Go Back
+ servings
Taco Pasta in a Skillet

Taco Pasta

Fast and easy Taco Pasta is a creamy and spicy mix of Mexican sauce and Italian pasta. The best of both worlds in a one-pot meal not only makes quick work of meal preparation, but it also makes quick cleanup. The endless list of possible toppings lets you change the flavors around without anyone knowing it's the same recipe.
Course dinner
Cuisine Italian, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 450kcal
Author Imma


Prepare the Beef

  • 1 tablespoon (14 ml) olive oil
  • 1 pound (453 g) lean ground beef

Spice it Up

  • 1-2 tablespoons (14-28 ml) oil
  • 1 medium chopped onion about 1½ cups
  • 1 tablespoon (8 g) minced garlic
  • 1 tablespoon (8 g) chili powder 
  • 2 teaspoons (6 g) ground cumin
  • 1 teaspoon (2 g) paprika
  • 2 teaspoons (2 g) dried oregano
  • 1-2 teaspoons (2-4 g) bouillon
  • 1 jalapeño seeded and finely chopped

Make the Pasta

  • 1 can diced tomatoes  14.5 ounces
  • 1 can tomato sauce 8 ounces
  • 4 ounces green chili peppers
  • 1 ½ cups frozen corn
  • 8 ounces pasta I used rotini
  • 2 cups (500 ml) beef or chicken broth

Optional Toppings

  • 1-2 cups shredded Mexican or sharp cheddar cheese
  • sour cream 
  • cilantro
  • chopped green onions
  • sliced avocado
  • tortilla strips


Prepare the Ground Beef

  • Heat oil in a large skillet or cast iron over medium-high heat. Once heated, add the ground beef, breaking it up and stirring for about 3-5 minutes or until browned.
  • Drain extra fat from meat if desired. You won’t have to if using lean ground beef. Remove beef and set aside.

Spice it Up

  • Pour about 1-2 tablespoons of oil into the pan. Stir in the onion and garlic and cook for about 1-2 minutes or until the onion softens and becomes translucent and the garlic is aromatic.
  • Add chili powder, cumin, paprika, oregano, bouillon, and jalapeno. Stir for about 30 seconds.

Make the Pasta

  • After that, add back the beef and stir.
  • Next, add diced tomatoes, tomato sauce, green chili, corn, pasta, and, beef broth.
  • Stir together. Bring to a boil and let it cook on medium-low heat for 15-20 minutes. Adjust seasoning with salt and pepper to taste and water for desired soup consistency.

Finishing Touches

  • Serve the taco pasta warm in bowls and top with cheese and/or other desired optional ingredients.


  • If you prefer using the whole pound of shells so that you don't have an open box lying around, double the rest of the ingredients. That way, the pasta isn't overwhelming.
  • Make the pasta ahead and add it right before the cheese for an even faster weeknight meal.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 1cup | Calories: 450kcal | Carbohydrates: 36g | Protein: 40g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1839mg | Potassium: 1911mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2231IU | Vitamin C: 44mg | Calcium: 306mg | Iron: 9mg