Taco Pasta Recipe
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.
Servings: 9 cups
Calories: 224kcal
Equipment
- 3.5 quart saucepan or dutch oven
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.
Video
Notes
Taco seasoning: 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.
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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.Nutrition
Serving: 1cup | Calories: 224kcal | Carbohydrates: 6g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 436mg | Potassium: 248mg | Fiber: 1g | Sugar: 2g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 1mg