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Delicious Taco Pasta dish served in a bowl, garnished with cheese and herbs.

Taco Pasta

A delightful fusion of Italian comfort food and bold Mexican flavors, Taco Pasta is a one-pot wonder that turns busy weeknight dinners into memorable gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Base
  • 12 ounces ditalini or other small pasta Feel free to use gluten-free pasta or whole wheat versions.
Main Ingredients
  • 1 pound ground beef or turkey Can be substituted with black beans or lentils for a vegetarian option.
  • 1/2 cup diced onion Shallots or green onions can be used in a pinch.
  • 1 cup diced bell pepper Zucchini or corn can be used for variety.
  • 1 packet taco seasoning Homemade seasoning can be used for enhanced flavor.
  • 1 cup black beans, rinsed and drained Kidney or pinto beans are good alternatives.
  • 1 cup corn, frozen or canned Use fresh corn in summer for a fresh crunch.
  • 1 cup salsa Your favorite brand works, or opt for homemade.
  • 1 cup shredded cheese Swap cheddar with Monterey Jack or a dairy-free version.
  • to taste chopped cilantro Substitute with parsley or green onions if not a fan.

Method
 

Cooking Pasta
  1. Cook the pasta according to package instructions until al dente. Drain and set aside.
Cooking the Main Mixture
  1. In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat.
  2. Add the diced onion and bell pepper to the skillet. Cook until softened, about 3-4 minutes.
  3. Stir in the taco seasoning, black beans, corn, and salsa. Cook for 5-7 minutes, until heated through.
  4. Add the cooked pasta to the skillet and mix to combine. Stir in half of the cheese and mix until melted.
  5. Serve hot, topped with remaining cheese and chopped cilantro.

Notes

For extra heat, add diced jalapeños or sprinkle chili flakes on top before serving. You can also mix in diced tomatoes for added moisture and freshness. Consider making a double batch—it’s even better the next day!