easy taco pasta recipe
This easy taco pasta recipe combines the bold flavors of tacos with creamy, cheesy pasta — all made in one pot. It’s quick, comforting, and perfect for busy weeknights when you want something satisfying without the fuss.
Ingredients
- 1 tablespoon olive oil
- 1 lb lean ground beef or ground turkey
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons homemade taco seasoning or store-bought
- 1/2 teaspoon salt adjust to taste
- 1 10 oz can diced tomatoes with green chilies (like Rotel)
- 2 cups beef broth or chicken broth
- 2 cups uncooked pasta elbow, shells, or rotini work best
- 1/2 cup sour cream room temperature
- 1 1/2 cups shredded cheddar cheese
- Optional: chopped cilantro jalapeños, green onions for topping
Instructions
- Brown the Meat
- Heat olive oil in a large pot or deep skillet over medium-high heat. Add ground beef and onion. Cook until beef is browned and onion is soft (about 5–7 minutes).
- Add Seasoning and Garlic
- Stir in minced garlic, taco seasoning, and salt. Cook for 1 minute until fragrant.
- Stir in Tomatoes, Broth, and Pasta
- Add diced tomatoes with green chilies, broth, and pasta. Stir everything together and bring to a boil.
- Simmer
- Reduce heat to medium-low, cover, and simmer for 12–15 minutes. Stir occasionally to prevent sticking. Pasta should be tender and most of the liquid absorbed.
- Make It Creamy
- Turn off the heat. Stir in sour cream and shredded cheese until melted and creamy.
- Serve and Garnish
- Scoop into bowls and top with your favorite taco toppings: chopped cilantro, jalapeños, or green onions.
Notes
Tips:
- Use short pasta: It cooks evenly and soaks up all the taco flavor.
- Let it rest: After stirring in the cheese and sour cream, let it sit 5 minutes to thicken.
- Grate your own cheese: It melts smoother than pre-shredded.
- Adding sour cream too early: It may curdle if boiled.
- Undercooking pasta: Make sure it’s fully tender before turning off the heat.
- Too much liquid left? Simmer uncovered the last few minutes.