Our taco pasta is the perfect meal to get you out of the kitchen in a reasonable amount of time, a great meal on the table, and everyone to the table with smiles on their faces! Who doesn’t like pasta recipes? If you’re the kinda person who craves Mexican recipes but can’t get enough pasta, then this is the recipe for you. Your family will ask for this recipe to be put in the weekly dinner after just one bite.
Looking for more delicious taco-inspired pasta dishes. Don’t worry, I gotcha ♥ Try my taco pasta salad. It’s a crazy huge family hit and is wonderful to take to potlucks. I serve this year ’round but it really is incredible during the warm weather months! Taco spaghetti is a great twist on spaghetti. Easy to find ingredients that take a yummy Mexican twist on a classic family meal. I promise your family will love this recipe! Okay, one more recipe to share with you. Three words, taco stuffed shells. Filled with taco meat, cream cheese then topped with taco sauce and lotsa melted cheese! What’s not to LOVE? Kid and husband approved!
Our pasta takes a simple weeknight meal and makes it a hit with the whole family.
What I Love About This Recipe
Taco pasta combines two all-time favorites into one easy meal. You don’t have to choose between pasta or tacos – this dish covers all the bases. I love that taco pasta:
- Comes together in less than half an hour
- Uses several pantry ingredients you likely already have
- My whole family really loves it
Taco pasta is the ultimate mash-up of two favorites: pasta and tacos. The noodles absorb the zesty seasoning and create a meal that’s perfect for the whole family.
Meat: We make this with ground beef, but ground turkey will be just as delicious. You can even make a vegetarian version that will be packed with flavor.
Taco seasoning: Many taco seasoning mixes have salt as one of the main ingredients. To better control the sodium content of your pasta, choose a spice blend that is labeled as low-sodium. Or make your own mixture with spices like onion powder, garlic powder, and dried pepper powder, such as ancho or chipotle.
Cilantro: As much as 14 percent of the population dislikes the taste of cilantro. This is due to a genetic variation that can make cilantro taste soapy to some people. If your family really doesn’t like this herb, leave it out of the pasta. Try fresh parsley and a pinch of cumin to add a bright flavor instead.
Green chilies: Our recipe calls for mild chilies to add a little zest without much heat. If you prefer more spice, substitute an equivalent amount of fresh jalapeno or poblano pepper.
If you have leftovers of taco pasta, they are best stored in a plastic container with a tight-fitting lid or a resealable plastic bag.
Can You Freeze This?
Sour cream and cream cheese tend to separate in the freezer. Noodles can get mushy when frozen, thawed, and reheated. We don’t recommend freezing the finished dish, but you can make the meat sauce (steps 2 and 3) in advance and freeze it.
Make Ahead Tips
To prep this in advance, make the meat sauce as outlined in steps 2 and 3. It can be kept for a day or two in the fridge.
For the best flavor and freshness, add in the noodles, sour cream, cream cheese, etc. (steps 4-6) the day you plan to eat the taco pasta.
How Long Can You Keep This In The Fridge?
You didn’t eat it all in one sitting?! That’s okay, cooked leftovers of noodle-based dishes have a shelf-life of 3-5 days in the refrigerator.
- 1 pound ground beef
- 16 ounces dried elbow pasta
- 1 medium yellow onion, chopped
- 4 large garlic cloves, minced
- 1 (14 ounces) can petite diced tomatoes, including juice
- 1 (7 ounces) can mild diced green chilies including juice
- 1 (10 ounce) can enchilada sauce
- 1 (14.75 ounce) can creamed corn
- 1 packet taco seasoning
- 2 teaspoons dried oregano
- 1/4 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
- 1 (8 ounce) package Mexican cheese blend
- 8 ounces cream cheese, cute into cubes and at room temperature
- 1/2 cup sour cream
- 2 tablespoons fresh cilantro, chopped
- Mexican cheese
- Bring a large pot of water to boil. Cook pasta according to the package directions and drain; Add drained pasta back to pasta pot; set aside.
- Meanwhile, in a large skillet, cook the ground beef and onion, over medium-high heat until the meat is no longer pink. Add the garlic and continue to cook until fragrant, about 30 seconds.
- Add in the diced tomatoes, diced chilies, enchilada sauce, creamed corn, taco seasoning, salt, pepper, and dried oregano. Simmer for about 10 minutes.
- Stir in Mexican cheese, cream cheese, and sour cream, and gently simmer until cheese and cream cheese is melted and the sauce is well blended.
- Pour the sauce over pasta and toss until well coated. Spoon onto individual plates and top with cilantro and cheese as desired.
Fans Also Made:
More Homemade Pasta Recipes
If your family loves everything made with noodles, check out our other tasty homemade pasta dishes:
Change up Taco Tuesday by making this fun variation on classic tacos. Taco pasta can easily be customized to please everyone at your dinner table. Full of meat, noodles, and zesty sauce, taco pasta is your new favorite dinner!
Did you make this recipe? Tell us about it in the Comments section below.
Janet Bradley says
Could I also use spaghetti noodles? Want soooo much to make this very soon. Thanks for the AWESOME sounding recipe!!!!!!
Yes, you can use spaghetti, Jan. Enjoy!
We also have taco spaghetti if you wanna try that out too 🙂
Can I use rotel instead of diced tomatoes
Hi Haley! Yes, you can use Rotel. 😀 Happy cooking!
When do you add the chilies and do you drain them first? This sounds like a great recipe! Thanks!
Hey Paulla, I just update and clarified the recipe a little. You add the chilies right after the tomatoes. I hope you enjoy the taco pasta!
OMGGGGGG imma have to try this with some cauliflower….
Yay! That sounds perfect! Enjoy 🙂
How much cream cheese?
Hi Sally! 4 ounces <3
Thanks for sharing. I’m going to try.