We love a good hearty dish of pasta (who doesn’t?) and this Taco Pasta is the perfect recipe for our pasta repertoire! Full of rich ground beef, fresh bell pepper and corn, this is the perfect recipe to feed the whole family AND have leftovers the next day. Winner winner, taco pasta dinner!
Fresh ingredients are what really make this taste so good- fresh corn off the cob gives this dish such a nice added crunch, and the red bell pepper adds a touch of sweetness.
To start, brown beef in a pan. Once fully cooked, drain the fat, add taco seasoning and 1/3 cup water . You can make your own taco seasoning (surprisingly easy) or you can use store bought. Next step, add the fresh veggies. I added fresh corn off the cob, red onion, and red bell pepper. Cook the beef/vegetable mixture for another 3-4 minutes- which will leave a bit of crunch to the vegetables but still fully cook them- then add pasta.
If you want to add more vegetables or protein to this delicious Mexican Style Pasta, you could try these ideas:
- Poblano Peppers
- Yellow Bell Pepper
- Beans- Black, pinto or great Northern
- Fresh cherry tomatoes
- Black Olives
I used Rotini for this dish, but elbow macaroni, farfalle or even orzo would be delicious. Turn off heat, and add precooked pasta to the skillet, stirring until combined.
Transfer 1/2 of the pasta/beef mixture to a pre-greased casserole dish, and add 1 cup of shredded cheese, followed by the remaining pasta/beef mixture, followed by another layer of cheese. Bake for 15-20 minutes, and you’re ready to serve!
If you are wondering other ways you could serve this taco pasta, you could also top with a dollop of sour cream, or guacamole and some shredded lettuce for the full effect. Heck, you could make taco pasta burrito bowls! yum!! Don’t forget the salsa!
Looking for other delicious pasta recipes? Here’s a few more we love!
- Easy Sesame Noodles
- 20 Minute Lemon Ricotta Pasta
- Baked Ziti with Sausage and Bechamel
- One Pan Pasta and Meatballs
- Roasted Butternut Squash with Penne and Garlic Cream Sauce
Perhaps you want more Mexican inspired recipes? Got you covered there, too!
Let’s answer a few questions about this recipe!
- What other meat can I use?
- Any ground meat of your choice would work- turkey, chicken, pork. Even Beyond meat for those going meatless!
- How long does this keep for in the fridge?
- 3-4 days in the fridge.
- Can I freeze this?
- Yes- Transfer to an extra large ziplock and make sure you squeeze all of the air out to preserve the flavor. This will last up to 2 months in the freezer. To reheat, microwave on high for 3-4 minutes, stirring as needed.
- What other pasta can I use?
- Chef’s choice! Orzo, farfalle, even angel hair would be great.
- Can I use instant pasta?
- You CAN, but I prefer to not use it in casserole type dishes as it tends to get a little gummy.
- Can I make this low carb?
- Yes! Use steamed cauliflower.
- 1/2 pound cooked rotini pasta (or pasta of choice. If using orzo, use 3/4 lb.)
- 1 lb ground beef
- 1 tbsp olive oil
- 2 tbsp taco seasoning (equivalent to 1 store bought packet)
- 3/4 cup water
- 1 cup fresh corn off othe cob (frozen or canned works in a pinch)
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 1 1/2 cup shredded mexican cheese
- cilantro or green onion for garnish
- Preheat oven to 350 degrees fahrenheit.
- In a large skillet on medium high, add beef and olive oil. Cook until browned. Add taco seasoning and water. Add corn, red bell pepper, and onion, continue to cook until onion is barely translucent.
- Remove from heat, and add pasta to skillet. Stir to combine. Transfer 1/2 of pasta mixture to pre-greased 9x13 casserole dish. Add 3/4 cup cheese, followed by another layer of pasta mixture. Top with remaining cheese.
- Bake for 20 minutes, or until cheese is gooey.
- Garnish with cilantro or green onion if desired, serve & enjoy!