Name: Taco Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb ground turkey; 1 tablespoon olive oil; 1/2 cup chopped onion; 1 tablespoon minced garlic; 1 tablespoon chili powder; 1 teaspoon cumin; 1/2 teaspoon paprika; 1/4 teaspoon pepper; 1/4 teaspoon salt; 1 cup tomato sauce; 1 cup salsa; 1 cup canned corn, drained; 1 cup canned black beans, rinsed and drained; 2 cups water; 8 oz uncooked pasta (like shells or elbows); 1/2 cup shredded cheddar cheese; Optional toppings: green onions, cilantro, avocado, or Greek yogurt

Why You’ll Love Taco Pasta Recipe

This taco pasta is a family‑friendly meal that cooks in one pan, keeps cleanup easy, and uses basic ingredients you may already have on hand. The dish tastes great fresh or as leftovers, making it a smart choice for meal prep or busy evenings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb. ground beef
1/2 cup onion, chopped finely
½ tablespoon minced garlic
2 cups red bell pepper, diced
2 tablespoons taco seasoning
3 cups medium shells pasta
1 tablespoon tomato paste
2 cups beef broth
2 cups water
1 cup shredded cheddar cheese

Directions

Spray a large pan or pot with olive oil and heat over medium‑high.
Add the ground beef, onion, garlic, and bell peppers and cook until the beef is no longer pink (about 10 minutes).
Stir in the dry pasta, taco seasoning, tomato paste, beef broth, and water; cover and bring to a boil.
Once boiling, uncover, reduce heat to medium, and simmer, stirring occasionally for about 10–12 minutes or until the pasta is cooked and most of the liquid has reduced.
Remove from heat and stir in the shredded cheddar cheese until melted and combined.

Servings and timing

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Serves: About 4 (2‑cup servings)

Variations

• Swap ground beef for ground turkey or chicken for a leaner option.
• Add extra vegetables like corn, black beans, or spinach for more color and nutrients.
• Use rotini, penne, or farfalle pasta instead of shells if preferred.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or on the stove; add a splash of water or broth if the pasta seems dry.

FAQs

What type of pasta works best in this recipe?

Medium pasta shapes like shells are recommended, but rotini or farfalle also work well.

Can I make this dairy‑free?

Yes, you can omit the cheddar cheese or use a dairy‑free cheese alternative.

How can I make this healthier?

Use lean ground turkey or chicken and add extra vegetables for more fiber and nutrients.

Can I use gluten‑free pasta?

You can substitute gluten‑free pasta, though it may cook differently and could become softer.

Is this recipe freezer‑friendly?

Yes, it can be frozen for up to 3 months, though the texture of the pasta may change slightly.

What can I serve with taco pasta?

A side salad, extra cheese, sour cream or fresh herbs make great pairings.

Can I use leftover taco meat?

Yes — just warm the taco meat and continue with the pasta steps.

What if I don’t have taco seasoning?

You can make your own mix using chili powder, cumin, garlic powder, paprika, onion powder, and salt.

Can I make this vegetarian?

Use plant‑based meat substitutes and vegetable broth instead of beef broth.

How spicy is this dish?

The heat level depends on the taco seasoning used — mild seasoning keeps it kid‑friendly.

Conclusion

This taco pasta is a quick, satisfying one‑pan meal that combines savory seasoned meat with cheesy pasta for a family‑friendly dinner. It’s adaptable, easy to store, and perfect for busy nights or meal prepping for the week.