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Taco night just got an upgrade with this cheesy, flavorful Taco Pasta! Packed with seasoned ground beef, tender pasta, and melty cheddar, it’s a one-pot meal that brings all your favorite taco flavors together. Top it with avocado, sour cream, or fresh cilantro for a fun and delicious dinner the whole family will love. Grab a big saute skillet and let’s make some fun pasta.

A bowl of macaroni with ground beef, tomato, herbs, and avocado slices, with cherry tomatoes and cilantro on the side.
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One-pot meals are my favorite! I’m a pretty lazy cook unless it’s for a dinner party or special occasion. If it’s just a regular old Wednesday, I’m making something quick and easy.

And this one-pot easy Taco Pasta is perfect!

Testing results for taco pasta

  1. We tested this recipe with one can of diced tomatoes and one can of green chiles; however, one can of Rotel would also work. I would probably do 1 1/2 cans.
  2. The liquid may not be fully absorbed after cooking; however, it will thicken upon standing. Give it 5 minutes or so off the heat, and it will be perfect.
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I hope you make this recipe. I think you’ll love it!

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P.S. I love serving this taco pasta with my Restaurant-Style Salsa and Homemade Guacamole. Both recipes can be made ahead.

A bowl of taco pasta with ground meat, tomato, sour cream, avocado slices, red onion, and cilantro. Another similar bowl, half an avocado, and two forks are nearby.

Ingredient notes

Here are a few things to know about the ingredients in this recipe.

➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.

Ground beef: You could use ground turkey or chicken instead.

Seasoning: I used a simple mix of spices, but you can use the equivalent amount of homemade taco seasoning or a store-bought packet.

Pasta: Any short pasta works in this recipe.

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How to make taco pasta

  1. Brown the ground beef and onion until fully cooked.
  2. Add the seasonings and then stir in the remaining ingredients. Bring to a boil, then reduce the heat to a simmer for 10-12 minutes, until the pasta is cooked.
  3. Remove the skillet from the heat and sprinkle grated cheese on top. Cover for a few minutes while the cheese melts.
  4. Garnish with your favorite taco toppings.
A close-up of a fork holding taco pasta, ground meat, and vegetables above a bowl filled with the same pasta dish.

If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!

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Easy Taco Pasta

A cheesy, taco-flavored pasta packed with seasoned beef, melty cheddar, and topped with fresh toppings for a family-friendly dinner.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6 servings
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A cast iron skillet filled with macaroni, ground meat, tomatoes, and garnished with sliced avocado, chopped tomatoes, jalapeño, and cilantro, on a woven trivet.

Equipment

stainless All-Clad saute skillet
stainless All-Clad saute skillet
large saute skillet budget
large saute skillet budget

Ingredients 

  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 1 tablespoon chilli powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 14.5 ounce can diced tomatoes, undrained
  • 1 4 ounce can diced green chiles, undrained
  • 3 cups beef broth
  • 8 ounces short pasta (Cavatappi, shells, rotini, farfalle)
  • 1 cup shredded Cheddar cheese

Optional toppings:

  • Fresh diced tomatoes
  • Red onion
  • Avocado
  • Fresh cilantro
  • Sour cream
  • Jalapeno
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Instructions 

  • In a large skillet, cook 1 pound ground beef over medium-high heat until it's browned and no longer pink. Break it apart with a wooden spoon or meat chopper as it cooks. Drain any excess fat if necessary.
    A cast iron skillet with cooked ground beef and onions sits on a marble countertop surrounded by grated cheese, macaroni, canned tomatoes, chopped chilies, and spices.
  • Add 1 small onion, finely chopped to the skillet and sauté for a few minutes until the onion is softened.
  • Sprinkle 1 tablespoon chilli powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin and 1 teaspoon salt over the meat and onions. Stir to combine and cook for an additional minute.
    Cast iron skillet with cooked ground beef, onions, and seasonings on a marble counter, surrounded by shredded cheese, macaroni, canned tomatoes, green chiles, and a striped towel.
  • Add 1 14.5 ounce can diced tomatoes, undrained, 1 4 ounce can diced green chiles, undrained, 3 cups beef broth, and 8 ounces short pasta (Cavatappi, shells, rotini, farfalle) to the skillet. Stir everything together.
    A skillet filled with macaroni, ground beef, tomatoes, and sauce sits on a marble surface with a wooden spoon, grated cheese, and cilantro nearby.
  • Bring the mixture to a low boil, then reduce the heat to medium-low. Submerge the pasta as much as possible. Cover the skillet and let it simmer for about 10-12 minutes, or until the pasta is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
    A cast iron skillet filled with cooked pasta, ground meat, and diced tomatoes is surrounded by bowls of sour cream, chopped onions, cilantro, tomato, jalapeño, and an avocado half.
  • Once the pasta is cooked, remove the skillet from the heat and sprinkle 1 cup shredded Cheddar cheese on top. Cover the skillet again and let it sit for a few minutes to melt the cheese. Then stir in the cheese.
    A skillet filled with cheesy pasta mixed with ground beef and vegetables, surrounded by small bowls of chopped cilantro, red onion, tomato, avocado, and sour cream on a marble countertop.
  • Garnish with red onion, avocado, fresh diced tomatoes, jalapeno, and cilantro if desired.
    A cast iron skillet with macaroni, ground meat, tomatoes, avocado, cilantro, and jalapeño slices, surrounded by small bowls of chopped toppings on a white countertop.

Notes

  • The recipe calls for a can of diced tomatoes and a can of green chiles. If preferred, you can use 1 can of Rotel instead.
  • For the creamiest texture, I recommend shredding the cheese from a block. Pre-packaged, store-bought shredded cheese may not melt as smoothly.
  • The liquid may not be fully absorbed after cooking; however, it will thicken upon standing. Give it 5 minutes or so off the heat, and it will be perfect.

Nutrition

Serving: 1serving, Calories: 433kcal, Carbohydrates: 32g, Protein: 24g, Fat: 23g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 1035mg, Potassium: 436mg, Fiber: 2g, Sugar: 2g, Vitamin A: 589IU, Vitamin C: 2mg, Calcium: 176mg, Iron: 3mg
Course: Appetizer, Pasta
Cuisine: American
Calories: 433
Keyword: Easy Taco Pasta
Leave a comment and ★★★★★ rating below!
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About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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