16 Taco Pasta Recipes for Easy Weeknight Dinners
Taco night is a family favorite, but it also comes with a lot of little bowls, warm shells that break and a table covered in shredded lettuce. Taco pasta keeps everything good about it, the seasoned meat, the cheese, the salsa and the lime, and puts it all into one dish that you can eat with a fork. If you want dinner that tastes like tacos without the assembly line, this list is for you.
Here are 16 taco pasta recipes, from cold taco pasta salad for potlucks to one-pot skillets, cheesy bakes, soups and vegan options. Most take 20 to 45 minutes, they use ingredients you can find in any supermarket, and many reheat well, so they are good for meal prep too.
In This Article
- Classic Taco Pasta Salad
- One-Pot Taco Pasta
- Cheesy Taco Pasta Bake
- Chicken Taco Pasta Salad
- Black Bean and Corn Taco Pasta
- Creamy Taco Pasta Shells
- Stuffed Taco Shells
- Taco Mac and Cheese
- Taco Soup with Pasta
- Slow Cooker Taco Pasta
- Turkey Taco Pasta
- Southwest Taco Pasta Salad with Avocado Ranch
- Taco Spaghetti
- Crunchy Taco Pasta Casserole
- Vegan Lentil Taco Pasta
- Taco Tortellini Skillet
Which Taco Pasta Should You Make?
Not sure where to begin? Use this table to match a recipe to the evening you are planning.
| If you need | Make this |
|---|---|
| Dinner on the table fast | One-Pot Taco Pasta, Taco Spaghetti, Taco Tortellini Skillet |
| Something for a potluck or picnic | Classic Taco Pasta Salad, Southwest Taco Pasta Salad |
| A bake for a crowd | Cheesy Taco Pasta Bake, Crunchy Taco Pasta Casserole |
| A meatless dinner | Black Bean and Corn Taco Pasta, Vegan Lentil Taco Pasta |
| A lighter option | Chicken Taco Pasta Salad, Turkey Taco Pasta |
| Hands-off cooking | Slow Cooker Taco Pasta |
| Pure comfort food | Taco Mac and Cheese, Creamy Taco Pasta Shells |
Homemade Taco Seasoning
You can use a store-bought packet in every recipe here, but homemade is cheap, quick and lets you control the salt and the heat. This makes about 3 tablespoons, roughly the same as one 1 oz (28 g) packet.
Ingredients
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp cayenne pepper (optional)
Mix everything in a small jar. Store it in a cool, dark place for up to 6 months.
8 Tips for Better Taco Pasta
- Brown the beef properly. Let it sit in the pan for a minute or two between stirs so it gets browned edges. Browning is where much of the flavor comes from.
- Drain the fat, but not every drop. A little fat carries the spices, but too much makes the sauce greasy. Pour off the excess and leave about a tablespoon.
- Cook ground meat fully. Ground beef and turkey should reach an internal temperature of 160°F (71°C) for beef and 165°F (74°C) for turkey.
- Bloom the seasoning. Stir the taco seasoning into the hot meat for a minute before adding any liquid. The heat wakes up the spices.
- Salt the pasta water. Taco seasoning and salsa are flavorful, but unsalted pasta will still taste flat.
- Undercook pasta that will be baked. Boil it 2 minutes short, since it finishes in the oven or in the sauce.
- Add the crunchy toppings last. Tortilla chips and strips lose their crunch quickly once they touch sauce.
- Finish with something fresh. A squeeze of lime, fresh cilantro or a spoonful of sour cream brightens the whole dish.
1. Classic Taco Pasta Salad
Everything you love about taco night, in a cold pasta salad.
This is the one that started the whole list. Seasoned beef, black beans, sweet corn and juicy tomatoes tossed with pasta in a creamy salsa dressing. It is hearty, a little tangy, and it travels well, which makes it a natural for potlucks and cookouts.
Ingredients
- 12 oz (340 g) rotini
- 1 lb (450 g) ground beef, 2 tbsp taco seasoning and ¼ cup water
- 1 can (400 g) black beans, drained and rinsed
- 1 cup sweet corn and 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar and ½ cup chopped cilantro
- 1 cup crushed tortilla chips
- Dressing: ½ cup salsa, ½ cup sour cream, ¼ cup mayonnaise, juice of 1 lime
Method
- Cook the rotini, drain and rinse under cool water.
- Brown the beef in a skillet, drain the fat, then stir in the seasoning and water and simmer for 3 minutes. Let it cool.
- Whisk the dressing in a large bowl, then add the pasta, beef, beans, corn, tomatoes and cheddar.
- Chill for 30 minutes and fold in the cilantro and tortilla chips just before serving.
2. One-Pot Taco Pasta
Dinner and cleanup in one skillet.
The pasta cooks right in the sauce, so it soaks up all that taco flavor and the sauce turns thick and glossy by itself. It tastes like something that simmered for an hour, and you only wash one pan.
Ingredients
- 1 lb (450 g) ground beef and 1 diced onion
- 2 minced garlic cloves and 3 tbsp taco seasoning
- 2 cups (480 ml) beef broth
- 1 can (400 g) diced tomatoes with their juice
- 8 oz (225 g) elbow macaroni
- 1 cup shredded cheddar, cilantro for serving
Method
- Brown the beef and onion in a large deep skillet for 6 to 7 minutes and drain the excess fat.
- Stir in the garlic and taco seasoning for 1 minute.
- Add the broth, tomatoes and macaroni. Bring to a boil, cover and simmer for 12 to 14 minutes, stirring often.
- Sprinkle with cheddar, cover for 2 minutes until melted, and top with cilantro.
3. Cheesy Taco Pasta Bake
Bubbling cheese on top and a spicy tomato sauce underneath.
A proper family dinner. Pasta and taco beef go in a baking dish, get buried under melted cheese and come out bubbling. It is good for feeding a crowd and holds up well for leftovers.
Ingredients
- 12 oz (340 g) penne or rotini
- 1 lb (450 g) ground beef and 3 tbsp taco seasoning
- 1 can (15 oz / 425 g) tomato sauce and 1 cup salsa
- 2 cups (200 g) shredded cheddar and Monterey Jack mix
- Pickled jalapeños, cilantro and sour cream for serving
Method
- Heat the oven to 375°F (190°C). Boil the pasta 2 minutes less than the package says and drain.
- Brown the beef, drain the fat and stir in the seasoning, tomato sauce and salsa. Simmer for 5 minutes.
- Mix the sauce and pasta in a baking dish and cover with the cheese.
- Bake for 20 minutes until bubbling, then top with jalapeños and cilantro.
4. Chicken Taco Pasta Salad
A lighter taco pasta salad with chicken and avocado.
A lighter, fresher take on taco pasta salad. Shredded chicken coated in seasoning, creamy avocado and a bright lime dressing made with Greek yogurt. Rotisserie chicken makes this very quick.
Ingredients
- 12 oz (340 g) rotini
- 2 cups shredded cooked chicken mixed with 1½ tbsp taco seasoning
- 1 diced avocado, 1 cup cherry tomatoes, 1 cup sweet corn, ½ red onion
- ½ cup chopped cilantro
- Dressing: ½ cup Greek yogurt, ¼ cup olive oil, juice of 2 limes, 1 tsp taco seasoning, pinch of salt
Method
- Cook the rotini, drain and rinse until cool.
- Whisk the dressing ingredients in a large bowl.
- Add the pasta, chicken, tomatoes, corn and onion and toss well.
- Fold in the avocado and cilantro right before serving.
5. Black Bean and Corn Taco Pasta
Meatless taco pasta that still feels hearty.
Black beans and corn do the job of the meat here, and they do it well. Bell peppers add sweetness and the taco seasoning gives it the familiar flavor. Even confirmed meat eaters ask for seconds.
Ingredients
- 12 oz (340 g) pasta shells
- 1 can (400 g) black beans, rinsed, and 1 cup sweet corn
- 1 red and 1 green bell pepper, diced, and 1 diced onion
- 2 minced garlic cloves and 2 tbsp taco seasoning
- 1 can (400 g) diced tomatoes and 1½ cups vegetable broth
- 1 cup shredded cheese, sliced avocado
Method
- Soften the onion and peppers in a little oil for 5 minutes, then add the garlic and seasoning for 1 minute.
- Add the tomatoes, broth and shells. Cover and simmer for 12 to 14 minutes, stirring often.
- Stir in the beans and corn for the last 2 minutes.
- Top with cheese until melted, then add the avocado.
6. Creamy Taco Pasta Shells
A silky cheese and cream cheese sauce clinging to small shells.
Cream cheese makes the sauce rich and smooth without any complicated steps. Small shells scoop up the sauce and the beef, so every bite is loaded. Kids and adults both love it.
Ingredients
- 12 oz (340 g) small pasta shells
- 1 lb (450 g) ground beef and 3 tbsp taco seasoning
- 4 oz (115 g) cream cheese, cubed
- 1 cup (240 ml) beef broth and ½ cup milk
- 1½ cups shredded cheddar
- Sour cream and chives for topping
Method
- Cook the shells until al dente and drain.
- Brown the beef, drain the fat and stir in the seasoning.
- Add the cream cheese, broth and milk and stir until smooth, then simmer for 3 minutes.
- Stir in the cheddar until melted, fold in the shells and top with sour cream and chives.
7. Stuffed Taco Shells
Jumbo shells stuffed with seasoned beef and cheese.
These look impressive but are easy to make. Jumbo pasta shells are filled with taco beef and cheese, baked in a savory red sauce and finished with more cheese. Great for a weekend dinner or guests.
Ingredients
- 20 jumbo pasta shells
- 1 lb (450 g) ground beef and 2 tbsp taco seasoning
- 1 cup shredded cheese and ½ cup salsa for the filling
- 2 cups (480 ml) red enchilada sauce
- 1½ cups shredded cheese for the top
- Cilantro for serving
Method
- Boil the shells for 2 minutes less than the package says. Drain and lay them on a tray so they do not stick.
- Brown the beef, drain, stir in the seasoning, salsa and 1 cup cheese.
- Spread half the sauce in a baking dish, fill each shell and arrange them on top.
- Pour over the remaining sauce, add the cheese and bake at 375°F (190°C), covered, for 20 minutes, then uncovered for 10.
8. Taco Mac and Cheese
Two comfort foods in one pan.
Take creamy stovetop mac and cheese and add taco-spiced beef, tomatoes and pickled jalapeños. It is gooey, spicy and very satisfying. Crushed tortilla chips on top add the crunch it needs.
Ingredients
- 12 oz (340 g) elbow macaroni
- 1 lb (450 g) ground beef and 2 tbsp taco seasoning
- 3 tbsp butter, 3 tbsp flour and 2½ cups (600 ml) milk
- 2½ cups (250 g) shredded cheddar
- Diced tomatoes, pickled jalapeños and crushed tortilla chips for topping
Method
- Cook the macaroni and drain. Brown the beef, drain and stir in the seasoning.
- Melt the butter, whisk in the flour for 1 minute, then slowly whisk in the milk.
- Simmer until thickened, about 5 minutes, then stir in the cheddar until smooth.
- Combine the sauce, macaroni and beef and top with tomatoes, jalapeños and chips.
9. Taco Soup with Pasta
A warming bowl of taco soup with pasta.
Taco soup is easy to love, and small pasta makes it more filling. It is a good choice for chilly evenings, and the toppings let everyone make their bowl their own.
Ingredients
- 1 lb (450 g) ground beef and 1 diced onion
- 3 tbsp taco seasoning
- 1 can (400 g) diced tomatoes and 1 can (400 g) black beans
- 1 cup sweet corn and 4 cups (1 liter) beef broth
- 1 cup small pasta such as ditalini
- Sour cream, cheddar, tortilla strips and lime for serving
Method
- Brown the beef and onion in a large pot, drain the fat and stir in the seasoning.
- Add the tomatoes, beans, corn and broth and bring to a boil.
- Stir in the pasta and simmer for 8 to 10 minutes until tender.
- Ladle into bowls and add the toppings.
10. Slow Cooker Taco Pasta
Mostly hands-off taco pasta in the slow cooker.
Brown the beef, tip everything into the slow cooker and come back later. Pasta goes in for the last half hour so it stays tender, not mushy. This is handy for busy days.
Ingredients
- 1 lb (450 g) ground beef, browned and drained
- 1 can (400 g) diced tomatoes and 1 can (400 g) black beans
- 1 cup sweet corn and 2 cups (480 ml) beef broth
- 3 tbsp taco seasoning
- 8 oz (225 g) rotini, uncooked
- 1½ cups shredded cheddar
Method
- Add the beef, tomatoes, beans, corn, broth and seasoning to the slow cooker.
- Cook on low for 4 hours.
- Stir in the dry rotini, turn to high and cook for 25 to 30 minutes, checking at 20 minutes.
- Stir in the cheese, cover for 5 minutes and serve.
11. Turkey Taco Pasta
A lighter taco pasta made with ground turkey.
Ground turkey makes this lighter than the beef versions, and lime juice keeps it bright. Peppers and tomatoes make the sauce juicy, and penne carries it well.
Ingredients
- 12 oz (340 g) penne
- 1 lb (450 g) ground turkey and 1 tbsp olive oil
- 1 diced bell pepper and 1 diced onion
- 3 tbsp taco seasoning and 1 can (400 g) diced tomatoes
- ½ cup chicken broth and juice of 1 lime
- Shredded cheese and cilantro
Method
- Cook the penne and drain, saving ½ cup of the water.
- Brown the turkey in the oil with the onion and pepper for 7 to 8 minutes.
- Stir in the seasoning, tomatoes and broth and simmer for 8 minutes.
- Add the pasta, lime juice and a splash of pasta water, then top with cheese and cilantro.
12. Southwest Taco Pasta Salad with Avocado Ranch
A meatless taco pasta salad with creamy avocado ranch.
A meat-free cold salad with black beans, corn and a green avocado ranch dressing that coats everything. Crispy tortilla strips on top bring the crunch. Perfect with grilled food.
Ingredients
- 12 oz (340 g) rotini
- 1 can (400 g) black beans, rinsed, and 1 cup sweet corn
- 1 cup cherry tomatoes, halved, and ½ red onion, diced
- ½ cup chopped cilantro and 1 cup tortilla strips
- Dressing: 1 ripe avocado, ½ cup ranch dressing, ¼ cup Greek yogurt, juice of 1 lime, ¼ cup cilantro, blended smooth
Method
- Cook the rotini, drain and rinse until cool.
- Blend the dressing ingredients until smooth, adding a splash of water if it is too thick.
- Toss the pasta with the dressing, beans, corn, tomatoes and onion.
- Chill for 30 minutes, then add the cilantro and tortilla strips.
13. Taco Spaghetti
Spaghetti night with a taco twist.
Spaghetti topped with a taco-spiced meat sauce. Cheese melts over the top, and crushed tortilla chips make it unusual and fun. It is also a good way to use up a box of spaghetti.
Ingredients
- 12 oz (340 g) spaghetti
- 1 lb (450 g) ground beef and 3 tbsp taco seasoning
- 1 cup (240 ml) salsa and ½ cup water
- 1 cup shredded cheddar
- Diced tomatoes, crushed tortilla chips and cilantro for topping
Method
- Cook the spaghetti and drain.
- Brown the beef and drain the fat, then stir in the seasoning, salsa and water.
- Simmer for 8 minutes until thickened.
- Serve the sauce over the spaghetti and top with cheese, tomatoes, chips and cilantro.
14. Crunchy Taco Pasta Casserole
A crunchy tortilla chip topping over a creamy taco pasta bake.
A creamy, cheesy bake with a crunchy tortilla chip crust. The chips go on for the last few minutes so they get golden but not burnt. It is the kind of dish people go back for.
Ingredients
- 12 oz (340 g) rotini
- 1 lb (450 g) ground beef and 3 tbsp taco seasoning
- 1 can (15 oz / 425 g) tomato sauce, 1 cup salsa and ½ cup sour cream
- 1½ cups shredded cheddar
- 1½ cups crushed tortilla chips
Method
- Heat the oven to 350°F (180°C). Cook the rotini 2 minutes short and drain.
- Brown the beef, drain, then stir in the seasoning, tomato sauce, salsa and sour cream.
- Mix with the pasta and half the cheese in a baking dish and top with the rest.
- Bake for 20 minutes, add the chips and bake for 5 minutes more.
15. Vegan Lentil Taco Pasta
Seasoned lentils stand in for the beef.
Lentils absorb taco seasoning and have a texture that is surprisingly close to ground meat. This is fully plant-based, packed with protein and fiber, and easy to make with canned lentils.
Ingredients
- 12 oz (340 g) penne
- 1½ cups cooked lentils (one 400 g can, drained)
- 1 diced onion, 2 minced garlic cloves and 3 tbsp taco seasoning
- 1 can (400 g) diced tomatoes, 2 tbsp tomato paste and ½ cup vegetable broth
- Avocado, cilantro and lime to serve
Method
- Cook the penne and drain.
- Soften the onion in oil, add the garlic, seasoning and tomato paste and stir for 1 minute.
- Add the lentils, tomatoes and broth and simmer for 10 minutes.
- Toss with the pasta and top with avocado, cilantro and lime juice.
16. Taco Tortellini Skillet
Cheese tortellini in a creamy taco sauce.
Refrigerated tortellini cooks right in the sauce in just a few minutes. Cheese-filled pasta, spiced beef and a creamy tomato sauce make a dinner that looks and tastes special for very little effort.
Ingredients
- 2 packages (9 oz / 250 g each) refrigerated cheese tortellini
- 1 lb (450 g) ground beef and 2 tbsp taco seasoning
- 1 can (400 g) diced tomatoes and 1 cup (240 ml) beef broth
- ½ cup cream or milk
- 1 cup shredded cheese, cilantro
Method
- Brown the beef in a large skillet, drain the fat and stir in the seasoning.
- Add the tomatoes and broth and bring to a simmer.
- Add the tortellini and cook for 6 to 8 minutes until tender, stirring gently.
- Stir in the cream and cheese until melted and top with cilantro.
Toppings and Sides to Serve With Taco Pasta
Part of the fun of taco food is the toppings. Set out a few bowls and let everyone customize their plate. Good choices include sour cream, fresh cilantro, sliced green onions, diced avocado or guacamole, pickled jalapeños, extra salsa, shredded lettuce, crushed tortilla chips and lime wedges.
For sides, a crisp green salad with a lime vinaigrette, Mexican street corn, a bowl of chips and guacamole or a simple cucumber and tomato salad all go well. The baked and skillet dishes are filling enough that you need very little else.
Storing, Reheating and Freezing
Let the pasta cool for no more than 2 hours, then store it in airtight containers in the fridge for 3 to 4 days. To reheat, warm it in a skillet over medium heat with a splash of water or broth, or microwave it in 1-minute bursts, stirring in between, until it is steaming hot all the way through. Baked dishes reheat well in a 350°F (180°C) oven, covered with foil for 15 to 20 minutes.
The cooked, saucy recipes freeze well for up to 3 months, which makes them good for batch cooking. Cold pasta salads and anything with avocado or fresh toppings should be eaten fresh. Add the crunchy and fresh toppings after reheating.
Frequently Asked Questions
Can I use store-bought taco seasoning?
Yes. One 1 oz (28 g) packet is about 3 tablespoons, which is what most of these recipes call for. Check the salt level on the label, because brands vary a lot, and taste before you add any extra salt.
Can I freeze taco pasta?
The cooked, saucy versions freeze well, such as the pasta bake, stuffed shells, one-pot pasta and soup. Cool completely, freeze in airtight containers for up to 3 months and thaw overnight in the fridge. The cold pasta salads do not freeze well.
What is the best pasta for taco pasta?
Short shapes with hollows or ridges are best, like rotini, penne, shells and elbow macaroni, because they catch the sauce and the beef. Jumbo shells work for stuffing, and spaghetti works for taco spaghetti.
How do I make taco pasta less spicy?
Use mild taco seasoning, leave out the jalapeños and cayenne, and choose a mild salsa. A spoonful of sour cream or a squeeze of lime on top also cools things down. For more heat, add chili flakes or hot sauce at the table.
How long does taco pasta last in the fridge?
Cooked taco pasta keeps for 3 to 4 days in an airtight container. Pasta salads with avocado dressing are best within 2 days. Reheat until steaming hot, with a splash of water or broth to loosen the sauce.
Can I make taco pasta ahead for a party?
Yes. The pasta bake, stuffed shells and casserole can be assembled a day ahead and baked when you are ready, adding 5 to 10 minutes to the bake time if they come straight from the fridge. Pasta salads can be mixed the day before, with the chips and avocado added at the end.
Final Thoughts
Taco pasta is one of those ideas that sounds like a gimmick and then turns out to be one of the best things in your dinner rotation. If you are not sure where to begin, make the one-pot taco pasta on a busy weeknight, the cheesy bake for a family dinner, and the classic taco pasta salad for the next party. Once you know the basic formula of seasoned meat, tomatoes, cheese and pasta, you can make your own versions with whatever you have.
We’d Love to Hear From You!
Which taco pasta are you trying first? Tell us in the comments below, and share your own twists, like a favorite topping, a different cheese or an extra bit of heat. We read every comment, and your ideas might end up in the next update. If this list helped, save it on Pinterest for your next taco night.