Mexican Taco Pasta Recipe with Spicy Beef and Cheesy Sauce

Key Ingredients

• Olive oil: For sautéing onions and garlic. Use avocado or another neutral oil if preferred.
• Yellow onion: Adds sweetness; white onion works too.
• Garlic: Fresh is best; garlic powder can be substituted if needed.
• Ground beef: Swap with ground turkey, chicken, pork, or a plant-based alternative.
• Taco seasoning: Use store-bought or a homemade blend.
• Mild salsa: Choose a spicier salsa or enchilada sauce if you want more heat.
• Diced green chiles: Optional; use jalapeño for extra spice.
• Pasta shells: Medium shells catch the sauce nicely; penne, rotini, or elbows work too.
• Cheddar cheese: Melts into the sauce for creaminess; Colby or Monterey Jack are good alternatives.
• Pepper Jack cheese: Adds a subtle kick; use more cheddar or mozzarella if you prefer mild flavors.

Recipe Tips

• Salt the pasta water: It seasons the pasta from the inside.
• Reserve pasta water: Starchy pasta water helps the sauce cling to the shells and smooths the consistency.
• Bring the beef to room temperature: Cold meat added to a hot pan can release excess juices and won’t brown as well.
• Use the right pan size: Avoid crowding the skillet so the beef can brown properly.
• Control the heat: When finishing the pasta with cheese, use medium heat so cheese melts without scorching the pasta.

Mexican Taco Pasta

Taco pasta shells with ground beef and shredded cheeses are a hearty dish that combines Mexican flavors with the comfort of pasta.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8

Ingredients

• 2 teaspoons salt, to season the pasta water
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 teaspoon salt (for sautéing)
• 3 cloves garlic, minced
• 1 pound ground beef
• 1 packet (or ~2 tablespoons) taco seasoning
• 16 ounces mild salsa
• 4 ounces diced green chiles
• 1 pound medium pasta shells
• 1 cup shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese

Instructions

• Cook the pasta. Bring a large pot of water to a boil, add 2 teaspoons salt, and cook the pasta shells according to package directions. Reserve 2 cups of pasta water, then drain the pasta.
• Sauté the aromatics. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and 1 teaspoon salt and sauté until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 20 seconds.
• Make the meat sauce. Add the ground beef and taco seasoning to the skillet. Cook, breaking up the meat, until browned and cooked through, about 6–8 minutes. Stir in the salsa and diced green chiles and simmer for 3 minutes, then remove from heat.
• Combine pasta and sauce. Return the drained pasta to the pot over medium heat. Add the meat sauce and stir to combine.
• Add the cheese. Stir in the shredded cheddar and pepper jack cheeses with 1 cup of the reserved pasta water. Mix until the cheeses melt and create a creamy sauce. Add additional pasta water a little at a time if you want a thinner consistency.
• Finish and serve. Taste and adjust seasoning with salt and pepper if needed. Serve warm.

Equipment

• Large skillet
• Pasta pot

Notes

• Pasta: Medium pasta shells work best, but other short shapes are fine.
• Ground beef: 80/20 works well for flavor, but leaner beef or other proteins are fine.
• Taco seasoning: Use about 2 tablespoons homemade or a 1-ounce packet store-bought.
• Pasta water: Reserving starchy water helps the sauce cling and smooth the texture.
• Heat control: Use medium heat to melt the cheese without burning the pasta when finishing the dish.

Nutrition

Serving: 1.5 cups | Calories: 425 kcal | Carbohydrates: 51 g | Protein: 26 g | Fat: 13 g

Nutritional info is an estimate and provided as a courtesy; values may vary depending on ingredients and tools used.

How to Make Taco Pasta

This recipe comes together quickly: sauté aromatics, brown the beef with taco seasoning, stir in salsa and chiles, then combine with cooked pasta and melted cheeses for a creamy finish. The whole process takes about 25–30 minutes.

• Start the pasta water: Salt and bring to a boil.
• Sauté the veggies: Cook onions and garlic until translucent and fragrant.
• Brown the beef: Add taco seasoning and brown well.
• Stir in salsa and chiles: Simmer briefly, then remove from heat.
• Combine with pasta: Toss drained pasta with the meat sauce in the pasta pot.
• Add cheeses and pasta water: Stir in cheeses with reserved pasta water until smooth and creamy.

Easy Pasta Recipes

• Rasta Pasta (Caribbean Jerk Chicken Pasta)
• One Skillet BLT Pasta
• Creamy Basil-Avocado Pasta
• Garlic Pasta with Ketchup and Feta
• Creamy Garlic Butter Pasta with Spinach
• Cajun Chicken Pasta with Zoodles
• Baked Turkey Tetrazzini