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Taco Pasta Recipe

This Taco Pasta is a hearty fusion of two favorites, combining zesty taco flavors in a creamy pasta dish!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 pound lean ground beef (93/7) the star protein of this dish.
  • 1/2 cup yellow onion, finely diced adds a savory depth.
  • 1/2 teaspoon minced garlic for that aromatic kick.
  • 1 packet taco seasoning brings all the taco flavors together.
  • 2 cups water, divided for cooking the pasta.
  • 1 cup mild salsa adds a fresh and zesty taste.
  • 1 cup frozen corn sweet and colorful addition.
  • 2 cups elbow pasta (10 ounces) the perfect base for this dish.
  • 1 cup mild taco sauce for extra flavor and moisture.
  • 1-1/2 to 2 cups shredded 4-cheese Mexican blend or sharp cheddar cheese for that gooey deliciousness.
  • Toppings as desired see note 3 for ideas!

Instructions

  • In a large pot or Dutch oven over medium heat, add the lean ground beef. Cook until browned, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes. Drain any excess fat if necessary.
  • Add the finely diced yellow onion and minced garlic to the pot. SautĂ© for an additional 2-3 minutes, until the onion is translucent and fragrant.
  • Stir in the taco seasoning, mixing well to coat the beef and onions evenly. Pour in 1 cup of water, stirring to combine. Allow the mixture to simmer for about 5 minutes to let the flavors meld.
  • Add the mild salsa and frozen corn to the pot, stirring to mix thoroughly. This will enhance the flavor and texture of the dish.
  • Add the elbow pasta and an additional 1 cup of water to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 10-12 minutes, or until the pasta is al dente and has absorbed most of the liquid.
  • Once the pasta is cooked, stir in the mild taco sauce and 1-1/2 cups of shredded cheese. Mix well until the cheese is melted and everything is evenly combined.
  • Spoon the Taco Pasta into bowls and top with your favorite toppings—diced tomatoes, avocado slices, chopped cilantro, sour cream, or more cheese! The options are endless!

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Knife and cutting board

Notes

  • Leftover Taco Pasta can be stored in an airtight container in the fridge for up to 4 days.
  • To freeze, place the cooled pasta in a freezer-safe container for up to 3 months.
  • When reheating, add a splash of water or salsa to keep it moist.