This Taco Pasta Recipe makes a great easy dinner idea and is a comfort food favorite! This is a recipe that can be made in under 30 minutes, uses simple ingredients, and has cheesy vibes that even the kids will love.
Pasta dishes for dinner are always a favorite in our house (especially this lasagna soup and this hamburger mac and cheese!) because they’re easy, filling, and comforting!
This taco pasta recipe is one of my favorite meals to make when I am short on time and energy and I’m craving comfort food. I love rotating it with this chicken spaghetti recipe made with Rotel.
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Ingredients
Here’s what you’ll need to make this easy pasta recipe, and a few notes below about some of the key ingredients.
- Ground beef: I don’t see why you couldn’t use ground sausage, or ground turkey instead of beef if desired.
- Velveeta: You won’t need to use the entire 16 ounce block, only have. Save the remaining Velveeta to make a small batch of Rotel Dip.
- Taco sauce: You could also substitute salsa for this if needed. It helps give the recipe more warmth.
- Shredded cheese: I believe that shredding your own cheese for recipes like this one always tastes better. However that’s not something I always want to do when I’ve had a long day, so know that pre-shredded cheese is great to use for this one too.
- Milk: I use 2% but that’s just because it’s what I usually have on hand. Feel free to use a different type if needed.
Instructions
Here are these steps on how to make this taco pasta dish but you can find the full, detailed steps below in the recipe card.
- Brown the ground beef and mined garlic and drain if necessary.
- Add in the beef broth, Rotel, milk, taco seasoning, and taco sauce, and bring that to a boil.
- Add in the pasta, reduce to a simmer, and cover to let the noodles become tender, to al dente.
- When the pasta becomes tender, add in the cubed Velveeta, and shredded cheese and stir to melt in. Remove from heat.
Feel free to add chopped cilantro to the top, right before serving for color and added, fresh, flavor.
Additional Topping Ideas if Desired:
I have a big list of taco toppings if you’re looking for a lot of extra fun for your taco pasta but here are a few favorites:
- crushed taco shells
- chopped avocado
- extra chopped tomato
- extra grated cheese
- corn
- shredded lettuce
- black olives
If you’re a taco fan, be sure to also check out this taco soup recipe.
Storage Instructions
Leftovers: Allow any leftovers to cool completely, and then store in an airtight container in the refrigerator and enjoy within 3-4 days.
Related Recipes
If you love taco recipes, make sure you also try this walking taco casserole that’s delicious or these pasta favorites:
Recipe
Taco Pasta Recipe
Video
Ingredients
- 2 cups uncooked pasta shells ½ of a 1 pound box
- 1 pound ground beef
- 1 teaspoon minced garlic
- 1 packet taco seasoning
- 2 cups beef broth
- 2 Tablespoons taco sauce
- 1 cup milk
- 10 ounces canned diced tomatoes with green chilies undrained
- 8 ounces Velveeta cheese cut in to cubes
- 1 cup shredded fiesta blend cheese
Instructions
- Cook the 1 pound of ground beef and minced garlic in a skillet over medium high heat, until meat is no longer pink. Drain grease if needed.
- Add in taco seasoning, the 2 cups beef broth, 2 Tablespoons taco sauce, 1 cup milk, and 1 can of diced tomatoes with green chilies, and bring to a boil, stirring occassionally.
- When boiling, reduce to a simmer, add the pasta, cover and stir occasionally and cook until the pasta is al dente.
- When pasta is cooked, add in the shredded cheese and the Velveeta cheese. Stir until melted and remove from heat.
- Serve with fresh cilantro on top (optional), and enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Jessica says
This taco pasta was such a hit with my kids, and now they ask for it at least, weekly!