Categorized:

  • Beef and Pork
  • Main Dish
  • Mexican and Southwestern
  • Videos

Tagged:

  • cheddar cheese
  • chicken broth
  • chili powder
  • cilantro
  • cumin
  • garlic
  • ground beef
  • milk
  • onions
  • paprika
  • tomatoes
Serving of taco pasta in a pasta bowl with a fork. - 1

Taco Pasta

Ingredients

  • 1 Tbsp olive oil
  • 1 cup chopped yellow onion
  • 1 lb 93% lean ground beef*
  • Salt and black pepper
  • 2 tsp minced garlic
  • 1 1/2 Tbsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp paprika
  • 1 1/4 cups low-sodium chicken broth, then 1/4 cup more if needed
  • 2 cups whole milk
  • 1 (14.5 oz) can fire roasted tomatoes (undrained)
  • 1 (4 oz) can can mild green chilies (undrained)
  • 12 oz. fusilli pasta
  • 1 cup (4 oz) shredded sharp cheddar cheese, plus more for serving if desired
  • 2 Tbsp chopped fresh cilantro or parsley (optional)

Instructions

  • Heat olive oil in a 12-inch saute pan (4 quart) or a pot over medium-high heat. Add onion and saute 4 minutes.
  • Scoot onion to the side and crumble in beef into pan in small chunks, season lightly with salt.
  • Let the beef cook until slightly browned on bottom about 2 to 3 minutes then break up beef, toss with onions and add garlic. Continue to cook while tossing and breaking up beef occasionally, until beef is cooked through, about 3 to 4 minutes longer (drain fat if you used a fattier ground beef).
  • Add chili powder, cumin and paprika and cook 30 seconds, tossing occasionally.
  • Pour in chicken broth, milk, tomatoes, and green chilies. Season mixture with salt and pepper to taste. Bring mixture to a simmer then add pasta and stir (try to submerge pasta in liquid as much as possible).
  • Reduce heat to medium-low, cover and simmer 6 minutes. Then stir and continue to cook until pasta is tender about 6 to 8 minutes longer. Stir again.
  • Let rest off heat 1 minute for liquid to soak in, then toss in cheddar cheese and let melt. Thin with a little more chicken broth as needed.
  • Garnish with cilantro or parsley if desired.

Notes

  • You can use a fattier beef 80 to 90% just drain the fat after it has been browned.
  • Recipe makes about 10 cups.

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