If your weeknights are anything like mine, you’re constantly looking for that magical dinner combo: quick, budget-friendly, and picky-eater approved. Taco Pasta is a perfect cheesy, cozy mash-up of taco night and pasta night that comes together in just 20 minutes!
This Taco Hamburger Helper copycat recipe is one of those meals that feels nostalgic and comforting, but way better than anything from a box. It’s loaded with flavor thanks to taco seasoning and your favorite jarred salsa, and the melty cheddar cheese pulls it all together into the ultimate family favorite.
Seriously, my kids request this almost weekly — and I’m not mad about it. It’s quick with minimal cleanup, and if you’re lucky enough to have leftovers, it reheats beautifully. I usually pair it with a simple side salad or just scoop it straight from the pan.
So if you’re craving a fast and flavorful dinner that doesn’t involve a million ingredients or steps, give this Taco Pasta a try. You might just ditch the boxed stuff for good.
Why You’ll Love This Taco Pasta:
- Ready in just 20 minutes
- Uses simple pantry staples
- Kid-approved (and honestly, adults love it just as much)
- Great for meal prepping or doubling for leftovers
- Easy to customize with your favorite taco toppings
Ingredients:
- Pasta: Shells work great for catching all the saucy bits, but you can use elbows, rotini, or penne too.
- Ground beef: I typically use 85/15, but feel free to use leaner beef, ground turkey, or even plant-based crumbles.
- Taco seasoning: Use your favorite store-bought packet or a homemade blend if you like to keep things low-sodium or customize the spice level. It adds that classic Tex-Mex flavor that makes this dish taste like taco night in pasta form.
- Salsa: Go mild for younger kids, or use a smoky chipotle salsa for a grown-up version.
- Cheese: Cheddar is classic, but a Mexican blend or pepper jack is delicious if you like a little spice!
How to make it:
In a medium pot, cook the pasta according to the instructions on the box. Drain and set aside.
While the pasta is cooking, brown the ground beef in a skillet over medium heat. Drain the grease.
Combine the cooked pasta and beef in the same pot. Add the taco seasoning and water. Cook over medium heat, stirring frequently, until the liquid is mostly absorbed and everything is well coated.
Stir in the salsa and shredded cheese. Mix until the cheese melts and everything is combined.
Serve immediately!
Easy Variations to Try:
- Top it off: Crushed tortilla chips, sliced green onions, or a dollop of sour cream all take it to the next level.
- Add veggies: Toss in frozen corn, chopped bell peppers, or even a handful of spinach.
- Make it creamy: Stir in a few tablespoons of cream cheese or sour cream for a creamy twist.
- Add beans: Black beans or pinto beans work perfectly and help stretch the meal.
What to Serve With Taco Pasta:
- A simple green salad with ranch or cilantro-lime dressing
- Garlic bread, warm tortillas or chips for scooping
- Sliced avocado, guacamole, or extra salsa on the side
Quick Tips:
- Make-ahead: Cook the beef in advance and store in the fridge for up to 2 days to make this even faster.
- Double it: This recipe easily doubles for larger families or planned leftovers.
- Storage: Leftovers keep in the fridge for 3–4 days and reheat beautifully in the microwave with a splash of water.
Ready to ditch the box and make your own cheesy Taco Pasta at home? Trust me—it’s one of those simple, comforting dinners that you’ll keep coming back to again and again.
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PrintTaco Pasta
A quick and cheesy weeknight dinner made with simple pantry ingredients! This Taco Pasta is a homemade twist on Hamburger Helper with taco-seasoned beef, pasta shells, salsa, and melted cheddar cheese. It’s comforting, kid-friendly, and ready in just 20 minutes!
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
- 1/2 pound medium shell pasta
- 1 pound hamburger
- 2 tablespoons taco seasoning
- 3/4 cup water
- 1 cup jarred salsa
- 1 cup shredded cheddar cheese
Instructions
In a medium pot, cook the pasta according to the instructions on the box. Drain and set aside.
While the pasta is cooking, brown the ground beef in a skillet over medium heat. Drain the grease.
Combine the cooked pasta and beef in the same pot. Add the taco seasoning and water. Cook over medium heat, stirring frequently, until the liquid is mostly absorbed and everything is well coated.
Stir in the salsa and shredded cheese. Mix until the cheese melts and everything is combined.
Serve immediately!
Notes
Pasta options: Shells are great for scooping up all the cheesy sauce, but elbow macaroni or rotini work well too. Your favorite gluten free pasta can also be used to make this gluten free.
Make it creamy: Stir in a few tablespoons of cream cheese or sour cream at the end for an extra creamy texture.
Want to add veggies? Corn, bell peppers, or spinach mix in perfectly for a boost of flavor and nutrition.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Add a splash of water before reheating.
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