I just made one of those Taco Pasta Recipes where cheesy shells and seasoned ground beef swim in a creamy sauce and vanish off everyone’s plate.

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I’m obsessed with this messy, stupidly satisfying Taco Pasta. I love how cheesy pasta shells get tangled with spicy, greasy ground beef and a creamy taco sauce that won’t quit.

It’s one of those Ground Beef Pasta things I make when I want dinner to feel like a treat without trying too hard. Taco Pasta Recipes rarely look this comforting and loud, all at once.

I don’t care about fancy plating. I care about the molten cheddar strings, the little pops of tomato, and the squeeze of lime at the end.

Hunger hits. You will not be gentle.

Trust me.

Ingredients

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Ground beef: hearty protein, adds juicy, meaty comfort.
Pasta shells: cozy carb, soaks up saucy goodness.
Olive oil: keeps things from sticking, adds mild fruitiness.
Yellow onion: sweet crunch when it softens, smells homey.
Garlic: punchy aroma, makes the whole dish sing.
Taco seasoning: spicy warmth, it’s the taco vibe here.
Beef broth: adds depth and a bit of savory oomph.
Tomato sauce: smooth base, makes it saucy and comforting.
Diced tomatoes: bright chunks, adds texture and freshness.
Cream cheese: creamy melt, makes the sauce silky.
Shredded cheddar: gooey, melty topping that’s totally addictive.
Frozen corn: sweet pops, I like the extra texture.
Salt: brings out flavors, don’t skip it.
Black pepper: little heat and a subtle bite.
Cilantro: fresh pop, use if you’re into it.
Lime juice: bright finish, cuts through the richness.

Ingredient Quantities

1 lb ground beef (80 20 is fine)

12 oz medium pasta shells

1 tbsp olive oil

1 small yellow onion, diced

2 cloves garlic, minced

2 tbsp taco seasoning (or 1 packet)

1 cup beef broth

15 oz can tomato sauce

14.5 oz can diced tomatoes, undrained

4 oz cream cheese, cubed

1 1/2 cups shredded cheddar cheese

1/2 cup frozen corn (optional but I like it)

Salt 1 tsp, or to taste

Black pepper 1/2 tsp

Fresh cilantro for garnish (optional)

Juice of 1 lime (optional)

How to Make this

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1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 lb ground beef and 1 small diced yellow onion, breaking the beef up with a spatula, cook until beef is browned and onion is soft, about 6 to 8 minutes. Drain excess fat if there’s a lot.

2. Stir in 2 cloves minced garlic and 2 tbsp taco seasoning (or one packet) and cook 30 seconds to bloom the spices so it gets fragrant.

3. Pour in 1 cup beef broth, 15 oz tomato sauce, and the 1
4.5 oz can diced tomatoes with their juice. Scrape up any browned bits from the bottom of the pot.

4. Add 12 oz medium pasta shells, 1 tsp salt and 1/2 tsp black pepper. Make sure the pasta is mostly submerged in the sauce, add a splash more broth or water if needed.

5. Bring to a boil, then reduce heat to a simmer, cover and cook for 10 to 12 minutes, stirring every few minutes so the pasta cooks evenly and doesn’t stick.

6. When the pasta is nearly done and there’s still a little sauce, stir in 4 oz cubed cream cheese until it’s melted and creamy. If using 1/2 cup frozen corn add it now so it warms through.

7. Turn off the heat and fold in 1 1/2 cups shredded cheddar cheese until everything is gooey and well coated. Taste and adjust salt and pepper if needed.

8. If you like a bright pop add the juice of 1 lime and stir it in, it really brings the flavors together.

9. Let the pot sit 2 minutes to thicken slightly, then give a final stir. If it seems too thick add a few tablespoons of hot water or broth.

10. Serve hot, garnish with fresh cilantro if you want, and dig in. This is great with chips, a simple salad, or just by itself.

Equipment Needed

1. Large, heavy pot with lid (big enough for pasta and sauce to simmer)
2. Sturdy spatula or wooden spoon for breaking up beef and stirring
3. Chef knife for dicing the onion and cutting the cream cheese
4. Cutting board
5. Measuring cups and spoons for broth, spices and salt
6. Can opener for tomato cans
7. Colander or slotted spoon to drain excess fat or water if needed
8. Box grater or small bowl and fork for shredding and stirring cheese

FAQ

Q: Can I use a different pasta shape?

A: Yes, any short pasta works great like rotini, penne, or ziti. Just watch the cooking time on the box so it ends up al dente.

Q: How do I make this vegetarian?

A: Swap the ground beef for plant based crumbles or cooked lentils. Use vegetable broth instead of beef broth and you’re set. You might want a little extra seasoning since some meat substitutes are milder.

Q: Can I prep this ahead or freeze it?

A: You can make it ahead and keep it in the fridge for 3 days. For freezing, cool completely then freeze up to 2 months. Thaw in the fridge overnight and reheat gently on the stove, adding a splash of broth if it gets thick.

Q: How do I stop it from getting too saucy or too dry?

A: If it’s too saucy, simmer a bit longer with the lid off to reduce. If it’s too dry, stir in 1/4 to 1/2 cup more broth or a little water until it loosens up. The cream cheese also helps make it creamy, so add it slowly.

Q: Can I make it spicier or milder?

A: Yep. Use a mild taco seasoning to tone it down or add a pinch of cayenne, hot sauce, or chopped jalapeno to crank the heat. If it gets too spicy, a little extra cream cheese or a squeeze of lime will calm it.

Q: Any tips for best texture and flavor?

A: Brown the beef well so you get those browned bits, they add flavor. Don’t overcook the pasta since it will keep cooking a bit when mixed with the sauce. Finish with fresh cilantro and lime if you have them, it brightens the whole dish.

Taco Pasta Recipe Substitutions and Variations

Ground beef: swap for ground turkey or ground chicken for a leaner meal, or use 1 lb crumbled tempeh or cooked lentils to make it vegetarian, you might want a little extra seasoning if using turkey
Pasta shells: use the same amount of rotini, penne, or elbow macaroni, or try whole wheat or chickpea pasta for more fiber and protein
Cream cheese: replace with 4 oz mascarpone or 4 oz plain Greek yogurt (stirred in off the heat so it doesn’t split), or use 1/4 cup sour cream for a tangier finish
Shredded cheddar: use Monterey Jack, Colby, or a Mexican cheese blend instead, or mix half cheddar half pepper jack for a little kick

Pro Tips

1) Brown the beef in batches if your pan is small so it gets a good crust and you don’t steam it. That browned stuff adds flavor, so scrape and deglaze the pot with a splash of broth before adding the rest.

2) Bloom the taco seasoning with the garlic for at least 30 seconds, dont rush it. Spices taste sharper and fresher that way. If your seasoning is salty, cut back on the added salt until after you mix in the cheeses.

3) Don’t overfill the pot with liquid. Start with the listed broth, then add more only if the pasta isn’t mostly submerged. Too much liquid makes the sauce thin, and it’s harder to thicken after the cheese goes in.

4) Finish with acid and let it rest a minute. A squeeze of lime or a splash of vinegar brightens the whole dish, and letting the pasta sit off the heat for 2 minutes helps the sauce cling to the shells better.

Taco Pasta Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just made one of those Taco Pasta Recipes where cheesy shells and seasoned ground beef swim in a creamy sauce and vanish off everyone's plate.

Servings

servings

Calories

661

kcal

Equipment: 1. Large, heavy pot with lid (big enough for pasta and sauce to simmer)
2. Sturdy spatula or wooden spoon for breaking up beef and stirring
3. Chef knife for dicing the onion and cutting the cream cheese
4. Cutting board
5. Measuring cups and spoons for broth, spices and salt
6. Can opener for tomato cans
7. Colander or slotted spoon to drain excess fat or water if needed
8. Box grater or small bowl and fork for shredding and stirring cheese

Ingredients

1 lb ground beef (80 20 is fine)
12 oz medium pasta shells
1 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 tbsp taco seasoning (or 1 packet)
1 cup beef broth
15 oz can tomato sauce
14.5 oz can diced tomatoes, undrained
4 oz cream cheese, cubed
1 1/2 cups shredded cheddar cheese
1/2 cup frozen corn (optional but I like it)
Salt 1 tsp, or to taste
Black pepper 1/2 tsp
Fresh cilantro for garnish (optional)
Juice of 1 lime (optional)

Directions

Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 lb ground beef and 1 small diced yellow onion, breaking the beef up with a spatula, cook until beef is browned and onion is soft, about 6 to 8 minutes. Drain excess fat if there's a lot.
Stir in 2 cloves minced garlic and 2 tbsp taco seasoning (or one packet) and cook 30 seconds to bloom the spices so it gets fragrant.
Pour in 1 cup beef broth, 15 oz tomato sauce, and the 1
5 oz can diced tomatoes with their juice. Scrape up any browned bits from the bottom of the pot.
Add 12 oz medium pasta shells, 1 tsp salt and 1/2 tsp black pepper. Make sure the pasta is mostly submerged in the sauce, add a splash more broth or water if needed.
Bring to a boil, then reduce heat to a simmer, cover and cook for 10 to 12 minutes, stirring every few minutes so the pasta cooks evenly and doesn't stick.
When the pasta is nearly done and there's still a little sauce, stir in 4 oz cubed cream cheese until it's melted and creamy. If using 1/2 cup frozen corn add it now so it warms through.
Turn off the heat and fold in 1 1/2 cups shredded cheddar cheese until everything is gooey and well coated. Taste and adjust salt and pepper if needed.
If you like a bright pop add the juice of 1 lime and stir it in, it really brings the flavors together.
Let the pot sit 2 minutes to thicken slightly, then give a final stir. If it seems too thick add a few tablespoons of hot water or broth.
Serve hot, garnish with fresh cilantro if you want, and dig in. This is great with chips, a simple salad, or just by itself.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.