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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!
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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
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When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities 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.
Equipment
- 3.5 quart saucepan or dutch oven
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.
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.
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 🙂
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!