One-pan Tex-Mex pasta is ready in 30 minutes
Take Taco Tuesday to new heights with this quick and easy taco pasta!
This awesome one-pan wonder combines the flavors of a classic taco with the ease of a pasta dish.
The surprising combination of simple ingredients like ground beef and taco seasoning with your favorite pasta creates a cheesy, Tex-Mex-flavored meal that’s ready in under 30 minutes.
Why you’ll want to make it
This recipe combines the taste of tacos with the comfort of pasta.
Say goodbye to mountains of dirty dishes! Everything, including the pasta, is cooked in one pan.
This dish is ready in under 30 minutes, making it perfect for busy weeknights.
There is no need for fancy ingredients here. This recipe uses pantry staples and economical ground beef, making it a budget-friendly option.
Recipe tips and tricks
Don’t overcrowd the pan when browning your ground beef. Overcrowding can cause the meat to steam instead of searing, resulting in a less flavorful dish. Cook the beef in batches if necessary to ensure proper browning.
For a richer and creamier sauce, stir in a dollop of softened cream cheese after the pasta is cooked and the heat is turned off. Let the cream cheese melt into the sauce for a decadent touch.
While medium shells are recommended in this dish for their ideal shape, you can use any type of pasta you like. Penne, rotini, or even elbow macaroni would work well in this dish. Just be aware that cooking times may vary depending on your pasta shape.
Make this recipe vegetarian by substituting lentils, crumbled tempeh, or plant-based ground meat for the ground beef. You can add black beans or kidney beans for extra protein and heartiness.
Quick and easy one-pan taco pasta
Serves 4 to 6
2 teaspoons canola oil
1 pound ground beef
2 tablespoons taco seasoning
2 cups water
1 cup taco sauce
2 cups medium shells dry pasta cup colby cheese, shredded cup monterey jack cheese, shredded cup extra sharp cheddar cheese, shredded
1 tablespoon fresh cilantro, minced (optional)
over medium heat and add the canola oil. Add the ground beef. Cook and crumble until browned. Drain the browned beef in a colander set over a bowl in the sink and wipe the pan out with paper towels. Return the drained beef to the pan, then return the pan to the stovetop. Add the taco seasoning to the browned beef and stir to incorporate the seasoning into the meat. Add the water and the taco sauce; stir until everything is well combined.
Add the dry pasta and stir so that it is fully wet and submerged in the liquid. Bring to a boil, cover, and reduce heat to low. Allow to cook for 12-15 minutes or until the pasta is tender and cooked through. Remove from the heat. Combine the colby, monterey jack and extra sharp cheddar cheeses in a small bowl.
Add half cup) of the combined cheese to the skillet and stir until the cheese has melted. Top the pasta with the remaining shredded cheese and place the lid back on the pan to allow the cheese to melt.
Top with freshly minced cilantro and serve.