Taco Pasta

4.95 from 35 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: Mexican

Keyword: taco pasta

Servings: servings

Author: Chelsea Lords

Cost: $11.64

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

US - Metric

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

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

Note 2: If you don’t use a nonstick pan, you’ll need to stir the pasta ever 3–4 minutes to keep from sticking. While simmering, keep an eye on the liquid level and add up to 1/4 cup water if the water has evaporated before the pasta is tender.

Note 3: Optional toppings: green onions or cilantro, sour cream, diced tomatoes, and/or diced avocado.

Storage: Store Taco Pasta in the fridge in an airtight container for up to 3–4 days. You can freeze in a container or bag for up to 3 months.

Nutrition