Taco Pasta, with taco-seasoned ground beef, tender pasta, crisp corn, and of course, loads of cheese. This meal is prepared in ONE PAN, with the pasta even cooking in the same pot!
Pair Taco Pasta with a salad like this Italian salad, this Caprese salad, or this Panzanella salad.
Easy Taco Pasta Everyone Will Love
This Taco Pasta is a real winner at my home. When I need a dinner that my kids (and the rest of the family) will love with no complaints, this is it! It’s like a fresher, tastier version of the Hamburger Helper you remember growing up.
It comes together in just 25 minutes and uses one pan. Perfect for those busy nights when you want something delicious without the hassle or extra cleanup!
Ingredients In Taco Pasta
These basic ingredients come together to create a delicious dish.
- Ground beef: Ground turkey works too, but add extra salt or a touch of beef bouillon for flavor.
- Yellow onion: Adds depth with a hint of sweetness.
- Minced garlic: Adds a strong, fragrant flavor to the dish.
- Taco seasoning: Make your own taco seasoning or grab your favorite pack.
- Mild salsa: Feel free to up the spice and use your favorite salsa.
- Frozen corn: No need to defrost, just add it in frozen.
- Elbow macaroni: You can use any pasta with the same cooking time.
- Mild taco sauce: Adjust amount based on desired heat level for Taco Pasta.
- Mexican shredded cheese or sharp cheddar cheese: Use freshly shredded cheese for a smoother melt.
Quick Tip
Use a large nonstick skillet to cook this dish. A small pan won’t fit all the ingredients, and a nonstick surface prevents pasta from sticking and burning.
How To Make Taco Pasta Recipe
- Brown the Beef: Cook lean ground beef in a skillet until browned. Drain excess fat.
- Sauté Onions and Garlic: Cook onion and minced garlic until fragrant.
- Add Seasonings: Stir in taco seasoning and cook for 30 seconds.
- Combine Ingredients: Add water, salsa, corn, pasta, taco sauce, and cooked beef.
- Simmer: Boil, then cover and simmer. Add remaining water; cook until pasta is tender.
- Add Cheese: Remove from heat and stir in cheese until melted.
- Serve with Toppings: Lastly, top with your favorite toppings.
Storage
Leftovers?
- Store leftover Taco Pasta in an sealed container in the fridge for 3–4 days.
- For longer storage, freeze in a container or bag for up to 3 months.
- Reheat thoroughly before serving.
More Easy Dinner Recipes:
- One Pan Shrimp and Sausage
- Beef Tacos ready in 30 minutes or less!
- One Pan Italian Sausage & Veggies reader favorite
- One Pan Lemon Chicken & Potatoes
- Chicken Stir Fry ready in 30 minutes or less!
Taco Pasta
Taco Pasta is the ultimate mash-up of tender pasta, taco-seasoned ground beef, crisp corn, and a generous helping of melty cheese. It’s a quick, satisfying dinner that’s bursting with flavor!
Equipment
- Large pan nonstick
Ingredients
- 1 pound lean ground beef 93/7
- 1/2 cup yellow onion finely diced
- 1/2 teaspoon minced garlic
- 1 packet taco seasoning see note 1
- 2 cups water divided
- 1 cup mild salsa see note 2
- 1 cup frozen corn
- 2 cups elbow pasta 10 ounces
- 1 cup mild taco sauce
- 1-1/2 to 2 cups shredded 4-cheese Mexican blend or sharp cheddar cheese
- Toppings as desired see note 3
Instructions
- Brown the ground beef in a large nonstick pan. Transfer the beef to a plate and drain the fat. Add onion and garlic to the pan. Stir until fragrant—about 30 seconds to a minute on medium-high heat. Add taco seasoning and stir for 30 more seconds.
- Add in 1 cup water, salsa, and corn. Stir well and add uncooked pasta, taco sauce, and reserved cooked beef.
- Bring mixture to a boil, then lower to medium-low heat and cover the pan with a lid. Let simmer about 5–7 minutes, then add the last cup of water and stir everything together again. Return lid and let simmer until pasta is tender, about another 5–7 minutes.
- Remove from heat. Sprinkle with cheese and stir it into the pasta until melted. Top taco pasta with your toppings of choice. I love avocado, sour cream, cherry tomatoes, and fresh cilantro or green onions. Serve immediately.
Video
Recipe Notes
Note 1: if you’d rather use homemade taco seasoning, stir together the below seasonings and use in place of the packet:
- 1 tablespoon chili powder
- 1 teaspoon paprika and 1 teaspoon cumin
- 1/2 teaspoon oregano and 1/2 teaspoon roasted garlic powder
- 1/2 teaspoon fine sea salt and 1/2 teaspoon freshly cracked pepper
Nutrition
Serving: 1serving | Calories: 344kcal | Carbohydrates: 34.3g | Protein: 27g | Fat: 10.8g | Cholesterol: 67mg | Sodium: 542mg | Fiber: 2.6g | Sugar: 3.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
What kind of salsa did you use?
Pace’s mild salsa
My Mother made goulash fairly often. After I was married I made her recipe for my husband and children but over time, forgot how to make it. Found your recipe last night and decided to make it tonight. I made the sauce as directed but put in my crock pot to cook over night and will cook the pasta separately tomorrow, then combine the two. The Sauce cooking in the crock pot smells wonderful!! Thank you.
I am so glad you are able to re make an old family classic! I can’t wait to hear what you think! Thanks Carolyn! 🙂
This was pretty tasty and very filling. Your photos are gorgeous. I’ve pinned many to my fav folder. Made the honey mustard chicken salad last night, and that too was great, even though I had no bacon or softened avocado. I don’t think it was needed . It was good as is.
Thank you Ellen! 🙂