20-Minute Taco Pasta

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If your family loves tacos and pasta, this 20-Minute Taco Pasta is about to become a new weeknight favorite! It’s an easy one-pan-style dinner (with a separate pot for the pasta) made with ground beef, taco seasoning, tomatoes, Rotel, and plenty of creamy, cheesy goodness. Everything comes together in about 20 minutes for a quick dinner that’s hearty, satisfying, and full of taco flavor.

The best part? You can customize every bowl with your favorite taco toppings! Add sour cream, shredded lettuce, diced tomatoes, avocado, jalapeños, or a handful of crushed tortilla chips. It’s like taco night and pasta night all rolled into one delicious meal!

Perfect for Taco Tuesday!

I love a quick and easy dinner for busy weeknights. If you do, too, try my Weeknight Chicken and Biscuits, Taco and Rice Skillet, Cheesy Kielbasa and Gnocchi or easy Baked Feta and sausage Pasta.

Why You’ll Love This Taco Pasta

• Ready in 20 minutes: Perfect for busy weeknights when you need dinner on the table fast.
• Easy ingredients: Made with simple grocery store staples you may already have in your pantry.
• Creamy and cheesy: Cream cheese and shredded cheddar make a rich, creamy taco sauce.
• Family-friendly: All the familiar flavors of tacos in an easy pasta dinner.
• Customizable: Set out your favorite taco toppings and let everyone make their own bowl.

Ingredients You’ll Need

• Ground beef: One pound of ground beef makes this a hearty, filling dinner. You can use lean ground beef or your favorite variety.
• Onion: Diced onion adds flavor to the beef. Yellow or white onion both work.
• Taco seasoning: One packet of your favorite taco seasoning gives the pasta its classic taco flavor.
• Tomato paste: Adds a concentrated tomato flavor to the sauce.
• Tomato sauce: A 15-ounce can creates the tomato base for the creamy sauce.
• Rotel: Diced tomatoes with green chilies add a little extra flavor and texture. Use mild or original depending on your spice preference.
• Cream cheese: Makes the sauce creamy and smooth. Cube the cream cheese so it melts more easily.
• Shredded cheddar cheese: Adds cheesy goodness and helps thicken the sauce.
• Pasta: I like rigatoni because the sauce gets into all the little ridges, but penne, rotini, or shells are great options, too.
• Taco toppings: Sour cream, shredded lettuce, tomatoes, avocado, cilantro, jalapeños, and crushed tortilla chips are all delicious!
• Large Pasta Pot– I’ve had this one for 15 years
• Large Skillet– this is my go-to

How to Make 20-Minute 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. Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside.

Step 2: Brown the ground beef.

While the pasta cooks, add the ground beef and diced onion to a large skillet over medium to medium-high heat. Cook, breaking up the beef as it browns, until the beef is no longer pink and the onion is softened. Drain excess grease if necessary.

Step 3: Add the taco seasoning.

Stir in the taco seasoning and tomato paste. Cook for about 1 minute, stirring to coat the beef and onions.

Step 4: Make the creamy taco sauce.

Add the tomato sauce, Rotel, cubed cream cheese, and shredded cheddar cheese. Stir until the cream cheese and cheddar are melted and the sauce is smooth and creamy.

Step 5: Add the pasta.

Stir the cooked pasta into the taco sauce until everything is well coated. If the sauce is too thick, add reserved pasta water a splash at a time until you reach your desired consistency.

Step 6: Add your favorite toppings!

Spoon into bowls and top with your favorite taco toppings. Serve immediately and enjoy!

Tips for the Best Taco Pasta

• Cook the pasta al dente: The pasta will continue to absorb some of the sauce after it’s mixed in, so avoid overcooking it.
• Reserve pasta water: Don’t forget this step! The starchy pasta water helps thin the sauce while keeping it creamy.
• Cube the cream cheese: Smaller cubes melt faster and more evenly into the sauce.
• Use freshly shredded cheese: If possible, shred your cheddar from a block for the smoothest melting.
• Adjust the spice: Use mild Rotel and mild taco seasoning for a less spicy dinner. Choose hot Rotel or add jalapeños if you like some heat.

Taco Pasta Topping Ideas

One of my favorite things about this recipe is that everyone can customize their own bowl!

Try adding:

• Sour cream
• Diced avocado or guacamole
• Shredded lettuce
• Diced tomatoes
• Sliced black olives
• Fresh cilantro
• Sliced jalapeños
• Crushed tortilla chips
• Extra shredded cheddar cheese
• A squeeze of fresh lime juice

Variations and Substitutions

Use ground turkey: Swap the ground beef for ground turkey or ground chicken.

Change the cheese: Monterey Jack, Colby Jack, or a Mexican cheese blend would all be delicious.

Add beans: Stir in a drained can of black beans or pinto beans for extra protein and fiber.

Add vegetables: Corn, diced bell peppers, or black beans are easy additions. Stir them into the sauce before adding the pasta.

Make it spicier: Use hot Rotel, spicy taco seasoning, or add diced jalapeños.

Try a different pasta: Penne, rotini, shells, or elbow macaroni all work well.

What to Serve with Taco Pasta

This is a filling meal all on its own, but if you’d like to add a side dish, here are a few ideas:

• A simple green salad
• Mexican street corn
• Refried beans
• Black beans and rice
• Garlic bread
• Chips and salsa
• Fresh fruit

How to Store and Reheat Leftovers

Refrigerator: Store leftover taco pasta in an airtight container in the refrigerator for up to 3–4 days.

Reheating: Reheat individual portions in the microwave, stirring halfway through. Add a splash of milk, broth, or water to loosen the sauce as it reheats. You can also reheat it in a skillet over medium-low heat.

Freezing: Cream-based cheese sauces can change texture after freezing, so I recommend enjoying this pasta fresh or storing leftovers in the refrigerator rather than freezing.

Frequently Asked Questions

Can I make taco pasta ahead of time?

Yes! You can prepare the meat and taco sauce ahead of time and store it separately in the refrigerator. When you’re ready to eat, cook the pasta, warm the sauce, and combine everything. Add a splash of pasta water if needed.

What is the best pasta to use for taco pasta?

Rigatoni, penne, rotini, and shells are all great choices. I especially like rigatoni because the creamy taco sauce coats the pasta and gets into the ridges.

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey or ground chicken can be substituted for the ground beef. Cook it with the onion just as you would the beef.

How do I make the taco pasta sauce thinner?

Reserved pasta water is the best option! Add a splash at a time and stir until the sauce reaches your preferred consistency.

Is taco pasta spicy?

This recipe has a mild kick from the Rotel and taco seasoning, but you can easily adjust the spice level. Use mild Rotel and mild taco seasoning for a milder flavor.

More Easy Weeknight Dinner Ideas

If you love easy dinners that don’t require a lot of prep, try some of these family favorites:

• French Onion Chicken Rice Casserole
• Ravioli Casserole (Lazy Lasagna)
• Weeknight Chicken and Biscuits
• Sloppy Joe Pasta
• Bruschetta Chicken Pasta
• Taco Rice Skillet
• Sheet Pan Chimichurri Steak Kebabs
• Cheesy Chicken Bacon Crescent Braid
• Sheet Pan Quesadillas

This easy 20-Minute Taco Pasta is proof that dinner doesn’t have to be complicated to be delicious. Grab your favorite taco toppings, make a big skillet of this creamy pasta, and enjoy an easy dinner the whole family will love!

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