Beef Taco Pasta
5/5 - (1 vote)

$10.33 RECIPE / $1.72 SERVING

Raise your hand if you ate Hamburger Helper as a kid. Yeah, I’m one of them. 🙂

With a southwest twist, this Beef Taco Pasta is like a homemade version of your favorite childhood dinner in a box.

In one bowl, you’ll find ground beef, a creamy tomato sauce, green chiles, pasta, a hearty dose of taco spice, and loads of wonderful comfort. Plus, it all cooks in one pot, making supper preparation a breeze. #WIN


This time, I used little pasta shells because that’s all I had on hand, but I used egg noodles the first time.

Other small pasta shapes can be used as well, however, depending on the type of pasta used, you may need to boil for slightly longer or for slightly less time. Also, nice choices are rotini and penne.


Recipe for Beef Taco Pasta
Food: Recipe for Beef Taco Pasta
Source: The Cozy Cook

In any dish, this is my favorite portion. I enjoy going through my refrigerator or pantry for leftovers that can be used in whatever I’m cooking so that nothing goes to waste.

Other items that might go well with this flavor profile that can be added to your Beef Taco Pasta include:

  • Jalapeños (fresh or pickled)
  • Sour cream
  • Avocado
  • Black olives
  • Black beans
  • Pickled red onions


This recipe is quite adaptable, so you could use a different type of ground meat, such as ground turkey or ground chicken, and it would still work.

You may either use a vegetarian ground beef substitute or simply omit the ground beef and replace it with a can of black beans. There are so many possibilities!


This Beef Taco Pasta tastes like a homemade hamburger helper with a southwest twist. Hearty, delectable, and reassuring!
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 6; 1.3 cups each


  • 1 Tbsp. olive oil ($0.16)
  • 1 yellow onion ($0.32)
  • 2 cloves garlic, minced ($0.16)
  • 1/2 lb. ground beef ($3.00)
  • 1 packet of taco seasoning ($0.67)
  • 1 15 oz. can of diced tomatoes ($0.79)
  • 1 4 oz. can dice green chiles ($0.67)
  • 1/2 lb. small pasta shells ($0.50)
  • 2 cups beef broth ($0.26)
  • 1 cup shredded cheddar cheese ($1.15)
  • 2 green onions, sliced ($0.20)


  1. Dice and Mince onion and garlic. In a deep skillet or wide-bottomed saucepan, add the onion, garlic, and olive oil. Cook until the onions are tender over medium heat.
  2. Continue to cook and stir until the ground beef is cooked through, then add the taco seasoning.
  3. Toss the beef with the diced tomatoes (and juices) and the diced green chiles (and fluids).
  4. Finally, whisk in the pasta and beef broth. If the pasta isn’t completely buried in the soup, that’s fine.
  5. Turn the heat up to medium-high and cover the saucepan with a lid. Allow for a thorough boil of the broth. Return the lid to the top and reduce the heat to medium-low once the pasta has boiled.
  6. Continue to cook the pasta for another 10 minutes or until it is cooked, stirring every few minutes and always replacing the lid. After the pasta is done, the saucepan should have some thick saucy liquid remaining in it.
  7. Stir in the shredded cheddar cheese until it’s completely melted. Serve garnished with thinly sliced green onions.


*You can use one store-bought taco seasoning packet (about 1 oz.) or make your own taco seasoning with a homemade taco seasoning recipe.


  • Serving: 1.3 cups
  • Calories: 360 kcal
  • Carbohydrates: 34 g
  • Protein: 17 g
  • Fat: 17 g
  • Sodium: 915 mg
  • Fiber: 3 g


Beef Taco Pasta
Food: Beef Taco Pasta
Source: The Cozy Cook
  1. Dice one yellow onion, and mince two garlic cloves. Then, heat 1 tablespoon olive oil on medium in a big skillet, and sauté the onions until they are tender.
  2. After that, add 1/2 pound of ground beef and one packet of taco seasoning (or homemade taco seasoning). Cook the ground meat thoroughly over medium heat.
  3. 1 15 oz. diced tomatoes (with liquids) + 1 4 oz. diced green chiles (with juices).
  4. 1/2 pound (uncooked) spaghetti shells and 2 cups beef broth To combine everything, whisk it together. It’s fine if the pasta doesn’t completely immerse itself in the soup.
  5. Cover the skillet or pot and bring the broth to a boil over medium-high heat. When it reaches a full boil, give the pasta a stir (remove the lid) and reduce the heat to medium-low. Allow the paste to continue to cook for another 10 minutes, stirring once every few minutes and constantly reinstalling the lid.
  6. There should be some thick saucy liquid remaining in the skillet once the pasta is ready.
  7. 1 cup shredded cheddar cheese, melted into the thick tomato sauce
  8. Serve the cheesy taco pasta topped with chopped green onions!