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Creamy taco pasta is a one-pot, taco-seasoned Mexican pasta with juicy beef, tender pasta, beans, and cheesy sauce. Easy and perfect for busy family dinners.
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Why I Make Taco Pasta on Repeat
This Mexican taco pasta is one of my most reliable rotation dinners when I need something quick, filling, and ready fast. It uses simple ingredients I usually already have, and everything cooks in one pot, which keeps cleanup easy. The Instant Pot version (see recipe footnotes) actually went viral on social media a few years ago, and over time, I’ve heard from so many people who say, “Even my pickiest eater loved it!”
What else can I say? It's cheesy, creamy, and satisfying comfort food that’s ready fast. Oh, and if you love taco-style dinners, my taco bowl is another slam-dunk family meal.
Taco Pasta Ingredients
- Olive oil – Adds richness and helps sauté the onion and beef.
- Onion – Brings subtle sweetness and depth.
- Garlic – Adds depth of flavor to the whole dish.
- Ground beef – Creates a hearty base. You can swap in ground turkey or ground chicken for a leaner option.
- Taco seasoning – Adds classic taco flavor. Use one packet for mild or two for a bolder taste. Save money and make homemade taco seasoning your way.
- Pasta – Short shapes like shells, elbows, or rotini work best and hold the sauce well.
- Canned diced tomatoes – Add a tangy balance to the rich, cheesy sauce. Use fire-roasted tomatoes or Rotel for a kicked-up version.
- Black beans – Add protein and fiber. Use canned black beans, or swap them for pinto beans if needed.
- Corn – Brings a little sweetness and texture to balance the savory flavors.
- Chicken broth – Cooks the pasta and adds flavor as everything simmers together.
- 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
First, preheat a 3.5-quart saucepan over medium-high heat. Add the OLIVE OIL and heat until shimmering. Add the onion and ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed. Stir in the taco seasoning and cook 1–2 minutes until fragrant. Deglaze the pan with a splash of broth, scraping up any browned bits.
Add the beans, corn, tomatoes, remaining broth, and pasta. Stir and press the pasta under the liquid so it’s mostly submerged. Bring to a boil, stirring occasionally, especially at the beginning, to prevent sticking.
Reduce the heat to a simmer and cook for 8–12 minutes, until the pasta is cooked to your liking. Add a splash of broth or water if it starts to dry out. Remove from heat and stir in the cheddar cheese until melted and creamy, or sprinkle it over individual servings.
Taste and season with salt and pepper as needed, then serve with your favorite toppings.
Make It Your Own
This recipe is easy to adjust based on what you have on hand. Swap the ground beef for turkey or chicken, skip the beans or use pinto beans instead, or add heat with green chiles or chili flakes.
Recipe Tips
- Taco seasoning: Reader feedback says 2 tablespoons (1 packet) keeps it mild and kid-friendly. Use up to 4 tablespoons for a stronger taco flavor.
- Salt control: Using low-sodium broth and beans gives you more control over the final flavor. Taste at the end and adjust as needed.
- Pasta choice: Short pasta like shells, elbows, or rotini cooks evenly in one pot and holds the sauce well.
- Extra cheesy option: Double the cheddar for a richer finish.
- Tomatoes vs salsa: Diced tomatoes give a milder flavor. Salsa adds more seasoning and a bolder taste. Use what you prefer or have on hand.
- Final texture: The pasta will continue to absorb liquid as it sits. Add a splash of broth when reheating or before serving if needed.
Serving Ideas
Spoon taco pasta into bowls and top with sour cream, salsa, lime crema, or a squeeze of lime for a fresh finish. Add chives, cilantro, jalapeños, or diced avocado for extra flavor and texture.
For a simple meal, serve it with tortilla chips for crunch or a side salad to balance the richness. Set out some guacamole or 5-minute blender salsa and let everyone build their own bowl.
More Easy Pasta Recipes
📖 Recipe
Taco Pasta Recipe
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
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)
- Preheat a 3.5-quart saucepan over medium-high. Add the OLIVE OIL and heat until shimmering.
- Add ONION and GROUND BEEF. Cook until the beef is browned and cooked through, breaking it up as it cooks. Drain excess fat.
- Stir in TACO SEASONING and cook for 2-3 minutes until fragrant, stirring as needed.
- Add the UNCOOKED PASTA, DICED TOMATOES, BLACK BEANS, CORN, and CHICKEN BROTH. Stir to combine.
- Bring to a boil, reduce the heat, and simmer for 8–12 minutes, stirring occasionally, especially at the beginning to prevent sticking. If the pasta absorbs liquid too quickly, add small splashes of broth or water to keep the mixture from drying out.
- Remove from heat and stir in the CHEDDAR CHEESE until melted and creamy. Add a splash of broth if needed to help it blend smoothly.
- Taste and add SALT and PEPPER as needed.
- Serve warm 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
Pressure Cooker Instructions
Press Sauté on a 6-quart pressure cooker. When HOT, add olive oil, then cook the onion and ground beef until browned and cooked through. Drain excess fat if needed. Stir in the taco seasoning and cook for 1–2 minutes, until fragrant. Add a splash of chicken broth to deglaze, scraping up any browned bits, then press Cancel. Add uncooked pasta, diced tomatoes, black beans, corn, and remaining chicken broth. Press the pasta down so it’s mostly submerged. Secure the lid, set the valve to Sealing, and pressure cook for 0 minutes (shells) or 1 minute (macaroni or rotini). Allow a 10-minute natural release, then turn the valve to Venting and open the lid. Stir well. Continue with step 6 in the stove instructions.Equipment
- 3.5 quart saucepan or dutch oven
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
The Kitchen Girl says
Hi Manda, gosh I'm surprised to hear that about this recipe as it's been reader tested and approved countless times. In any case, the burn message is a safety feature to help prevent burns, not a warning that your food is burning. If you're not sure what to do with the burn message, here is the Instant Pot recommended protocol. Let me know if you have more questions. Thanks!
Mattie says
Surprisingly delicious and so simple! 20 minutes and I had a hot, filling, tasty meal on the table. Will go in the rotation. Thank you!
The Kitchen Girl says
Awesome, Mattie! So glad you enjoy taco pasta too! One of our favs 🙂 Thanks for the feedback
Mary says
Big hit! I left out the black beans (no one in our family likes back beans) and added green chiles and corn. I also used two packets of taco seasoning. Definitely going into the regular rotation.
The Kitchen Girl says
Awesome, Mary! So glad the family loved it 🙂 Love the green chiles and corn add-in. Yummm! I really appreciate the feedback, thanks!
Emily says
I made this tonight for the family and everyone loved it!! I followed the recipe exactly but I used gluten free rotini noodles. Cooked for the 2 minutes, not much liquid left I think due to the GF noodles. Thank you for a great recipe!!
The Kitchen Girl says
Oh very cool, Emily! I'd love to know what brand of GF noodles you used in case other readers are interested. I'm so glad it was a hit for your family 🙂 Thanks so much for the feedback ... I really appreciate it ❤️
Joe B says
Excellent and quick. Can easily be adapted. Kids loved it. Dad loved it! Thank you !
The Kitchen Girl says
Awesome, Joe! So glad to hear it. I always love when the kids approve...Dad too! 😉 Thanks so much for the feedback!
Tema Travis says
Thank you, thank you, thank you! Our family loved it! I used a tri-blend pasta that consisted of Penne, Rigatoni and Shells. I also substituted diced chicken over beef. I will definitely add this to our family cookbook. I think next time I will also add I some cubes of cream cheese, thought maybe it would be a good “cream sauce” I’ll let you know. Thanks again!
The Kitchen Girl says
Awww, thank YOU Tema for taking the time to share your experience ❤️ I'm so glad to inspire your wonderful meal! I'm pretty sure cream cheese will make this dish beyond epic But do let me know 😉 Thanks again!
Jenny says
Is there a way to add 16 oz of pasta (whole box) instead of just some? Would i just up the broth a little?
The Kitchen Girl says
Hi Jenny, I always present pasta recipes in 16oz or 8 oz amounts; i.e. whole or half box pasta. So, if you want to use a 16oz box instead of the 8oz amount, you can 1) double the entire recipe (but you need the 8 quart pot) or 2) increase the broth to the point that it just covers the ingredients once everything is in the pot. You may have to experiment with the amounts. Hope this helps 🙂
JB says
Reliable and delicious every time! I must admit, when you first open the lid, there's a little extra liquid, but the recipe is right...this helps blend the cheese. Also, the pasta soaks it up quickly enough and by the next day, you're adding liquid to it during reheat LOL. It's just how pasta works. Still one of my favorite Kitchen Girl recipes!
nick elmes says
Has anyone tried this with something like beyond beef? Would love a vegetarian version. Just not sure how the new fake meats hold up in boiling pressure
The Kitchen Girl says
Hi Nick, I haven't tried meat substitutes for this recipe as I usually don't use them. If you use one, I'd probably cook it separately and add at the end. Then again, this is a great recipe without meat OR substitutes 🙂
Judy says
What do you think or have you used elbow macaroni or orecchiette pasta in this recipe?
The Kitchen Girl says
Hi Judy, yes either will work. I would definitely pressure cook either of those noodles for 2 minutes (instead of the 1 min cook time for regular shells) Also, you'll still want the full 10 min natural pressure release. Hope that answers your question...lemme know if you have more questions
Tammy says
Love this recipe so much!
So easy, and it’s incredibly delicious!
The Kitchen Girl says
Awesome, Tammy! So glad to hear it and thank you for dropping this review...much appreciated ❤️
Kris F says
I accidentally used an entire 16 oz box of bow tie pasta lol but it still turned out great! Thanks for the simple recipe! I’m usually too scared to make pasta in my IP but this one worked nicely!
The Kitchen Girl says
Soooo glad you're enjoying it, Kris That extra means taco pasta for days...a good problem LOL. Truly, thank you so much!
Mallory Smith says
Love love loved this recipe!!!!! So easy and delicious!
The Kitchen Girl says
Thanks so much, Mallory! I'm so glad you gave it a go and loved it!!
Linda says
The recipe doesn’t state what size instant pot works best. I have a 3 quart, would it be too full if I made this recipe in there?
The Kitchen Girl says
Hi Linda, this recipe was written using the 6 Qt Duo and yields 9 cups (which is 2 quarts + 1 cup). You asked if this will fit into a 3 quart. I'm gathering from this Instant Pot page that the recipe should be cut in half to fit the 3 quart, and cooking time stays the same. Let me know if you have questions
Jeff says
Taco pasta on REPEAT! Couldn't be easier and hits the spot every time. Great leftovers!!! If you like stronger taco flavor, go for the 1/4 cup amount of taco seasoning.
Constance says
Could I make this in stuffed shells?
The Kitchen Girl says
Hi Constance. Hmmmmm, I don't have instructions on how to turn this into stuffed shells. Sounds delicious, though!
Bridgett says
I made this tonight for my husband and I. We have alot of leftovers with just the two of us. Does this do well with freezing leftovers?
Bridgett says
Nevermind! I just saw where it said you can freeze it up to 90 days!
The Kitchen Girl says
Haha ok 🙂
The Kitchen Girl says
Hope you loved it 🙂 Yes, it yields 9 1-cup servings and yep, freezing is an option 🙂
Candice says
Hi! I'm planning on making this tonight, can't wait! I just had one question...the 4 cups of pasta, is that equivalent to one whole box? Or is it less or more than that?
Thank you!
The Kitchen Girl says
Hi Candice, it varies and really depends on the type of pasta, which is why I made it 4 cups...to keep the volume consistent regardless of the type. What are you planning to use?
Candice says
Thanks for getting back to me so quick! I plan on using Rotini.
The Kitchen Girl says
You're so welcome 🙂 So, we just used Rotini this week for ours and we used exactly 4 cups. I believe there are 5 cups in a 1 lb. box and I don't recommend using that much b/c I think the other ingredients will get lost in that extra pasta. Hope you love it like we do!
Candice says
It's absolutely delicious! I will definitely be making this over and over again! Thank you!!
The Kitchen Girl says
Oh yay...so glad to hear it, Candice! Are you able to add a star rating to this review? That would be the mostest 😉 Have a great weekend!
Maggie says
This Taco Pasta is making me super hungry that I could hear my tummy growl! Yum! I can't wait to have this on my plate.
The Kitchen Girl says
Haha thanks, Maggie! I get the same feelings a lot because yummmmm!
Stephanie says
I made this last night, thanks to this post and it was soooo good! I used pinto beans because we are out of black beans and it was delish! Thanks for the dinner idea - this one is a keeper!
The Kitchen Girl says
Awesome, Stephanie! I'm SO glad you enjoyed it and thanks for taking the time to leave feedback. Much appreciated 🙂
Alice says
Will doubling this receipt fit in an 8 quart IP? How long would it take to get done?
The Kitchen Girl says
Hi Alice, doubling for 8 quart will be just fine. I can't tell you how long it will take to get it done in that model, but I can tell you that you will use the same instructions for the 8 or 6 quart. Hope that answers your question 🙂
Bintu says
This dish certainly has my mouth watering! I love tacos and I love pasta so this sounds like the perfect dish for me and my family.
The Kitchen Girl says
Thanks, Bintu! So glad your family can enjoy this one 🙂
Marlynn says
I love taco pasta so much!! This is such an easy, satisfying recipe and we love it!
The Kitchen Girl says
Awesome, Marlynn! So glad you think so...we're right there with you 🙂
Alison says
You had me at Taco Pasta. Two of my favorite things combined! So good!
The Kitchen Girl says
Haha right there with you, Alison. So glad you can enjoy the combination 🙂
Jen says
So easy and totally cheesy. Perfect weeknight recipe and loaded with protein.
The Kitchen Girl says
Thanks, Jen! Glad you think so 🙂
Peg says
So easy and yummy! My picky picky boy loved it! Thanks for the recipe!!
The Kitchen Girl says
These are my favorite words, Peg Thank you so much for taking the time to let me know
JB says
Tacos and pasta? What's NOT to love! This recipe ROCKS every time and is so fast! Doesn't get any simpler and will be making this again and again!