taco pasta

This Cheesy Taco Pasta is a delicious step up from boxed dinners, using 7 basic ingredients try this easy dinner out tonight!

Cheesy Taco Pasta Recipe

beef

taco seasoning

southwest salsa

water

lb pasta (I used rotini)

cheddar cheese (grated)

cream

salt & pepper (to taste)

Bring water to boil to cook the pasta. Salt it and cook pasta until al dente.

While the pasta is cooking, in a large skillet, cook ground beef, breaking apart as you go. Once thoroughly cooked, drain meat and run under hot water to remove any fat. Wipe out pan with paper towel and place back on heat. Pour cooked beef into hot pan with taco seasoning, salsa and water. Simmer until pasta is finished cooking.

Once pasta is cooked, drain well and pour into skillet. Top with cheese, cream, salt and pepper. Stir until cheese melts and noodles are coated in sauce. Serve immediately.

Two dinnertime favorites come together in one dish for this Mexican twist on the classic mac and cheese -- an easy Taco Pasta!

Taco Pasta

(about 5.3 ounces) uncooked medium shells pasta

lb. lean ground beef

(16 ounce) jar salsa

(10.5 ounce) can condensed cream of chicken soup, NOT diluted

Velveeta cheese

(4 oz) shredded Mexican blend or cheddar cheese

Cook pasta according to package directions. Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; drain.

Stir in the taco sauce, soup, and Velveeta cheese; heat through.

Drain pasta; stir into meat mixture. Transfer to a greased 11-in x 7-in baking dish.

Sprinkle with shredded Mexican cheese.

Cover and bake at 350 degrees F for about 20 minutes or until cheese is melted.

Enjoy the best of both worlds with Healthy Taco Pasta. Perfect for when you can't decide, need something quick, or want a kid-friendly meal sure to fill bellies. Made with ground beef, select veggies, pasta, and more!

Healthy Taco Pasta 

dry pasta (I used brown rice fusilli)

olive oil

white onion, diced.

garlic,

red pepper, diced.

can black beans,

can corn, drained and rinsed

15 oz can diced tomatoes (fire-roasted preferred)

tomato sauce

cheddar cheese

Preheat oven to 350F and grease 9&#215;13 casserole dish.

Cook your pasta according to package. Drain accordingly. Set aside.

In a large pan or dutch oven over medium-high heat, add oil. Once hot, add onion and pepper. 

After a few minutes when onions and peppers begin to soften, add garlic.

One minute later, add ground beef. Cook until no longer pink, then drain everything in fine mesh strainer.

Add black beans, corn and taco seasoning. Stir to combine, then add diced tomatoes and tomato sauce. 

Let simmer for 5 minutes over low heat, then stir in cooked pasta.

Pour into casserole dish and top with cheddar cheese. Bake in oven for 10 minutes at 350.

Let cool for a few minutes before serving.

My family just made this and everyone loved it! We have a lot of picky eaters and it’s something that everyone could get behind. Thank you so much Erin!!

Made this tonight and it was heavenly! So tasty and honestly very easy to make! Boyfriend loved it too. We added a dollop of sour cream to our servings. So good!

I made this tonight and my fiancé and I both loved it! He had no idea I used brown rice pasta! I separated it into two casserole dishes so I could freeze half to save for a second meal since the recipe does make such a large serving! I will definitely be making this again. Thank you!!

Made this tonight but subbed with quinoa. Really delicious and filling, super easy to make.

Love love loved this! I made a vegan version with fake mince &amp; vegan cheese for myself and then a meat &amp; cheese version for my other half! Delicious, will definitely be having again!

This is in the oven right now, but I know it already tastes 10/10 because I’ve been eating it as I go along 😳 Made a vegan version without mince or cheese and it’s soooo good. Thank you!!

This taco bake was super easy to throw together and a great thing to meal prep at the beginning of the week. I was not sick of it at all and it makes so much food! Easy to freeze the leftovers too. I am adding this to the weekly rotation for sure!

Made this last night and it was delicious!! It was super filling and it made a ton! I couldn’t wait to eat the leftovers today.

This dish is absolutely delicious. I made a batch for my partner and me, and it lasted for 8 meals total and we never got tired of it. The fire roasted tomatoes provide the perfect flavor, definitely include them! Will be making over and over!

Absolutely delicious!!! I used a whole bag of pasta instead of 4 cups and it fed my family of 6 (including my two teenage brothers) and we even had leftovers! Highly recommend

Taco Pasta is an easy, cheesy, taco flavored pasta recipe made in one pot in less than 30 minutes.

water (divided)

salsa

elbow noodles

sour cream

cheddar cheese (shredded)

Brown Beef

In a large non-stick skillet, or dutch oven, cook the meat over medium high heat until browned, breaking up into small pieces as the meat cooks. Drain off any excess grease.

Add in seasononings.

Add in the tomato sauce, salsa, taco seasoning, elbow noodles, and 1.5 cups of water, stirring to combine.

Simmer Pasta

Bring the mixture to a boil and then reduce the heat to a simmer. Cook until the pasta is tender, adding up to 1 cup of water if needed. This will take about 15 minutes for the pasta to be tender.

Stir in cheese and sour cream.

Once the pasta is tender, turn off the heat and stir in the cheese and sour cream. Serve.

Sure, traditional pasta is great. But have you tried taco pasta? This easy recipe takes all of the things you love about tacos—seasonings, spice, and...

Quick One-Skillet Taco Pasta Recipe

oz dried whole-grain medium shells or rotini pasta

oz beef

small yellow or orange bell pepper

poblano pepper jalapeño pepper

onion

reduced-sodium black beans

tomatoes

garlic

minced

paprika

tsp cumin

avocado

cotija cheese

plain Greek yogurt

cilantro

In a 12-inch skillet, cook pasta according to package directions. Drain; set aside. In the same skillet, cook beef, bell pepper, poblano, and onion over medium heat until meat is browned and vegetables are tender, stirring to break up meat as it cooks. Drain off fat. Add beans, tomatoes, tomato sauce, garlic, paprika, and cumin to meat mixture in skillet. Cook and stir until just boiling. Stir in pasta. Heat through. To serve, divide pasta mixture among four serving plates. Top with avocado, cheese, yogurt, and cilantro.

This pasta recipe is so easy to make! Everything comes together in one pan and is ready in less than 30 minutes. Not to mention, it’s absolutely delicious! This dish is perfect for weeknight dinners.

One Pan Taco Pasta

chicken turkey

yellow onion — diced

green bell pepper — diced

red bell pepper — diced

garlic — minced

chili powder

cumin

oregano

salt

black pepper

water —

½ cups prepared salsa

Mexican cheese blend

In a large, deep skillet with a lid or a dutch oven, heat olive oil over medium-high heat. Once the oil is hot add the meatless crumbles or ground meat of your choice, onion, and red and green bell peppers. Brown the meat, breaking it apart with a spoon, until it is fully cooked through and the onions are translucent, about 8 minutes.

Add the garlic, chili powder, cumin, oregano, salt, and pepper and cook just until the garlic is fragrant, about 30 seconds. Add the water, salsa, and pasta.

Reduce the heat to medium low, then cover the pan. Let simmer gently, stirring occasionally, just until the pasta is al dente and most of the liquid is absorbed (more liquid will absorb once removed from heat), about 12 to 15 minutes. Check to make sure the pasta isn’t drying out while stirring. If so, stir in water as needed to keep it moist and simmering.

Remove the pan from the heat and stir in half of the cheese, then sprinkle the remaining cheese on top. Serve hot with any of your favorite toppings such as sour cream, green onions or cilantro.

Cheesy taco beef baked underneath a crunchy tortilla chip layer then loaded with classic taco toppings - This truly is the ultimate taco pasta!!

Taco Pasta Bake

Ground Beef (10-12%)

/ 250 milliliters Low Sodium Beef Stock

Cheese (see notes)

tbsp Taco Seasoning

Onion,

Pickled Jalapeños, finely diced (optional)

Olive Oil,

Oil Spray, to top

Sour Cream, to drizzle

Red Onion, finely diced

Tomato, finely diced

Avocado, diced

Add a drizzle of oil to a large pan over medium heat and add onion (and jalapeños if using). Fry until they begin to soften &amp; brown, then add beef. Break up with a wooden spoon and continue frying until nicely browned and fully cooked through.

Add in taco seasoning then stir in 1 heaped tbsp tomato puree. Fry for a few mins, then pour in 1cup/250ml beef stock and 1 can of chopped tomatoes. Deglaze the pan as necessary, give it all a good stir and allow to simmer on low-medium for 10-15mins until the sauce begins to thicken and the tomatoes have burst.

Meanwhile pop 10.5oz/300g pasta in salted boiling water and cook until JUST al dente (if it&#039;s properly cooked it&#039;ll turn soft and sloppy in the oven, you want it still a little hard). Just before draining scoop out a cup of the starchy pasta water. Pre heat oven to 200C/390F.

Combine pasta and beef with 1/3cup of starchy pasta water. Give it a good stir until everything is blended. The starchy water will help create a sauce, with the starch molecules emulsifying with the fat in the sauce. Stir in your cheese until nice and gooey, the pour into a casserole dish.

Top with crushed tortilla chips or hard taco shells (just enough to create a thin layer over the top fully covering the pasta). Spray with oil, then pop in the oven for 20mins, or until the top goes nice and golden. Be vigilant, top goes golden to burnt quickly.

Top with your favourite taco toppings (suggestions in ingredients list) and enjoy!

https://content.jwplatform.com/videos/iXX7khMg.mp4

Cheesy taco beef baked underneath a crunchy tortilla chip layer then loaded with classic taco toppings – This truly is the ultimate taco pasta!

Cheesy Taco Pasta Bake

All your favorite taco flavors in a protein-packed pasta dish! Black Bean Spaghetti adds a new twist on regular pasta with the flavors of black beans. Layered with a salsa pasta sauce with ground turkey piled high with taco toppings for a fresh crunch.

Taco Black Bean Spaghetti

Organic Black Bean Spaghetti Noodles

Olive Oil

99% fat free Ground Turkey

Taco Seasoning

24-ounce jar Mild Salsa

Fat Free Sour Cream

Iceberg Lettuce

Tomato (chopped)

grated Mexican Cheese Blend (optional)

Prepare the black bean pasta as instructed on the package.

While the pasta is cooking, prepare the sauce. In a large skillet over medium heat, add the olive oil. When it begins to shimmer to the eye, add the turkey and sauté until it is fully cooked. Sprinkle with the taco seasoning and toss to coat the turkey.

Add the salsa and the sour cream to the skillet. Stir to fully combine and allow to simmer for five minute, still over medium heat.

When the pasta has been cooked and drained, add it to a serving bowl. Layer the sauce on top of the noodles followed by the lettuce, cabbage, tomatoes and the cheese. Serve immediately.

This easy taco pasta is made with ground beef, tomatoes, and plenty of cheese, all tossed in a creamy sauce. Garnish with your favorite taco toppings for a quick and family friendly dinner option!

rotini pasta (or other short pasta)

vegetable oil

beef (I use 90% lean)

tomatoes (drained)

cream cheese

Roma tomatoes

taco

Cook the pasta in salted water according to package directions. Reserve 1/4 cup of the cooking water.

While the pasta is cooking, prepare the beef.

Heat the oil in a large pan over medium high heat. Add the ground beef and break up with a spatula.

Add the onion to the pan.

Cook for 4-5 minutes or until meat is browned and cooked through, and onion is tender.

Add the tomatoes and taco seasoning to the pan and stir to combine.

Pour the cooked pasta into the pan with the meat. Reduce the heat to low.

Add the cream cheese, sour cream and cheddar cheese to the pan. Cook, stirring constantly until cheese are melted.&nbsp;

Add reserved pasta water, 1 tablespoon at a time, if needed to thin the sauce to desired consistency.

Sprinkle with tomatoes and cilantro and serve. Add additional taco toppings if desired.

Cheesy Taco Spaghetti Recipe

spaghetti

taco seasoning, 1 (1 ounces.) package

yellow bell pepper, diced

(10 tomatoes

Mexican cheese

grape tomatoes, sliced for garnish

Jalapeno,

Cilantro,

Heat olive oil in a large deep pan...

Heat olive oil in a large deep pan (or pot) and add ground beef, crumble and cook until browned. Drain excess fat.

Add the taco seasoning, diced pepper, and Rotel...

Add the taco seasoning, diced pepper, and Rotel tomatoes to the pan and stir to combine.

Add water and spaghetti, spreading the spaghetti out...

Add water and spaghetti, spreading the spaghetti out slightly on the top so it’s somewhat submerged and bring to a boil.

Reduce heat, cover and simmer until al dente,...

Reduce heat, cover and simmer until al dente, about 15 minutes, stirring frequently.

Remove from heat and stir in the sour...

Remove from heat and stir in the sour cream and Mexican cheese until melted. 

Top with sliced tomatoes, jalapenos, and cilantro before...

Top with sliced tomatoes, jalapenos, and cilantro before serving, if desired.

Creamy, cheese, hearty, and delicious this Instant Pot Taco Pasta recipe is just what you need on a busy weeknight! This recipe is seriously one of the most simple dinner recipes ever!

Instant pot taco pasta

Rotini pasta (see notes)

black beans ((Drain all the liquid from can))

peppers

Jalapenos (chopped (See notes))

- Onion

Salsa

Salt

- Cheese (See notes)

Water

Turn on the normal saute button of the instant pot. When the display screen says hot, add oil, garlic, onions, bell peppers, and corn. Saute for a minute.

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The most viewed taco pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed taco pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine