Introduction

This Taco Pasta recipe is a flavorful, easy dinner that combines the best of Tex-Mex and Italian comfort foods. Ground beef, taco seasoning, and colorful veggies mingle with tender pasta and melted cheddar for a satisfying meal everyone will love.

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 shell pasta (10 oz)
1 tablespoon tomato paste
2 cups beef broth
2 cups water
1 cup shredded cheddar cheese

Instructions

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

Tips & Variations

For extra veggies, add corn or black beans along with the bell peppers.
Use ground turkey or chicken as a leaner alternative to beef.
Add a splash of lime juice or chopped cilantro before serving for fresh flavor.
Try pepper jack cheese instead of cheddar for a spicy twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or broth if the pasta seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can swap the medium shells for other small pasta shapes like elbow macaroni or rotini. Just keep an eye on cooking time as it may vary slightly.

Is this dish freezer-friendly?

It can be frozen, but the texture of the pasta might change. For best results, freeze without cheese and add it fresh when reheating.

Taco Pasta Recipe

Print Recipe

★★★★★

4.8 from 85 reviews

This Taco Pasta recipe combines the bold flavors of taco seasoning with hearty ground beef, tender pasta, and melted cheddar cheese, creating a comforting and flavorful one-pot meal that’s perfect for a quick weeknight dinner.

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

Ingredients

Scale

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 shell pasta (10 oz)
1 tablespoon tomato paste
2 cups beef broth
2 cups water
1 cup shredded cheddar cheese

Instructions

Heat the pan: Spray a large pan or pot with olive oil spray and heat it over medium-high heat for about 3 minutes to prepare for cooking.
Cook the beef and vegetables: Add the ground beef, chopped onion, minced garlic, and diced red bell peppers to the pan. Cook for approximately 10 minutes, stirring occasionally, until the beef is fully cooked and no longer pink.
Add pasta and seasonings: Stir in the dry pasta, taco seasoning, tomato paste, beef broth, and water. Mix well to combine all ingredients.
Bring to a boil: Cover the pan and bring the mixture to a boil, which should take about 5 minutes.
Simmer and cook: Once boiling, remove the cover and reduce the heat to medium. Stir the mixture every few minutes for 10 to 12 minutes until the pasta is tender and most of the liquid has reduced.
Add cheese and serve: Remove the pan from the heat and stir in the shredded cheddar cheese until fully melted and combined. Serve immediately.

Notes

Use low sodium taco seasoning to control sodium content.
For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños.
Substitute ground beef with ground turkey or plant-based meat for a different protein option.
Make sure to stir frequently during the simmering step to prevent pasta from sticking to the pan.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.

Keywords: taco pasta, ground beef pasta, easy weeknight dinner, one-pot pasta, taco seasoning pasta, cheddar cheese pasta