Taco Pasta

Taco Pasta is so creamy, cheesy, beefy and packed with taco flavors! Elbow noodles are all dressed up with ground beef, black beans, a super creamy salsa mixture and plenty of gooey melted cheese. This 30 minute dinner recipe never disappoints!

Taco Pasta

This taco pasta is something I’ve been making since pretty much the stone age. It’s easy – so easy, in fact, that it’s one of the very first dinners I learned how to cook! It’s the definition of fail-proof. Thankfully, after all these years, my family has never once grown tired of this taco pasta recipe! It’s got a whole lot to love. It’s supremely cheesy, packed with hearty ground beef and the creamy sauce that holds it all together is boldly flavored. Salsa and taco seasoning combine to create that signature taco flavor we all know and love in every single bite! I also really love making this dinner for my family because it’s loaded with protein from both the beef and black beans, so it keeps everyone nice and full. 

Enjoy more of the best taco-inspired recipes like Easy Taco Casserole and Instant Pot Taco Chicken Soup.

How to Make Taco Pasta

• Cook the beef. Heat a large pot over medium-high heat. Brown the ground beef and drain the grease if needed. Add the onions, garlic, and taco seasoning and cook 2-3 minutes until the onions become tender.
• Cook the noodles. Add the salsa, low-sodium beef broth, and elbow noodles to the pot. Bring to a boil then reduce the heat and simmer for 10-12 minutes until the noodles are done.
• Make it creamy. Add butter, sour cream and black beans and stir until melted. Whisk the flour into the milk then stir into the pot and cook for about 2-3 minutes until thickened. 
• Add the cheese. Stir in one and a half cups of the cheddar cheese until it is incorporated. Then top with the remaining cheese and cover the casserole with a lid and continue cooking over medium heat until the cheese has melted and it’s hot and bubbly.

Storing and Reheating

Once your taco pasta cools to room temperature, transfer your leftovers to an airtight container and refrigerate for up to 3 days. To reheat, pop it in the microwave for 30 seconds at a time and stir each time it stops to evenly distribute the heat. Try not to overheat it or you’ll dry it out! 

Ingredient Notes

• Ground Beef – I recommend using lean ground beef to avoid excess grease. Also, feel free to swap it with ground chicken or ground turkey if preferred. 
• Elbow Noodles – Make sure you cook them a couple of minutes less than specified on the package. That will ensure you don’t end up with mushy noodles after baking!
• Taco Seasoning – Any brand works just fine. I recommend using a low sodium packet of taco seasoning if possible, that way you can add more salt if needed. 
• Sour Cream – You can use low fat sour cream, but your consistency will end up being a little less creamy. 
• Salsa – Use your favorite jar of store-bought salsa. You can grab a spicy one for an extra kick! 

Enjoy!

~Nichole