This creamy one-pot taco pasta is the ultimate comfort food—loaded with bold Mexican-inspired flavours, perfectly cheesy, and ready in just under 30 minutes. It’s a quick, satisfying weeknight dinner that the whole family will love, and best of all, it all comes together in one pan for minimal cleanup.
This taco pasta brings together the best of both worlds: the zesty, smoky goodness of a classic taco and the hearty comfort of a pasta dish. With seasoned ground beef, tender pasta shells, melty cheese, and a touch of spice, every bite is packed with flavour. It’s the kind of meal that feels like a hug in a bowl—warm, cheesy, and totally satisfying.
The idea came to me one hectic weeknight when I was craving tacos but didn’t want the mess of prepping multiple toppings and sides. I had pasta on hand, some beef in the fridge, and thought—why not combine them? One quick experiment later, and this cheesy taco pasta was born. It’s become a regular in our dinner rotation ever since. Simple to make, super filling, and always a hit!
What You’ll Need
- Beef Mince: Also known as ground beef, this is the hearty foundation of our rich, meaty sauce. Feel free to mix it up with some pork mince, or go lighter with ground chicken or turkey if you want a leaner option.
- Brown Onion: I usually reach for brown onions (sometimes called yellow onions) because they add that perfect sweetness when cooked down. Red onions will do just fine if that’s what you have on hand.
- Garlic: A couple of cloves finely minced—because garlic brings that irresistible depth of flavor you just can’t skip.
- Taco Seasoning: I love using my homemade taco seasoning here; it’s fresher and more vibrant than store-bought blends. But if you’re in a pinch, the pre-packaged stuff works too. And if you like it with a bit of a kick, throw in some extra chili powder or cayenne.
- Tomato Paste: This gives the sauce a rich, concentrated tomato punch that really rounds out the flavors.
- Beef Stock: Also called beef broth, this adds a lovely savory backbone to the sauce and keeps everything nice and juicy.
- Taco Sauce: I usually pick up a ready-made taco sauce from the supermarket for convenience—it adds that classic tang and spice that ties everything together.
- Tinned Black Beans: These make the dish extra filling and add a lovely creamy texture. You can swap in kidney beans or toss in some corn kernels if you want a different twist.
- Roasted Peppers: Smoky, sweet, and tender—roasted peppers are my go-to for this recipe. If you don’t have them, fresh bell peppers or a tin of diced tomatoes work just as well.
- Pasta: I’m all about using pasta shells here since they hold the sauce beautifully, but any pasta you love—like rotini, penne, fusilli, or even little elbows—will be great.
- Sour Cream: Just a dollop or two to bring that creamy, tangy contrast to the richness of the cheese and meat.
- Cheddar Cheese: This dish is all about that melty, cheesy goodness. Use a good sharp cheddar, but don’t go overboard—the right amount melts perfectly without overpowering the other flavors.
How to Cook Taco Pasta
Step 1: Sauté the Aromatics
Heat a splash of oil in a large 12-inch skillet or Dutch oven over medium heat. Toss in the chopped onion and cook over medium heat until it softens and turns translucent, around 4 to 5 minutes. Stir in the minced garlic and let it cook for about a minute, just until its aroma is released.
Step 2: Brown the Beef
Add the ground beef to the pan. Break it up with a spoon and cook until fully browned and no pink remains. Let it crisp slightly for extra flavor.
Step 3: Add Seasoning and Tomato Paste
Stir in taco seasoning and tomato paste. Mix well to coat the beef evenly. Let it cook for another minute or two to bring out the full depth of flavor.
Step 4: Combine Remaining Ingredients
Pour in the broth, then add taco sauce, diced roasted red peppers, uncooked pasta, and a pinch of salt. Stir everything together until well mixed.
Step 5: Let It Come to a Boil, Then Simmer
Turn up the heat and let the mixture come to a rolling boil. Once boiling, reduce to a simmer and cover the pan with a lid. Let it simmer for 12 to 15 minutes, giving it a stir now and then, until the pasta is tender with a slight bite and most of the liquid has reduced.
Step 6: Make it Creamy
Remove the pan from the heat and gently fold in the sour cream until it’s fully blended into the sauce. It should create a smooth, creamy sauce.
Step 7: Add the Cheese
Add the shredded cheddar cheese and gently mix until it melts completely and blends smoothly into the pasta.
Step 8: Serve and Enjoy
Serve hot, topped with optional garnishes like chopped cilantro, green onions, or a few jalapeño slices if you like some heat.
Tips for Success
Cook pasta al dente: It keeps its bite and won’t turn mushy when mixed with sauce and cheese. Remember, it’ll keep softening even after cooking.
Go easy on the cheese: Too much can make it heavy and gloopy. Measure loosely, stir, and taste before adding more.
Switch up the meat: Try ground chicken — or mix the two for extra flavor.
Make your own taco seasoning: A simple mix of chili powder, cumin, paprika, garlic, and onion powder tastes way better than store-bought. Totally worth it!
Taco Pasta Recipe
Ingredients
- 1 tbsp vegetable oil
- 1 small brown onion finely diced
- 2 cloves garlic finely chopped to bring out their aroma
- 500 grams about 1.1 pounds of lean ground beef, ideally 80-90% lean
- ¼ cup of your favorite taco seasoning mix
- 2 tbsp tomato paste this adds a rich, concentrated tomato flavor
- 2½ cups 625 ml beef broth — whether homemade or store-bought, either works perfectly
- 1 cup taco sauce roughly 250 ml for that authentic zesty kick
- ¾ cup canned black beans drained and rinsed
- Two large roasted red peppers chopped into pieces (approximately 1 cup or 210 grams) — roasting adds a rich, smoky flavor and natural sweetness
- 250 grams around 3 cups or 8.8 ounces large dry pasta shells (the kind that’s about an inch long)
- ½ tsp fine sea salt to taste
- ½ cup sour cream light or full fat, depending on your preference
- 1½ cups shredded cheddar cheese about 180 grams or 6.3 ounces, not packed too tightly for perfect melting
Instructions
- Heat the oil: Pour a splash of oil into a large frying pan and warm it over medium heat.
- Cook the onion: Add the diced onion to the pan and cook, stirring now and then, until it softens and turns translucent—this should take around 4 to 5 minutes.
- Add garlic: Add the minced garlic and sauté for about a minute until its aroma fills the kitchen.
- Brown the beef: Turn the heat up to medium-high. Add the ground beef to the pan and cook it thoroughly, breaking it apart with a spoon until it’s evenly browned. Remove any extra fat before moving on.
- Add seasoning and tomato paste: Sprinkle in the taco seasoning and stir in the tomato paste. Give it a good stir and let it simmer for about a minute so the flavors can meld perfectly.
- Add liquids and veggies: Pour in the stock and taco sauce. Add the black beans, diced peppers, uncooked pasta, and a pinch of salt. Stir everything to combine.
- Simmer the pasta: Bring the mixture to a boil. Then cover with a lid, leaving a small gap or vent, and reduce heat to low. Cook for 10–15 minutes, stirring every few minutes, until the pasta is al dente. (Cooking time depends on pasta size.)
- Stir in sour cream: Once the pasta is cooked, stir in the sour cream to add creaminess.
- Add cheese and adjust consistency: Take the pan off the heat and stir in the cheese until it’s completely melted and smooth. If the sauce is too thick, loosen it with a little water or stock.
