Ground Beef Taco Pasta – A Cozy, Weeknight Favorite

If you’re craving something hearty, cheesy, and packed with flavor, this ground beef taco pasta hits the spot. It tastes like tacos met a creamy pasta bake and decided to be best friends. Everything cooks in one pot, and it’s ready in about 30 minutes.

It’s flexible enough for picky eaters and bold enough for spice lovers. Make it once, and you’ll start keeping the ingredients on hand for busy nights.

Ground Beef Taco Pasta - A Cozy, Weeknight Favorite

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 pound ground beef (80/20 or 85/15 works well)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 packet taco seasoning (or 2–3 tablespoons homemade)
• 1 teaspoon ground cumin (optional, for extra warmth)
• 1/2 teaspoon chili powder (more to taste)
• 1 (10-ounce) can diced tomatoes with green chiles (like Rotel)
• 1 (8-ounce) can tomato sauce
• 3 cups low-sodium beef or chicken broth
• 12 ounces short pasta (elbow, shells, rotini, or penne)
• 1 cup corn kernels (frozen or canned, drained)
• 1 cup black beans, drained and rinsed
• 1/2 cup sour cream (or Greek yogurt)
• 1 1/2 cups shredded cheddar or Mexican blend cheese, divided
• 2 tablespoons olive oil (if beef is very lean)
• Salt and black pepper, to taste
• Optional toppings: chopped cilantro, diced avocado, green onions, jalapeño, lime wedges, crushed tortilla chips

Method

 

1. Brown the beef: Heat a large deep skillet or Dutch oven over medium-high heat. Add a little olive oil if using lean beef. Add the ground beef, season lightly with salt and pepper, and cook, breaking it up, until browned and no longer pink.
2. Sauté aromatics: Add the diced onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
3. Season the base: Sprinkle in taco seasoning, cumin, and chili powder. Stir to coat the beef. Let the spices bloom for 30–60 seconds.
4. Build the sauce: Pour in the diced tomatoes with chiles, tomato sauce, and broth. Stir to combine and bring to a gentle boil.
5. Add pasta and simmer: Stir in the pasta. Reduce heat to medium-low, cover, and simmer 10–12 minutes, stirring every couple minutes so the pasta doesn’t stick. Cook until pasta is just tender.
6. Stir in mix-ins: Add corn and black beans. Simmer uncovered 2–3 minutes to heat through and thicken slightly.
7. Make it creamy: Turn off the heat. Stir in sour cream and 1 cup of the shredded cheese until melted and silky. Taste and adjust salt and pepper.
8. Finish and serve: Sprinkle the remaining 1/2 cup cheese on top. Cover for 1–2 minutes to melt. Serve hot with your favorite toppings.

What Makes This Recipe So Good

• Big taco flavor, simple method: Taco seasoning, tomatoes, and a little broth build a rich, saucy base without a ton of steps.
• One pot, minimal dishes: The pasta cooks right in the sauce, soaking up flavor and saving you a sink full of pans.
• Family-friendly: Mild enough for kids, easy to dial up the heat for adults.
• Budget-friendly: Uses pantry staples and a pound of ground beef to feed a crowd.
• Great leftovers: The flavors deepen overnight, and it reheats like a dream.

What You’ll Need

• 1 pound ground beef (80/20 or 85/15 works well)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 packet taco seasoning (or 2–3 tablespoons homemade)
• 1 teaspoon ground cumin (optional, for extra warmth)
• 1/2 teaspoon chili powder (more to taste)
• 1 (10-ounce) can diced tomatoes with green chiles (like Rotel)
• 1 (8-ounce) can tomato sauce
• 3 cups low-sodium beef or chicken broth
• 12 ounces short pasta (elbow, shells, rotini, or penne)
• 1 cup corn kernels (frozen or canned, drained)
• 1 cup black beans, drained and rinsed
• 1/2 cup sour cream (or Greek yogurt)
• 1 1/2 cups shredded cheddar or Mexican blend cheese, divided
• 2 tablespoons olive oil (if beef is very lean)
• Salt and black pepper, to taste
• Optional toppings: chopped cilantro, diced avocado, green onions, jalapeño, lime wedges, crushed tortilla chips

How to Make It

1. Brown the beef: Heat a large deep skillet or Dutch oven over medium-high heat. Add a little olive oil if using lean beef.

   Add the ground beef, season lightly with salt and pepper, and cook, breaking it up, until browned and no longer pink.

2. Sauté aromatics: Add the diced onion and cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
3. Season the base: Sprinkle in taco seasoning, cumin, and chili powder. Stir to coat the beef.

   Let the spices bloom for 30–60 seconds.

4. Build the sauce: Pour in the diced tomatoes with chiles, tomato sauce, and broth. Stir to combine and bring to a gentle boil.
5. Add pasta and simmer: Stir in the pasta. Reduce heat to medium-low, cover, and simmer 10–12 minutes, stirring every couple minutes so the pasta doesn’t stick.

   Cook until pasta is just tender.

6. Stir in mix-ins: Add corn and black beans. Simmer uncovered 2–3 minutes to heat through and thicken slightly.
7. Make it creamy: Turn off the heat. Stir in sour cream and 1 cup of the shredded cheese until melted and silky.

   Taste and adjust salt and pepper.

8. Finish and serve: Sprinkle the remaining 1/2 cup cheese on top. Cover for 1–2 minutes to melt. Serve hot with your favorite toppings.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container in the fridge for 3–4 days.
• Reheating: Reheat gently on the stove over low heat or in the microwave.

  Add a splash of broth or water to loosen the sauce if it has thickened.

• Freezing: Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating. Stir in a spoonful of sour cream after reheating to refresh the creaminess.
• Meal prep tip: Keep some cheese and fresh toppings separate, then add after reheating for better texture.

Why This is Good for You

• Balanced meal: Protein from beef and beans, carbs from pasta, and fiber from tomatoes, beans, and corn make this satisfying.
• Customizable fat level: Use lean beef and light dairy if you want to trim saturated fat without losing flavor.
• Protein boost: Black beans add plant-based protein and fiber, which help keep you full.
• Hidden veggies: Onions, tomatoes, and corn add nutrients and color.

  You can toss in bell peppers or spinach for even more.

What Not to Do

• Don’t skip stirring while the pasta cooks: It can stick to the bottom and cook unevenly.
• Don’t overcook the pasta: It continues to soften as it sits. Stop at al dente.
• Don’t add sour cream over high heat: It can curdle. Turn off the heat first.
• Don’t forget to taste: Taco seasoning varies.

  Adjust salt, spice, and acidity at the end.

• Don’t overcrowd with toppings in the pot: Add them at the table to keep textures fresh and bright.

Recipe Variations

• Turkey or chicken: Swap ground beef for ground turkey or chicken. Add a teaspoon of olive oil to prevent dryness.
• Veggie-packed: Sauté bell peppers, zucchini, or mushrooms with the onion. Stir in spinach at the end until wilted.
• Chipotle kick: Add 1–2 teaspoons chopped chipotle in adobo for smoky heat.
• Creamier: Stir in 2–3 ounces of cream cheese with the sour cream for extra richness.
• Extra cheesy bake: Transfer to a baking dish, top with cheese, and broil 2–3 minutes until bubbly.
• Gluten-free: Use gluten-free pasta and check your taco seasoning is GF.
• Dairy-free: Swap sour cream and cheese for dairy-free alternatives, or use a splash of coconut milk and nutritional yeast.
• Low-sodium: Use low-sodium broth and seasoning, and rinse beans well.

  Salt to taste at the end.

FAQ

Can I use a different type of pasta?

Short shapes work best because they catch the sauce and beef. Shells, rotini, penne, or elbows all do well. If you use long pasta, break it in half and stir often.

What if I don’t have taco seasoning?

Use a blend of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper.

Start with 2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, a pinch of oregano, and salt to taste.

How do I make it spicier?

Add extra chili powder, a diced jalapeño with the onion, or a pinch of cayenne. Hot sauce or chipotle in adobo also bring heat and smoky flavor.

Can I make it ahead?

Yes. Cook as written but stop just short of al dente.

Cool, store, and reheat with a splash of broth. Stir in a little fresh sour cream at the end to restore creaminess.

Will this work with leftover cooked pasta?

It can. Make the sauce with half the broth, simmer to thicken, then fold in the cooked pasta and heat through.

Add more liquid as needed.

What cheese melts best?

Medium cheddar, Monterey Jack, or a Mexican blend melt smoothly. Grate your own if possible; it melts better than pre-shredded.

How do I prevent a greasy sauce?

If your beef is fatty, drain excess grease after browning. Then proceed with onions and spices.

This keeps the sauce balanced and silky.

Can I skip the beans or corn?

Absolutely. The recipe is flexible. If you leave them out, consider adding a little extra pasta or a chopped bell pepper for bulk.

Final Thoughts

Ground beef taco pasta is the kind of weeknight win you make on autopilot after a long day.

It’s bold, creamy, and comforting without being fussy. Keep the basics the same, then tweak the heat, cheese, and veggies to match your taste. With one pot and simple ingredients, you get a satisfying dinner that everyone at the table will be happy to see again.