Taco Pasta is what happens when taco night and pasta night come together in the best possible way. It’s loaded with seasoned ground beef, tender pasta, tomatoes, and a creamy, cheesy sauce that coats every bite. Best of all, it comes together in about 30 minutes, making it perfect for those busy evenings when you need dinner on the table fast.

I started making this recipe when I wanted something different from regular tacos but still packed with all those familiar flavors everyone loves. The creamy sauce takes it from an ordinary pasta dinner to something that feels extra comforting, and it’s one of those meals that always disappears quickly. Even picky eaters usually ask for seconds.

Why You’ll Love This Taco Pasta Recipe

• Ready in about 30 minutes.
• Creamy, cheesy, and full of taco flavor.
• Uses simple pantry ingredients.
• Perfect for busy weeknights.
• Easy to customize with your favorite toppings.
• Great for leftovers and meal prep.

What You Will Need

You’ll need a large pot to cook the pasta and a colander for draining it. Be sure to save a little pasta water before draining since it helps create a silky sauce.

A large skillet is perfect for cooking the beef and bringing everything together. You’ll also want a wooden spoon or spatula for breaking up the meat and stirring the sauce.

Ingredients

• 1 pound lean ground beef or ground turkey
• 8 to 12 ounces medium pasta shells or another short pasta
• 1 small onion, diced
• 1 garlic clove, minced
• 1 (14-ounce) can diced tomatoes with green chilies, drained
• 1 packet taco seasoning (about 4 tablespoons)
• 3 ounces cream cheese, softened
• ½ cup sour cream
• ¼ cup chopped fresh cilantro
• Salt, to taste
• Black pepper, to taste

How to Make Taco Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the pasta according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set it aside.

Step 2: Brown the Beef

While the pasta cooks, heat a large skillet over medium-high heat.

Add the ground beef and cook until browned, breaking it into crumbles as it cooks.

Step 3: Cook the Vegetables

Add the diced onion to the skillet and cook for about 3 to 4 minutes until softened.

Stir in the garlic and cook for another 30 seconds until fragrant.

Step 4: Build the Sauce

Add the diced tomatoes and taco seasoning.

Stir well and let the mixture simmer for 3 to 5 minutes.

Add the cream cheese, sour cream, and reserved pasta water.

Continue stirring until the cream cheese melts completely and the sauce becomes smooth and creamy.

Season with salt and black pepper to taste.

Allow the sauce to simmer for another 3 to 5 minutes until it thickens slightly.

Step 5: Combine Everything

Add the cooked pasta to the skillet and gently stir until every piece is coated with the creamy taco sauce.

Fold in the chopped cilantro just before serving.

Serve immediately with your favorite toppings.

Tips

Reserve the pasta water before draining because it helps loosen the sauce and makes it extra creamy.

Don’t overcook the pasta since it will continue to absorb some of the sauce after it’s mixed in.

Ground turkey works just as well as ground beef if you want a lighter version.

Add black beans, corn, or diced bell peppers for extra texture and flavor.

Top each serving with shredded cheddar cheese, sliced avocado, diced tomatoes, green onions, crushed tortilla chips, or jalapeños.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce has thickened too much.

Although this pasta can be frozen for up to 2 months, the creamy sauce may separate slightly after thawing. Stir well while reheating to bring it back together.

More pasta recipes

• Chicken Alfredo Pasta
• Mushroom Spinach Pasta
• Chicken Mushroom Pasta
• Chicken Caesar Pasta Salad