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Home By Meal Lunch and Dinner

Healthy Taco Pasta

★★★★★ 33 Reviews Recipe Print
gf nf vg
By: Erin7/30/20

This post may contain affiliate links. Please read my disclosure policy.

healthy taco pasta
healthy taco pasta

Enjoy the best of both worlds with Healthy Taco Pasta. Perfect for when you can’t decide, need something quick, or want a kid-friendly meal sure to fill bellies. Made with ground beef, select veggies, pasta, and more!

healthy taco pasta

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, 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 (and belly!).

I love making pasta casseroles with “traditional” veggies (broccoli, onion, and green pepper), so I figured why not try it with taco ingredients!

This pasta bake recipe is made complete with a generous layer of cheddar cheese that melts to perfection when baked. If you want to go the extra mile, let it broil for the last couple of minutes to get a delicious charred cheddar taste that’s absolutely unbeatable.

close up healthy taco pasta

Ingredients used to make healthy taco casserole

This recipe consists of many of our favorite taco ingredients like onion, red pepper, ground beaf, black beans, and corn. When combined with pasta and topped with delicious cheddar cheese, this meal turns into a casserole bake that provides Tex-Mex flavor and cozy warmth!

  • Pasta
  • Olive oil
  • White onion
  • Garlic
  • Red pepper
  • Ground beef
  • Black beans
  • Corn
  • Taco seasoning
  • Diced tomatoes
  • Tomato sauce
  • Shredded cheddar cheese

All of the kitchen tools you’ll need

This recipe calls for a casserole dish, nonstick spray, and a few other items. Rather than using a separate pot for the pasta and for the taco ingredients, you can use the same one if that’s easier. Just make sure it’s large enough to hold all of the ingredients!

  • Casserole dish
  • Nonstick spray
  • Large cooking pot
  • Strainer
  • Large pan or dutch oven
  • Stirring utensil

For measuring, you’ll need to be able to measure out a teaspoon, a tablespoon, and a cup.

making taco pasta

How to make healthy taco pasta

This recipe begins by boiling the pasta and then moves into sautéing the veggies and preparing the casserole. All of the taco ingredients simmer and mix together on the stove for an easy clean up! This recipe should take about 20-25 minutes to make. It’s quick, easy, and perfectly savory.

First, preheat the oven to 350F and grease a casserole dish. I’m using a 9×13 pan size but you can use whatever you have. Baking time will need to be adjusted accordingly.

Cook your pasta according to the package, and then drain and set aside.

Next, place a large pan or dutch oven on the stove over medium-high heat and add oil. Once hot, add the onion and pepper.

After a few minutes when the onions and peppers begin to soften, add garlic.

One minute later, add the ground beef. Cook until it’s no longer pink, and then drain everything in a fine mesh strainer.

Add it back to the pan and turn on low heat.

Then, add the corn, beans, taco seasoning and then stir to combine. Finally, add the diced tomatoes and tomato sauce.

Let simmer for 5 minutes over low heat, and then stir in the cooked pasta.

Pour everything into a casserole dish and top with cheddar cheese. Toss in the oven and bake for 10 minutes.

Let cool and enjoy!

healthy taco pasta in dish

How to customize taco casserole

I encourage you to make this dish your own. Hate onions? Leave ’em out! Like a little spice? Add jalapeños, hot sauce, or chiles! This dish is sure to be delicious no matter how it’s made.

Make vegan
For a vegan dish, skip the beef and the cheese. That’s it! You can top with nutritional yeast or a dairy-free cheese if you’d like.

Make vegetarian
Feel free to omit the beef or use a plant-based alternative to create a meat-free healthy taco pasta dish. Either option will be delicious!

Use turkey or chicken
You can most definitely use turkey, chicken, or any other ground meat (including vegan options) in place of ground beef. Use your favorite and make this dish your own!

Add veggies
Finally, feel free to get as creative as you’d like and add extra veggies as you see fit. Add extra onion, peppers, and tomatoes or mix things up with green chilis, olives, and/or jalapeños!

Make healthy taco pasta ahead of time

If a gathering or fun occasion is just around the corner, or you simply want to stock your freezer with make-ahead meals, this is a great one to prepare!

To save this meal for a later date, simply prepare everything as directed, stopping just before the step that involves baking. When everything is in your casserole dish, let it cool before covering in plastic wrap or foil and placing in the freezer.

When the time comes to make your casserole, remove it from the freezer, allow it to thaw, and then bake as directed! It will be just as creamy, cheesy, and delicious.

Note: If using this bake-later method, you will not want to store the hot leftovers a second time. Try to eat it all up (though I’m sure this won’t be a problem)!

If you like healthy taco pasta, you’ll love these too!

Pasta doesn’t have to be boring. There are so many ways to prepare it that go far beyond the traditional pasta and tomato sauce recipe! Here are some ideas that are just as flavorful as this ground beef pasta bake.

  • Healthy Greek Pasta Salad
  • Pasta with Creamy Vegan Walnut Tomato Sauce
  • Healthy One Post Pasta Recipe
  • And, to go on top… Roasted Red Pepper Vegan Romesco Sauce
healthy taco pasta
healthy taco pasta
★★★★★ 5 from 33 reviews

Healthy Taco Pasta

Enjoy the best of both worlds with Healthy Taco Pasta. Perfect for when you can’t decide, need something quick, or want a kid-friendly meal sure to fill bellies. Made with ground beef, select veggies, pasta, and more!

Prep: 10Cook: 30Total: 40 minutes
Yield 8 servings 1x
Print Pin it Rate

Ingredients

  • 4 cups dry pasta (I used brown rice fusilli)
  • 2 tbsp olive oil
  • 1/2 large white onion, diced.
  • 1 tsp garlic, minced
  • 1 small red pepper, diced.
  • 1 lb ground beef
  • 1 15oz can black beans, drained and rinsed
  • 1 15oz can corn, drained and rinsed
  • 1 packet of taco seasoning 
  • 1 15 oz can diced tomatoes (fire-roasted preferred)
  • 1 15oz can tomato sauce
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat oven to 350F and grease 9×13 casserole dish.
  2. Cook your pasta according to package. Drain accordingly. Set aside.
  3. In a large pan or dutch oven over medium-high heat, add oil. Once hot, add onion and pepper. 
  4. After a few minutes when onions and peppers begin to soften, add garlic.
  5. One minute later, add ground beef. Cook until no longer pink, then drain everything in fine mesh strainer.
  6. Add back to pan and turn on low heat.
  7. Add black beans, corn and taco seasoning. Stir to combine, then add diced tomatoes and tomato sauce. 
  8. Let simmer for 5 minutes over low heat, then stir in cooked pasta.
  9. Pour into casserole dish and top with cheddar cheese. Bake in oven for 10 minutes at 350.
  10. Let cool for a few minutes before serving.
Author: Erin MorrisseyCategory: dinner, gluten-free, lunchMethod: stovetopCuisine: AmericanDiet: Gluten Free
healthy taco pasta

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Debbie says

    Posted on 10/3 at 5:02 pm

    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?

    Reply
    • Erin says

      Posted on 10/4 at 1:48 pm

      Hi Debbie, yep that’ll be fine. Let me know how it comes out!

      Reply
  2. Liz says

    Posted on 3/21 at 10:11 am

    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!

    Reply
    • Erin says

      Posted on 3/21 at 5:22 pm

      Hi Liz, so happy you enjoyed it!

      Reply
  3. Sara says

    Posted on 3/8 at 9:43 am

    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!

    ★★★★★

    Reply
    • Erin says

      Posted on 3/8 at 3:04 pm

      Hi Sara, so glad you liked it and made it your own!!

      Reply
  4. Kelly says

    Posted on 11/24 at 6:42 am

    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!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/24 at 12:46 pm

      Hi Kelly, I am so happy your family enjoyed it!! 🙂

      Reply
  5. Randi says

    Posted on 9/6 at 1:35 pm

    Very good and easy to make. Even better the second day 🙂

    ★★★★★

    Reply
    • Erin says

      Posted on 9/7 at 2:55 pm

      Hi Randi, so glad you loved it!!

      Reply
      • TS says

        Posted on 10/25 at 11:27 am

        I do not want to use canned tomato sauce what do I use instead??

      • Erin says

        Posted on 10/26 at 1:37 pm

        Hi, you can use jarred sauce! Let me know how it comes out!!

  6. Kayla says

    Posted on 8/3 at 9:21 pm

    Absolutely delicious as per usual Erin!! Thanks for sharing!! Added a little avocado and couldn’t get enough!!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/4 at 12:44 pm

      Hi Kayla, so glad you loved it and great addition!!

      Reply
  7. Morgan says

    Posted on 7/26 at 2:39 pm

    So easy and delicious! Was great for meal prep.

    ★★★★★

    Reply
    • Erin says

      Posted on 7/27 at 2:55 pm

      Hi Morgan, so glad you enjoyed it!!

      Reply
  8. Sarah says

    Posted on 7/19 at 8:19 pm

    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!

    ★★★★★

    Reply
    • Erin says

      Posted on 7/20 at 9:39 pm

      Hi Sarah, I am so glad you love it!!

      Reply
  9. Jess says

    Posted on 7/19 at 1:40 pm

    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!

    ★★★★★

    Reply
    • Erin says

      Posted on 7/20 at 9:37 pm

      Hi Jess, so happy you love it and make it your own!! 🙂

      Reply
  10. Faith Simon says

    Posted on 6/14 at 1:09 pm

    Perfect busy night recipe, so easy to make

    ★★★★★

    Reply
    • Erin says

      Posted on 6/14 at 4:19 pm

      Hi Faith, so glad you enjoyed it!

      Reply
  11. Sarah Koch says

    Posted on 6/13 at 7:18 pm

    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!

    ★★★★★

    Reply
    • Erin says

      Posted on 6/14 at 2:27 pm

      Hi Sarah, so glad you loved the pasta! Thanks for your kind words!!

      Reply
  12. Jackie says

    Posted on 6/2 at 6:46 am

    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.

    ★★★★★

    Reply
    • Erin says

      Posted on 6/2 at 1:22 pm

      Hi Jackie, I am so happy they loved it and congrats to your family!! 🙂

      Reply
  13. Lindsay says

    Posted on 4/11 at 9:55 pm

    Made a double batch and froze for quick meals post-baby. Perfect to throw in the oven and reheat, and delicious, obviously!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/12 at 8:38 pm

      Hi Lindsay, so glad you loved it and great idea!

      Reply
  14. Kelly Gausch says

    Posted on 4/11 at 6:19 pm

    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!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/12 at 6:52 pm

      Hi Kelly, so glad you enjoyed it and that is awesome! Thanks for sharing and doing good!

      Reply
  15. Kaitlin Straker says

    Posted on 3/30 at 5:11 am

    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!

    ★★★★★

    Reply
    • Erin says

      Posted on 3/30 at 8:38 am

      Hi Kaitlin, so glad everyone loved it!!!

      Reply
  16. Lo says

    Posted on 3/17 at 8:38 am

    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!

    ★★★★★

    Reply
    • Erin says

      Posted on 3/18 at 11:57 pm

      Hi Lo, so glad you made it your own and enjoyed it!!

      Reply
  17. Tom says

    Posted on 3/8 at 10:09 am

    Love the idea to use pasta instead of rice with this. So much quicker and so tasty!

    ★★★★★

    Reply
    • Erin says

      Posted on 3/8 at 8:10 pm

      Hi Tom, so happy you enjoyed it!

      Reply
  18. Gabrielle Turino says

    Posted on 2/5 at 11:45 am

    So good so good! This is a staple in my house and we have leftovers for days. I never get tired of this recipe!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/6 at 8:10 am

      Hi Gabrielle, so happy you love it!

      Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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