Recipe

Taco Pasta

Cheesy, saucy taco flavor meets cozy pasta in a one-pan weeknight dinner.

By Matt Campbell

•

4.8

A bubbling skillet of taco pasta with melted cheddar and scattered cilantro on a warm kitchen counter, golden light

Taco night is fun. Pasta night is comforting. Taco Pasta is what happens when you want both, plus you want it done before everyone gets hangry. It’s saucy, a little spicy (only if you want), and finished with a generous melt of cheese that stretches when you scoop.

This version keeps ingredients super accessible: ground meat, pantry pasta, salsa, taco seasoning, and a quick creamy finish. It’s the kind of dinner that forgives distractions, welcomes extra toppings, and tastes even better the next day.

Bowls of dry pasta, ground beef, salsa, shredded cheese, diced onion, and spices laid out on a tidy kitchen counter

Why It Works

Big taco flavor without extra steps: Salsa and taco seasoning build a fast sauce that tastes like you worked harder than you did.
One-pan friendly: You can cook the pasta right in the sauce so it absorbs flavor and saves dishes.
Customizable for every eater: Mild, spicy, extra cheesy, more veggies, or topped like a taco bar.
Great leftovers: It reheats like a dream with a splash of broth or water.

Shredded cheese melting over saucy taco pasta in a skillet on the stove

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat: Warm on the stove over medium-low with a splash of water or broth, stirring until glossy and hot. Microwave works too, just add a tablespoon of liquid and cover loosely.

Freeze: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge for best texture. (Tip: pasta softens a bit after freezing, but the flavor still shows up.)

A glass meal prep container filled with taco pasta with a little extra cheese on top, sitting on a kitchen counter

Common Questions

Can I make Taco Pasta without cream cheese?

Yes. The cream cheese makes it extra creamy, but you can swap in 1/4 cup sour cream (stir in off heat), 1/3 cup heavy cream, or simply skip it and add a little more shredded cheese.

What pasta shape works best?

Short shapes that hold sauce are ideal: rotini, shells, penne, elbows. If you use a larger shape, you may need a splash more broth and a few more minutes of simmer time.

Can I use ground turkey or chicken?

Absolutely. Use the same method. If your meat is very lean, add an extra teaspoon of oil so the onions and spices bloom nicely.

How do I keep it from getting dry?

Two moves: (1) keep the pan covered while the pasta simmers, and (2) if it thickens too much, stir in 2 to 4 tablespoons broth or water at the end until it turns saucy again. Also note: salsa thickness varies a lot, so if your salsa is extra thick, you may need a little more broth during simmering.

Is it spicy?

Only if you make it spicy. Choose mild salsa and skip the green chiles for a kid-friendly version. For heat lovers, add jalapeños, hot salsa, or a pinch of cayenne.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet or Dutch oven with lid (12-inch works great)
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board
Cheese grater (optional, but freshly grated melts best)

I started making Taco Pasta on nights when I wanted real dinner energy but had one pan and a deadline motivation. It has the chaos I like in the best way: you brown the meat, you stir in the good stuff, and suddenly the whole kitchen smells like taco seasoning and victory. I usually set out toppings and let everyone build their own bowl. It keeps the peace and makes it feel like a mini taco bar, even if the day was a lot.

Taco Pasta

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound ground beef (or turkey)
2 tablespoons taco seasoning (store-bought or homemade)
1/2 to 1 teaspoon kosher salt (start with 1/2 teaspoon and adjust to taste)
1/2 teaspoon black pepper
1 1/2 cups salsa (mild, medium, or hot)
1 (15-ounce) can tomato sauce
3 1/2 cups low-sodium chicken broth (or beef broth), plus more as needed
16 ounces dry pasta (rotini, shells, penne, or elbows)
4 ounces cream cheese, cubed
2 cups shredded cheddar or Mexican blend cheese, divided
1 (4-ounce) can diced green chiles (optional)
1 (15-ounce) can black beans, rinsed and drained (optional)

For serving (pick your favorites)

Sour cream or plain Greek yogurt
Diced tomatoes
Sliced jalapeños
Chopped cilantro
Crushed tortilla chips
Lime wedges

Small bowls of cilantro, sour cream, diced tomatoes, jalapeños, and crushed tortilla chips arranged for topping taco pasta

Instructions

Sauté the base. Heat a large deep skillet over medium heat. Add the olive oil, then the onion. Cook for 3 to 4 minutes until softened. Stir in the garlic and cook 30 seconds, just until fragrant.
Brown the meat. Add the ground beef. Cook 6 to 8 minutes, breaking it up, until browned and cooked through. If more than 1 to 2 tablespoons of fat remain in the pan, carefully spoon off the excess.
Season it like you mean it. Sprinkle in taco seasoning, salt, and pepper. Stir for 30 to 60 seconds so the spices toast a little and wake up.
Add sauce and simmer liquid. Stir in salsa, tomato sauce, and broth. Add green chiles and black beans if using. Bring to a gentle boil.
Cook the pasta in the sauce. Stir in the dry pasta. Reduce heat to a steady simmer, cover, and cook for 12 to 15 minutes, stirring every few minutes so nothing sticks. Pasta should be tender and the sauce should look thick and glossy.
If it looks too thick before the pasta is done, splash in a little more broth, cover, and keep simmering. (Salsa thickness varies, so do not be shy with a small splash if needed.)
If the pasta is not tender after 15 minutes, stir in 1/4 cup broth, re-cover, and cook 2 to 3 more minutes, then check again.
Make it creamy. Turn heat to low. Stir in the cream cheese until fully melted and the sauce turns creamy.
Cheese finish. Stir in 1 cup of the shredded cheese. Sprinkle the remaining 1 cup on top, cover for 2 to 3 minutes until melted, then take it off the heat.
Serve and top. Spoon into bowls and let everyone go wild with toppings. I love a squeeze of lime, a little cilantro, and a handful of crushed tortilla chips for crunch.

Practical tips and easy variations

Make it extra saucy: Stir in 1/2 cup broth at the end and simmer uncovered for 1 minute.
Veggie boost: Stir in 1 cup frozen corn, diced bell pepper, or a handful of spinach during the last 2 minutes of simmering.
Spicy version: Use hot salsa, add 1/4 teaspoon cayenne, or top with pickled jalapeños.
Kid-friendly: Mild salsa, skip green chiles, and serve toppings on the side.
Baked finish (optional): If your skillet is oven-safe, broil 1 to 2 minutes after adding cheese to get browned spots. Watch it closely.

A casual dinner table set with bowls of taco pasta and small topping bowls, warm home kitchen lighting

Nutrition information is estimated.

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Taco Pasta

Why It Works

Pairs Well With

Recommended

One-Pot Taco Spaghetti

Chicken Spaghetti

Creamy Tomato Garlic Pasta

Queso Dipping Sauce

Storage Tips

Common Questions

Can I make Taco Pasta without cream cheese?

What pasta shape works best?

Can I use ground turkey or chicken?

How do I keep it from getting dry?

Is it spicy?

Taco Pasta

Ingredients

For serving (pick your favorites)

Instructions

Practical tips and easy variations