Welcome to Your New Favorite Weeknight Dinner!
Ground Beef Taco Pasta brings together the bold flavors of tacos with the creamy comfort of pasta in one easy skillet-style meal. It’s cheesy, hearty, family-friendly, and simple enough for a busy weeknight. With seasoned ground beef, tender pasta, tomatoes, cheese, and a creamy finish, this is the kind of dinner that feels cozy without making the evening complicated.
Why You’ll Love This Recipe
- Quick and easy for busy weeknights
- Made with simple, budget-friendly ingredients
- Family-friendly and easy to customize with toppings
- Creamy, cheesy, and full of taco flavor
- Great for leftovers the next day
Ingredients You’ll Need
- 1 pound ground beef
- 8 ounces dry pasta shells or rotini
- 1 tablespoon olive oil, if needed
- ½ medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning, about 2 tablespoons
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 cup tomato sauce or salsa
- 1½ cups beef broth or water
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese or Mexican blend cheese
- Optional: ½ cup corn, drained
- Optional: ½ cup black beans, drained and rinsed
- Optional toppings: 2 tablespoons chopped cilantro, 2 sliced green onions, ½ diced avocado, ¼ cup crushed tortilla chips, 1 sliced jalapeño, or ¼ cup extra shredded cheese
Step-by-Step Instructions
- Heat a large deep skillet or pot over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it apart as it cooks, until browned and no longer pink. Drain excess grease if needed.
- Add the chopped onion and cook for 2–3 minutes, until softened. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Sprinkle in the taco seasoning and stir until the beef is evenly coated.
- Add the diced tomatoes with their juices, tomato sauce or salsa, beef broth or water, and dry pasta. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. If the pasta needs more time, add ¼ cup broth or water and continue cooking for 1–2 minutes.
- Stir in the cream cheese until melted and creamy. Add the shredded cheese and stir until smooth.
- If using corn or black beans, stir them in during the last 2–3 minutes of cooking, just until warmed through.
- Serve warm with your favorite toppings.
Helpful Tips
- Stir the pasta occasionally while it simmers so it does not stick to the bottom of the pan.
- If the sauce gets too thick before the pasta is tender, add ¼ cup extra broth or water at a time.
- Use salsa instead of tomato sauce if you want a bolder taco flavor.
- Soften the cream cheese before adding it so it melts smoothly into the sauce.
- Drain excess grease from the beef so the pasta does not turn oily.
Recipe Variations
- Make it spicy: Use hot salsa, add sliced jalapeños, or mix in ¼ teaspoon cayenne pepper.
- Use ground turkey: Swap the ground beef for 1 pound ground turkey for a lighter version.
- Make it extra cheesy: Add an extra ½ cup shredded cheese before serving.
- Add beans and corn: Stir in ½ cup black beans and ½ cup corn for extra texture.
- Make it gluten-free: Use your favorite gluten-free pasta and check that the taco seasoning is gluten-free.
What to Serve with Your Ground Beef Taco Pasta
This Ground Beef Taco Pasta is filling on its own, but it also pairs well with a simple side salad, tortilla chips, roasted vegetables, garlic bread, Mexican street corn, or a side of avocado and lime.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat or in the microwave until hot and warmed through. Add a splash of broth, water, or milk while reheating to loosen the sauce and bring back the creamy texture.
Frequently Asked Questions
Can I make taco pasta ahead of time?
Yes. You can make it ahead and reheat it when ready to serve. For the best texture, add a splash of broth, water, or milk when reheating.
Can I use ground turkey instead of ground beef?
Yes. Ground turkey works well in this recipe. Add 1 tablespoon olive oil if the turkey is very lean so it does not dry out.
What pasta works best?
Medium pasta shapes like shells, rotini, penne, or elbow macaroni work best because they hold the sauce well.
Can I make this less spicy?
Yes. Use mild taco seasoning and mild salsa or tomato sauce. You can also skip jalapeños or spicy toppings.
Can I freeze taco pasta?
Yes, but creamy pasta is best fresh because the pasta and sauce may soften after freezing. Store it in an airtight freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat gently with a splash of broth, water, or milk.
Can I add extra vegetables?
Yes. Corn, bell peppers, black beans, diced zucchini, or spinach can be added. Add firmer vegetables earlier so they have time to soften.
Recipe Card
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 1 pound ground beef
- 8 ounces dry pasta shells or rotini
- 1 tablespoon olive oil, if needed
- ½ medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning, about 2 tablespoons
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 cup tomato sauce or salsa
- 1½ cups beef broth or water
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese or Mexican blend cheese
- Optional: ½ cup corn, drained
- Optional: ½ cup black beans, drained and rinsed
- Optional toppings: 2 tablespoons chopped cilantro, 2 sliced green onions, ½ diced avocado, ¼ cup crushed tortilla chips, 1 sliced jalapeño, or ¼ cup extra shredded cheese
Instructions
- Heat a large deep skillet or pot over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it apart as it cooks, until browned and no longer pink. Drain excess grease if needed.
- Add chopped onion and cook for 2–3 minutes, until softened. Stir in garlic and cook for 30 seconds.
- Stir in taco seasoning until the beef is evenly coated.
- Add diced tomatoes with juices, tomato sauce or salsa, beef broth or water, and dry pasta. Stir to combine.
- Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. If the pasta needs more time, add ¼ cup broth or water and continue cooking for 1–2 minutes.
- Stir in cream cheese until melted and creamy.
- Add shredded cheese and stir until smooth. Stir in corn or black beans during the last 2–3 minutes of cooking if using.
- Serve warm with your favorite toppings.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until hot and warmed through, adding a splash of broth, water, or milk to loosen the sauce.