Dinner

Taco Pasta Recipe

BySarah Summers March 3, 2026March 3, 2026

Introduction

This Taco Pasta recipe brings together the bold flavors of classic taco seasoning with tender pasta for a comforting, family-friendly meal. It’s a simple one-pot dish that’s ready in about 30 minutes, perfect for busy weeknights.

The image shows a close-up of a white bowl filled with layers of shell pasta mixed with a thick, reddish-brown meat sauce containing small bits of ground meat and finely chopped red bell peppers, garnished lightly with green herbs. The pasta shells are coated evenly in the sauce, giving them a glossy, rich texture with some visible seasoning. The bowl rests on a white marbled surface, and in the background, there is another white bowl with more of the same pasta and a white cloth with blue stripes partially visible. Some cheese shavings and sprinkles of herbs are scattered around, and two silver forks lie next to the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. ButcherBox Ground Beef
1/2 cup onion, chopped finely
½ tablespoon minced garlic (about 2 cloves)
2 cups red bell pepper, diced
2 tablespoons taco seasoning (low sodium)
3 cups medium shell pasta (10 oz)
1 tablespoon tomato paste
2 cups beef broth
2 cups water
1 cup shredded cheddar cheese

Instructions

Step 1: Spray a large pan or pot with olive oil spray and heat it over medium-high heat for about 3 minutes.
Step 2: Add the ground beef, finely chopped onion, minced garlic, and diced red bell peppers to the pan. Cook for 10 minutes, stirring occasionally, until the beef is fully cooked and no longer pink.
Step 3: Stir in the dry pasta, taco seasoning, tomato paste, beef broth, and water. Mix everything together well. Cover the pan and bring the mixture to a boil, which should take about 5 minutes.
Step 4: Once boiling, remove the cover and reduce the heat to medium. Stir the mixture every few minutes for 10 to 12 minutes until the pasta is tender and most of the liquid has evaporated.
Step 5: Remove the pan from the heat. Add the shredded cheddar cheese and stir until it is melted and evenly combined with the pasta and beef mixture.

Tips & Variations

For extra spice, add a pinch of cayenne pepper or diced jalapeños when cooking the beef.
Substitute ground turkey or chicken for a leaner protein alternative.
Mix in black beans or corn for added texture and nutrition.
Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
Top with fresh cilantro or diced avocado for a fresh finish.

Storage

Store leftover taco pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of water or broth as needed to maintain creaminess.