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This one-pot taco pasta is made with juicy beef, beans, corn, salsa, and pasta using the stove or Instant Pot. It's taco-seasoned, cheese-topped, ready in 30 minutes, and family-loved!
Why this is THE BEST taco pasta
This taco pasta is a destination recipe for Instant Pot cooks AND stove cooks. It checks ALL the boxes for the person cooking AND everyone who eats it. Countless people have reached out and thanked me for their family's new favorite dinner recipe. It's legit spouse and kid-approved! It's also great for game day and potlucks! Here's why we love it...
This Tex-Mex style Mexican pasta is a 30-minute one-pot pasta. One pot – not three! That means less time doing dishes and more time for other things. You're welcome.
Taco pasta is budget-friendly because it uses simple pantry ingredients like pasta, salsa, onions, canned tomatoes, and beans. Fresh ingredients include ground beef, corn, and a modest amount of cheese – and you can always add more cheese.
It's comforting and delicious. Taco pasta literally disappears before your eyes – so you might want to double the recipe. This taco bowl recipe is equally delicious!
Ingredient notes
Get ingredient amounts in the recipe card below.
- olive oil - Or any cooking oil.
- onion - Use white, red, or yellow onions.
- ground beef - I recommend lean ground beef or substitute with ground turkey or ground chicken.
- medium shell pasta - Or preferred pasta (rotini, elbow macaroni, penne, etc)
- canned tomatoes - Use canned diced or crushed tomatoes, or tomato sauce. For more flavor, use salsa picante or rotel.
- whole black beans - Use canned black beans or pressure cooked black beans – or canned whole pinto beans.
- corn - Use fresh, canned, or frozen corn.
- taco seasoning - Grab my 5-minute easy taco seasoning recipe or use a seasoning packet (or two) if you have it on hand.
- chicken broth - Or preferred broth such as vegetable or beef broth.
- cheddar cheese - Or preferred cheese.
Instant Pot taco pasta instructions
Visit the recipe card below for printable instructions.
Heat olive oil and saute onions and beef using the saute setting on the Instant Pot. If needed, deglaze the pot by adding a splash of broth and using a flat-edged utensil to loosen any browned bits stuck to the bottom. This is flavor "gold".
Press "Cancel" on the pot. Add pasta, followed by tomatoes, beans, corn, taco seasoning, and chicken broth. Press ingredients under the liquid. No need to stir, in fact, it's best to keep canned tomato products away from the bottom to prevent an overheat protection notice.
To pressure cook, select MANUAL or PRESSURE COOK on high pressure for 1 minute followed by a 10-minute natural pressure release (NPR).
Open the lid and stir in the pasta – it will appear a bit soupy first. This is normal because the liquid becomes the sauce after the cheese is added. The pasta will continue soaking up the moisture, making it the perfect saucy consistency.
Stir in cheddar cheese until it's fully incorporated. Add salt to taste. Serve warm and devour!
True story: I bought my first Instant Pot in 2017. It sat in the box for a few months. Seemed like total hype about how convenient it was to cook meals, not to mention ALL those buttons. Then, I started testing things. All the things! I finally warmed up to it, so much that I went ALL in and created an Instant Pot recipe collection. Even my other half (the non-cook) regularly makes my Instant Pot recipes with total success! There are some things we'll never cook on the stove again. Let's be honest...it's all of them.
How to make taco pasta on the stove
This section doesn't include step by step photos, but they would look almost identical to the Instant Pot Taco Pasta pictures in the section above, minus the pressure cooker lid. Grab the full instructions in the printable recipe card below.
- Saute onions and beef in a soup pot on med-high heat.
- Add all other ingredients (except the cheese) and increase heat to bring everything to a boil for a few minutes, stirring as needed.
- Reduce heat to simmer all ingredients until pasta is cooked through.
- Stir in cheddar cheese, salt to taste, and devour!
What's the best pasta for this recipe?
The best pasta to use for this Mexican pasta recipe includes your everyday semolina pasta such as shells, rotini, penne, bowtie, or macaroni. These pasta varieties are budget-friendly and available everywhere. You can substitute whole wheat pasta using the same recipe instructions.
Can I use gluten free pasta?
Yes! The stove method makes it naturally easy to cook any type of pasta because you can adjust cook time easily and not overcook the pasta. If you're an Instant Pot user, I've had countless readers report total success substituting GF pasta with no changes to the recipe. Just realize that you may have to experiment and find the brand that works best for you.
Recipe variations
- Taco seasoning – Reader feedback says that 1 packet of taco seasoning makes taco pasta more kid-friendly and 2 packets makes grown-ups happy.
- Want it cheesier? Double the cheddar cheese. Add a splash of broth to help smooth it out, if needed.
- If you use reduced-sodium ingredients like canned tomatoes, canned beans, or chicken broth, don't come cryin' to me if your taco pasta lacks flavor. Just add some salt until it makes your taste buds happy, k?
- Substitute ground beef with ground turkey or ground chicken for a leaner and lighter version.
- You can substitute the cheddar cheese with sour cream. Or, for a healthier twist, nonfat Greek yogurt.
- Use whole pinto beans in place of black beans, or no beans, if you prefer.
- Spice it up with your choice of canned diced green chiles, or cayenne pepper, or red chili flakes.
Try these pasta recipes
- Pressure Cooker Spaghetti
- The Best Beef Stroganoff Recipe
- Baked Feta Pasta [Tiktok Viral Pasta]
- Pasta with Ham and Peas
Keep this taco pasta recipe close and make it often. It quite literally solves ALL the problems of weeknight cooking and makes the whole family happy. Enjoy!!
📖 Recipe
Taco Pasta Recipe
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Ingredients
- 2 tablespoons Olive Oil or preferred oil
- ½ large Onion diced (about 1 cup)
- 1 pound Uncooked Ground Beef
- 2 tablespoons Mild Taco Seasoning same as 1-ounce packet *see recipe notes
- 8 ounces Uncooked Pasta about 225 grams *see recipe notes for pasta types
- 1 (15-ounce can) Diced Tomatoes (drained) or 1 cup salsa picante
- 1 (15-ounce can) Black Beans drained and rinsed
- 1 cup Corn fresh, frozen, or canned
- 2 ¼ cups Chicken Broth *see recipe notes for stove amount
- Salt and Pepper to taste
- 8 ounces Cheddar Cheese shredded (2 cups)
- topping options: sour cream, salsa, chives, cilantro, jalapenos, etc.
Equipment
- 6-quart Instant Pot use any size for pressure cooker method
- 3.5 quart saucepan for stove method
Instructions
Instant Pot Instructions (Stove method in recipe notes)
- Heat OLIVE OIL using the "Sauté" function on the pressure cooker until the display reads "HOT".
- Add ONIONS, GROUND BEEF, and TACO SEASONING. Sauté until cooked through, stirring as needed. Drain any excess fat.
- Add a splash of broth and use a flat-edged utensil to release any browned bits (aka deglaze).
- Press "Cancel" on the cooker. Add PASTA and scatter into an even layer. Do the same with TOMATOES, BEANS, and CORN.
- Add BROTH (it's ok if the top ingredients aren't fully submerged, as long as the pasta is).
- Secure the lid and turn the pressure valve to the "Sealing" position.
- Select "Manual" or "Pressure Cook" for ZERO minutes (thin pasta) or ONE minute (thick pasta). THIS IS NOT A TYPO and step #8 is crucial to the process. *See pasta types in recipe notes.
- When the cook cycle ends, let the pot sit undisturbed for a FULL 10-minute (NPR) natural pressure release. DO NOT SKIP THIS STEP ... the pasta is still cooking.
- Carefully turn the pressure release valve to the "Venting" position to release any remaining steam.
- Carefully open the lid. There will be a small amount of excess liquid. Stir this into the pasta, cover, and rest the pasta for 5 minutes to absorb it.
- Add SALT and PEPPER, to taste.
- Serving options: 1) stir CHEDDAR CHEESE into the pot of pasta OR 2) sprinkle cheese over individual servings along with your favorite toppings.
- Store taco pasta in an airtight container up to 5 days in the refrigerator or up to 90 days in the freezer. During reheat, add splashes of broth to revive the creamy texture.
Final step
Click stars to vote. Please visit 'Comments' below for reviews.
Video
Recipe Notes
- Thin pasta examples include rotini, small or medium shells, and egg noodles.
- Thick pasta examples include bowtie, tube-shaped (penne, rigatoni, macaroni)
- Heat OIL in 3.5 quart saucepan over medium-high.
- Add ONIONS, BEEF, and TACO SEASONING. Sauté until cooked through, stirring as needed.
- Add PASTA, TOMATOES, BEANS, CORN, and BROTH (adjust broth to cover the ingredient surface by ½-inch)
- Bring everything just to a boil, then simmer 8-12 minutes, or until pasta is cooked, stirring as needed. Add splashes of broth as needed to maintain a little surface moisture.
- Continue with step #11 above.
Georgette Coalt says
Made this recipe for supper last week Me and my husband both absolutely loved it. Will definitely be adding this recipe to my recipe binder and be making it again. Thanks Kitchen Girl
Traci says
Awesome!! I'm so glad you went for it! I love it when the spouse signs off and it sounds like y'all love it as much as we do. Thanks so much for the feedback. Enjoy!
Rosalee Adams says
sounds yummy but wonder if this can be made in a dutch oven? I have no instant pot and frankly have no room for one in my tiny kitchen
Thanks
Traci says
Hiya, it includes stove instructions. Let me know if you have any questions about that method. Thanks and enjoy!
Georgette Coalt says
Absolutely Just follow the stove top instructions included at the bottom of the recipe I did use an entire packet of taco seasoning mix and some extra beef broth and it turned out great!!
Diane says
We absolutely love this dinner. I use ground turkey so there is no need to drain the fat. The extra cream cheese does add a nice creamy effect, but no changes necessary for a perfect dinner. I used shells and used the 2 minutes which was just right. I always throw in some garlic cloves just because 🙂 I used a packet of mild taco seasoning, and we both agree that it needs more kick, but that is easy to do with different packets or even chopped jalapeno. I'm making a double batch for dinner guests with a salad and some fresh garlic rolls. More time to visit and less time in the kitchen!
Traci says
Yay! I'm so glad you found my recipe and went for it 🙂 Even better that you're loving it so much and making it your own. That's what it's all about. Thanks for sharing your experience. Enjoy!!
S Clark says
Made this to take to a tex-mex potluck. I didn't have any ground meat defrosted but I did have some canned beef that worked perfectly. I just sautéed the onion and then tossed in the beef and various spices (how did I not have taco seasoning?) I used the juice off the beef to deglaze the pan and used better than bullion roasted veggies to make the broth. Turned out pretty tasty and at least one teen at the potluck was seen going back for seconds. I was thrilled not to have a ton left to bring back home. Absolute success!
Traci says
Yay! I'm so glad to hear it was enjoyed by all 🙂 Thanks for sharing your experience!
Adrea says
Any idea if I could substitute gluten free pasta?
Traci says
Hiya, it has been done many times by readers, but I don't know which particular brands. If you have one that already works for you in the Instant Pot, go for it! Also, the cook time is short, so that helps a lot. Thanks and let me know if I can help you further 🙂 Enjoy!
Anne says
As a mother of a type 1 diabetic son I thank you for posting proper nutrition information. You have no idea how much of a help and a time saver this is. Excellent recipe too btw!
Traci says
Of course 🙂 I'm so glad you're enjoying and finding value in my recipe. This taco pasta is favorite for sure! Thanks so much for taking the time to comment. Enjoy!
Laura says
Made this…my son gave it 10 stars! We used 3 tablespoons of taco seasoning and there isn’t a thing we added to enjoy this meal! My husband said that I MUST make this a “regular”.
Thanks so much!!
Traci says
Yayyy! I'm so glad you went for it and honored to become regular dinner inspo for your family. Day made! Thanks for the feedback 🙂
Heidi says
Made this tonight and it was a hit! Easy to make and usually have all the ingredients in the pantry. Hubby went back for seconds.
Traci says
Yay Heidi! So glad you went for it 🙂 This is definitely a family favorite! Thanks for the feedback - much appreciated. Cheers!
Lynne says
I’ve been a little nervous to use my instant pot because I’m not real confident with it. This recipe is amazingly quick and easy and tastes awesome! My husband loves it and it’s a perfect thing to eat on football Sunday!!!
Traci says
Yay! I'm so glad my recipe inspired you to give it a go 🙂 Always happy to hear when the other half signs off. So cool! Thanks for the feedback and let me know if you ever have any questions about my other Instant Pot recipes. I'm here for it! xoxo
Claire says
Made this tonight. Used 1.5 taco seasoning packs. It was delicious!! Both kids agreed that it was good- that rarely happens. They never agree! Will definitely make again!! Thanks for the recipe!
Traci says
Aww I love this! I'm so glad to inspire your family's dinner happiness 🙂 Thank you for the feedback!
Karen C says
Super easy to make, and everything is a pantry staple so no special trips to the store. We liked it, but it definitely needed more spices/seasoning. We added chili powder at the table. And next time I’d use 4-5Tbsp of taco seasoning, 1.5T chili powder, and some minced garlic while sautéing the beef & onions.
Overall a good meal and will make again with above changes.
The Kitchen Girl says
Yes, my recipe note does say that 1 packet taco seasoning (2 tbsp) is kid-friendly and 2x is adult-friendly so we're on the same page. I keep my recipe seasonings minimal so they're minimally spicy and customizable, and you did...perfect! Glad you enjoyed! 🙂
Kayla Shinn says
I followed the instructions exactly... everything exact. but mine was so dry... that the pasta didn't even cook.. when opening it after the NPR.. it was dry not soupy.. i went over and over the recipe but i cant figure out what went wrong.
Traci says
Hiya! Apologies for the delayed response. I'm sure you followed the recipe just fine but it sounds like your Instant Pot didn't pressurize properly and therefore didn't cook your food. The biggest culprit of this is a loose sealing ring or pressure valve not doing its job. Let me know if you're still having this problem with mine or any other recipes. Thanks!
Deb says
Saw this recipe last night while searching instant pot recipes. The photo made me drool...lol...Made it tonight with Ground Chicken I had been defrosting and subbed the diced tomatoes with fresh salsa we had from Costco. I added my garden cilantro. Mmmm.... I folded in some cream cheese and it was awesome. I added more taco seasoning and will try cooking for 1 min instead of 2 next time. I like pasta a bit firmer. It was kinda mushy for me but still amazing tasting! Thanks so much for sharing this recipe. Will definitely be a keeper.
The Kitchen Girl says
Yay Deb! So glad you went for it and I love adding cream cheese too! Yes, the pasta cook times are suggested for different pasta types and you can definitely change it to suit your texture preference. Thank you so much for taking the time to let me know you enjoyed it - I really appreciate the feedback!
Bob says
Made it last night, and had what was left over for supper tonight as burritos. Gonna put it in the keeper file. Thanks!
The Kitchen Girl says
Yayy! So glad to hear it's a keeper for you 🙂 Thanks so much for taking the time to let me know. Enjoy!
Debbie says
This was so easy and delicious! I will definitely be making it again. I also added a dollop sour cream on top. Yum!
The Kitchen Girl says
Yayy! So glad you enjoyed. I'm all for sour cream on Taco Pasta 😉 Thanks for taking the time to review!
Jesica says
Used rigatoni and turned out great.
The Kitchen Girl says
Yay! So glad you enjoyed 🙂 Thanks for the feedback
Manisha says
Is it possible to make this without beef but keep the rest of the recipe as it is? Typically our protein replacement for beef is beans but beans are already in the recipe. Thank you!
The Kitchen Girl says
Hello, yes you can omit the beef and reduce the pressure cook time to 2 minutes. Let me know if you have any questions 🙂
Leah says
This sounds absolutely delicious! Can I ask how you’d modify the cook time for brown/wholewheat pasta please?
The Kitchen Girl says
Hi Leah, I wouldn't change anything. All my testing reveals that whole wheat pasta requires the same cooking time. Let me know if you have any other questions. Enjoy!! 🙂
Bobbie says
I made this recipe once already and it was really good! So going to make it again and I don't have shells, only a box of bow tie pasta. Is this an okay pasta to use and for how long do you cook this one? 1 or 2 minutes?
The Kitchen Girl says
Hiya, glad you enjoyed 🙂 I would do 2 minutes on bow tie. I've included details like this in the recipe card. Let me know if you have any more questions. I'm here for it. Enjoyyy!
Kim says
I forgot to mention, I used vegan mozzarella, because that's what I had in the freezer.
The Kitchen Girl says
Nice! Yes, any cheese will work on Taco Pasta 🙂 So glad you enjoyed! Thanks again!
Kim says
I made a few modifications. I used a plant based beef for my protein. I used a can of Rotel and a can of hatch chilis. I topped it with some fresh cilantro, shredded lettuce, chopped tomatoes, and black olives. It was amazing!
The Kitchen Girl says
Sounds like you dialed it in perfectly for your needs. Glad you enjoyed. Thanks for taking the time to let me know 🙂
Barbara says
My family no longer likes hamburger so I was wondering what your thoughts are about using shredded chicken breasts?
The Kitchen Girl says
Sure! You could easily add that to the pasta after it has cooked. You would omit the beef and follow same instructions. Enjoyyy!
Lynn says
Tried this tonight and it was a big hit. Will definitely make it again. Cheap and easy to make with leftovers for lunches. Thank you for sharing!
The Kitchen Girl says
Aww you're so welcome! I always love it when the cook AND the eaters are happy 🙂 Thanks for the feedback. I appreciate it!