingredients to make taco pasta bolder, cheesier, or leaner. You pick!
- Easy one-pot meal – Mexican pasta uses one pot, not three! That means less time doing dishes and more time doing other things.
Taco pasta ingredients
- Olive oil – Adds richness to the base and helps sauté the onion and beef.
- Onion – Brings subtle sweetness and depth to the dish.
- Garlic - Adds a depth of flavor to the whole dish.
- Ground beef – Provides a hearty base; swap with ground turkey or chicken for a leaner version.
- Taco seasoning – Adds the classic taco flavors; use one packet for mild or two for extra boldness.
- Pasta – Any pasta shape works, but shell pasta captures the cheesy sauce like a spoon.
- Diced tomatoes – Add a tangy balance to the cheesy pasta.
- Black beans – These add protein and fiber. Use canned black beans or Instant Pot black beans or pinto beans.
- Corn – Brings sweetness and texture, balancing the savory flavors.
- Chicken broth – Helps cook the pasta and enhances the dish's flavor.
- Cheddar cheese – Melts into the pasta for a creamy, cheesy finish.
- Optional toppings – Sour cream, salsa, chives, cilantro, jalapeños, or Greek yogurt for extra creaminess.
How to Make Taco Pasta
Enjoy these step-by-step photos to make taco pasta on the stove. You'll find the Instant Pot instructions in the recipe card below.
Heat olive oil in a 3.5-quart saucepan or Dutch oven over medium heat. Add onions and cook until golden brown. Add garlic and ground beef, and saute until cooked through. Drain excess fat. Add taco seasoning and cook until fragrant.
Deglaze the pan with a splash of broth to release any browned bits into the mixture. Stir in beans, corn, tomatoes, broth, and pasta. Push the pasta under the liquid ensuring it is submerged.
Bring to a boil, then simmer on the stove for 8-12 minutes until pasta is cooked to your liking. Stir in cheddar cheese for a creamy, melted finish, or sprinkle it on individual servings.
Serve taco pasta with your favorite toppings and enjoy this cozy, family-friendly meal!
Recipe Tips
- Taco seasoning – Reader feedback says 2 tablespoons (1 packet) of taco seasoning is kid-friendly and 4 tablespoons (2 packets) make grown-ups happy.
- Using low-sodium ingredients gives you more control over the sodium amount. Feel free to adjust the flavor by adding salt as needed.
- For a cheesier dish, double the cheddar and add a splash of broth to help blend the cheese smoothly.
- Experiment with different pasta shapes – Penne, shells, or elbows work well and hold the sauce.
Recipe Variations
- Substitute the beef with ground turkey or chicken for a lighter alternative.
- No beans? No problem – Skip the beans altogether, or use pinto beans instead of black beans.
- Add extra spice – Mix in diced green chiles, cayenne pepper, or chili flakes for added heat.
- Make it gluten-free – Substitute with your favorite gluten-free pasta. Test with different brands to find the one that holds up best.
Serving Ideas
- Spoon taco pasta into bowls and add a dollop of sour cream or salsa.
- Garnish with fresh chives, cilantro, or a squeeze of lime for a bright finish.
- Pair with a side salad for a refreshing balance.
- Serve with tortilla chips for added crunch.
- Offer a variety of toppings like diced avocado, guacamole, or jalapeños for extra flavor.
More one-pot recipes
- Pasta with Ham and Peas
- Turkey and Rice Taco Skillet
- Chicken Broccoli Rice Casserole
- Instant Pot Chicken Alfredo
📖 Recipe
Taco Pasta Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
Video
Note about scaling
When scaling (2x or 3x), the light gray ingredient amount doesn’t scale. Please adjust those accordingly.
Ingredients
- 1 tablespoon Olive Oil, or preferred oil
- 1 medium Onion, diced (about 1 cup)
- 1 pound Ground Beef
- 2 tablespoons Taco Seasoning, or a 1-ounce packet
- 8 ounces Uncooked Pasta (225 g), such as medium shells, macaroni, or rotini
- 1 (15-ounce can) Diced Tomatoes (don't drain), or 1 cup salsa picante
- 1 (15-ounce can) Black Beans, drained and rinsed
- 1 cup Corn, fresh or frozen
- 2 cups Chicken Broth
- 4 ounces Cheddar Cheese, shredded (1 cup)
- 1 teaspoon Salt, or more to taste
- ½ teaspoon Black Pepper
Optional toppings
- Sour cream, salsa, green onions, cilantro, jalapenos, or lime.
Instructions
Stove instructions (see Instant Pot instructions below)
- Heat OIL in a 3.5-quart saucepan over medium-high.
- Add ONION and GROUND BEEF. Sauté until beef is cooked through, stirring as needed. Drain excess fat.
- Stir in TACO SEASONING and saute for a few minutes until fragrant, stirring as needed.
- Stir in UNCOOKED PASTA, DICED TOMATOES, BLACK BEANS, CORN, and CHICKEN BROTH.
- Bring to a boil, reduce heat, and simmer for 8-12 minutes, stirring occasionally to prevent sticking. Add splashes of broth or water as needed to keep the surface ingredients moist.
- Stir CHEDDAR CHEESE into the pot for a creamy, cheesy finish.
- Stir in SALT and PEPPER, give it a taste, and add more salt, if needed.
- Serve warm garnished with optional toppings.
Storage and reheat
- To store, cool completely and refrigerate up to 5 days or freeze for up to 90 days.
- To reheat, add a splash of broth or water to revive the creamy texture.
Recipe Notes
Press "Sauté" on a 6-quart pressure cooker. When the display reads "Hot", add OIL, then sauté ONIONS and GROUND BEEF until cooked. Drain excess fat. Add TACO SEASONING and sauté until fragrant. Deglaze with BROTH. Press "Cancel." Stir in PASTA, TOMATOES, BEANS, CORN, and CHICKEN BROTH. Press PASTA down to submerge it. Secure the lid, set the valve to "Sealing," and pressure cook for 0 minutes (for shells) or 1 minute (for macaroni or rotini). Allow a 10-minute natural release, then turn the valve to "Venting," open, and stir the pasta. Continue with step #6 above.
Equipment
- 3.5 quart saucepan or dutch oven
Nutrition
Frequently Asked Questions
Yes, you can make it in advance and store it in the fridge for up to 5 days. Reheat with a splash of broth or water to bring back the creamy texture.
If you have leftover taco meat, you can use it as a pre-cooked substitution for the onions, ground beef, and garlic in this recipe.
Yes! Bell peppers, zucchini, or even spinach can be added. Sauté them with the onions for extra flavor and color.
Reheat on the stove or microwave with added broth, stirring occasionally for consistent heat.
Absolutely! Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth for the best texture.
Rebecca says
Great recipe! My husband and father in law loved it. I made it with ground turkey and large shell pasta. I added double the taco seasoning and used fire roasted diced tomatoes. Those are my only edits. Really delicious.
Traci Antonovich says
I'm so glad everyone enjoyed it! Your subs sound perfect and really speak to the flexibility of this recipe. Thanks for taking the time to share your experience. xoxo
Maureen says
Amazing!!! I used a jar of salsa and also a jar of fresh salsa instead of just tomatoes and I added garlic. It came out incredible.
Traci says
Yay! Sounds perfect and I'm so glad you enjoyed. Thanks for trying it and for sharing your experience. 🙂
Maureen says
Just made Amazing! Added fresh garlic, jar of salsa& fresh salsa n doubled recipe! Delicious
Traci says
Oh wow! Doubling the recipe is the way to go! I'm so glad you went for it. Enjoy!
Gary Kaetzel says
Hi Traci! I've made this yummy recipe a number of times since I printed out the recipe for the first time back in 2020. I find I printed it out twice! Once in 2020 and once in 2024. Memory like a sieve sometimes!!! I used large shells and they worked fine. I like this recipe! For the tomatoes I used Rotel seasoned for chili and they compliment it perfectly! Thanks for this yummy one as it snowed and iced up here in St. Louis and this was the perfect way to forget it finally snowed and iced here!
Traci says
Yay! I’m so glad you’ve enjoyed this recipe for so long—it makes me so happy to hear it’s become a go-to! Your customizations sound like perfect tweaks. And what a cozy meal for a snowy, icy day! Thanks for sharing your kind words—it means so much!
Mc says
has anyone swapped the diced tomatoes for rotel tomatoes ?? i imagine it would be fine!?
Traci says
Hi! You can swap. Hope you enjoy! xoxo