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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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Video
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.
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!
Robin says
What about time if I double the recipe? Would it need more time for 2 pounds of meat and 16 ounces of pasta
The Kitchen Girl says
Hiya, this taco pasta recipe can be doubled and use the same pressure cook and natural release instructions. It will take longer for the Instant Pot to pressurize and depressurize. Let me know if you have other questions. Enjoy!
Nataliya says
We made it tonight and it was a hit with my daughter. It tastes very good, very quick to make and had lots of flavor! Thank you for a great recipe! Everything I made from your blog so far tasted very good and I am going for more recipes to try 😉
The Kitchen Girl says
Yay! I'm so glad you're enjoying my recipes and happy your daughter is enjoying too. Thanks for taking the time to leave feedback. I appreciate it 🙂
Nicole says
Really delicious! Will make this again!
The Kitchen Girl says
Excellent! So glad to inspire it 🙂 Thanks so much for taking the time to let me know. Much appreciated!
Arin says
How would I go about substituting the pasta with rice?
Traci says
Hi Arin, I don't have instructions to use rice in this recipe because it changes the cook time dramatically. However, you might like enjoy this skillet turkey taco rice recipe. Let me know if you have any other questions. Thanks!
Phi says
This is a great and easy recipe. I don't add corn but I to add fresh jalapeno, sliced
The Kitchen Girl says
Yay! So glad you're enjoying it! Yes, we originally didn't add corn, but now we do. It's totally optional 🙂 Thanks for taking the time to comment. Cheers!
Lezlie says
Made this for my family as well as my daughter's two friends who are teenage boys. They all absolutely loved it!
Super simple and the leftovers were still quite good after reheating!
The Kitchen Girl says
Yayy! I always love it when the kids approve! Taco pasta is definitely good for that. Thanks for taking the time to leave feedback. I appreciate it!
Sharon says
Next time I am going to used diced tomatoes with chilis. I think the extra flavor would add a lot. The recipe is good just the way it is but I like adding more.
The Kitchen Girl says
Sure thing! Taco Pasta is totally customizable and I left it mild so kids would eat it LOL. Knock yourself out! And thanks SO much for the review. Cheers!
Joanne says
Can this be cooked in a slow cooker?
Traci says
Hi Joanne, I haven't tested that method yet. Maybe in the future. Thanks for asking!
Kaley says
Hello, do you think adding cream cheese to this recipe would work?
The Kitchen Girl says
Yes, cream cheese is a terrific addition to taco pasta. Just fold it in after it pressure cooks. I'd start with a 2oz or 4oz piece. Let me know if you have more questions. Thanks and enjoy!
Kayla says
Tried this tonight and we loved it!!
Would the leftovers be considered freezable? I followed the recipe just added corn as well.
Thank you for sharing this recipe!!
The Kitchen Girl says
You're so welcome and I'm glad it was loved! Absolutely freezable. Also, love corn in this! Thank you for taking the time to review.
Samantha D says
Could this recipe be doubled? If so does the cook time need to be adjusted or just the ingredients?
The Kitchen Girl says
Hi, you can double this recipe using an 8 quart pot. Only double ingredients, not cook time. If you have a 6 quart, you can 1.5x the recipe, but not double. Let me know if you have other questions. Thanks and enjoy!!
Laurie says
Could you please clarify the diced tomatoes substitution suggestion? Wouldn't a scant 2 cups of salsa be closer to the 15 oz can of tomatoes? Just curious!
The Kitchen Girl says
Hiya, actually, a 15oz can of diced tomatoes drained yields about 1 cup. Not sure if that answers your question ... let me know. Hope you enjoy...thanks!
Jill says
In the photo, it looks like you sprinkled on green onion and/or cilantro to the top. It looks really good and I am definitely going to try it. I only have a 4 qt so I think I will cut the recipe in half so it will fit in my IP. Thanks so much!
The Kitchen Girl says
Hi Jill, yes, I sprinkled green onion and parsley from the garden, but cilantro would be great too. And yep, cutting in half for the smaller IP is a good call. Mine is the 6 quart and this Taco Pasta yields 9 cups. Enjoy!!
Carolyn says
I am going to try this. If I used pinto beans instead would they need to be cooked first? Or could you just use refried beans?
Thank you!
The Kitchen Girl says
Hi Carolyn, this recipe calls for whole cooked beans and you can def use pintos. I don't recommend adding refried beans to this until after it has cooked because it will prevent the pasta from cooking properly. Let me know if you have any more questions. Enjoy!
JM says
Was looking for a dump-and-go dinner. Had all the items in the pantry so gave it a whirl. Comfort food fast and freezes beautifully for a fast defrost dinner for mid-week.
The Kitchen Girl says
Perfect! So glad you enjoyed it and are freezing some for later. yay!
Amy says
I think the ingredients should read 16 oz of uncooked pasta shells instead of 8 oz. based on 4 cups pasta. In the IP now - can’t wait!
The Kitchen Girl says
Hiya Amy, pasta volume (cup amount) varies by the type of pasta. I have removed the cup measurement because it was confusing, so just use weight. The weight won't change if you use different types of pasta. Thanks!
Darlene says
Super easy to make, I added a can of corn in. Everyone went for seconds! Thank you for the great recipe 😁
The Kitchen Girl says
Yay Darlene! I'm so glad to inspire your dinner and glad everyone loved it. And yep, adding corn is awesome! Thanks for your feedback...much appreciated!
Corin says
Well this was delicious. Definitely going to be a repeat on those days I need something quick and EASY!
The Kitchen Girl says
Yay! So glad you enjoyed and I'm happy to inspire those busy day dinners 🙂 Thanks so much for the feedback!
Kiran says
What are your thoughts on omitted the cheese? We’re exploring the dairy free life for my kiddo.
The Kitchen Girl says
You can easily omit cheese from this recipe. It only gets added at the end, so no problem 🙂
Jamie says
My husband loved this recipe!! I substituted using a can of rotel and salsa. I also stirred in sour cream with the cheddar cheese. It was so easy & delicious!
The Kitchen Girl says
Oh awesome, Jamie! I'm so glad your hubby loved the taco pasta 🙂 Your subs sound perfect too! Thanks for taking the time to leave feedback. Appreciate it!
Shanna says
This recipe went from start to yum in about 40 minutes. I didn't drain my cans and just threw it all in after cooking and draining my hamburger. I used Rotel and one packet of seasoning. Easy on the cheese. We added chopped green onions, a game changer!
The Kitchen Girl says
Awesome! So glad you enjoyed and yep, this recipe is easy on the cheese 🙂 Thanks for coming back to leave feedback ... much appreciated 🙂
Mary says
Can this be made dairy free?
The Kitchen Girl says
Sure! Just omit the cheese at the end and you're good to go because there's no dairy otherwise 🙂
Kimberly says
If you substitute sour cream for the cheese, how much sour cream do you use?
The Kitchen Girl says
Hi Kimberly, I'd probably just add the sour cream in dollops to your liking. Just like the cheese, it's super customizable. Hope you enjoy! 🙂
Elicia Cota says
You could tell that this recipe was a huge hit in my house.....no leftovers! My husband wanted more and there wasn't any! Would it be possible to double this recipe?
The Kitchen Girl says
Aww so glad to hear you both loved it! We have the same no-leftovers problem sometimes lol. As for doubling, you don't want to overfill the pot (beyond the "max" line). So, if you have an 8 quart cooker, you could do it (but you'd want to add an extra cup of water). If you have the 6 quart cooker, you could increase the recipe by no more than 25%. Let me know if you have any questions and THANKS for your feedback 🙂
Gabby says
Have you ever added more veggies like bell peppers? I am very excited to try out your recipe tonight, and I always try to sneak extra veggies into whatever I am cooking. I am curious if you think I should add them before or after cooking? Sometimes recipes say after in the IP because they'll get too mushy and just let them steam for a few minutes. I was thinking, as the cooking time is so short, they might be okay cooking with the pasta or maybe in a foil pack on top. Any suggestions? Thanks!
The Kitchen Girl says
Hi Gabby, glad you're excited to make this 🙂 Yes, bell peppers will be great, but even a 1-minute cook time can soften them too much for some people. If you want to play it safe, you could sauté them in the very beginning, take them out, and add them back in at the very end. Hope that helps! Enjoy 🙂