What kind of pasta is best for taco pasta?

Shell pasta, rotini, penne, or cavatappi are all excellent choices for taco pasta. Their shapes hold the taco sauce and ground beef well.

Can I make taco pasta ahead of time?

Yes, taco pasta can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You may need to add a splash of broth or water to rehydrate it.

What toppings go well with taco pasta?

Popular toppings include shredded cheese (cheddar, Monterey Jack, or a Mexican blend), sour cream or Greek yogurt, diced tomatoes, shredded lettuce, black olives, green onions, avocado, and salsa.

How do you keep taco pasta from drying out?

To prevent taco pasta from drying out, ensure there's enough liquid in the sauce (add extra tomato sauce or beef broth). Don't overcook the pasta initially, and add a bit of reserved pasta water when combining. If reheating, add a splash of liquid.

Can I use ground turkey instead of ground beef in taco pasta?

Yes, ground turkey, ground chicken, or even a plant-based ground meat substitute can be used instead of ground beef. Adjust cooking time accordingly to ensure it's cooked through.

What can I add to taco pasta to make it healthier?

To make taco pasta healthier, use lean ground beef or ground turkey. Incorporate vegetables like bell peppers, corn, and zucchini. Opt for whole wheat pasta and use low-fat cheese and sour cream.

Ground Beef Taco Pasta: Your New Favorite Make-Ahead Meal 2026

Ground Beef Taco Pasta

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A quick and comforting one-pot meal that combines the savory flavors of tacos with the cozy appeal of pasta. Lean ground beef and short pasta simmer in a bold taco-spiced tomato sauce, finished with melted cheese for a family-friendly dinner. Perfect for busy weeknights and makes excellent leftovers.

Author: Harmony
Prep Time: 10min
Cook Time: 25min
Total Time: 35min
Yield: 6 servings 1x
Category: dinner
Method: stovetop
Cuisine: Mexican-American

Ingredients

Scale

1 pound lean ground beef (90/10)
8 ounces short pasta (rotini, penne, or small shells)
1 medium yellow onion, diced
3 cloves garlic, minced
1 packet (about 2 tablespoons) taco seasoning
1 (15 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
2 cups beef or chicken broth
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Optional toppings: sour cream, diced avocado, chopped cilantro, sliced jalapeños

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Instructions

In a large, deep skillet or Dutch oven over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain any excess grease.
Add the minced garlic and taco seasoning. Stir and cook for 1 minute until fragrant.
Pour in the diced tomatoes with juices, tomato sauce, and broth. Stir well, scraping up any browned bits from the pan.
Add the uncooked pasta and stir to submerge. Bring to a boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
Remove skillet from heat. Stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy. Serve with optional toppings.

Notes

For gluten-free, use GF pasta. Ground turkey or plant-based crumble can substitute for beef. If pasta absorbs liquid too quickly, add a splash more broth. Do not add cheese while the skillet is over direct heat to prevent it from becoming greasy.

Nutrition

Serving Size: 6
Calories: 480
Sugar: 6
Sodium: 850
Fat: 22
Saturated Fat: 10
Unsaturated Fat: 9
Trans Fat: 1
Carbohydrates: 42
Fiber: 3
Protein: 28
Cholesterol: 80

Find it online: https://www.homestyletable.com/ground-beef-taco-pasta/