Taco Pasta Recipe

Name: Taco Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 6 ounces spaghetti; 1 pound ground beef; 0.5 cup diced onion; 1 (10.75 ounce) can condensed cream of mushroom soup; 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®); 0.67 cup water; 1 ounce taco seasoning; 1 (8 ounce) package processed cheese (such as Velveeta®), cubed; 1 cup shredded sharp Cheddar cheese

Cook Time: 20 minutes

If you think youve seen it all, think again. This taco pasta recipe combines two foods that are widely loved and the result is pretty close to perfection. This recipe is so easy too. There are only three steps: cook your pasta, cook your taco mix, and combine your ingredients. Its that simple. The noodle called for in this recipe is spaghetti, but you can really use whatever noodle is in your pantry.

To prepare the taco portion, add in your ground beef and onions to a skillet, and cook until the meat is brown and the onions are translucent. Toss in a can of diced tomatoes and green chiles, mushroom soup, tomatoes, water, taco seasoning and Velveeta and cook until well-combined. The cream of mushroom soup may sound like an ingredient out of left field for a recipe like this, but it packs a ton of flavor and helps round out the sauce.

To finish, add the pasta to the skillet and mix together. Shred more Cheddar cheese over the pasta, and voil heres a recipe that is saucy, cheesy, and the best of both worlds. If you want to add more flavor, add beef or vegetable broth instead of water. Store this pasta in an airtight in the refrigerator for up to 3 days or freeze in an airtight for up to 3 months.

Ingredients

6 ounces spaghetti or other pasta
1 pound ground beef
cup diced onion
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL)
cup water
1 ounce taco seasoning
1 (8 ounce) package processed cheese (such as Velveeta), cubed
1 cup shredded sharp Cheddar cheese

Directions

Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes.
Meanwhile, heat a large skillet over medium heat and cook ground beef and onions until meat is browned and onions are soft and translucent, about 5 minutes.
Stir in mushroom soup, tomatoes, water, and taco seasoning. Cook until well combined.
Add Velveeta and stir until melted, about 5 minutes.
Drain pasta and add to skillet. Top with Cheddar cheese, cover, and let stand until cheese has melted.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	927
Total Fat	58g	74%
Saturated Fat	28g	139%
Cholesterol	208mg	69%
Sodium	2342mg	102%
Total Carbohydrate	37g	13%
Dietary Fiber	3g	12%
Total Sugars	12g
Protein	61g	122%
Vitamin C	8mg	8%
Calcium	1341mg	103%
Iron	5mg	30%
Potassium	1043mg	22%

Taco Pasta Recipe

The Story Behind Taco Pasta

Taco pasta is a creative fusion dish that combines the vibrant flavors of traditional Mexican tacos with the comforting texture of pasta. While its exact origin is difficult to pinpoint, this dish emerged in the United States during the late 20th century, when home cooks and food enthusiasts began experimenting with Mexican-inspired flavors in everyday American recipes. The blend of seasoned ground beef, diced tomatoes, cheese, and pasta allows for a quick and satisfying meal that brings a Mexican twist to a family dinner classic.

Regional Variations

Although taco pasta is enjoyed nationwide, regional variations exist depending on local preferences. In the Southwestern United States, recipes often feature spicier taco seasoning and include ingredients like jalapeos or roasted corn to reflect authentic Tex-Mex flavors. In contrast, Midwestern versions tend to be milder and creamier, using ingredients like cream of mushroom or cream of chicken soup to create a rich, comforting sauce. Some regions even experiment with different pasta types, such as rotini or penne, instead of traditional spaghetti, to better capture the sauce and toppings.

What Makes Taco Pasta Unique

While taco pasta shares similarities with dishes like chili mac or Mexican casseroles, it stands out for its combination of traditional taco ingredients with pasta in a saucy, creamy form. Unlike chili mac, which often uses tomato-based sauces with beans and more chili flavors, taco pasta relies on cheese and creamy soups to bind the taco seasoning and vegetables to the pasta. This creates a distinctive flavor profile that is both hearty and cheesy, setting it apart from similar comfort foods.

Where Taco Pasta is Served

Taco pasta is most commonly served in casual home settings, particularly as a weeknight dinner due to its ease of preparation. It is also popular at potlucks, family gatherings, and school events where hearty, crowd-pleasing dishes are appreciated. Some Mexican-American restaurants include variations of taco pasta on their menus, usually offering customizable options with different proteins like chicken, ground beef, or even plant-based alternatives.

Interesting Facts

Taco pasta is highly adaptable, allowing cooks to swap out ingredients based on dietary preferences, such as using gluten-free pasta or substituting Velveeta with natural cheeses.
The use of cream of mushroom soup in some versions may seem unconventional but it helps create a smooth, cohesive sauce that coats the pasta and meat evenly.
This dish is an example of "Tex-Mex comfort food," a category of cuisine that blends traditional Mexican flavors with American cooking techniques.
Despite its simplicity, taco pasta is beloved for its ability to combine multiple food groupsprotein, carbohydrates, and vegetablesinto a single skillet meal.
Leftovers of taco pasta can often taste even better the next day as the flavors continue to meld together, making it a practical choice for meal prep.

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FAQ about Taco Pasta Recipe

Yes, you can use any pasta you have on hand, such as penne, rotini, or elbow macaroni. Cooking time may vary slightly depending on the pasta shape.

Store the taco pasta in an airtight container in the refrigerator for up to 3 days. You can also freeze it in an airtight container for up to 3 months. Reheat gently on the stove or in the microwave.

Yes, you can prepare the pasta and taco mixture separately and combine them just before serving. This keeps the cheese from melting too early and preserves the texture.

Yes, you can use cream of chicken soup or a homemade creamy sauce if you prefer. Some people also use cream cheese or sour cream as a substitute to achieve a creamy texture.

Yes, you can replace the ground beef with plant-based meat alternatives, lentils, or beans. Use vegetable broth instead of water or meat-based broth to maintain flavor.

To make it spicier, add jalapeños, hot sauce, or extra taco seasoning. For a milder version, use mild taco seasoning and avoid adding hot peppers.

Absolutely. You can use more or less Velveeta or Cheddar according to your preference. Mixing cheeses like Monterey Jack or mozzarella can also add a different flavor.

Yes, use gluten-free pasta and ensure that the taco seasoning and other canned ingredients are certified gluten-free.

You can skip boiling the pasta separately by adding dry pasta directly to the skillet with extra liquid, but make sure to stir frequently and adjust cooking time so the pasta cooks evenly.

Comments

ShinyPeel2629

10/06/2025 01:52:54 PM

I was excited about trying this but didn’t have cream of mushroom soup on hand. I made it anyway and it was delicious. We have lots of leftovers and it’ll be great as nachos.

JazzyBoard5968

06/15/2024 05:23:49 PM

I’ve been making this sort of Mexican pasta for over 30 years but I only use wholesome ingredients, and it was child friendly for my young-at-the-time children. Cream of mushroom soup was replaced with whole cream and fresh mushrooms, and grated cheddar cheese, not velveeta.

EdgyGrape7317

10/06/2024 01:21:43 AM

I’ve skipped the boiling of the pasta separately. I add an extra 1.5 cups water beyond the 2/3 cup called for in the recipe. It’s added in following the seasonings tomatoes and cream of mushroom soup. My family loves this meal, and my husband will ask me to make it over some other options.

Terry Carter

02/20/2025 10:57:38 AM

I made this last night because it was bitterly cold I'm here in Ohio. OMG!!! It hits the spot for something to warm me up. The only changes I made were I left out the cheddar cheese. Plus I transferred everything back over to large pot I used to cook the pasta. My skillet wasn't big enough. Other than that .....I'm going to make this on a regular basis.

DREGINEK

06/24/2024 01:59:30 AM

While I am rating a 4 stars, in my younger years, I would have for sure loved this and rated a 5. This IS good! No doubt! But your taste buds change over the years. A plus is that it is also super quick and easy - perfect for those hectic weeknights. And yet another bonus; it makes a lot! It’s just two of us but this could have easily fed 6- depending on the ages of your household. Made no changes except to add a green bell pepper chopped to the hamburger/onion saute to make this feel closer to a taco pasta. Thanks Yolanda!

jenwen

07/29/2024 11:01:30 PM

The photo pulled me on this one, and I must say it is as good as it looks! Although it looks quite unappetizing in the pan, it tastes like a home run. Due to my gluten allergy, I couldn't use Velveeta, so I just opted for a few slices of cheddar cheese, and it worked just as well!

Karen Tindle

07/06/2024 10:42:53 PM

I used cream of chicken soup because I do not eat mushrooms. I also used mild cheddar cheese instead of sharp cheddar due to taste preferences. Overall it had a really good flavor. I think I will make again but maybe add in bell peppers to give it a little crunch.

Tammy S

08/04/2024 11:46:10 PM

I made this DELICIOUS RECIPE AND IT WAS A BIG HIT!! THANK YOU SO VERY MUCH! I picked your recipe out of a hundred of them! I did add one ingredient to make it creamer and that was 1/2 cup of sour cream. My husband will never eat regular spaghetti again! It's his new favorite besides filet mignon!! Be blessed!!

Robert Pierce

06/15/2024 04:28:48 PM

We use elbow pasta, add red, orange, and/or green sweet peppers, jalapeno and sometimes corn and/or zucchini, but no cream of mushroom soup. We call it Chili Mac. Sometimes we'll use a box of Mac & Cheese as a 'starter'. Been makin this for 35 yrs.

Anita

06/18/2024 12:19:05 AM

Made it with chicken and texmex cheese, and cream of chicken didn't have Valletta but still turned out great

BoldLox5774

10/21/2024 02:21:55 AM

The recipe sounded interesting. Unfortunately, I didn’t have all the ingredients in the house. Had everything except Velveeta and diced tomatoes. had some seasoned taco meat in the freezer and substituted some tomatoes sauce for the tomatoes. Very savory and satisfying.

KindUdon3887

09/19/2025 04:57:56 PM

Fantastic dish that is very customizable. I didn’t have cream of mushroom soup, so I used Philadelphia cream cheese and a little sour cream. Turned out amazing. Also, used rotini pasta not spaghetti. It’s a better fit for the dish I think.

Amber

09/05/2025 01:22:49 PM

I absolutely love this recipe! So tasty and easy to make 😍

litg8r

07/12/2025 11:00:17 PM

This was really good. I followed the advice of others by omitting the soup and using half a pound of Velveeta. Flavors were good and a bit spicy but not overly so. I will make again.

Shanavia Smith

07/09/2025 11:59:07 PM

So I followed the recipe feel like it's missing something wasn't good. It wasn't nasty.

William Green

05/07/2025 11:17:45 PM

This recipe deserves a medal.

JANETLSW

04/10/2025 08:39:13 PM

I made some changes to it. I only used 4oz o f velveta. Also added extra beef. It was a hit.

Rashida Parson

04/10/2025 03:34:07 PM

New family favorite and super easy to make.

Gary Robinson

03/19/2025 06:37:14 PM

Made it for a casual dinner — huge hit.

Matthew Lewis

03/17/2025 11:33:30 AM

This one turned out even better than the photo.

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