Taco Beef and Pasta
The ultimate commingling – savory taco-seasoned beef, tender pasta, and plenty of Mexican cheese! Plus, the variations are endless – make it spicy, use poultry instead of beef, change up the pasta – it’s fabulous every time.
Talk about a crowd-pleasing dish! Age doesn’t matter – everyone loves this dish! Kids adore the cheesy pasta, and adults love the addition of savory protein! It’s a one-stop-shop for flavor and texture, and it’s easy to serve a crowd (especially if you double or triple the recipe).
Choose your favorite taco seasoning for the best flavor! In this recipe, we use store-bought taco seasoning because the medley of herbs and spices ensures that the meat is seasoned perfectly. I used Desert Dust Spicy Taco Seasoning (1-ounce packet for 1 pound of meat). I love Desert Dust because it’s non-GMO and boasts an incredible blend of organic dates and organic chile peppers, along with a bounty of flavorful organic spices. The dates not only add a subtle sweetness, they’re one of nature’s superfoods, boasting vitamins, minerals, protein, and plenty of fiber. Desert Dust Mild Taco Seasoning is equally awesome.
Feel free to make this dish spicy! As mentioned above, we use store-bought taco seasoning to season the meat. You can choose mild or spicy to adjust the heat level in the dish. You can also add red pepper flakes (a little or a lot), and serve extra red pepper flakes at the table.
What kind of pasta should you use? Any short pasta works here; the goal is to guarantee pasta and meat (and cheese) in every bite! I used cavatappi, but you can also use penne, rigatoni, rotini, farfalle, elbow macaroni, and medium shells. Gluten-free pasta works too!
This dish works with poultry too. If desired, you can make this dish with ground turkey or ground chicken instead of beef. So, if you’re more of a poultry fan, swap it in!
Taco Beef and Pasta
Ingredients
- 1 pound pasta of choice, I used cavatappi, any small shape pasta works
- 1 pound lean ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1- ounce packet, 2 tablespoons taco seasoning of choice, I used Desert Dust Spicy Taco Seasoning
- 28- ounce can crushed tomatoes, or tomato puree
- 1 cup shredded Mexican cheese blend
- Salt and freshly ground black pepper
- Crushed red pepper flakes for serving, optional
Instructions
- Cook the pasta according to the package directions, reserving 1 cup of the pasta cooking water.
- Meanwhile, brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat.
- Add the onion and garlic to the beef and cook for 3 to 5 minutes, until the onion is soft. Fold in the taco seasoning. Add the crushed tomatoes and bring to a simmer.
- Reduce the heat to low, partially cover and simmer for 10 to 15 minutes.
- Fold in the pasta and 1/2 cup of the reserved pasta cooking water. If you want the mixture more saucy, add more pasta water.
- Fold in the cheese. Season to taste with salt and black pepper.
- Serve with crushed red pepper flakes on the side.