This easy taco pasta recipe is a super flavorful 30-minute dish with tender ground beef, cheddar, Rotel tomatoes, and your favorite taco seasonings! It's so quick and designed for busy weeknights.
Love a creative twist on tacos? Same. Try this Easy Taco Casserole Recipe, my Beef Taco Salad, or this irresistible Creamy Taco Soup next.
Why you'll crave it
I like nothing better than bringing together the best taco flavors in different and unexpected ways. This taco pasta recipe is the perfect hybrid dish with hearty, filling pasta and loads of cheese. It's also got a really meaty sauce, and that's exactly how we like it... and with a touch of cream to round it all out in typical Salt & Lavender fashion! My homemade seasoning mix with tender ground beef can't be beat.
This beef taco pasta is a fantastic kid-friendly weeknight meal in particular if you've got some fussy eaters in your home. It's creamy, loaded with cheese, and effortless to throw together. Like, really easy. Of course, these are all things that adults like too, so everyone is going to be happy with this spin on taco night.
What you'll need
- Pasta - our kitchen chose shells since they're the ideal shape to hold the sauce. They're perfect little pockets. We've also tested with penne with great results.
- Ground beef - we're using extra lean (96% lean) ground beef since you can then skip the step where you need to drain the fat, and it's healthier overall.
- Seasoning - my homemade taco seasoning blend has chili powder, ground cumin, garlic powder, and smoked paprika for all-out flavor
- Red bell pepper - it's an easy way to sneak in a veggie and add some crunch
- Rotel tomatoes - they're not just diced tomatoes; they have green chilies too! Original has a little kick, but you can use their mild variety if that's a consideration.
- Cheddar - I chose a sharp cheddar and prefer to grate it myself for the best taste and texture vs. using the bagged shredded kind, but if you're in a pinch, that's ok too.
- Heavy cream - for that tasty creaminess in the sauce
- Scallions - optional but a burst of freshness. They're a mild green onion, so the kiddos won't mind it at all.
Pro tip
- If you can't find Rotel, use canned diced tomatoes and get one of those little cans of green chilies separately to use in conjunction. The chilies give this dish a great pop of flavor. It's definitely worth it to include them for that signature taste.
How to make taco pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta al dente according to package directions. Meanwhile, in a skillet brown the ground beef with the taco seasoning blend. Break it apart, and then add in the bell pepper.
Stir in the tomatoes, cream, and cheddar. Cook until incorporated. Add in the drained pasta, toss, and season with salt & pepper. Garnish as desired, and enjoy.
Can I add more toppings?
- You bet! Some chopped cilantro would add even more fresh flavor. You can go all out and add a dollop of sour cream and chopped tomatoes from the garden, sliced avocado, etc. Basically, anything you'd normally top a taco with would be a fun addition to this pasta.
Substitutions and variations
- Feel free to use the spicy variety of Rotel tomatoes if you do want a kick. For even more heat, add a pinch of cayenne pepper or some crushed red pepper flakes.
- I recommend trying my homemade taco seasoning, but you can use a premade seasoning if you wish. However, be mindful of the salt content if you go that route so you don't over-season this pasta.
- If you want this to be creamier, go ahead and add more cream! Conversely, you could leave it out if needed, but it does add moisture and completes the dish.
- Ground turkey would also work in this recipe in place of the ground beef.
What to serve with this pasta
- It's a complete meal by itself, but I won't say no to a bowl of tortilla chips and my Easy Restaurant Style Guacamole as a tasty side!
- You can also serve taco pasta with a salad. Try pairing some mixed greens, your favorite veggies, and my popular Chipotle Lime Ranch Dressing for a crave-worthy salad.
Leftovers and storage
- Leftovers of this pasta will keep for 3-4 days in an airtight container in your fridge.
- Reheat in a small saucepan slowly and over a low heat for best results. Add in a splash of cream if it needs a little reviving.
- I don't recommend freezing this one. Cheesy sauces don't always do so well in the freezer.
Let me know if you've made this simple taco pasta recipe! Questions? Leave me a comment below. As always, tag me #saltandlavender on Instagram with your creations.
Easy Cheesy Taco Pasta
Ingredients
- 8 ounces uncooked pasta
- 1 pound extra lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 red bell pepper chopped
- 1 (10 fluid ounce) can Ro-tel diced tomatoes & green chilies with juices
- 1 cup grated cheddar cheese I used sharp cheddar
- 1/2 cup heavy/whipping cream
- Salt & pepper to taste
- Optional garnish: chopped scallions and cilantro
Instructions
- Boil a salted pot of water for your pasta. Cook pasta al dente according to package directions.
- Meanwhile, prep your other ingredients and start browning the beef with the spices over medium-high heat in a skillet (approx. 8-10 minutes). Add the red pepper once the meat is broken up a bit and starts to brown.
- If you didn't use very lean ground beef, drain most of the excess fat. Add the Rotel tomatoes, cheese, and the cream. Cook for a few more minutes.
- Drain the pasta and toss with the sauce. Season with salt & pepper and garnish as desired.
Notes
- You can use pre-made taco seasoning instead of the individual spices I suggest if you wish.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
This recipe was originally published on August 12, 2019. It's been updated with new photos and better instructions but is the same great recipe!
Donna says
This was really yummy and very easy. I substituted curry powder for cumin (hate cumin) but otherwise made exactly as written. 16 year old “I want protein” son was a fan. It has been added to the “it’s a keeper” dinner rotation at our house.
Miranda @ Salt & Lavender says
That's great to hear, Donna! Glad it's teenager approved. 🙂
Julie says
I made this the other night and it was so delicious that I can’t stop thinking about making it again.
I subbed the red pepper for a few jalapeño peppers because I prefer their flavour and find that they don’t add much spice if they’re de-seeded. I also served it topped with a dollop of sour cream, because what’s a taco without some sour cream?
Natasha says
That's awesome!! I love the sour cream too hahaha. Thanks for your review!!
AngelaML says
I made this tonight for the first time and we both loved it! I wasn't sure from reading the recipe - some I just know I will love based on the ingredients. This one I couldn't quite wrap my head around (tacos + pasta ???) So, so glad I gave it a try, as it turned out so delicious!
This was a meal made when we came back from a long weekend and needed to food shop, so we had to do with what I already had on hand. And it STILL came out great! I used ground turkey instead of the beef (always do) and used crushed tomatoes instead of the diced. I was afraid it would be too liquidy/saucey but it wasn't. It really thickened up quickly once it was done. I added a chopped vidalia onion and next time will add a can of black beans (I usually do that when we make tacos - sneaky way to add in more protein). Used less cheddar cheese and always light cream instead of heavy. And did I mention it was STILL so delicious!
Thank you as always for your kitchen creativity. We are eating so much better because of it! ❤️
Natasha says
Hi Angela! I'm so happy you guys enjoyed it. Yup, when I first heard of "taco pasta" I scratched my head a bit too, but it was definitely fun to make/test. 🙂
Jenna says
Hi I can’t wait to try this recipe! I saw you mentioned the dish isn’t spicy but there is a tablespoon of chili powder - do you use a certain type of chili powder that isn’t spicy? Just wanting to make sure I don’t make it a super spicy meal by mistake 🙂
Natasha says
Hi Jenna! Yes, the kind I buy isn't particularly spicy. I typically buy a large container of it... the one I'm currently working through is the Safeway name brand version (Compliments brand) here in Canada. Most blends are usually pretty mild, though. I don't recall ever encountering a brand that I found spicy (and I'm not particularly great with heat myself). There's usually only a little bit of cayenne pepper in there and the rest is ground cumin, smoked paprika, onion powder, etc. If you're really worried, try making your own chili powder... there's plenty of recipes online, and you can control the spicy component. I'm not sure if you're perhaps getting mixed up with chile powder, which is dried ground chili peppers and quite spicy?
Jenna says
I had no idea! I thought chili pepper was just red peppers so I’m pretty sure I just used red pepper instead on another dish I made haha - I just tried some chili pepper and it’s not spicy! Can’t wait to make this! Thanks for your help!
Natasha says
You're welcome!! 🙂
Teresa Pollock says
I made this tonight for dinner. So good. Thanks for the recipe.
Natasha says
You're welcome!! 🙂 Thanks for letting me know!
Debra H says
This is my first dish made from your website. It was quick, easy and so delicious. I'm looking forward to trying more recipes.
Thanks!
Natasha says
Thank you, Debra! I am so happy you enjoyed it. 🙂 Let me know if you make anything else!
D. M. says
This recipe is a definite keeper - very tasty and quick/easy to make. The family gobbled it down (might make a double batch next time so there are left overs).
I used green pepper instead of red (didn’t have one) - bumped up the chili a bit - and added a 5.5 ml can of tomato juice (the Rotel tomatoes didn’t have any liquid as such and seemed a bit dry compared to other brands of diced tomatoes - in the end didn’t necessarily need it but would possibly still add it again next time)
Natasha says
Wonderful!!
Sue says
Another great recipe! My picky family is happy with this one too! And I love how easy it is to tweak with what I have on hand. Thank you!
Natasha says
Wonderful!! That's great!
Katie Sawyer says
Great recipe! Simply, easy to make and a just enough kick to make it different than your normal beef and noodle recipe. This one is definitely going on my favorite's list.
Natasha says
I'm so happy to hear that!!
Suellen says
Loved this recipe, too easy & yum
Natasha says
Wonderful! So glad you enjoyed it! 🙂
Emily says
Thanks for the recipe! I made this tonight for dinner. My kids ate it all! Used my immersion blender for the tomatoes because they don’t like chunky ones. They had no idea! Lol. Subbed sour cream for the cream just because that was all I had. Will definitely make again.
Natasha says
You're welcome!! I'm so happy they all ate it haha.
April says
I've made this twice. Such a good recipe! I substitue with Turkey and use taco seasoning packet. Soooo good! Thank you.
Natasha says
You're welcome! XO
April says
Silly question! After draining fat from meat and adding in Ro-tel, etc...do I add the cooked pasta to that mixture, or is the sauce intended to be in a different skillet for pasta to be tossed in? Thank you!
Natasha says
Hi! I boil the pasta in its own pot of water, cook it, drain it, and then add it to the skillet/pan/whatever you cooked the sauce in just to toss it at the end when the sauce is all done cooking. 🥰
Kindra says
Made this meal for the first time tonight. I was super pressed for time as my twin boys have a big hockey game tonight. They are two huge bowls and loved that it tasted like two of their favourite meals tacos and pasta!
Natasha says
I am so glad they enjoyed it!! 🙂
Mercedes D says
Made this for dinner and everyone loved it! So quick and easy which is exactly what I like after working all day. Only thing I changed was substituted turkey for the beef. Delicious!
Natasha says
I am so happy to hear it, Mercedes! Thanks for leaving me a comment. 🙂
Jennifer says
This looks delish! I assume you use 16oz of pasta?
Natasha says
Thank you! Whoops... forgot to include it. The general rule of thumb is 2 oz per person, so 8 oz. However, for many people that portion is a bit small, so don't hesitate to use whatever you usually make for 4 people. 🙂
Jennifer says
Thanks!