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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.
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
Wendy says
Love, love, love this!!! When using the instant pot, can this recipe be doubled?
Traci says
Yess!!! So glad you're enjoying it. Yes to doubling but only in the 8 or 10-quart cooker. Enjoy!
Carol says
I made this for dinner last night. Very good. It came together very quickly and makes alot. I love that everything cooks in one pot. I followed the recipe exactly and we topped it off with lime and sour cream. The family loved it and I will definitely be making it again. Also, thank you for including the cook mode button that prevents the screen from going dark. Such a help!
Traci says
Yayyy Carol! I'm so glad to inspire your successful dinner. Day made! I agree about the cook mode button. I use it all the time LOL. Thank you for this valuable feedback. Much appreciated. xoxo
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!
Jann Forrest says
I am going to make it today. I have made it before and loved it but this time will use Better Than Bouillon (Beef). I just cannot believe how much tastier is with BTB. For those who have salt issues just use 1/2 teaspoon per 1 cup of water instead of 1 teaspoon per 1 cup of water.
Traci says
Yep, I use the chicken BTB, but beef would be delicious too!
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!