Why choose between tacos and pasta when you can have both? This Healthy Taco Pasta is hearty, cheesy, and full of zesty taco seasoning, with ground beef, veggies, and pasta in every forkful. Customize it with whatever add-ins your family loves, then make a batch ahead for easy dinners all week.
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Just when I thought pasta couldn't get more delicious...
When anyone asks me what my all-time favorite dinner is, I usually say that it's a tie between pasta, tacos (especially these Oven Baked Beef Tacos!), and pizza. Well, imagine my delight when I got the idea to combine two of those into one grand-slam dish of taco pasta goodness.
Healthy taco pasta uses the taco ingredients that we all love (think chopped onions, peppers, and ground beef), and combines that with familiar pasta dish ingredients like tomato sauce and, well... pasta, to create a flavor-packed dish that would put a smile on anyone's face.
This pasta bake recipe is made complete with a generous layer of cheddar cheese that melts to perfection when baked, a little like the cheesy topping on my Best Classic Mac and Cheese. To go the extra mile, broil it for the last couple of minutes for a delicious charred cheddar taste that's absolutely unbeatable!
Why You’ll Love This Recipe
- Tacos and pasta in one dish, so you never have to choose!
- Hearty and filling, with ground beef, beans, corn, and pasta in every forkful
- A kid-friendly dinner that’s cheesy, savory, and full of zesty taco flavor
- Easy to customize with different proteins, pastas, veggies, etc.
- Great for meal prep, since it reheats well and can be made ahead or frozen before baking
Erin's Expert Tips
From my kitchen to yours
- Use fire-roasted diced tomatoes. They add a subtle smoky depth to the sauce, and it’s such an easy swap that makes the whole dish taste more complex.
- Drain the beef really well. I use a fine mesh strainer so the casserole stays flavorful without feeling greasy.
- Don’t overcook the pasta. It bakes in the oven for a bit longer, so I stick to the package time and drain it right away so it stays nice and tender.
- Shred your own cheddar. It melts more smoothly than pre-shredded, and the topping comes out extra gooey.
- Double the batch if you’re meal prepping. It makes great leftovers, so I like having extra for lunches or the freezer.
Ingredients Used to Make Healthy Taco Casserole
Here’s a little bit about everything that goes into this healthy taco pasta:
- Pasta: I used brown rice fusilli, but any short pasta works here, like regular fusilli, penne, or rotini. Chickpea pasta is another great option if you want extra protein.
- Red pepper: Adds a little sweetness and crunch. Any color of bell pepper works, so use whatever you've got.
- Ground beef: This is the meaty, protein-packed base. Ground turkey or chicken are great swaps, and plant-based crumbles work well for a meatless version.
- Black beans: Bring that extra protein and fiber to make the dish even more filling. Pinto or kidney beans also work great!
- Corn: Adds a pop of sweetness that balances the savory taco spices. Frozen corn works just as well as canned.
- Taco seasoning: This gives the whole dish its zesty taco flavor. A store-bought packet keeps things easy, but homemade taco seasoning works great too.
- Diced tomatoes: I like using fire-roasted for a subtle smoky flavor. Regular diced tomatoes work if that’s what you have.
- Tomato sauce: This ties everything together into a saucy, cohesive dish. A jar of plain marinara or tomato sauce is a good swap if you don’t want to use canned.
- Shredded cheddar cheese: This is the cheesy, melty topping that gets bubbly in the oven. Monterey Jack or a Mexican cheese blend are tasty alternatives!
How to make healthy taco pasta
Preheat the oven and grease a 9x13 casserole dish, then cook the pasta according to the package directions. Drain it and set it aside. While that’s going, sauté the onion and pepper in a large pan until softened, add the garlic, and then brown the ground beef until it’s no longer pink. Drain the beef well, then return everything to the pan.
Next, stir in the corn, beans, taco seasoning, diced tomatoes, and tomato sauce, and let it all simmer for about 5 minutes. Mix in the cooked pasta, pour everything into the casserole dish, and top with cheddar cheese. Bake for 10 minutes, then let it cool slightly before serving.
Frequently Asked Questions
Below are some common questions about this healthy taco pasta. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Yes, you can assemble it ahead and bake it when you’re ready. I like to put everything in the casserole dish, top it with cheese, let it cool, cover it, and keep it in the fridge until the next day. When it's time to make your casserole, remove it from the freezer, thaw it, and bake as directed! It will be just as creamy, cheesy, and delicious.
Yes, this one freezes well. Prepare everything as directed, but stop before baking, then let it cool completely and cover the dish tightly before freezing. When you’re ready for dinner, thaw it and bake as directed. I’d skip freezing it a second time once it’s been baked, so enjoy any leftovers within a few days.
Yes, it’s easy to make either way. For a vegan version, just skip the beef and the cheese, and you’re good to go. You can top it with nutritional yeast or a dairy-free cheese if you’d like. For a vegetarian version, omit the beef or use a plant-based alternative to make a meat-free, healthy taco pasta dish.
Either option will be delicious, and if you’re looking for more meatless dinners, my vegetarian recipes and vegan recipes are full of ideas!
You can add just about any veggies you like! Feel free to get as creative as you’d like and add extra veggies as you see fit. Extra onion, peppers, and tomatoes are easy additions, or you can mix things up with green chilis, olives, and/or jalapeños.
Storing leftovers
Store leftover taco pasta in an airtight container in the fridge for 3 to 4 days. To reheat, scoop a portion into an oven-safe dish, cover it with foil, and warm it in a 350°F oven for 15 to 20 minutes. You can also reheat it in a skillet over medium-low heat with a splash of water, or in the microwave, stirring halfway through.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Ingredients
- 4 cups dry pasta I used brown rice fusilli
- 2 tablespoon olive oil
- ½ large white onion diced
- 1 teaspoon garlic minced
- 1 small red pepper diced
- 1 lb ground beef
- 1 15 oz can black beans drained and rinsed
- 1 15 oz can corn drained and rinsed
- 1 packet taco seasoning
- 1 15 oz can diced tomatoes fire-roasted preferred
- 1 15 oz can tomato sauce
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F and grease a 9x13 casserole dish.
- Cook your pasta according to the package. Drain accordingly and set aside.
- In a large pan or Dutch oven, heat oil over medium-high heat. Once hot, add onion and pepper.
- After a few minutes when the onions and peppers begin to soften, add garlic.
- One minute later, add ground beef. Cook until no longer pink, then drain everything in a fine-mesh strainer.
- Add back to the pan and turn on low heat.
- Add black beans, corn, and taco seasoning. Stir to combine, then add diced tomatoes and tomato sauce.
- Let simmer for 5 minutes over low heat, then stir in cooked pasta.
- Pour into the casserole dish and top with cheddar cheese. Bake for 10 minutes.
- Let cool for a few minutes before serving.
- Use Fire-Roasted Diced Tomatoes: The fire-roasted variety adds a subtle smoky depth to the sauce that regular tomatoes just can't match, and it's an easy swap that makes the whole dish taste more complex.
- Simmer the Meat Mixture Before Adding the Pasta: After adding all the taco ingredients — beans, corn, seasoning, tomatoes, and sauce — let everything simmer together for 5 minutes before stirring in the cooked pasta. This extra time lets the flavors meld and deepen before the noodles join the party.
- Broil for the Last Couple of Minutes: After baking for 10 minutes, switch the oven to broil for just 2–3 more minutes to get a beautifully charred, bubbly cheese topping.
Nutrition
Per serving. Nutrition is an estimate.
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Rate This Recipeif you liked this recipe, try these!
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Recipe by Erin Morrissey and Photos by The Mindful Hapa
Randy says
Hi Erin .. would like to know your thoughts on using 2 packages of taco seasoning in this recipe !!
Thanks
Randy
Erin says
Hi Randy, that should be okay! It might be extra seasoned, but feel free to give it a try if you'd like and let me know how it comes out!!
Debbie says
I would like to make this ahead for tomorrow's dinner. OK to assemble and then just pop in oven tomorrow maybe for 20 instead of 10 mins?
Erin says
Hi Debbie, yep that'll be fine. Let me know how it comes out!
Liz says
The recipe was easy to make and delicious. I had it on the table in about 30 minutes and it was so filling. Two of us ate it for dinner, lunch the next day, and still plenty of leftovers for some lunches this week. No changes to the recipe were made and I would definitely make it again!
Erin says
Hi Liz, so happy you enjoyed it!
Sara says
I swapped the brown rice pasta for Banza chickpea fusilli instead but this taco pasta is SO yummy! It was a nice way to switch up cuisines and make it more Mexican. Great recipe!
Erin says
Hi Sara, so glad you liked it and made it your own!!
Kelly says
This is a staple in our house. It’s a go-to meal that I make when taking a meal to friends. It makes a lot which is great for a family or leftovers for lunches. Quick and easy!
Erin says
Hi Kelly, I am so happy your family enjoyed it!! 🙂
Randi says
Very good and easy to make. Even better the second day 🙂
Erin says
Hi Randi, so glad you loved it!!
TS says
I do not want to use canned tomato sauce what do I use instead??
Erin says
Hi, you can use jarred sauce! Let me know how it comes out!!
Kayla says
Absolutely delicious as per usual Erin!! Thanks for sharing!! Added a little avocado and couldn’t get enough!!
Erin says
Hi Kayla, so glad you loved it and great addition!!
Morgan says
So easy and delicious! Was great for meal prep.
Erin says
Hi Morgan, so glad you enjoyed it!!
Sarah says
I actually forgot about this gem until browsing the blog to meal plan for this week! It is SO good, protein packed, and so simple. Such a nice change from Italian style pasta dishes too! Whole family loves it and it reheats perfect for leftovers! Love! And I’m so glad I found it again haha!
Erin says
Hi Sarah, I am so glad you love it!!
Jess says
My go to when I have a busy week ahead. This dish is quick and easy and it freezes/reheats well. I live alone, so I normally make it, leave half out to eat during the week, and freeze the other half for another time. I always have the ingredients on hand. I am plant based so I have made it both with tofu and with plant based "meat" and it never disappoints!
Erin says
Hi Jess, so happy you love it and make it your own!! 🙂
Faith Simon says
Perfect busy night recipe, so easy to make
Erin says
Hi Faith, so glad you enjoyed it!
Sarah Koch says
This is one of the several Erin Lives Whole recipes that we make ahead of time and freeze for busy weeks! Just pop it in the oven and boom, delicious dinner! This would be fabulous to prep for expecting moms as a an easy dinner! Before having our son, we made a batch of this, the pizza casserole, enchiladas (get the ebook), and lemon chicken orzo soup and just froze and wrote the cooking directions on the foil! Best idea we ever had!
Erin says
Hi Sarah, so glad you loved the pasta! Thanks for your kind words!!
Jackie says
So good and so easy to make. I made a batch of this for my sister-in-law who just had twins and delivered it with the instructions on how to reheat or freeze and thaw later and she and her hub loved it. “I never have seconds but I are seconds and thirds of this,” she said! I of course had to try some myself before giving it away and it was so good. I used regular instead of GF pasta and did end up more seasoning than the recipe called for just to really up the taco vibe but all in all this is a great recipe that the whole fam is now asking for and I def recommend making. Thanks Erin.
Erin says
Hi Jackie, I am so happy they loved it and congrats to your family!! 🙂
Lindsay says
Made a double batch and froze for quick meals post-baby. Perfect to throw in the oven and reheat, and delicious, obviously!
Erin says
Hi Lindsay, so glad you loved it and great idea!
Kelly Gausch says
My new go-to recipe. So easy and healthy! Kid friendly too. I’ve made this to give to a family in need of a meal. It’s a crowd pleaser!
Erin says
Hi Kelly, so glad you enjoyed it and that is awesome! Thanks for sharing and doing good!
Kaitlin Straker says
Erin does it again! Another super easy, super delicious pasta. Made for meal prep and it reheats very well. My husband and 10 month old both wanted more!
Erin says
Hi Kaitlin, so glad everyone loved it!!!
Lo says
SO SO GOOD. I used half the measurements the recipe called for because I made this recipe for 2 people, and the only thing I would do differently next time is use the full measurements so we have leftovers for later in the week because my boyfriend and I both absolutely LOVED this recipe. Flavorful, filling, protein-packed, and delicious. Can’t wait to make it again. Thanks Erin!
Erin says
Hi Lo, so glad you made it your own and enjoyed it!!
Tom says
Love the idea to use pasta instead of rice with this. So much quicker and so tasty!
Erin says
Hi Tom, so happy you enjoyed it!
Gabrielle Turino says
So good so good! This is a staple in my house and we have leftovers for days. I never get tired of this recipe!
Erin says
Hi Gabrielle, so happy you love it!