Beef Taco Pasta
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A cheesy one-pot mashup of taco beef and pasta in a creamy, lightly spiced tomato sauce. A fast, family-friendly dinner that's like a taco and mac and cheese had a baby.
By Mia HartwellUpdated September 5, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Taco beef and cheesy pasta in one pot
- 30g of protein per serving
- Ready in about 30 minutes
- A guaranteed kid-pleaser
Beef Taco Pasta
32 min totalServes 5
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 560kcal
- Protein
- 30g
- Carbs
- 52g
- Fat
- 26g
- Fiber
- 4g
- Sugar
- 6g
Step-by-Step Instructions
- 1
Brown the ground beef in a large pot over medium-high, about 6 minutes; drain. Add the onion and cook 3 minutes, then the garlic and taco seasoning for 1 minute. Confirm the beef reached 160°F (71°C).
- 2
Stir in the diced tomatoes, beef broth, and salsa, and bring to a boil.
- 3
Add the pasta, stir, reduce to a simmer, and cook 10-12 minutes until tender, stirring often.
- 4
Reduce the heat to low and stir in the cheddar until melted and creamy.
- 5
Season to taste and serve topped with green onion and a dollop of sour cream.
Pro Tips for the Best Results
- Cook the pasta right in the pot so it absorbs flavor and saves a pot.
- Stir often while the pasta cooks so it doesn't stick.
- Add the cheese off the boil so it melts smoothly.
- Add a splash more broth if it thickens too much before the pasta is tender.
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How to Cook Beef Taco Pasta
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Brown the beef and season
Brown and drain the beef to a safe 160°F (71°C), then bloom the taco seasoning with the aromatics so the whole dish tastes seasoned through.
Cook the pasta in the pot
Adding the pasta straight into the tomatoey broth lets it cook in flavorful liquid and saves a pot. Stir often so it doesn't stick, keeping enough liquid for even cooking.
Melt the cheese
Stir in the cheddar off the boil so it melts into a creamy, glossy sauce rather than turning oily. Top with green onion and sour cream for that taco finish.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; reheat with a splash of broth. Freezes well for up to 2 months.
Serving Suggestions
This beef taco pasta pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I make it spicier?+
Use a hot salsa, add diced jalapeno, or stir in cayenne.
Can I use ground turkey?+
Yes — cook it to 165°F (74°C).
How do I store leftovers?+
Refrigerate for up to 4 days; loosen with broth when reheating since the pasta absorbs liquid.
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