Stovetop Taco Pasta

What do you get when you crush up a taco and mix it with pasta? A crazy delicious fusion called Taco Pasta. But I’m not really asking you to make tacos and crush them up. Tee-hee. That would be silly. And strange.

Instead, I deconstructed them and added a little twist. A bowtie pasta twist with lots of nooks and crannies for catching hold of the seasoned taco meat, tomatoes, corn, cheddar cheese, sour cream, crushed tortillas and shredded lettuce.

Everything is tossed together in a warm pan where the sour cream, cheese and a touch of the starchy pasta water form a creamy sauce. It sounds a little strange on paper but it works.

If taco night has become a little boring this is a great alternative! When two comfort food favorites come together it’s hard to go wrong. Unless you’re talking about spaghetti tacos. That is so not  right.

Taco Pasta

Rating: 51

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 6 servings

Taco Pasta

A crazy delicious fusion of pasta with seasoned taco meat, tomatoes, corn, cheddar cheese, sour cream, crushed tortillas and shredded lettuce.


1 yellow onion, diced
1 green bell pepper, diced
olive oil
sea salt and fresh black pepper
4 cloves garlic, minced
1 pound ground beef
1 taco seasoning packet (or 1 tablespoon chile powder, 1 teaspoon cumin,1 teaspoon smoked or sweet paprika, 1 teaspoon sea salt, 1/4 teaspoon black pepper, 1/2 teaspoon onion powder)
1 teaspoon oregano (crushed between your fingertips)
1 (14 ounce) can petite diced tomatoes
1 cup corn
8 ounces small-medium pasta (bowties, shells, elbows, penne or rotini)
1 cup sour cream
2 cups sharp cheddar cheese, shredded, plus more for serving
1 cup crushed tortilla chips
2 cups shredded iceberg or romaine lettuce


  1. In a large skillet saute onion and green pepper in a couple tablespoons of olive oil over medium-low heat until soft and tender; season well with salt and pepper; add garlic and saute until fragrant. Remove the vegetables to a small bowl and set aside.
  2. In the same skillet add the ground beef, cook over medium heat breaking it apart as it cooks. When beef is cooked through remove from heat and drain off the grease. Add the sauteed vegetables back in along with the taco packet/spices, oregano, tomatoes and corn. Cook over medium heat 15 minutes, stirring often.
  3. Meanwhile in an extra large saucepan cook the pasta in plenty of boiling, salted water to al dente. Before draining reserve a 1/4 cup of the pasta water and set aside.
  4. Drain pasta and add back to the pan along with the cooked meat, sour cream, cheddar cheese and reserved pasta water. Set the pan over medium-low heat and toss well, continue stirring and heating over low heat about 3 minutes. Remove from heat and stir in the crushed tortilla chips and lettuce. Serve immediately with additional cheese, sour cream and tortilla chips crushed over top if desired.

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  1. says

    If we’re being honest…I’d always rather have pasta than actual tacos. but if I can have my tacos mixed INTO my pasta…now that’s another story! Crazy fab idea!

  2. says

    You are amazing my dear :) I like very much this idea of ​​deconstruction. The butterflies of pasta make this dish even more appetizing and inviting. Bye, have a great week

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