Taco Pasta Recipe

Introduction

This Taco Pasta recipe is a flavorful twist on classic taco night, combining seasoned ground beef with tender pasta and melted cheddar cheese. It’s a quick and satisfying meal perfect for busy weeknights when you want something hearty and delicious.

Ingredients

• 1 lb. ButcherBox Ground Beef
• 1/2 cup onion, chopped finely
• ½ tablespoon minced garlic (2 cloves)
• 2 cups red bell pepper, diced
• 2 tablespoons taco seasoning (low sodium)
• 3 cups medium shells pasta (10 oz)
• 1 tablespoon tomato paste
• 2 cups beef broth
• 2 cups water
• 1 cup shredded cheddar cheese

Instructions

1. Step 1: Spray a large pan or pot with olive oil spray and heat over medium-high heat for 3 minutes.
2. Step 2: Add the ground beef, chopped onion, minced garlic, and diced bell peppers to the pan. Cook for about 10 minutes, stirring occasionally, until the beef is cooked through and no longer pink.
3. Step 3: Stir in the dry pasta, taco seasoning, tomato paste, beef broth, and water. Mix everything together well. Cover the pan and bring the mixture to a boil, which should take around 5 minutes.
4. Step 4: Once boiling, remove the cover and reduce the heat to medium. Stir every few minutes for 10 to 12 minutes, or until the pasta is tender and the liquid has mostly evaporated.
5. Step 5: Remove the pan from heat and stir in the shredded cheddar cheese until fully melted and combined. Serve warm.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños when cooking the beef and vegetables.
• Substitute ground turkey or chicken for a leaner protein option.
• Use whole wheat or gluten-free pasta to suit dietary preferences.
• Add black beans or corn for extra texture and nutrition.
• Top with fresh cilantro, sour cream, or avocado slices before serving for added flavor.

Storage

Store leftover taco pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or broth to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare this dish ahead and store it in the refrigerator. Just reheat thoroughly before serving, and add a little liquid if needed to restore creaminess.

What can I use if I don’t have taco seasoning?

If you don’t have taco seasoning, you can make your own by combining chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper to taste.

Taco Pasta Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

This Taco Pasta recipe combines the best of two beloved dishes into one hearty and flavorful meal. Ground beef is cooked with aromatic onions, garlic, and red bell peppers, then simmered with taco seasoning, tomato paste, and broth alongside tender pasta shells. Finished with melted cheddar cheese, this dish offers a comforting, cheesy twist on classic taco flavors perfect for an easy weeknight dinner.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb. ButcherBox Ground Beef
• 1/2 cup onion, chopped finely
• ½ tablespoon minced garlic (about 2 cloves)
• 2 cups red bell pepper, diced
• 2 tablespoons taco seasoning (low sodium)
• 3 cups medium shells pasta (about 10 oz)
• 1 tablespoon tomato paste
• 2 cups beef broth
• 2 cups water
• 1 cup shredded cheddar cheese

Instructions

1. Prepare the pan: Spray a large pan or pot with olive oil spray and heat it over medium-high heat for 3 minutes to get it ready for sautéing.
2. Cook the meat and vegetables: Add the ground beef, chopped onion, minced garlic, and diced red bell peppers into the hot pan. Cook for about 10 minutes until the beef is fully cooked through and no longer pink, stirring occasionally to break up the beef and evenly cook the vegetables.
3. Add pasta and liquids: Stir in the dry pasta shells, taco seasoning, and tomato paste. Pour in the beef broth and water, then cover the pan and bring the mixture to a boil. This should take roughly 5 minutes, ensuring the pasta begins to soften.
4. Simmer the pasta: Once boiling, remove the lid and reduce heat to medium. Cook uncovered for 10 to 12 minutes, stirring every few minutes, until the pasta is tender and the liquid has mostly evaporated or reduced to a thick sauce.
5. Finish with cheese: Remove the pan from the heat, add the shredded cheddar cheese, and stir thoroughly until the cheese is fully melted and incorporated into the pasta, creating a creamy, cheesy texture.

Notes

• Use low sodium taco seasoning to control the salt content.
• To make this recipe vegetarian, substitute ground beef with plant-based ground crumbles and use vegetable broth instead of beef broth.
• Feel free to customize by adding other vegetables like corn or black beans for added texture and nutrition.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.

Keywords: taco pasta, ground beef pasta, cheesy taco pasta, weeknight dinner, one pot pasta