Taco Pasta
Creamy One-Pan Taco Pasta that comes together in under 20 minutes. A quick, Tex-Mex–inspired dinner perfect for busy weeknights.
Raise your hand if you love Tex-Mex food! At the Lofthouse, we love both Mexican-inspired flavors and comforting pasta dishes, so when I came across this Taco Pasta recipe, I was so excited to combine both. This easy weeknight dinner has quickly become a go-to in our home and is amazing for anyone searching for quick dinner recipes, one-pot pasta meals, or cheesy taco-inspired comfort food that even the pickiest of eaters will love.
TACO PASTA
This easy taco pasta recipe is made by cooking tender elbow (or shell) pasta and tossing it with seasoned ground beef, diced tomatoes, and a rich blend of taco spices. The sauce gets its creamy texture from cream cheese and sour cream, which melt into the pasta for a smooth, cheesy coating that clings to every shell. The result is a bold, flavorful Mexican pasta skillet that’s hearty, comforting, and packed with savory taco flavor in every forkful. This cheesy ground beef pasta is the ultimate kid-approved and family-friendly dinner!
Find my expert tips on how to make homemade taco pasta from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Taco Pasta Recipe:
- 30 Minute Dinner: This recipe comes together in 30 minutes, making it perfect for busy nights when you need something fast and filling.
- One-Pan Comfort Meal: Simple stovetop cooking means fewer dishes while still delivering big, comforting flavor.
- Classic Tex-Mex Flavors: Taco seasoning, tomatoes, and garlic create a rich, savory sauce packed with Italian-American and Mexican taste.
- Meal-Prep-Friendly: Reheats well, making it perfect for lunches or next-day dinners.
- Customizable: Easily add cheese, jalapeños, avocado, or fresh cilantro to make it your own.
Ingredients
- 1 lb. lean ground beef
- 8-12 ounces small pasta shells (I used Elbow)
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 (14 oz) can diced tomatoes, drained
- 4 Tablespoons taco seasoning
- 3 ounces cream cheese
- 1/2 cup sour cream
- Salt and pepper
Instructions
Bring a large pot of water to a boil. Cook pasta according to package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
Meanwhile, in a large skillet, cook ground beef and chopped onion over medium-high heat. Cook until beef is no longer pink. (Drain any grease) Then add minced garlic, cook and stir for 30 seconds. Stir in can of diced tomatoes and taco seasoning. Let simmer over medium heat for about 5 minutes.
Stir in cooked pasta, cream cheese, sour cream and 1/2 cup pasta water. Cook and stir until cream cheese has melted and sauce is well blended. Season with salt and pepper to taste. Simmer over low heat for another 5 minutes, or until sauce has reduced a bit. Serve!
Servings
Serves 4-6.
Storage and Reheating
Store leftover taco pasta in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it on the stovetop over low heat or in the microwave in 30-60 second intervals, stirring occasionally until heated through. Add a splash of milk, broth, or water to loosen the sauce and bring back its creamy texture.
To freeze, allow the past to cool completely, then transfer it to a freezer-safe airtight container or zip-top bag and freeze for up to 2-3 months. For the best texture, freeze without any fresh toppings and, if possible, slightly undercook the pasta so it doesn’t become too soft when reheated. To reheat, thaw overnight in the refrigerator, then warm on the stovetop or in the microwave with a splash of milk or broth to restore creaminess.
Holly’s Tips for The Best Taco Pasta Recipe:
- Cook Pasta Al Dente: Cook the pasta just until al dente so it holds its shape and doesn’t become mushy when mixed with the creamy sauce.
- Save Some Pasta Water: The reserved starchy pasta water helps loosen the sauce and makes it extra creamy and cling to every bite.
- Drain Excess Grease From The Beef: After browning the ground beef, drain any excess fat for a lighter, less greasy taco pasta.
- Soften The Cream Cheese First: Room-temperature cream cheese melts more smoothly, creating a rich, velvety sauce.
- Don’t Skip The Sour Cream: Sour cream adds tang and balances the richness of the cream cheese for a perfectly creamy finish.
- Let The Pasta Simmer: Let the pasta simmer briefly in the sauce so it absorbs all the taco seasoning and becomes extra flavorful.
Frequently Asked Questions:
Yes, taco pasta is great for meal prep. Store it in an airtight container in the refrigerator for up to 3-4 days and reheat when ready to serve.
Yes! While shells or elbow macaroni work best for holding the creamy sauce, you can also use penne, rotini, or any short pasta shape you have on hand.
Absolutely. Ground turkey or ground chicken are great lean alternatives and work just as well with taco seasoning and the creamy sauce.
Popular toppings include shredded cheese, chopped cilantro, diced tomatoes, avocado, green onions, or crushed tortilla chips for added crunch.
To make Taco pasta Vegan, swap the ground beef for a plant-based ground meat alternative or cooked lentils, and use dairy-free cream cheese and vegan sour cream to keep the sauce creamy. Use a vegan-friendly taco seasoning and use vegetable broth or reserved pasta water to help create the sauce. Everything else in the recipe stays the same. Cook as directed.
To make Taco Pasta gluten-free, simply replace the regular pasta with your favorite gluten-free pasta shape, such as corn-, rice-, or chickpea-based shells or elbows. Also, check that your taco seasoning is certified gluten-free, as some blends may contain added fillers. Cook the gluten-free pasta just until al dente and gently combine it with the sauce to keep the best texture.
Similar Recipes
Craving something similar? Make my Slow Cooker Taco Pasta.
Wanting something a little different? Try my delicious Taco Pizza.
Looking for more Tex-Mex meals? Make these highly-rated recipes next: Taco Spaghetti, Chicken Taco Alfredo, and Mexican Pizza.
Have you made this Taco Pasta recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #TacoPasta #LifeInTheLofthouse
Taco Pasta (One-Pan Weeknight Meal!)
Ingredients
- 1 pound lean ground beef
- 8-12 ounces small pasta shells (I used Elbow pasta shells)
- 1 small onion chopped
- 1 clove garlic minced
- 1 (14 oz) can diced tomatoes drained
- 4 Tablespoons taco seasoning
- 3 ounces cream cheese
- ½ cup sour cream
- salt and pepper
Instructions
- Bring a large pot of water to a boil. Cook pasta according to package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
- Meanwhile, in a large skillet, cook ground beef and chopped onion over medium-high heat. Cook until the beef is no longer pink. (Drain any grease) Then add minced garlic, cook and stir for 30 seconds. Stir in the can of diced tomatoes and taco seasoning. Let simmer over medium heat for about 5 minutes.
- Stir in cooked pasta, cream cheese, sour cream, and 1/2 cup pasta water. Cook and stir until the cream cheese has melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over low heat for another 5 minutes, or until the sauce has reduced a bit. Serve!
Recipe Adapted From: Fake Ginger.
What a quick and tasty dish. Great use of taco seasoning.
This sounds yummy! Taco seasoning has such great flavor. I like to find dishes I can make ahead and send in with the kids for lunch – they would love this!
We would love this one too. Looks delicious.
You can pretty much put taco seasoning on anything and I’ll eat it. Have you tried Philly Cooking Cream yet? We bought the Sante Fe kind a couple of weeks ago and love it. It’s creamy and a tiny bit spicy – just plain good!
This is dinner perfection!
I love this Mexican spin on pasta! Yum!
made this 2nite!!!! it was TO-DIE-FOR!!!! Thanx for sharing!!!