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Taco Pasta Recipe

taco pasta bake
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This taco pasta recipe combines two beloved comfort foods into one irresistible dish that satisfies cravings for both Mexican flavors and Italian comfort.

The melted cheese forms a creamy blanket over the dish, while fresh vegetables add brightness and texture to balance the richness.

Perfect for busy weeknights, casual gatherings, or anytime you need a comforting meal that delivers maximum flavor with minimal effort.

Ingredients

Scale
  • 12 oz penne pasta
  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 packet taco seasoning (about 2 tbsp)
  • 1 cup shredded cheddar cheese
  • 1 cup diced tomatoes
  • 1/2 cup chopped onion
  • 2 tbsp olive oil
  • 2–3 cloves garlic, minced (optional)
  • 1 medium bell pepper, diced (optional)
  • 1 can (15 oz) black beans, drained and rinsed (optional)
  • 1 cup corn kernels (optional)
  • 1/4 cup taco sauce (optional)
  • 1/4 cup sour cream (optional)
  • 2–3 green onions, thinly sliced (for garnish)
  • 1/4 cup chopped fresh cilantro (for garnish)
  • 1 medium avocado, diced (for garnish)
  • 1/2 cup crushed tortilla chips (for garnish)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente (typically 9-11 minutes). Drain well but do not rinse, reserving 1/2 cup of pasta water.
  2. While pasta cooks, heat olive oil in a large, deep skillet over medium heat until shimmering. Add the chopped onion and sauté for 3-4 minutes until translucent and slightly softened.
  3. Increase heat to medium-high and add ground beef to the skillet. Break the meat into small chunks with a wooden spoon as it cooks. Brown thoroughly until no pink remains, about 5-7 minutes. Drain excess fat if necessary.
  4. Reduce heat to medium. Add minced garlic (if using) and stir constantly for 30 seconds until fragrant. Sprinkle the taco seasoning evenly over the meat mixture and stir to coat completely.
  5. Add the diced tomatoes to the skillet. Stir to combine with the seasoned beef. Allow the mixture to simmer for 5 minutes, stirring occasionally as the flavors meld and the sauce slightly thickens.
  6. If using black beans and corn, add them now and stir gently to incorporate. Allow the mixture to heat through for about 2 minutes.
  7. Add the drained pasta to the skillet and toss thoroughly to coat with the taco sauce. If the mixture seems dry, add some of the reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
  8. For a taco pasta bake, transfer the mixture to a 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
  9. For the baked version: Place in a preheated 375°F oven for 10-12 minutes, until the cheese is completely melted and beginning to bubble around the edges.
  10. Remove from heat and let stand for 5 minutes before serving. Garnish with your choice of toppings: green onions, cilantro, diced avocado, crushed tortilla chips, or a dollop of sour cream.

Notes

For a spicier version, add a diced jalapeño when cooking the onions or use pepper jack cheese instead of cheddar.

Make it healthier by using whole wheat pasta and lean ground turkey instead of beef.

For a vegetarian option, substitute the ground beef with 2 additional cups of black beans or 8 oz of chopped mushrooms.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: taco pasta recipe, taco pasta sauce, taco pasta bake, taco pasta salad, taco pasta skillet

Find it online: https://www.joyliciousrecipes.com/taco-pasta-recipe-quick-easy/